tony b

Love Kalbi, but have never done it sous vide. Might have to give it a try next time!

Nice looking piece of fish, MacKenzie!

He said, "Bevis and Butthead, huugh, huugh, huugh!"

You can always use a Frog Mat if you can't find the stainless steel mats. They are good for up to 400 F. I've owned one for many years and it does come in handy, especially for doing Baconators (aka Fatties). http://frogmats.com/

Serious burgers, dude!

Living in the land of piggies, I can get Berkshire pork from the butcher at the local Farmers Market pretty much anytime I want it. He likes to specialize in heritage animals. The Red Waddle bacon is just amazing!

@DennisLinkletter - dying to see pictures of that cook!!

Nailed that one! Amazing looking crackle!

Yes, we have Kurobuta pigs here in the States. You can order it from Snake River Farms. http://www.snakeriverfarms.com/kurobuta-pork.html

Dude, that steak cook is just sick! Not familiar with that wine style at all. Any tips?

Do you know what variety of pig this came from?

Nice, but where's the eggs - a breakfast casserole without eggs?? Next time, crack 4 eggs on top of that casserole with about 2 minutes left in the KK. WINNER!

Dude, that plate is just wicked!

Gracias!

I wanna come eat at your house!

Classic churrasco!

Jammin'

Nice pizza! No worries on the venting. Just let it rock on until it stops oozing/smelling. Like Robert said, press the tiles down as it's cooling down. Give it a 100F cooldown and then try and push the tiles back on.

Kalbi all the way!

Sounds yummy. Will ask my butcher if he can get me one.

The best way to achieve this is to cook the pizzas on the upper grate. That way you get the direct heat on the toppings from the grill dome, while the stone/steel underneath browns the crust.