Cookie

bryan - what happened to Cookshack??? Is he tied up in the shed while you and your mates try to steal his KK?

Davey, it is already Friday night in Singapore, I've had three dirty martinis and have my credit card in my pocket.... Do not put these ideas in my head mate. It also happens to be our 11 year wedding anniversary and it would be too ironic if she filed for divorce on the same day.

Congrats and thank you for posting these pics...I can show my wife that I'm not the only person that thinks 4 or 5 BBQs is 'normal.'

Pretty much my favorite meal right there...nice job, and kudos for washing that down with a red.

Belushi is one of my all-time favorites...he went too early, same as Chris Farley. Would have loved to have seen those two in a movie together.

I doubt a quick boil to kill the bugs would, but to appease the critical masses, revised final step: Boil, let cool, add more alcohol, add ice, drink....repeat all steps without pork and boil until you oink like a pig.

A lot of KKers wont do it, but I do use a water pan from time-to-time on whole pork shoulders and other large cuts....

A second word of caution with the shop vac... Make sure the ashes are well and truly out. The KK is so efficient that I've mistakenly used my hand as an ash broom two days after a cook, only to find out she was still burning. <insert silly boy comment here>

If this isn't the final step, please add it to your book: Boil marinade, let cool, add ice, drink.

Having my golfing buddies / league guys over for end of season BBQ next week. Just ordered a 17lb brisket and now researching my approach....never done one this big, was the only one I could find here in Singapore. Nervous about timing with that big a cut. Look forward to hearing how this went for you.

Nice!!!! Well deserved, hope you drank something special as well.

Will do...

You never cease to impress us Mac...

Sounds like a figging good idea to me...

So of course I went back to the market today and the only one left was massive. I bit the bullet, brought it home and cut it into 4 decent size hunks o' meat. When I got a look at a cross section, wasn't prepared to see all the marbling, even in a wagyu cut. I know we generally need to cook topside low and slow and to pretty much well done in order to have something tender to eat...just wondering if that has to be the case in this instance. So much marbling I'm thinking about trying a couple of steaks. Decisions Decisions... Won't happen till weekend of 12th, too much on the agenda this weekend. Also stumbled upon some beef back ribs...why not.

Mi Casa Es Su Casa... Anytime Dennis.

I had a POSK way back when and had this happen on one occasion in the winter. I took some cooking spray (PAM) and sprayed the hell out of the threads, receiver, etc. I let it soak in for a couple of hours then got a good fire going in the basket and closed the lid to let it warm things up. It eventually loosened up and broke free. I then took the top off and took a wire brush and scouring pad to everything and hit it with cooking spray again. From that point on, I made a point to hit it with the cooking spray from time-to-time for fear of a repeat event. Seemed to work. For anyone reading this thread that doesn't know...POSK refers to an inferior brand of Kamado that many of us had prior to Komodo Kamados. You do not need to worry about such issues with the Komodo Kamado....apples and oranges.

Alright, you've given me inspiration, I'll pick one up tomorrow. As for the ability to buy Wagyu in the local supermarket, it is still super expensive by USA standards. Singapore has a very high cost of living, so when I said 'good deal,' take that with a pinch of salt, it is still silly and hard to justify. I'd never touch it at the 'normal' price. I bought a bunch (and froze it) in early January when they were getting rid of the Christmas / New Years leftovers and loved it. Didn't think I'd see it again at these prices until next January.

That $99 price is tempting, but I really want to order from the manufacturer's site so I can get a 240V version and not have to use the transformer here in Singapore. Most of our kitchen appliances are 110v and we get tired of dragging the big heavy converter to the countertop to use the stand mixer, food processor, etc. First world problems, I know.

Try this...simple and good: http://amazingribs.com/recipes/beef/texas_brisket.html

Our local supermarket has a good deal running on wagyu topside roasts. Might pick one up tomorrow. Anyone have suggestions on how to prepare / cook? Typically I'd cut it into small roasts and freeze / save for pressure cooking on a Sunday when my wife and I are looking for a quick 'one pot' meal for the family. Tomorrow is a public holiday and I have time to use the KK, but don't ever recall doing a topside on the BBQ. I had a look at them in passing the other day in the store and they don't have a uniform thickness / shape -- may have to tie up with butcher's twine, not sure. Inject? Smoke? What wood? Rub? Pull? Slice? Great price on this meat by Singapore standards, feeling obligated to give it a go. Cookie

It can become an addiction...some of us have fallen off the wagon. I'm sitting here (somewhat intoxicated) pondering #3.

BTW, that space is open to any KK owner that is ever passing through Singapore...

That is where I currently sit (10:15PM local) draining a bottle of wine while my wife puts our 1.5 and 3.5 year old boys to bed... Had a DIY pizza party last night. The KKs are resting peacefully, as am I...

You are off to a good start, nice job.