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Used some previously KK smoked Gouda cheese to make some tacos. Fry some grated cheese, sprinkle with cayenne pepper. Flip and crispy the other side. Put hot cheese in silpat and fold. Tacos are done. Scramble an egg, add some greens and KK smoked bacon and we have- Dress it up with some yogurt.

Had one hamburger left from last evenings cook, and Miss Jean suggested cutting it up in our morning omelette. Tried that, and OMG! It was over-the-top good. The flavor and texture made it one of the best omelettes I've had! Sautéed it with celery, onion, and red bell pepper. We usually have bacon or sausage in our omelettes, but leftover hamburger cooked on the KK is definitely my new favorite. Wonderful aftertaste. If you like omelettes, give it a try.

I'll do one just for you CC:)

Thanks, Geo:) I think you could use that with some of those grilled burger you do.:)

Guys - thank you all very much for your input - your kindness and expertise is much appreciated. Dennis and I had a chat this morning, and the order has been placed... I am most excited to join you all as party of the KK-owning group!

Ran a few pounds of Northern Nevada Pronghorn meat through my LEM grinder earlier today. I like the smash burger technique using the KK as the heat source and a large cast iron pan to transfer the heat. Pronghorn meat, like most wild game, is completely devoid of its own fat. I'm not one to mix in other domestic animal meat or fat so the cast iron technique works very very well. I get the pan to 600-ish degrees F, add about 2-3T olive oil and then the round seasoned balls of Pronghorn...nearly immediately flatted with a stiff spatula. The meat is so lean it absorbs all the olive oil. Unlike beef there is zero fat or moisture in the cast iron after their cooked and removed.

Charles - a Pronghorn is a type of antelope generally found in Rockie Mountain states. You'll generally find them on the plains immediately before the mountain slopes. The Pronghorn isnt really a big animal; probably less than 75# dressed out.they get their name from the little prong that juts off of the main horn on either side of their head. Good eating.

TY CC - I didn't intend to do it but once it was done I wasn't worried about the KK. To be honest I like the built in firebox of the 16.5". The 16.5" is a seriously fast grilling machine, much faster than my 19" and for 3 people plenty of room. Charles - Prometheus 16.5", Cassiopeia 19" TT

What a lovely garden spot you've created! That pond really adds. Love the sound of water. Great spot to sit peacefully. Enjoy!

Hi @churchi, Here’s my method of getting Smaug up to steak searing temps fast. I start with a full basket of charcoal, and light it over a fairly wide area. I do use a weed torch, but the main purpose is to get a lot of charcoal lit, not to blast the charcoal with the weed torch. I have the lid open with the bottom vents fully open, with the grate off. After five minutes, I’ll flip over the lit chunks in the top layer of the charcoal a bit in order to get the top surface to give off heat, put the grate in, close the lid and open the top vent as high as it would go. I can usually hit 500-600ºF within 15 minutes. I think that the moving the charcoal around after five minutes helps a lot, because it gets lit coals right at the top of the basket and distributes the fire more quickly than letting it burn on its own. (That’s also why I leave the grate off at first so I don’t have to maneuver a hot grate later to stir up the charcoal.) I’ve noticed in the past that if I’m going for a high temperature, and there’s large pieces of charcoal on the top that are burning only on the bottom side, the unlit portion of the charcoal is preventing heat from coming through. Flipping over those pieces did a lot to speed up the process. I’ve noticed that when my thermometer approaches 500ºF, the top surface of the charcoal will mainly be on fire, but the larger chunks will have a dark spot in the middle that isn’t actually burning. Here’s a picture from the Serious Eats website that shows what I mean. This looks like a good charcoal fire, but it’s really not at full blast yet. You see those large pieces of charcoal in the middle that still look black? That’s charcoal that’s not burning. I think this acts as an insulator, blocking the fire underneath it, and preventing the temperature from rising higher. Turning those pieces over helps the temperature come up faster. Hope that helps! Try this method with your KK 32”. I’d be curious to see how well it works for you.

Skreef - there's nothing in the world more fascinating to a Kitty Cat than a nice Koi pond. Of course, given what Koi cost, you don't want your Kitty being too good at fishing! You and ckreef have one really beautiful heb garden. A job very, very well done. Giga-kudos to you, Charles, and Hawk!

It is the best Bi-metal thermometer I can find.. Period. Anybody know of a better one? We just recently added the KK logo and all grills now get a dual temp version...

I like this! Does it come in bright color?