CeramicChef

I'm not a big cocktail kind of guy. I like quality whiskey neat. My everyday sipping' whiskey is Woodford Double Oaked. I don't do fufu drinks that get set on fire. Ever. How do you think I ended up bald!? I gave up on Scotch when it got so ridiculously expensive. That these guys adulterate MacAllan Scotch by mixing it with anything is beyond a sacrilege. These three guys are a putz apiece! Just give me my whiskey neat. Given that an Old Fashioned is Bourbon-based, if I have to drink a mixed drink, I'll take the Old Fashioned any time.

@ckreef - I'm liking the way this is gonna unfold!

Righteous cook! Wonderful meal. How does it get any better? Kudos!

Now you guys have gone and done it - I'm starving and it's time for bed! AAAAAAAARRRRRGGGGGGGHHHHH!

Dennis, as much as you appreciate us, we appreciate you all the more. Thanks for all your hard work to produce the greatest cooker to ever grace a patio! This KK Forum is just an extension of everything you do.

Fellow KKers - these cooks just show that even the most pedantic of ingredients, cooked on a KK, can become a mouth-watering feast! Thanks for all your kind comments. I do appreciate them greatly!

Howdy KKers! Below are just a couple of simple, quick cooks done recently here at ChezChef. Hope you enjoy! First are spiral cut jalapeño sausages and hot links smother in chili, cheese, a few chopped onions, garnished with Fritos, Franks Hot Sauce, and LandShark Lager. Wonderful meal. Now for the healthy choice, hamburger steak, salad, Brussels Sprouts, and last summer's corn. A sumptuous repast each and every one! Thanks for looking and enjoy your weekend!

@dstr8 here I am on a diet to lose my last 20#s and you post this? Dang your dinghies anyway! What a feast and all I can do is look. Kind like going to a strip bar! Beautiful pizza and wonderful dessert. Kudos to ya!

@Pascalpro - - GORGEOUS cook! Kudos to ya.

I'd call Dennis. He ships KKs to Australia all the time. In the alternative, I'd contact @Aussie Ora as suggested above. He lives there in Perth.

+1^ and +1^^!

Uhhhh .... every time I climb these hills it costs me BIG time! What's the take home price? Can I just lease? How about a short-term rental agreement?

I especially LOVE that heavy set long haired bearded guy! Gives all us big boys hope! Let the imbibing begin!

Octopus used to be one of my favorites until a buddy of mine had an octopus for a pet. Those octopi are some kind of SMART! I got kind of attached to the little guy. Now I can't eat 'em. Beautiful cook, @Pascalpro! Kudos.

@DennisLinkletter - It's now confirmed and undeniable - you are 24 Carat Crazy!

And here I was thinking "How is he gonna pin and spin pizza on those OctoForks?" Great vid and even better pizzas.

@GASMAN - now that's the way its done. Talk about bread done right! Kudos!

@tony b - OUCH! I just gouged out BOTH eyes over one. You are one sick and twisted puppy! I think you've caught one too many wayward neutrinos over your career!

@GASMAN - That is a beautiful KK. What's its appellation?

Yeah, I'd be interested in this. Thanks for posting it , Dennis. I'd really be interested in your opinion. Thanks in advance.

+1^ Very nice website, indeed! Thanks, Aussie!

@churchi - I never wrap ribs, butts, briskets, etc. Never found the need to wrap, especially in foil. All my cooks come out with great bark and very moist. Spritzing is a carry over from cooking in drafty kettles or stick burners. No need to spritz when you have a KK doing the cooking. I cook my ribs at 225F until they are done. Others here will "turbo cook" the ribs/brisket/butt at something between 250 and 275-300. No big deal; either way works fine. I generally cook St. Louis cut spare ribs (as differentiated from Baby Backs). St Louis cut will take about 5-6 hours (at 225) to get to where they pass the "Bend Test". That means that you pick up the ribs by sliding a pair of tongs under one end until you are about half way . Close the tongs and pick up the rack of ribs. The rack will bend mostly in half and the bark will crack and show some of the meat. Relax. You seem to have a viable plan to put a feast on the table. I'll bet you have absolutely no problems with your cook! You're going to do just fine!

Beautiful cook!

What a true feast! Kudos to ya.

@Pascalpro - WOWZERS! This is a new one on me! Grilled pasta. I've never even considered such. You've opened up a whole new set do ideas for me. Thanks! Great pics and great looking plated shots. Amazingly delicious I bet. Bravo!