tony b

Nice brisket! I have no doubt that your guests were totally blown away!

Can't wait to see the plating pics!

Well, after over being 2 years behind schedule, I got a notice from the MEATER folks this past week saying that they have finally gone into production on the BLOCK and are shipping them out to backers now! So, hopefully those of you who backed them and wanted a BLOCK will be getting them soon. For those holding out to buy one, I assume that they are taking orders now.

Going to be amazing, I just know it!

Great story about Max, too! Cook him a nice spatchcocked chicken. He'll be forever in your debt!

Welcome to the Obsession, Josh! You're going to be blown away by the food coming off your new KK. Kiss that pellet smoker good bye on Craig's List!

Glad that you finally got some fresh corn, MacKenzie! My "go to" cooking method is still in the shucks/husks, onto the grill around 350F - 375F, direct. Turn them about every 15 - 20 minutes. Usually done in about 45 minutes. I like how they steam inside the husks, which adds a bit of flavor, similar to cooking in banana leaves.

That Urfa pepper caught my eye, MacKenzie. I used some of it in my recipe for the Suya Pepper rub. Think smoky paprika. If you've not used Sumac before, it's a nice spice - lemony. Great on plain white rice with a nob of butter. I bet you'd like it on your cucumber sandwich, too! It's a key ingredient in a spice blend called Za'atar (thyme and sesame seeds.) Can't wait to see what you come up with using this spices?

Very nicely done, sir!

Pictures, pictures, and more pictures! PLEASE!! We don't often get to see a 42" around here. @BigO - while a popular saying in BBQ world, it's really not that true, especially on a Kamado because of the heat retention. Once heat soaked, a KK rebounds from opening the lid within a couple of minutes and because of the heat already in the meat, the protein doesn't even see the momentary opening of the lid. So, as long as you keep the opening times fairly short (a couple of minutes - all you need for most tasks), it has practically no impact on the overall cooking time.

What Aussie said. A bit of crust on beef ribs (and brisket) is a very good thing. So, you didn't do anything "wrong" on your cook. Your key to success was "were juicy!"

We've paid the price, too. Lots of invasive species - plants and insects, wreaking havoc on our environment. I do have a fairly high tolerance for hot stuff, but I wasn't expecting this to be a wicked hot as it turned out. I just used too much on the spring rolls. Most folks would have probably chundered after eating this stuff!

I hear you about the pickle salt. I did some tater tots in the air fryer and hit them with the chicken salt. Sorry, it didn't do a lot for me. I don't like a lot of salt on my food, so to get enough on the tots to taste the "chicken," it was too salty for me. I might try it on some corn on the cob for grins!

Whatever! I stopped hanging out there a long time ago. People were too snarky over there.

I didn't know that Guru was migrating over to F-book - pity!

What can I say, but "Nice Snag!"

I applaud the effort, MacKenzie, but a food processor is soooo much easier!

Glad you like the gunpowder. I need to get over there and pick up a bottle for myself. Found any good uses for the pickle salt yet? I'm still experimenting with the chicken salt here. Need to do up a batch of fries in the air fryer to fully test it out after seeing your post.

As others have said, hang out too long around here and you'll get the KK fever - and there's only 1 known cure!! So, start a piggy bank now.

@kjs - hope things go well for you, Ken!

I've taste tested the chicken salt and tried it on a couple of things, just not fries yet. I typically don't make a lot of "chips." So, I broke out the plum hot sauce today. I did a batch of spring rolls in the air fryer and used it for dipping sauce. HOLY MOTHER OF GOD!! I should have read the label first before I dunked a roll in it. It's made with scorpion peppers - 2nd only in heat to ghost peppers, and just barely. Within a minute, my nose was running and the top of my head began to sweat. If there's plum in this stuff, you sure don't taste it because of the heat! I mixed it with some of the Kakadu plum sauce to knock it down to bearable. That was an hour ago and I can still taste some of it lingering in my mouth. My tongue still hasn't forgiven me yet!

You're certainly welcome to hang out here and post pics of your cooks. But, if you're looking for advice on how to use your KJ, then the Kamado Guru Forum might be more of what you were searching for.

That bread looks amazing! I'm a tomato sandwich junkie this time of year. I have a couple of large tomatoes that are just about ready to pick. Plus, I promised a friend coming to visit this week that I'd make him some fried green tomatoes, as he's never had one before.

Haven't gotten to try the hot sauce yet. May just have to open it up and do a simple taste test rather than wait for a cook where I think it would work.

I'm shocked your daughter likes anchovies? That's big, bold flavor for a young palate.