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I know they probably don't read the forum but hopefully Dennis can pass the word. I think we need to give a shout out to all the KK Employees. Dennis has a great group of very talented craftsman who obviously take pride in the work they do. You can see that in the welds, laying of the tiles, custom cutting tiles to fill the little gaps, the grout work, etc... - their skill and the pride in their work is evident in everything KK . In this day and age where most everything you buy is mass produced by the lowest paid worker a company could hire it is nice to own something where craftsmanship and pride shines through. A lost art these days. And lets not forget his office and support staff. You may get to Dennis directly when you call but there is somebody behind the scenes keeping everything rolling smooth.

Today I had a nice conversation with Dennis. At the beginning of the conversation he asked if I had received the teak handled grill grippers yet. I told him the package was delivered today but I was not home from work yet. We talked about a lot of things and we talked about my upcoming KK purchase. Along the way I asked about a 16.5" grill shaped dip pan. He told me, "Maybe I'll surprise you one day." I got home today to a rather big package from Dennis - way bigger than grill grippers. Opening that box was like Christmas in October. First up is the grill grippers. TY Bryan for the great pizza contest prize. Also included was a 16.5" basket splitter. And the star of the show was a 16.5" grill shaped drip pan/deflector. He wasn't wrong when he told me he would surprise me one day. I am totally excited about this and it will get used on a regular and constant basis. After all that I was left speechless. I knew the grill grippers were coming but I had no idea about the other items. KK's and Dennis - the finest kamado, person and company to deal with. I am so glad I went KK instead of a Primo.

I needed a nice simple cook tonight. Haven't done this one in a while. We start with a custom modified muffin pan and some boneless chicken thighs. Seasoned on the bottom with rubbed Sage. The top got oil, Montreal Chicken and paprika. Stuffed into the muffin pan. Cooked on Prometheus at 390* for one hour. Served with butter honey rosemary carrots and butter garlic couscous. Yup, worked for me.

Last night I had a little Asian Milk Bread dough extra so I threw it in a mini loaf pan and baked it up. This morning I decided to turn the Asian bread into French toast with bacon and strawberries. Yummy brunch.

Did my first KK combo cook last night. I used my 23" with the basket splitter to smoke a boneless leg of lamb indirect at about 215-225F with some peach chunks. When I reached an internal temp of 125F, I moved the lamb over to the 19" at 500 degrees for a sear. Resting. I know. I know. A little heavy on the starch, but that is what I wanted. 😛 Man, the 19" ramps up in a hurry. No joke this thing goes from around 200 to 500+ in 5-7 minutes. It is a great addition to my 23". Benton