GoFrogs91

PR, I have the teak side tables as well and don't want the gray patina. I use this teak oil that I got at Home Depot. It results in a more lacquered finish than how the tables arrive. Sorry the lighting doesn't show it that well. The first couple of applications really soaked in and I had to reapply within a couple of weeks. This last application has really held up well.

Yeah, but your food ROCKS!

Nice looking cook MK. Dennis may scold you for the non-standard accessory use versus flipping the upper grill upside down to sear.

Great cook out of the gate. I think we have all had a bit of trial and error with pizzas.

Just had a really refreshing cocktail last month by the pool. Red grapefruit vodka, Mexican grapefruit soda, juice from half a lime, served on ice in a glass with a salted rim. It was excellent.

Gold star for MK....again

PJ, welcome and congratulations. Great to see a 19" high cap. I had not seen one recently. Love me some Terra Blue!

Pretty!

Cool reef. Looks like fun

Too happy for you Bosco, though I will admit that you took a deeper dip into the pool than I expected. 2 x 23s??? Awesome! Prepare yourself for the longest wait of your life. Now that you have pulled the trigger, it will feel like forever until you take delivery. Can't wait to see the setup.

Woo hoo Rippley!! Congratulations and welcome.

Thanks guys

No pics on the grill unfortunately. Lately, I have really gotten into adding some smoke to the proteins that I intend to braise. This time, it was some really meaty short ribs. I have to say that bourbon oak cask staves really do something special to beef. For this dish, I put the ribs on with bourbon staves at 200 for about 90 minutes. After the smoke, I browned them off in a Dutch oven and did a traditional braise to finish the recipe. The mashed potatoes were an adaptation of a creme fraiche version using Mexican crema instead. And I know, MK and Bosco, my lighting is crap, but I was hungry and just wanted a quick shot.

Easy peasey. Baking stone on the upper grill, fire is direct. I like around 550 F. As per CC, heat soak your KK foOr an hour prior. Wow Bosco, didn't that sound nice? Heat soak YOUR KK. Not sure if you pulled the trigger yet, but don't sweat the transferring of your cash to a foreign country. It feels spooky, but all have done it with no issues.

Looking good Bosco. You're going to give MK a run for her money with that DSLR.

Thanks for sharing reef

Bosco - the virus travels fast once infected â° â° â° â°

Too funny Bosco. This how it happens. Many trips to the site. Lurk or participate on the forum. Google KK and look at images. Look at the back yard to envision what it would look like. Most on the forum have gone through this. The main question upon getting one of your own is......"Why the hell did I wait so long to pull the trigger?"

Yum. Hey MK, is that one of reef's dough recipes or another? Looks great as usual

Congrats! Gorgeous little girl and great looking cook.

Does OU still have a football program? 😜😜😜😜

Awesome. Ready for the weekend

Bosco, I am so extremely excited for you. I know how much you have a passion for Kamado cooking, and while I have never owned a BGE or a KJ, I have messed around with both in retail displays. Wait till you get your hands on a KK. I'm not going to trash any other brand, but I can't wait to hear your feedback once you bring one home.

CC = Fat Finger Forever

Yum oh!!