CeramicChef

Ah ha! Now I get it. Thanks for the link.

Hey you guys! We've ALL been there and done that! Right!? But then she was a Denver Broncos cheerleader with this gorgeous mane of hair and legs that went all the way .... I digress!

Every single time! I could have saved myself a TON in terms of parting gifts if only I had listened to that little inner voice!

@KevinD - wowzers! That just SUCKS in a major league kind of way! In fact, that sucks so bad, I'm depressed. I'm on my way to pour myself 4 fingers of Woodford Reserve and I'm going to join you in drinking our sorrows away! Not worry too much, Christmas will indeed show up at your door! PS - you did the right thing!

Tony - bacon grease was a staple around my Mom's kitchen. It's a staple in mine as well. Ex-wife #2 didn't like bacon grease in her kitchen … to unhealthy. I should have known there would be trouble!

That's one very handsome KK BB! Congrats to you. Now go cook something!

I'm on a low carb diet and I'm not looking, I'm not looking, I'm not loo ..... Oh crap! I looked and now I'm craving pasta and meat balls. Dadgummit that looks droolicious, @MacKenzie! Beautifully done. Kudos. I guess I'll start the diet again tomorrow.

Kevin, just knock the Coconut char one against the other over your basket. I generally bust mine Coconut Char into thirds and it works just fine. Just let the pieces fall where they may. No need to be anal as was this cowboy and arrange them. Just let's fall into the basket and you'll be fine. Have fun! Keep the pics coming.

Kevin, get ready to do the Spunky Monkey Happy Dance when your KK shows up at the door! It's gonna be a great day. Here's to hoping that your delivery is today!

+1^! @Danny B - now that I look again after Charles' post, those are some kind of lonely looking chops! I think a pork butt is in order!

When I talk to other BBQers, no matter if they have a kamado or a kettle or a stick burner, they all marvel at how absolutely rock solid the KKs hold temps. There are a few other kamado manufacturers with units that hold temps fairly well, BGE, KJ, and Primo, but when all is said and done, the KK wins hands down because of all its thermal mass. I have a controller, but rarely ever use it. It just doesn't seem necessary and its only after I get either or both of my KKs up to temp and the cook on the grate that I ever think of breaking out the controller. Dennis, you've ruined me!

bosco! Kudos to you as well Aussie Ora! Shelly, you're getting closer every month. We expect you to win very soon! Tiny - You're just a cooking machine and I love your cooks. Charles, well done as is the norm for you. Congrats and Kudos one and all!

Charles - my pics, compared to those you and Susan post here, are, at best, average. Maybe one day I'll really get after it and get a good digital camera and some lighting.

Tony, at my age there is very little new under the sun. All I'm doing is reliving my younger years through my cooks! It's actually not a bad way to remember!

@MacKenzie - if I had been thinking, I would have put bacon crumbles on top!

Shelly - that's a beautiful rib cook! You're to be congratulated for such a nice job. Even though I don't foil, those are some dynamite looking ribs. Kudos to you!

Chris - the humble potatoe is so dang amenable to just about any type of cook. You can do just about anything with this type of cook. Delicious cook. Give it a shot, you won't be disappointed!

Shelly - these taters were delicious and so simple. It's that combination that does it for me. Thanks for looking.

@Memphishusky - I absolutely love the picture of your Suos Chef inspecting the new Oven/Grill/Bakery Oven/Smoker! What a great picture! Now, during the burn in, it is absolutely imperative that you stay well hydrated, 12 COLD ounces at a time!

Howdy my KK Friends! I thought for some strange reason that I'd pay homage to my 0.001% Irish Forefathers this evening. Tonight's cook consisted of scooped out baked potatoes, filled with some sort of filling, and the whole thing rebaked on the KK. So, without further ado, here is my homage to Erin. The very first thing to do is have a couple of bakers well slathered with bacon grease. Yes, bacon grease. Yeah, I know, but if you don't use bacon grease, the neo-nazi health police win, and I'm trying to beat the back every day! If you don't have bacon grease in your kitchen, shame on you! Next, I browned up some 90/10 hamburger meat, some red, orange, and yellow bell peppers, and some onion and garlic. Here are the bakers on the main grate of TheBeast. I baked them for about an hour at 400F until a fork went in easily. This is a picture of the browned hamburger, peppers, etc. ready for the potatoes. Here are the spuds. As you can see, slit in half and scoop out most of the interior. I try and leave about 1/4" all the way around. Reserve the scooping for potato salad. Tonight I laid down in the scooped potato a simple ragu as a base layer. Put a heaping amount of the burger mixture in the potato. Sauce again and top with your favorite cheese. For these I use shredded mozzarella cheese. Here are the assembled potatoes. They take about 15 minutes on the grill at 400F. And finally, here is the money shot with Pete The Salt Pig granting approval to chow down! These potatoes are really quite easy to do, especially on a weekday evening. Instead of hamburger, you can use pork sausage (Pete would not be so happy with that cook!), ground turkey or chicken, or chorizo etc. Instead of a ragu, you can use salsas, grilled and pureed fruit such as mangoes, peaches, etc. You can get as creative as you wish. After all, it's your dinner and you can do it any way you and your family desire. From the time I lit the FOGO in the belly of TheBeast until I was 400F it was about 15 minutes. The potatoes took about an hour to bake to fork tender. To assemble it took no more than 15 minutes. Time on the grill for the stuffed potatoes was no more than 15 minutes. All totaled, from start to finish, this simple homage to my Irish roots took about 1 hour and 45 minutes. I like this cook because there was lots of time to stay hydrated between the flurries of activity. Thanks for looking. I appreciate it!

Keep 'em coming! That's a beautiful 32"! Congrats to you. Can everyone but me see all the pics? 6 total. All I get are the last two.

Looking good in da hood! Keep those pictures coming.

Now those are porkchops done right! Very nicely done. Kudos!

@Memphishusky - and thus starts the beginning of a great adventure for you and your family! I can't wait to see more.