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Sirloin. Got it from local butcher shop called Buds Custom Meat.

Not something I would have thought of. The dogs keep the area clean but I’m going to look into it. Probably should include the WSK as well. I do like the patio a lot. It’s actually stamped, colored concrete.

Got an Anova Sous Vide for Christmas... Teriyaki marinade Sous Vide at 132.5 F for 90 minutes Sear in WSK

Got the griddle insert for my EX-335 over a year ago. Easy to install and works really well. Best of both worlds! It cost $249 and I can use the lid too.

I use salted for the table butter and unsalted or clarified for cookin’.

My wife is a puzzle person as well.

I started by helping my uncle with his HO layout. Moved on to model building from there. I was maybe 10.

Have taken up a past hobby building plastic models. The kit: The result. Not my best effort but not bad after a 20 break.

It came like that. It’s a 2015.

Most everything from grilled meats and veggies, smoked briskets and ribs, pizza, and rotisseried birds, beef, and pork. The performer in the picture I bought in 2015 and is the 5th one I’ve owned since the early 70s. I now have an E6 WSK which is how my daughter ended up with it. To be honest...

Pay particular attention to desalination soak. That is key for lowering the salt level which concentrates during the smoking process.

Prague powder and instacure are the same thing. It’s ~6.25% sodium nitrate. This does 2 thinks, gives the meat its reddish color and inhibits bacteria formation during smoking/cooking. i use it regularly. Readily avail from amazon.

Here is my goto/howto for Pastrami. https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/

When I make pastrami I prefer to use the flat. I buy a whole brisket and remove the point and hide it for later.

Got the roti from its hiding place. My daughter and I spun a Leon herb chicken and added carrots, potatoes, leeks in the drip pan. Delicious by no pics - MB. i do have a question tho. I used KPro in a CB on one side of the grill (375F). Put the drip Pan in. Ended up having to nuke the veggies...

So true. Looking forward to using the WSM. Old school is way fun. Cool too.

My daughter will be staying with us for a few months. She brought the 2015 performer that I gave her when I bought the E6. Spent some cleanup time. Fired up some charcoal and grilled up NM Chile burgers. I forgot how talented kettles are. I am glad its home…. Next up, rotisserie chicken (I...

Thanks Brett I have 2 pro S knives suffering from 25 years of use. I’ll reach out to them.

I got my SE-335 a few years ago and it has been wonderful. I have the full size griddle for it which is really good.

Got these at a local bookstore used section for $15. Both are in excellent condition.