mk1

The lamb was for dinner, the brisket for fun. It was 42 hours at 75C then 2 hours on the KK for smoke and crust. Might go just 24 hours next time....very tender.

Lamb was amazing , 2 hours low n slo with the brisket then finished in an hour at 350F indirect to an IT of 155F

Nice!!!

World Spice is awesome. Dennis turned me on to them. Right now there is a sale on all 1/2 and 1 cup jars 25% off.

I have a very LARGE mouth....it was worth the mess!

Not a super original recipe but delicious. 

Homemade Mac and cheese Use your favorite recipe.

Coarsely crumble crisp bacon into Mac and cheese and top with bread crumbs before baking.

Make smashburgers x2 per burger.

Layer burger alternating with Mac n Cheese after  done baking.

I went rare with this as it was 90% lean grassfed burger meat

Honestly? I would use the sous vide and a quick sear....

20 minutes at 64 C

Then 30 seconds a side on a hot KK direct heat

Another grassfed brisket point cook. Sliced for sandwiches. About 2.5 pounds. 10 hours at 250

Homemade crackers? Are you kidding me?

I feel like such an amateur....

NICE!!!!

5 hours ago, ckreef said:

Looks good. Interesting that you tied 2 points together.

Charles - Prometheus 16.5", Cassiopeia 19" TT

I wanted to prolong the cook time both for timing reasons and to go slower for more rendering. Worked out well.

I bought 5 points. Tied 2 together and Kooked them. Leftovers went into chili.

I think the steak thickness is important. I usually have 1.5 to 2 inch steaks, and I think the distance helps with uniformity.

I cook mine on the main as well. .....works fine as is seen here!

I will occassionally sear a sous vide steak down low. (not sure I like how that last bit sounds.....)

Dayum.....

One dry rub only, the other sauced. Ususally I am a dry only guy, but the sauced ones were the bomb. Cherry wood at 225 for 6 hours.

oh ya!!!!

as the title says....

Brined, smoked, steamed at home.

Since the smoking was at 170 degrees I smoked some cheddar and Havarti

I do wish I had a slicer.

nice!

WOW...just wow

for your drooling pleasure.... @225 indirect to IT of 110 Then 350 reverse sear to 135. Yoghurt, cukes, green onions, feta crumbles and tomato

I have a black 23 in Vail....

Sweet Baby Jesus.....y'all are killing me

I love my Guru for long cooks. Not needed, but just makes it worry free. I sleep better knowing it is there.

potatoes in the drip pan.....just sayin'

Mine mine mine!

I did a 10 pound bone in this weekend. Put it on with the KK at 140 and the guru set for 225, Pulled it at 198 internal at 22 hours total. I was at work so I dont really know how long it took to hit 225 but I would guess 2 hours. I was surprised the little 10 pounder took so long. It was perfectly done at 198. I am sure it would have been fine at 205 too. I had been guessing about 14 to 16 hours. It sat at 160 internal for about 8 hours!