CeramicChef

I listed franks (just a big hotdog) in the menu section "Sandwiches" for a restaurant I used to own. I splayed them out, scored them, and served them on large hamburger buns. But as for me, I regular hotdog really isn't sandwich. To me a sandwich is served on sandwich bread with tomato, lettuce, onion, pickles, sliced cheese, condiments, and whatever else you like putting on your Dagwood. You can call a dog a duck, but if it barks at the postman, has a wet nose, fur, and sits in the middle of the street licking its ....

Hey KKers! Thanks for all the well wishes. You good folks are EXACTLY why coming home feels so good. Its really good to be back and able to decompress. The transformation will be complete when I light the fires and get a cook or two under my belt. Thanks again!

CeramicChef has entered the building! After an extended absence, I'm back and ready to burn some lump! Mea culpa, mea culpa, mea maxima culpa for the extended absence. I had a lot of overseas business that demanded my attention and I screwed up my Forum login here, hence my absence. I just talked to Dennis yesterday and got my password reset I went to Australia to help a friend of mine get his business in shape to sell. The guy is a wonderful entrepreneur, but from an operational standpoint, he's a putz. We got all the books lined out and negotiated the deal. While there, I got a message from a buddy in New Zealand. He asked me to come over and help him die. Lymphoma. Again. That was tough duty. Then I no sooner hit The States and I get a call from an old college buddy and he asks me to come to Houston to help him die as well and act as executor of his (sizable) estate. Cancer on his brain stem. Right now I'm feeling like Typhoid Mary. I'm getting to that age where friends are starting to leave this world and its' rather sobering when you come to that realization. I haven't burned any lump in a very long time. Beauty and The Beast are right where I left them patiently waiting for a pork butt, some NY Strips, and the odd pizza. I've gotta burn some lump and burn it soon. I hope everyone has been well and cooking some great food. Welcome to all the new KK Owners since I've been gone. By now you realize what a great decision you made choosing to join Dennis and the KK Family. It's great to be back and I look forward to getting re-acquainted with my KK Family, seeing all your great cooks, and getting to know all the new members here.

@xraydoc - nice cook and nice pic of the basket splitter. Kudos! Ibe found that since the arrival of my 19" TT, Beauty!, I haven't used the basket splitter in my KK BB 32, TheBeast, nearly as much. But you're absolutely correct, the splitter is a nice addition to the KK lineup.

Thanks! This i gotta try.

Even the gods like the KK! Nice pics. Care to post the Recipe for your souflima?

Susan - beautifully done cook! I love fish (sans the head!) and this fills the bill. And you simply can't beat Acorn Squash cooked any where and any way. Great cook all around! Kudos to you!

Very nice cook! All the best in the kg challenge. Love that money shot. Kudos!

Wilbur! Great to see you back! Beautiful cooks you've posted here. Thanks and kudos! And I love your assessment … the KK makes every type of cook so easily reproducible. Nice post, my Friemd! Kudos.

Tony, those pics are stunning and the cook is even better! Kudos on a great cook, my Friend! Big time Canuck Kudos!

@HalfSmoke - congrats on the new arrival! She's a beauty and looks great on your patio. That's a really nice setting. Follow the instructions Dennis gives you and you'll be fine with those loose tiles. I'm looking forward to pics of your first cook. Again, congrats!

@Stile88 - wow! What's not to like on this cook? Bacon … check. Sirloin … check. Eggplant … check. Done on the KK … check! What's not to like? Kudos to you.

@MacKenzie - that tomato galette is killer! Absolutely beautiful. Kudos to you! Guinness is my favorite beer ... Smooth, great flavor, wonderful aftertaste. Can't be beat in my estimation. What amazes me is how lush and verdant your world is. Stunning pics. Down here in OKC were mostly brown and dry this time of year.

Ditto! Black to match TheBeast.

What about trying the new smoke generator? That piece of equipment has a very low airflow and that's what you're looking for. That should keep the fire under control if anything will. Let us know how things turn out!

Shelly - that's one very fine butt cook. Great money shot and I love the tots idea! Very nicely done. Kudos!

Charles, those mussels look really fine. I tend to agree they are a lot of work for a mouthful, but those do look delicious! Nicely done! Kudos to you, my Friend!

Kevin - great tease pics and the final pics is the piece de resistance! Kudos to ya!

Jeff - 2 thumbs up on this really nice cook! Kudos to you.

Tony! What a wonderful dinner! I absolutely love pink flamingos and Buddy, you did this up in spades. Very, very impressive. I'm in pink flamingo overload mode. Thanks for a great little fun-fest! You rock, major kudos to ya.

@Jeff S I personally don't have what you're look to do, but if you don't find your answer here, go to AmazingRibs.com and search over there. They've a tremendous library of good recipes.

Aussie - great color on that spun pork! Kudos on a great cook. Killer money shot.

@Stile88 - beautiful inaugural cook. It's really hard to beat a great steak and potato meal. Very nicely done! Kudos.

Bruce - first off, nice cook! Looks positively droolicious. Kudos. Second, as Rob says, test the lid. The latch is a two position latch … the first position closes the lid and the second position seals the lid by compressing the gasket. Check all other inlets to make certain they are all the way seated. My BB 32, TheBeast, takes quite a bit of time to cool down from searing cooks, especially if I've heat soaked the KK. However, your fire should die quickly and most certainly your KK should cool completely overnight.

+1^ I use the main grate. I can easily fit 2 briskets on the main in TheBeast no big deal. If I'm throwing a party, then I'll do an additional brisket on the main and then do a couple on the upper grate if it's a larger party or if I'm taking a brisket to the local fire station or police station. Im constantly amazed at how accommodating my BB 32, TheBeast, is when it comes to cooks. I can't imagine the real estate of the 42!