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Basic idea off the Internet with a huge Bistro twist. Was off work today due to rain so we headed to Publix. I'll just let the pictures speak for themselves. A fantastic meal that was a bit easier to prepare than I thought it would be. The 2:1 mixture of ricotta:goat cheese was really good and will use that in the future for lasagna. I've made about 5 or 6 different versions of marinara sauce over the last month or two. I though I had it spot on the money. Dang this was far better than all the rest. Chef's notes: 1) Buy the fattest Rigatoni you can find for easy piping. I used No. 24. It was a bit fatter than std No. 31's. 2) I hate dried out baked pasta dishes. Add 1/2 cup water in the bottom of the dish to keep it nice and moist. Side story - Free Basil: So we went shopping at Publix today. At checkout this is how the conversation went with the checkout lady: Did you find everything you were looking for? No, there was no fresh basil! That's strange. That's what I thought. Did you ask anybody back there to see if there was any in the back stockroom? No, that's OK, I'll go across the street to Kroger. KROGER?!! Let me get you some. She called out to the customer service lady to find some basil and bring it up front. Just give me a minute I'll get you some frsh basil. I won't charge you for it. Okay. She finished checking me out and I stood off to the side. About 30 seconds later a guy from the back came and brought me a package of basil. I turned to the checkout lady: Thank you. You're welcome. Sorry the basil wasn't out on the shelf. Publix - the best in customer service.

Got a pork neck gave it some summertime peach rub was thinking what to do with it though I would go Mexican lol Sent from my SM-P600 using Tapatalk

FORBES: 5 Great Grills That Will Make You A Backyard BBQ Star by Larry Olmstead I'm lovin' this editorial. "The Komodo Kamado is an ultra-high quality, high-tech take on the kamado-style grill." Quotes by Chris Lilly, Steven Raichlen and Max Good of AmazingRibs.com

I love the purple flecked cheese and the purple streaks in the piping bag - LOL

Might just as well order them, Tony, I think you will get lots of use from them over the summer. Keith told me to say that.

Good save, MacKenzie. I also see more fiddleheads and purple crack salad dressing, too!

I'm sold!

Thanks for the update, Keith. I was sitting on the fence about buying, as I wanted forks, basket & kabobs all at once to minimize shipping costs. But, if we're talking mid-to-late summer for the kabobs, I might go on and pull the trigger on the forks and basket now, so I have them right away.

I guess this comes under Misc. Banter since it doesn't have to be cooked on a KK(and, to be honest, I never have). The recipe is from the Roosevelt Lodge at Yellowstone National Park: It's right there on the 2nd page of their menu. Try it, it makes a great side or even a main course served with toast or crackers. I add another half-pound of ground beef to the recipe since I tend to cook it as a meal in itself, like chili. The nice thing about it is that you can cook it just about anywhere you have a heat source. I usually do it outside on the Genesis side burner but we've been drowned with rain the last couple days so I cooked it on the cooktop today. I've browned the meat and onions on a burner and left the rest of the cook under a rack of ribs on the smoker. It's just one of those recipes you can cook pretty much anywhere, anyhow, in anything. Best, Bill

Me either, ck but the good news is they are back and things are looking wonderful.

I'm not a big cake fan but that looks really good. I think that video made it look to easy.

Me and Mrs skreef went out to Mexican for lunch today. I love enchiladas and ordered some. Yours looks much better.

Yeah I seen that good stuff Sent from my SM-P600 using Tapatalk

Looks fantastic!

I grew up in the SE where ketchup was the universal lubricant but I had to go away to prep school before I ever saw someone put it on eggs. So I guess it's a NE thing. Unless it rubs off my hash browns onto my eggs it's not something I've developed a taste for.

I'll never drive a Ferrari Enzo or a Bugatti Veyron or play a pre-war Martin 000-42 but I can cook on my KK anytime I want. That's good enough for me. Thanks, Dennis!

If there was such a thing as a pork based BBQ sauce then I could have had more pork!

Wow, Garvin, wouldn't that be a fun cook.

Yeah, we know! Sorta like Aussie and the Taz peppercorns!

We waited as long as we could,,, But the grey won.

Asian stores carry a cast iron device that is ribbed like a citrus squeezer/juicer and has a rim that catches the fat. It might work well for still getting the smoky flavor but retain fat away from the bacon as well. I just went to the cabinet to see where my wife put hers and it was not there otherwise I would post a photo of it. I will keep looking

Welcome. You're going to love cooking on your KKs.

You won't regret it. I look forward to seeing the pics and also your backyard oasis. Great choice of grill and color.

The kids are laughing dad is calling you nuts mum is like shut up and start cooking lol love it .I live in apart of the world were I'm used to waiting for everything don't stress you are going to get the best grin you have ever had when it rocks up Sent from my SM-P600 using Tapatalk