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Chef Rick here, glad to be part of the forum obviously "new" here at lease, lol. We own and operate one of the oldest smokehouses in SoFla and an ingredient company that originated a USDA compliant dry aging process using koji. What's koji?, to much to go into detail here but it's a beneficial mold and process that is 3000 yrs old and the basis for soy sauce, miso, mirin, sake and various Asian vinegar's. Be glad to answer any questions. On Instagram as smokehouse_84 & _broken_mold. Cheers!!

Blowing up the rotisserie tonight! This was kabob night with sirloin steak, beef sausage and also some juicy chicken quarters. The kabob veggies were grilled in grill basket. A sneak peak at some of the accessories coming with the OctoForks...these are the stainless steel skewers in action. Hopefully more accessories coming Fall of 2017 Dang good meal and fun to watch spin!

We had something worth celebrating going on and decided on some surf and turf for dinner. SWMBO loves bone in ribeye, and I prefer a filet medallion. Whipped up some stuffing for shrimp with leftover garlic bread, shallots, and some other randoms I had in the ice box. Stuffed some prawns from the meat store with the garlic mixture and roasted raised direct. The steaks were simply seasoned with a garlic salt I enjoy which is local and been around forever. Cooking away- SWMBO likes beef on the rare side of mooing. and plated Thanks for looking! Cheers- 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?