tony b

Excellent Santa Maria tri-tip dinner! Give Oakridge BBQ's Santa Maria rub a try. It's my "go to" for doing tri-tips! https://www.oakridgebbq.com/?product=santa-maria-steak-seasoning

Perfect runny yolk! Will have to fire up the pressure cooker to try this out.

Serious brisket! Making me hungry.

MacKenzie, Berkshire has a bit more fat to it, so don't be afraid to cook it to a higher IT, say 165F (final after rest). It won't dry out, but will be a bit more tender.

Down South, we call that "pot liquor." My Dad used to love to dunk his cornbread in it.

On my bucket list, Doc! Has been for several years now. Just gotta make it happen.

Seriously creative! Charles, please come out of the closet - LOL!

I'm impressed, Doc, that you learned to cook anything decent on that tin can!!

Can't wait to hear the results of the foil test. Might replace the SV method for doing poached eggs - much faster.

Santa is going to have a hernia after delivering all the KKs that folks want for Christmas this year - LOL!

When you say "We just toss it." I hope you mean to the dogs and not into the garbage! Just sayin', Doc.

Looks like you're having a ton of fun from Aussie's gift! Before long, Charles, you'll be packing up the family and moving down under - LOL! btw - never did get a response to my email inquiry about the Taz peppers.

Thanks for the pinch hit, MacKenzie! PBW is an oxygen based bleach and cleaner used in breweries (and by homebrewers, too) to clean equipment. It works really well on organics; hence, it works great on our stainless grills, roti baskets, drip pans, etc. that have accumulated some serious protein gunk. Readily found in the US at homebrewing supply shops/online retail. Think Oxyclean on steroids. Was actually developed by Coors. A tad pricey, but a little goes a long way (1 Tbl per gallon of water). Rinses off easily, too.

Nice tri-tip indeed!

Waiting with bated breath, Doc! Another crazy pressure cooker experiment indeed.

I own a 23", so things might not scale directly, you probably have way more mass to heat up than I do. So, I'm not surprised it's taking a bit of extra time to reach your target temps. One cardinal rule of KK cooking - Don't chase the temperature! Learn your top vent setting for a given temperature (1-2 full turns is way too much, btw) and stick to it. It's OK to open the top vent wider at the beginning when you're lighting the grill and it's coming up to temp. But, set the top vent to its correct setting when you get about 50F below target, or you will overshoot and it's a pain to get it back down once the KK is heat soaked. I'm discovering that the size of the charcoal does matter (Pun Intended). Been using Fogo and Quebracho lately and they have very large pieces of lump. If I use too many in the basket, my time to temp is a lot slower than if I use mostly medium sized pieces. YMMV

I wish! Soak mine in a 5 gal bucket with PBW, but have to flip it over to soak the other end halfway through. Kind of a pain. But, everything just wipes off with a sponge when it's done.

But, the $64,000 question is - who got the extra potato?

You should. Gotta fix this bad impression of us Yanks down under!!

Picture perfect burgers!!! AND, homemade buns, too? Crazy good!!!

Glad to hear that things are turning around there, allowing you to play with the new toy! Looks like you're off to a great start! btw - were you on the old RJ Kamado Forum, back in the day? If so, what was your name there?

In meatballs, Yes; burgers, NO!!

Jon - seek help, as you really do have a grill addiction!! But, at least you hide it well by scattering them around at different locations. I'm proud to say that I've never owned a gasser in my life. Been a charcoal man since day one. My Dad never owned one either. I was brought up right!

Don't remember the last time that I used the deflector stone? I either use the original round drip pan or foil on the lower grate.