5698k

Wilbur, you could always trim the cartilage ends off, and send them to me, I'll always do what I can to help the children. Robert

Did I mention these were hot and fast? Not reverse seared!😎😎😎 Robert

Bryan, are you wanting to dry age? If so, the bad news is, you need a vacuum sealer, if you don't already have one. Now, get the umai bags from http://www.drybagsteak.com/shop-drybag-steak-in-house.php. Get a ribeye from your best supplier, I got mine from Costco, seal and age per the instructions with the bags. Cook, and enjoy! The idea is to save a buck buying choice, age it, now it's as good as/better than prime. Robert

Ok, steaks cooked and consumed, the verdict is in. Two seasoned with Jeff Ruby's, the rest with S&P. 3 1/2 minutes per side, 700° dome. Cooked and resting, Sliced. The flavor was incredible, very beefy, as tender as prime. To a person, including me, preferred the s&p, the Jeff Ruby, was ok, at best. Next, I'm gonna try a prime dry aged!! Robert

Don't worry, Dennis usually asks about extras when you place your order. You can get everything after the fact also, except you save a bunch on shipping when you piggy back the cocochar with your grill. Robert

Hmm, you've been workin too hard lately CC. 😳😳😳 Robert

There is a standard drip tray that comes with the kk, but Dennis offers a grill shaped stainless drip pan, either single or double bottomed, I have the double. It's heavy duty. Definitely get some coco char. Depending on your particular set up, definitely look at the various teak table options offered, they're stunning. Robert

😆😆😆 Robert

I'm not done yet. It's day 29 since I put this choice ribeye in an umai bag, it's showtime. In the bag, Out, A couple of slices, Sliced, trimmed, ready for the grill. This ribeye shrank significantly, so an average person shouldn't have any problem finishing one sliced 1 1/2" thick. They feel incredibly tender though. More to come later when I fire up the grill. Robert

Yeah, I'm a tile guy, obviously the bronze. Talk about comments, the bronze babies always get a WOW! Mostly though, when you decide what you like, stick with it, you won't regret it! Robert

The hi cap design also allows the use of the reversible grate, with say two butts on it. It has the room to allow stuff up in it. Robert

Craig, thank you, I'm glad you enjoyed it! Normally I'd go into you should buy a kk, it's really the best mode, but you know that. Here's to you getting another one, maybe a 32"! Robert

Tony, I got the 18" wide roll, I recommend the 24". The 18" wasn't as wide as my brisket was long, so I had to wrap length wise, the 24" would make it easier to manipulate. Robert

😆😆😆 Robert

The bark with the paper was similar to not wrapped, foil does not give that result. If this brisket had been any more tender, it simply would have fallen apart in my hands. It technically was overcooked, from a competition standpoint, luckily I don't compete. This was a prime brisket, and it was as, if not more tender than nekid wagyu briskets I've done in the past. So, great bark? Check. Tender? Check. I believe if you're gonna wrap a brisket, paper is the way to go. Robert

I guess I'm gonna have to do another, unwrapped, to do a proper comparison. 😉😉 I will say I'm very pleased with this result. If I was told I had to cook like this, there would be no argument from me! Robert

Here's pics of the finished product. I sliced the flat and the point. Both very moist, and possibly too tender, if there is such a thing, and the bark is everything I hoped. This paper wrapped prime brisket is at least as good as a wagyu brisket cooked nekid, for one third the price. I guess I have to try a prime nekid, just to be sure. Bottom line, this rates excellent to me. Robert

Yeah, on the grill for 14hrs. It started as a 15lb er, but I easily trimmed 3-5lbs of fat in the beginning. I should have weighed it. Robert

Off the grill, probed tender, anywhere from 203°-210°, depending on the spot. Gonna rest for an hour. Robert

It's not meant to be intimidation, but inspiration! I've done cooks that turn out bad, I'm doing one as we speak, the jury's still out!! Go for it! That's how you learn, and you'll teach the rest of us in the process. Robert

That actually does sound good!! Robert

Twelve hours and 184° internal. Gonna be a while. Robert

I just measured, the main grate is 23", exactly. Tiny, I'm not sure I understand your statement that the 21" has more mass than the 23". They're very close, but the 23" weighs 15lbs more than the 21". Like I said though, very close. Robert

Ya know, I'm not sure if it's a second stall, or just a function of the butcher paper, kind of a stall, but not a stall. I dunno. Robert

Uuuhh, WOW! Robert