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Well, been a day or two since I posted a cook, so what the heck! I got myself a 9lb whole top sirloin roast... Rubbed it with seasoning salt, ground pepper, onion powder, and garlic powder then a light coat of Kitchen Bouquet. Got a deep pan underneath with water, 2 heads garlic, 2 onions chopped, a dozen baby carrots, few stalks chopped celery, 1T black peppercorns, 5 bay leaves etc. Short preheat to 250, then put the meat on, and popped it up to 280... Royal oak lump with hickory chunks ! Meant to take a pic before I popped it in, but forgot,, so here is a pic of it just starting to bathe in the holy fire! We shall see how it goes roast.HEIC

Organised a barbecue yesterday and got a little out of hand. Ended up with 30 people round today so sadly picture taking was v limited. On the menu were beef and pork ribs, chicken, burgers, a joint of sirloin and the obligatory sides. 1of the guests had a thermal imaging camera for his phone so thought worth sharing some cool pics of the grill. Started cook at 9am with beef ribs at 150. Added pork at 10 and took heat up to 200 as beef wasn't really cooking. Took everything out and foiled at 1.30 then another 30min at 300. Whilst doing chicken sweet corn etc. which by then I was far too busy to photo! The ribs could have done with a tad longer. Then did a tonne of burgers before adding a sirloin joint to the mix (indirect with drip pan). Best dish of the day was a sirloin roast done at 200 for 1 hour. Was incredible. Sadly no pics but I WILL be doing that again. Now need a rest.

My travels had me near Seattle this week. I went to a major Korean market and got a couple live Dungeness crabs to bring back but could not help but notice how this market had a much better selection of kobe cuts than I could ever get in Montana. The cuts were squared off and in bite sized, slices. I wish i knew the name of the genre of cooking but I presume it is for cooking over a tabletop grill over hardwood lump. My mind raced thinking how fun it would be to have a party with lots of sauces, rice, and veggies to go along with the thin slices of extremely well marbled beef. I steamed the crabs in my rice cooker and then they got a plunge in the ice bath for the remainder of the evening. Last night, I picked the crabs apart and sent SWMBO out to see if the only place around here that carries Snake River Farms products had any well marbled beef in stock. She came home with these- I simply seasoned them with a salty local garlic powder made here in Montana called Alpine Touch It was a piece of flank steak, and the other was a chunk of New York Strip The KK was at about 500F. Meat went on to a well heated grill grate for about 4 min a side Then I finished for about another min over direct heat to get the outer fat layer to melt and get an extra crisp browning on the meat and then they rested quietly. Crab I made 2 ways- one in a parfait with cocktail sauce and the other was a de-constructe crab cake done in a pan with vidallias, garlic, olive oil, butter, bread crumbs, paprika, and garlic powder. Sorry- no plated pics. I did take a quick vid and am not sure if it will load or not. Thanks for looking- Paul

So I got the call a couple weeks ago that my KK was set to ship and should arrive in Montana in about a week. The local freight carrier was fantastic and despite 6" + of packed icy snow in my alley they were able to get it to my residence without incident. The carrier was a younger guy about 26 who gave it a long look over in the crate before he had me sign for it. He kept saying how impressed he was with the packing and how he did not think it had wiggled an inch since it was snug in it's crate. He was correct! It was hard, but I had to wait another 6 days for a local moving company that I have a relationship with could find time to bring the beast up on to my deck. Even though I advised them about un-packing it, removing the dome, and interior, they chose to go with a dolly and bruit strength to complete the job. Here are some photos: This KK looks so amazing I really had no idea what a mess my deck was For my first cook, I roasted off some bakers for about an hour at close to 400F. When they were finished, I removed the raised grate and cooked a couple filets and a ribeye for SWMBO. Somehow, my local market had tiny asparagus which I grilled direct after a slather in Italian dressing. Plated What a fantastic first cook! Everything was perfect and much to our surprise the asparagus was perhaps the sweetest we have ever tasted. I attribute the success on the filets to using a probe thermometer and pulling at 125F. I wonder where people run the probe out of the KK as I just snaked it near where the latch connects. SWMBO requested her steak RARE and I am excited to bring this beast up to 750 soon for a hard sear. Now what to cook next?