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More reply options! Got it!

This one is for you, Rak. Break the muffin open with a fork to see the nooks and crannies. Add a slice of cheese... and add the sour cherry jam. Melt the cheese under the broiler and put it together. and you know what's next. Oh my the only thing better would be to have another.

YES!!!!!!!!!!!!!!!!!!!!! Way To Go Rak!!!!! Also volunteering to help get it located once it arrives. Have great vacation!!

The arrival crate - just for fun... The date on this pic is 12/06 - so I was off on the date....

You won't find a big change in technique other than learning the vents. Kamado cooking is still kamado cooking although KK's are rock solid with temperature control. I very often set it and forget it. Even leave the house for a few hours while it's going low-n-slow and this is with the KK's on my front porch (wooden deck attached to the house), I never worry about it. Charles - Prometheus 16.5", Cassiopeia 19" TT

You're making me sooooo jealous! I'll be looking forward to your thoughts after you receive it, and do your first cook. Congratulations

As with most restaurant recipes, they always hold back on the "secret ingredient," to keep you coming back to their establishment. I'm partial to the recipe with oregano instead of parsley in the garlic butter. And, my own twist, I use roasted garlic paste instead of fresh. The key, to me, is to not skimp on the butter sauce and cheese. Hit it hard!!

Rak congratulations on your purchase and upcoming delivery. I am more then willing to give you a hand on delivery day.

If fear of the unknown is ever a concern, remember that I jumped into a KK as my very first kamado grill of any sort. I haven’t regretted that leap of faith one bit. And I’m someone that tends to get himself into a “paralysis by analysis†situation fairly regularly, so if I can make that leap, anyone can.

And now, for my traditional welcome..... Rob

http://www.nolacuisine.com/2006/03/19/dragos-style-charbroiled-oyster-recipe/ Dragos is great, and Tommy is a first class guy. I've tried to duplicate the oysters, but they're never as good as the real deal. Rob

Montreal smoked meat, pastrami and corned beef are all very similar. The spices and the smoking wood are what make my recipe like a Montreal smoked meat brisket.

I can’t claim to be a brisket expert, but one time I cooked an unexpectedly large 21 lb. brisket that turned out great. One thing I did during the trimming process was to trim out as much of the fat line between the point and flat as I could without actually separating the two pieces. I think that was one of the reasons that my brisket turned out as well as it did, since the brisket became much more even in thickness after removing that fat layer, and I didn’t have to render out that fat during the cook. In fact, I’ve read that some of that fat layer is more difficult to render. All the details are here: http://komodokamadoforum.com/topic/5801-i’ve-climbed-the-mountain-21-lb-brisket/

Hey Doc, you seem to be doin ok in life, why don't you spring for some new stuff? Rob

What he said.

Happy Birthday, Syz!