CeramicChef

Parrothead - from where I'm sitting here in OKC, I'd say your ribs rank with some of the best I've seen! Very nice cooks! Kudos to you.

HELLO! Been there and done that "lazy" thing for a lot of years! MK1 - you are not pulling oars in that boat alone! Why do you think I use a KK? TheBeast makes me a MUCH better cook than I could even be on my own. It makes cooking on any other kamado seem like soon much work! HELL YEAH!, I understand lazy! I really prefer to think of it as maximizing the output for my inputs!

tony - around here, we've got plenty of Weller. We also have a good supply of Maker's Mark. I'm particularly fond of Maker's 46; it's as smooth as a baby's butt! Or maybe that's as smooth as a babe's butt. Either way!

dstr8 - I've only foiled a couple of racks of ribs, and that was back when I had hair! I've just never cared for foiled ribs. But, to each his/her own. I've sworn off pizza for awhile. Too many refined carbs for my liking. But dadgummit, I do like my meat, fowl, and fish done on TheBeast! Thanks for taking the time to take a look at the cook and comment. It's appreciated! Here's wishing you and yours the Happiest and most Blessed New Year ever!

I'm so glad that I could FINALLY return the favor, tony! After all the torment you've caused my stomach ... Here's wishing you and yours the Happiest and most Blessed New Year ever, tony!

Well, I thought I'd give you a quick update on my New Neighbors. Yesterday afternoon, my doorbell rings. I struggle to open my eyes and get out of my recliner. You see, it's an electric recliner and between the buttons, my sleepy fat rat backside, it takes a few. So I shout "Just a minute! I'm coming!" and finally extract myself from the clutches of the Creature holding me down by the butt. I run to the door, escaping the clutches of my shoes, (who the he11 left 'em in the middle of the room?) and get to the front door. Yanking it open I hit my dadgummed left big toe and dad gum that hurts! There is Pat and Kerwin holding a most beautifully OU Crimson wrapped basket. "MERRY CHRISTMAS, KEN!" Sorry I don't have any pics of the Basket, I'm a schlub. I can't even control my own Salt Pig! Pete, The Pink Salt Pig just had to rip the basket open and see what was inside! Pigs are quick, ya know?! So in any event, here's Pete inspecting the contents: As you can see, Pete is mostly interested in a little liquid libation and I'm not sharing! There are some great homemade hot pickles and strawberry and plum preserves! Yes, pete and I tried them and they are wonderful. But I'm not sharing my new bottle of 90 Proof Weller with Pete! That Salt Pig is on his own! Sorry if you think I'm being mean to my pig. Call PETA! Nothing like great neighbors! I gotta have Kerwin over for a couple of fingers of Weller's neat. I think I'll go put this bottle in the freezer to chill. NO OTR for this kid!

I've got an oven here at the new place that only gets opened to season cast iron. TheBeast does everything an oven can do and a helluva lot more!

jeff - you are spot on the money with that cook! Simple, easy, tasty. What else is there? Beautifully done cook. Congrats!

No wonder I can't get any leftovers! Someone stuffed themselves! On the next cook, can you save a bone for a hungry Okie? I'm drooling looking at that cook!

Nothing beats family pizza night. Nothing. Those are some very tasty looking pies you cooked there. KUDOS!

Smoky - please accept my condolences on the loss of your beloved. I can't even imagine. You and your family will be in my prayers. As for the cook, Bud, that's pure money!

mk1 - that is a cook to be proud of. I'd put those pics in my wallet right next to the wife and kids! KUDOS!

Parrothead - that is some kind of great looking cook! You sure you don't do this for a living someplace? Killer.

Dennis, glad to see you posting given everything happening in your part of the world!

Wilbur - again ... KILLER COOK! Buddy, you are all over this one. Very nicely done! Kudos!

Part 2 30 minutes later, the ribs are done! One rack dry, on the left, and one sauces, on the right. The ribs were foiled, wrapped and in the cooler. Here is a pic of the two pork loins as they came off the reverse sear at 135IT (Bubba likes his pork more done than do I, but he is a guest, albeit a mooching guest, but a guest nonetheless! Here is a shot of the sauced ribs and following the dry ribs. I didn't catch a shot of the pork loin being sliced, but you see it on Bubba's plate. Here's Bubba's plate right before he went Animal on it! He said this rib cook was top 5 in his life and he's eaten BBQ all over the US! I asked what were the other 4 places he'd had better ribs and he said "The last 4 times you've cooked ribs!" Its nice to get impartial feedback! The ribs were very good ... they had a nice medium bite to them. The marinaded pork loin was pretty good. I'm not much on sweet marinades, but SWMBOI and Bubba sure ate the heck out of it. SWMBOI took some to her friends' house for a luncheon they were having and Bubba took a mess of ribs home with him. So much for leftovers! Happy New Year's to all my Good KK Friends!

Well KKers, yesterday I was bored. Stark. Staring. Bored! I had a couple of slabs of St. Louis Style Ribs I picked up at Sams Neighborhood market on deal that I had prepped and rubbed and were in the fridge. I also had 2 pork tenderloins that I dropped in marinade at the same time. Had to get 'em cooked but I was bored. I went out and had a chat with TheBeast. Always cheers me up and it happened again as soon as I lit the lump with the MAPP torch. I'm not so thrilled that I'm doing the Spunky Monkey, AllyCat, but there was a spring in my step. Marinated Pork Loins As you can see, Pete the Pink Salt Pig is nonplussed to see some brethren on the business end of a cook! Here are the rubbed ribs. Notice the "Chef's Portion" separated from the ribs. That's MINE! So let's go get TheBeast ready to do his duty and earn his keep. [Many people have asked how I arrange TheBeast for a cook similar to this, so please bear with me here.] First thing I do is completely fill the basket with lump and light him up. I only lit one spot and you can see it to the right of the picture. I then bring TheBeast up to temp; in this case about 250 since I'm getting a late start. Then its on with the smoke component; in this case hickory. Now let's add the deflector plates ... ... the drip pan is next ... And then the main grate and the ribs. So we button up TheBeast and in 10 minutes, I check the temp. Rock Solid. With about 45 minutes left in the rib cook, it's time for the pork loins to hit the grate for a reverse sear. On they went and I forgot the pic! BUT WAIT! The Chef's Portion is done and Bubba, my BBQ Moochin' Brother, is here and wanting to know "What're we eating!" Bubba declared the ribs Delicious Edible! To be continued ...

It's a real pleasure to help spread the word. Of course we lucky KKers know, but just in case someone stops by to take a peek, it's always good to let 'em know what we have.

Dennis, right back at ya! It's so dadgummed easy to support some the likes of which you produce. My Komodo Kamado Big Bad 32' ROCKS!

The most vocal folks are those that own the biggest POSK, the Akorn. They wear their cheapness as a badge of honor. I understand that any kamado can produce good food. I've done it using two big terra cotta pots, but the Akorn insults its customers with poor workmanship, cheap materials, NO CUSTOMER SERVICE, and nonexistent quality control. And those are the good points! When you point out the blatantly obvious, some people just go ballistic. I think it's because they don't want to admit what they know deep inside ... THE GOT SCREWED! But that's just me.

That what we call MONEY! Killer bird cook! Merry Christmas to you and yours!

Geez, Wilbur! Thanks for making me feel right at home! LOL!!! That's what I love about you Wilbur ... always looking out for me! Thanks ever so much!

You bastards are f'ing ruthless!!! Geez, screw up one time and you're a slag forever! Can't a sucker get an even break! Alright, you guys have tossed the gauntlet down. Game ON! You won't know when, you won't know where, you won't know how, you'll just know WHO!

ROFLMAO as well! My new motto: First one's free!

Wilbur, aint it the truth! I wonder why no Akorn folks have tried to infiltrate this place!?