CeramicChef

wibblylee - those look like ribs worth eating for the OKC vantage! I love my ribs dry and those look positively delicious! Kudos to ya on this cook.

SWMBOI got to pick the color of the new 19" High Cap we just ordered. Harvest Gold Pebble if I remember correctly. She kept asking me why I wanted another KK seeing as how I already have TheBeast sitting on the patio. When I told her this new KK was hers, she gave a little chirp, asked if she got to pick the color, and never asked another question except "When does it arrive?". Next Monday, Darling.

EGGARY - yeah, I only hit a spot for about 20 seconds of so. I guess it really depends on the kind of charcoal now that I think about it for a bit. For my regular FOGO brand charcoal, I hit a spot for about 20 seconds. However, when I use CoCoNut Extruded Charcoal, because of its density, it does take longer to light. I'll probably hit a single spot for about 30-45 seconds, at the max. I always try and hit a jagged edge on the CoCoNut where I broke it. That works infinitely better than trying to light a side or an end of a piece!

Aha! A ringer! Me thinks the game is afoot. Montana, I used to be in higher Ed and for this assignment, I give you an A+! How do you lose in this game? Photography, cooking, and having to eat your subjects! Nice catch, tony!

Montana - nicely said! I just got my Anova Sous Vide after a conversation with Dennis. I'm looking forward to doing a Tri-Tip beginning today. This will be my first experiment/experience with SV. We're having a couple of friends over on Saturday evening and they both requested Tri-Tip based on previous experiences here at ChezChef. It will be interesting to see their reaction to this new method. Reverse sear Tri-Tip has always been one of my go to recipes, especially for SWMBOI, and it should be an experience. I'll get some pics and post them the first part of next week. SV just gives me another arrow in the quiver. And according to some, I need all the help I can get, especially professional help! LOL!

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Doc - heck, cooking the classics is never a bad idea around ChezChef. Hot fast brisket and pulled pork are staples around here. So are NY Strips and pork loin and hot dogs for that matter! I'm getting ready to start some cooks that are classics in the kitchen but I'm going to adapt them to the KK. I've also got a 19" High Cap coming that should be here by the end of this week or the first of next. She's been dubbed Beauty! And should make a nice counterpoint to TheBeast, a KK BB 32". Again, thanks for the pointer to the knife and enjoy blowing things up! Don't be a stranger.

Montana - I understand how that is an instant classic at your place. It'll be an instant classic at my place too when I cook it for SWMBOI! Nicely done and kudos to you! Thanks for the inspiration!

Doc - Thanks for the tip! Just grabbed one myself. We haven't see you for a while. Good to know you're still in the hunt! Don't be such a stranger.

tony - THANKS for the link! Just ordered it; it'll be here tomorrow with Amazon Prime. It also looks as if the author has several other Sous Vide books. Any experience with those? Thanks again, tony!

I just got a Sous Vide, ANOVA, at the urging of Dennis. I'm looking forward to seeing this cook and learning how this works best. I'm also going to search this Forum for Sous Vide cooks, tips and tricks, recipes, etc. Should be a nice ride. Tri-Tip is one of my favorite cuts to reverse sear.

Jim - I don't use a chimney at all. I've got a MAPP torch that I always use. A 20 second blast in a single spot lights things up quite nicely for a low-n-slow. Three or four spots hit with the MAPP torch gets things going for higher temps. Given how efficient the KK is, you're up to temp in just a few (15 or so) minutes. That gives me time to finish up the prep work for my cook.

tiny - i've screwed up more posts than I've gotten right, so you're entitled! As for the apple pie - KILLER! That ice-cream just sent me into sugar shock! Very nicely done. Kudos!

tony - you need professional help!

ckreef - that's because the KK is a work of art and like a beautiful fighter jet, it looks gorgeous just sitting. The lines, the tile work, the craftsmanship ... everything combines with a synergistic effect to exceed the esthetics of any individual piece. It's the whole experience that most people never understand because to merely look at a KK is only the beginning of the experience! The feel, the deep thought that lays behind every aspect of the KK, the delicate heft, and more all combine to produce an experience unsurpassed in world of kamados and all backyard cookers. Damn! That's some great marketing copy! Crap, I still amaze myself! LOL!! I used to teach this stuff when I was in academe and I guess I still have it! LOL!! Dennis, feel free to use without any attribution!

Tiny - we've never had that problem here at ChezChef! I'm one of those guys who measures twice and cuts once. CONGRATS! on the bronze metallic! You'll absolutely LOVE your KK! And the food that you cook on it ... it'll be simply amazing. I couldn't be happier for you and your family. Welcome to the KK Family!

tony - maybe the bright blue is because he could? Or it was on special at sunbrella? Or SWMBOI likes blue?

I gotcha! You know the problem with the written word like we have here? The vast majority of human communication isn't just the words. It's intonation, body language, etc. there has to be a better way! Those little circular emotives leave me cold. What is it they say about old dogs and new tricks? I'm one very old dog.

The guy's name was Jack McDavid. The show isn't even listed on the Food Channel that I can find. Here's a link to his restaurant. Looks as if he's lost so e weight! http://www.jacksfirehouse.com/JackMcDavid/tabid/70/Default.aspx

Yeah, tony! I remember that show. What ever happened to the Good Ole Boy in the overalls that was on that show with Flay? I think his name was Jack. He was pretty entertaining as not bad on a grill as I remember. Benn a long time since that show.

EGGARY - you didn't miss anything. Saw that episode and I couldn't believe what I saw. Flay thinks that kamados are just like any other grill. As Rob said, he is not an expert BBQ guy by any stretch.

I prefer to think of it as the Turbo Bentley! That is one massive car that handles like a Porsche. Incredible car.

tinyfish - you might talk with Dennis to see what has already landed in North America to what he has on the water.

ckreef and tinyfish - Pull the trigger! It feels SOOOOO GOOOOOD!