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We made Bobby Flay's steak tacos with grilled tomato salsa last night. It was delicious - definitely recommend this recipe!

Lobster stuffed shrimp severed with sizzle corn and ABT'S.

They are a staple food in the KK Forum Family! Lots of different fillings to try. One of my favs is tiny shrimp (some markets called them "salad shrimp," with cream cheese and Old Bay seasoning. Chorizo and Queso Fresco are another great filling. Breakfast sausage and cheddar cheese is another winner. I could go on and on ...

I like using an inexpensive paella pan as reusable foil. (I took the hardest intro physics sequence for my science distribution requirement, a year late. I actually called the professor on a Sunday night because I hadn't begun studying for Monday's exam. Of course he refused an extension. I realized this was multivariable calculus with funny names for things, and got the third highest score in the class. Next exam, I started again the night before, but I flunked. I'd never actually seen differential equations before, and this was too short notice.)

After a successful dental check up a tasty dinner was required. Some spicy cheese sausages on the OctoForks in the KK grill. Sides of fried potatoes, yellow beans, onions and sauerkraut.

Hi KKers! Well, I finally got around to remembering to snap a few pics of a cook. Now this is my take on the old beer can burger cook that has been done a million times. HOWEVER, my twist is on the meat side, the filling side, and the beer side. First the meat: This was a 50/50 mix of 90/10 burger grind and a local spicy breakfast sausage. It turned out a corking good vessel for the delivery of the stuffing. Second the stuffing: This was a mixture of sautéed diced sweet onions, green bell peppers, grape tomatoes, artichoke hearts, capers, and Chevrai (local fresh goat cheese). I helped a friend do some peppered bacon about 3 weeks back and that's what I used to surround the burgers. For the beer component, I soused the Chef with some world class beer ... Delirium Tremens and Delirium Nocturnum. I can highly recommend both. They helped form the cups in the burgers with the filling. This was a really tasty cook and my company for the evening, a beautiful young lady, was really impressed with my culinary expertise. I wasn't about to tell her otherwise and that this was a throw-together quickie! Here are a few pics. The beer: And the star of the show: Sorry about the oblong picture, Dennis but I wanted to get in the KK at the bottom of the pic and I forgot about the new format. Next time. These were really good according to my company! Enjoy!

I just got back from a great vacation down on Key Biscayne and was inspired to do a cuban cook. This was the first time I have tried fish on the kk. it won't be the last. I first made the "sauce" to have with the fish. It looks a lot like guacamole but has a few other interesting ingredients; olives with pimientos, capers, and olive oil. I pulled out the juicer for some lime juice. I only needed a couple tablespoons but it is the summer and I tend to go through a lot of limes so I made extra. Next was a couple of avocados. They get mashed up with the lime juice and then the diced olives with pimientos and some capers. Add a little olive oil, salt and pepper to taste. Finished product. The snapper was already gutted and scaled. I filled the cavity with thin slices of limes, onions, and some cilantro sprigs. I ran a few toothpicks through it to keep it closed. I cut a few slits on both sides, brushed with EVOO, and added kosher salt and pepper. this is the basket I got from Keith at Octoforks. This probably would have been great on the rotisserie that it was designed for but I also needed to do a few chicken kebobs so I just used it right on the grate to make it easier to flip. Everything on the grill. Finished up and off the grill. Everything came out great. We also had some cilantro lime rice and black beans. Nice dinner. The next to last night we were there, we were treated to a fantastic light show by mother nature. A storm cell came up the bay while the sun was setting behind it. I leave you with these:

Nice cook. Sky is beautiful.

I sure would like to try those beers and today would have been perfect. It is International Beer Day. One of the best things to cook on the KK is a burger of any sort but the beer can burger goes to the next level.[emoji41]

@Steve M - Delirium has indeed been in business for quite a while. Tremens was judged to the 3rd best in the world about 2-3 years ago. Great beer. I only wish my burgers were up to such august company as the Delirium beers. They are first rate. My burgers on the other hand were good by most standards, but by mine ... meh. I've done better. I needed more spice. I'll keep everyone posted. Thanks for the compliment. It's appreciated.

@ckreef - never fear! CC is here! Thanks for the kind words about something as prosaic as burgers. It's appreciated greatly. I've been quite busy as of late. A web developer who I trusted stuck my butt in a bad situation, cost me a BUNCH of bucks, and delivered nothing. He and my attorney will be having conversations.

Wow, those burgers look excellent. I must have missed the beer can burgers the first million times because I learned something new today. Never heard of the beer either but if they have been in business since 1654, they have probably figured a few things out.

Richard Johnson posk. Spend what you think a flower pot is worth. Sent from my iPad using Tapatalk

Looks damn tasty from here! I like the added smokiness that grilling some of the veggies bring to salsa.

Great looking burgers. They sound tasty. I was beginning to wonder if we were ever going to see a CC cook again.

Excellent choice of beers! We used to have a joint that kept DT on tap most of the time. They closed a few years ago. And, the burgers don't look too shabby either, CC!

@ckreef - Charles, those are some mighty tasty looking vittles! That's a shrimp cook kicked up more than a few notches! Beautiful cook all around. Simply a wonderful plated shot. Kudos!

For the sizzle corn I grilled the ears with mayonnaise. Then cut it off the cob and sizzled it in that pan for a few minutes with a little sweet Italian salad dressing.

Awesome cook. I haven't seen sizzle corn before and it all looks delicious.

That must have been and extra tasty cook as well as an extra fun one. Gorgeous sky pixs.

Nice looking dinner.

Hate the dentist lol Outback Kamado Bar and Grill

That looks so tasty great seafood dish mate Outback Kamado Bar and Grill

Great looking whole fish cook.

I never had sauerkraut until this weekend and it was extra tasty so when I got back home I had to look it up and do a batch. It really should sit in the fridge for longer but I can't wait.