marco polo

PC saved the men on that one... Limoncello is the cure to ailments. I am very fortunate and have my parents just coming back from Italy (Umbria), with my christmas/birthday/whatever gifts of: Limoncello, Truffles, and if the good folks at customes didn't confiscate, wild boar sausage. If anybody knows what i am talking about, they are not feeling sorry for me. Peace, and Quick Recovery to Sanny...

That's a good lookin' plate there Paul. Gots to make me some chicken soon. Tell of your special rub please!!!

Sorry Sanny!!! Sorry to hear of your incident. Hope you recover soon, and thanks for sharing your story porkchop. Let's all be careful....

Boy, this baby can make a shoe taste good. Had a nice assortment of veggies from the local farmers market, and a light brushing of olive oil, 300degrees, about 20 min. per side. These veggies make for some nice sandwiches. Had to cook a few sausages just to keep Curly and Jasen from repossessing my grill

Wow, what a long strange trip it's been. It all started innocently, at a company pot luck. A collegue brought in a pork butt, and it was so good that I inquired as to the preparation. He's a green egger, and was eager to share the virtues of a smoker. I was sold, sorta.... I got to admit I have a bit of an eye for pretty things, and that green egg on my deck did not fit the bill. A few searches on the internet brought me to Dennis' web site. I was smitten... Best part is, the beauty is not only skin deep, but the geek in me had plenty to be happy about in the technical obsession going on in the KK. State of the art everything, ISO 9001 certified, ceramic vs. refractory, accessory nirvana. Oh boy. Well, the real test came in the presentation to the little lady, showed her the pics, and all she said is "When are you gonna get it?" The rest is a tale of the best customer service, prompt delivery, perfect workmanship, and among the best of things, this forum. Ain't a better bunch of folks then you can find here on this forum... I have had an opportunity to bring a pork butt in to work a few weeks ago, and that same gentleman that introduced me the idea of getting a smoker, was walking around gnawing on the bone, and says to me, "I have never had anything as juicy as the pork you brought in today." The food that comes off that thing makes even a novice look like a pro. The temp stability is truly remarkable.... I am as happy a customer as you can be, and would highly reccommend this fine piece of workmanship to anyone remotely interested in a smoker/BBQ. Doing the math, all the accessories that this thing comes with, it's a steal. Smoke on brothers and sisters, life is too short...

Nice Calzone Sanny Lookin' good, and am sure tasted very good. Did you bake or KK??

Share recipe!!! What is your dough, cooking time & temp???

Inspiring topics... The idea of fried and cheese lingered, and last night made a nice dough, and made what are called pizzelle in Italy, or at least in naples, as pizzelle are also a sweet dough somewhere in northern italy. Anyway, a good pinch of dough, flattened into a mini pizza round, and stuffing of pulled butt, ricotta, lotsa pepper. fold it over like a calzone, be sure to pinch it closed all around, and into some hot oil. It will rise up out of the oil, get a nice golden color, out it comes, and smother in tomato sauce. Mamma mia.... Also made some with anchovies and olives. Goodness gracious. On deck for the weekend, focaccia on the KK

You are right firemonkey, would have been nice in the KK, just being lazy...

Eagle eyes You guys are good, the pictures do get flipped taken with the laptop cam. Sorry for the confusion...

First cook accomplished Sanny, check the cooking posts, just posted...

Well made 2 racks of baby backs and a boston butt. Ribs on at 250 for @ 4 hrs, and Butt on for 18 at @ 220. Ribs were amazing, I cannot believe how easy it is to look like you know what you are doing with the KK. I am very pleased. Butt was very moist, and crispy on the outside. Inspired to do something with all the pulled pork, I started cooking some basmati rice, once done, mixed in a can of black beans, a can of chopped tomatoes, a good helping of the pulled pork, and had another feast yesterday. Today, I sauteed some onion, mixed in with some of the basmati from yesterday (I put a little of it aside for today), a few sundried tomatoes chopped, another good helpin' of the pulled pork, a cup of bread crumbs, and stuffed all that in some bell peppers, in the oven it goes. Boy it smells good... Poor quality pics, sorry, but here is the first cook...

Heavy beast She is indeed heavy, but those wheels are very good once on solid ground... I only had to get it up two steps from garage to mudroom, where I could then easily push it through the house onto the deck... Got a few burly laborers working at a neighbors house to come and help, piece of cake for them. I definitely recommend taking the top off...

Thanks Sanny I actually think it's all going ok. Sure smells nice, too bad it's a bit cold out to sit. I am also a pipe smoker, so this kind of cookin goes hand in hand... A nice Latakia to go with that mesquite... Well she sure is blowing some smoke in this windy day. Being a pipe smoker, I feel very intune with how this thing huff and puffs, so I think that a strong steady breeze could be detrimental to temp stability. Downright dangerous ina' fine piece of briar.

Thanks PC Should I leave it at the 250 for the butt?? Life is good buddy, thanks for the suggestions...

Got my new Barbi out of the garage and on the deck, thanks to a little help. Got some baby backs and a boston butt marinating, and ready to go anytime. Fired her up for the first, and she is smokin' and temp risin' 122 as I write. What should I shoot for temp wise for the ribs and boston butt combo?? I am determined, let me tell ya, it's a cold and dreary day here in GA... Can't spoil my party... So, please give some direction all you expert smokers...

Laptop cam The camera that is integrated with an apple laptop. I have it wireless, so just walked it into the garage, held it up, and snapped. Not bad, I think... So, my neightbor that I would have help move the beast is not around, so will need to wait till prolly tomorrow before proceeding with the move in. Need to take off a door, etc. Can't wait... She is a beauty, let me tell ya. The color combo w/ dark grout is handsome indeed. Machining is top notch... Gotta look up how to take the top off ... Lot's of goodies, not all unwrapped yet, looks like he put everything you could want in there, minus bag of Coconut lump Off to sneak another peak at it... Tomorrow I'll have some birds ready for test flight, what do you all suggest for a break in cook??

Beer??? It's Martini Time!!!! Here are a few more. Got a lot faster just unbolting the bottom. Excuse the poor shots, actually taken w/ laptop cam...

Dohh! Sure is easier to unbolting the bottom Well, the slow tease attempt has it's merits... Thanks guys. Another glass of water, and back I go...

Got delivery, and am unpacking it. Boy what a packing job, Dennis is da' man. Delivery lady commented on how well boxed it was, (she thought is was a kiln) Hope I don't punch a hole in it hammerin' away at the box. I think I will use a saw on the top supports, as they have metal wraps... Salvaging as much wood as I can. Will post better pics in the next few days, all lit up

Say DJ... Any luck last week in finding a German restaurant in Atlanta. Wifey and I on Friday went to see Cirque du Soleil, and on the way home drove by Greens Liquour store. I remembered you liked it. We did not stop, but does it have particularly good deals, what gives??

Excellent DJ, Whicked Good is the one I was looking for, just didn't want to spend the coin for delivery. Now I can go and pick it up locally. Snap.

Any recommended on-line stores. All I see in shops is Cowboy and BGE product, and I would like some other choices. On that topic, what do you all like to burn??

Gauge temps wrap around? You can use the 750 gauge beyond, the tems up to 1200+ should not effect it. Just gots to do a little math. I hope performing such stunts should be prefaced by some disclaimer??

Sorry DJ, don't know the eating scene here in Marietta, we are very new to the area, but did love eating out in a place out in Buckhead, called horseradish Grill. Good eats there buddy... Otherwise, I got my ears to the floor and listening to the rumblings, or should I put my ears on the keyboard instead... Whatever, I am most fortunate to be awaiting a grill made for the Gods. Now I gotta find me some dead animals