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Got a whole stuffed rolled chook time to try the new motor worked great yum Outback Kamado Bar and Grill

Well, what more can I say. It was such a beautiful surprise to wake up to this- Nice white light and fluffy. Enough to get the snow blower fired up. All of a sudden I noticed a bright white light and wonder what is that doing there, then realized it was the sun. Thanks, Tony for brightening things up.

CeramicChef has entered the building! After an extended absence, I'm back and ready to burn some lump! Mea culpa, mea culpa, mea maxima culpa for the extended absence. I had a lot of overseas business that demanded my attention and I screwed up my Forum login here, hence my absence. I just talked to Dennis yesterday and got my password reset I went to Australia to help a friend of mine get his business in shape to sell. The guy is a wonderful entrepreneur, but from an operational standpoint, he's a putz. We got all the books lined out and negotiated the deal. While there, I got a message from a buddy in New Zealand. He asked me to come over and help him die. Lymphoma. Again. That was tough duty. Then I no sooner hit The States and I get a call from an old college buddy and he asks me to come to Houston to help him die as well and act as executor of his (sizable) estate. Cancer on his brain stem. Right now I'm feeling like Typhoid Mary. I'm getting to that age where friends are starting to leave this world and its' rather sobering when you come to that realization. I haven't burned any lump in a very long time. Beauty and The Beast are right where I left them patiently waiting for a pork butt, some NY Strips, and the odd pizza. I've gotta burn some lump and burn it soon. I hope everyone has been well and cooking some great food. Welcome to all the new KK Owners since I've been gone. By now you realize what a great decision you made choosing to join Dennis and the KK Family. It's great to be back and I look forward to getting re-acquainted with my KK Family, seeing all your great cooks, and getting to know all the new members here.

Used the cold smoker with cherry and coffee wood.. Only salt, pepper, and dried Thai chilies. Fat rendered beautifully, super tasty and moist.. left them to rest, left the room, came back and they were almost gone.. 240º until they split when lifting..

Smoked strips of Pork Belly.. They get more smoke in strips.

An easy dinner today, OctoForks pork loin leftovers, mac & cheese leftovers and some veggies.:)

Outback Kamado Bar and Grill

No good mate .l glad your back looking forward to your first cook .did you get any vegemite on your journey lol Outback Kamado Bar and Grill

More shorties tried swamp venom vacuum sealed them over night took out gave them some sticky rib sauce and some more venomwent a big longer then I wanted but all goodand plated the venom sure does have a bite to it Outback Kamado Bar and Grill

Pete Wells, the New York Times restaurant critic, reviews Franklin Barbecue: A MacGyver of Slow-Cooked Meats at Franklin Barbecue Spoiler, he likes the brisket. This would be his second bong reference in a review; he can't be unaware of how widely quoted the first reference was: At Thomas Keller’s Per Se, Slips and Stumbles Per Se is his most recent but not most famous take-down; that would be Guy Fieri. As Not Seen on TV

Aussie that is an amazing spin right there Sent from my iPhone using Tapatalk Pro

Ok I've added the link in the locking rods listing to help people go directly to the shield.

Thanks, CC, rub it in.

And I thought my son was HUGE at 10 # 7 ounces! He grew up to be just shy of 6'5" and 240#. He does triathlons for fun. That baby above will be shaving by his first birthday! 23# ... OUCH!

I was just thinking about you the other day wondering what adventures you must be on. I'm sorry to hear of your losses. It was so good of you to be with your buddies in their times of greatest need. Hope you post some delicious cooks soon! Sent from my iPhone using Tapatalk

Looks good what's it stuffed with?

Vote - "Not a sandwich"

Great news CC! We missed you

Thats way better then looking at snow.

Sure is. Sent from my iPhone using Tapatalk

Welcome back CC I am glad you were able to help your friends through their tribulations. Now get cooking! And lots of pictures.

Thanks! Looks very similar to my Lexington sauce, but a bit thicker due to equal parts vinegar and ketchup, which would also make it glazeable (to butcher a word...).

Whoa! Welcome back.

My half chicken is officially finished. Made 4 bottles of stock and a hot chicken sandwich.

CC, is back, Thanks.

Is corned beef what we call silverside ? Outback Kamado Bar and Grill

Good to have you back CC!! Very sorry to hear about your friends.

Hey KKers! Thanks for all the well wishes. You good folks are EXACTLY why coming home feels so good. Its really good to be back and able to decompress. The transformation will be complete when I light the fires and get a cook or two under my belt. Thanks again!

It's very simple and delicious. Here's the finishing sauce Keith's Famous Pulled Pork Finishing and Dipping Sauce 1 cup apple cider vinegar 1 cup catsup ( I use all natural- no corn syrup) TB red pepper flakes TS worstershire sauce 1/4 cup brown sugar TS salt TS cayenne pepper Simmer after you make it and again before serving. For a rib/chicken glaze type of sauce I just cut the apple cider vinegar in half, cut back a little on the ketchup, triple the brown sugar and add in 2 tablespoons of whatever rub I use.