CeramicChef

@mguerra - everyone wants to be or believe they're the next Aaron Franklin and meat packers are sure gonna help the huddled masses get there. Live cooked over a thousand briskets in my life. I THINK I'm pretty dadgummed good. I KNOW I couldn't carry water for Franklin. And I don't care if if foil, paper, or leave it unwrapped, Franklin knows something I don't. But I'm still learning.

I"ll go check my mailbox of rat invitation! I can be there directly. Beautiful cook; righteous colors.

This I gotta try. Party appiteasers for certain! Thanks, @Garvinque

@tony b - my friend, you do have some kind of setup there! I also see that next to that case of Apothic Red (a very nice wine for the $ spent), you've got a few bottles of lubricant! Carry on young man and enjoy.

@MacKenzie -

@Pascalpro - Congrats to you and your family! That is a beautiful color blue and it looks at home there on your snowy deck. Here's to many great cooks and great memories with your family using Amalfi. Welcome to the KK Family. Get that burn in done and let's see that first cook!

@Aussie Ora - that's a brisket done right! Congrats. I hope it was even tastier than it looks.

@Keith B - Geez Louise! That's something else! Impressive. Here's to great brews!

@tony b - it sounds from your post above that you're just about as obsessive as am I! I'm obsessed with my KKs, my businesses, etc. as you are about KKs and brewing. Back when I had hair that was gray, I used to cook up a great mash and distill it in a glass bead packed column, do all kinds of reflux, kick it up to about 170-185 proof, run it through an activated carbon filter, and use it for rocket fuel, among other things. I haven't done that in a few years, but man was it good. How about posting a few pics of your home brewing set-up? I'd love to see that; I really would!

You have every reason to be quite proud of The Boys. Congrats, again!

Certainly looks delicious from the cheap seats here in OKC! Very nice first cook. Congrats to ya!

@Shuley - beautiful steaks. Very nicely done! I was raised on frozen meat of every kind. My Mom would stock up on sale meat and put it in the freezer for later use. She also never used a vacuum sealer and we never had to worry about freezer burn. I believe freezer burn is mostly due to long(er) term storage issues. Most of the poultry you see in stores has been frozen unless it states that it is fresh, never frozen. I buy and freeze meat all the time. I've no problems with eating frozen meat whatsoever. Frankly, I can't tell any difference.

+1^ on Fruita. First rate wood. I've never been disappointed in Fruita's quality.

Seriously nice ribs on that grill! Congrats on a wonderful first cook!

This oughta be a great cook!

Yeah, tony, you would eat it and I'd be the one gaining 10 pounds!

Geez Louise! Great pic. Thanks so much for your service. It's greatly appreciate.

Beautiful KK and beautiful surroundings! You are one very lucky dawg! CONGRATS!

+1^

These gold KKs do certainly make a statement. Absolutely beautiful!

I'd most certainly throw a tooth at that cook. Thanks, @Garvinque for the tease.

@Shuley - I do declare! YOu've got this gig figured out!

@MacKenzie - holy smoke! That's one seriously beautiful plating! Mega Kudos!

Speaking of Schwan's ... A new friend of my and his bride order from Schwan's all the time. I've eaten at their house on several occasions and I must admit, Schwan's quality is second to none. IT certainly works for Joe and Christy.

@EGGARY - for the most part you are correct. However ... Aluminum foil burns in the presence of an open flame and oxygen. Foil will easily burn when it is close enough to a hot flame, e.g. when trying to get get a kamado up to temp for high temp sears, for quick pizza cooks, etc. I don't know aout the toxicity do Aluminum, but I don't use it in high temp applications. I have always used ceramic heat deflectors from my earliest days cooking in kamados.