CeramicChef

@ckreef - never fear! CC is here! Thanks for the kind words about something as prosaic as burgers. It's appreciated greatly. I've been quite busy as of late. A web developer who I trusted stuck my butt in a bad situation, cost me a BUNCH of bucks, and delivered nothing. He and my attorney will be having conversations.

@tony b - Tony, I absolutely love DT and I really appreciate the Pink Elephants on the bottle. Kinda goes with the theme, huh? As for the burgers, thanks for the compliment. They were indeed a hit with the guests.

Hi KKers! Well, I finally got around to remembering to snap a few pics of a cook. Now this is my take on the old beer can burger cook that has been done a million times. HOWEVER, my twist is on the meat side, the filling side, and the beer side. First the meat: This was a 50/50 mix of 90/10 burger grind and a local spicy breakfast sausage. It turned out a corking good vessel for the delivery of the stuffing. Second the stuffing: This was a mixture of sautéed diced sweet onions, green bell peppers, grape tomatoes, artichoke hearts, capers, and Chevrai (local fresh goat cheese). I helped a friend do some peppered bacon about 3 weeks back and that's what I used to surround the burgers. For the beer component, I soused the Chef with some world class beer ... Delirium Tremens and Delirium Nocturnum. I can highly recommend both. They helped form the cups in the burgers with the filling. This was a really tasty cook and my company for the evening, a beautiful young lady, was really impressed with my culinary expertise. I wasn't about to tell her otherwise and that this was a throw-together quickie! Here are a few pics. The beer: And the star of the show: Sorry about the oblong picture, Dennis but I wanted to get in the KK at the bottom of the pic and I forgot about the new format. Next time. These were really good according to my company! Enjoy!

@ckreef - Charles, those are some mighty tasty looking vittles! That's a shrimp cook kicked up more than a few notches! Beautiful cook all around. Simply a wonderful plated shot. Kudos!

@MacKenzie - first rule in my house is always keep the cook well fed and happy! Thats a wonderful looking sumptuous feast. What kind of sausages did you spin? Looks like a little cheese and jalapeño made their way into the mix. now I'm hungry for breakfast. Kudos on a very nice cook!

I think it was about a shrimp cook ...

Wayne - you've offended no one here. Relax and have some fun here! That's what we're all here for, so join on in. You're doing just fine.

Oh come on guys! The transport sciences, mass, heat, and momentum, all use the same forms of the same equations! That's why I liked it so much. Only had to learn one set of equations. And the reason I'm a thermodynamicist is there are only 3 equations to remember. Simple things for simple minds like mine!

@FotonDrv - tough duty, but it looks as if you're man enough for the job! Beautiful scenery there to cook in. Good looking dawg you have there. Give it an extra bone from the KK family.

Heck @5698k, years back I couldn't spell injaneee, today I are one!

@Aussie Ora - So I'm not the only onewondershow thinks spatchcocked fowl looks like road kill, huh? From my vantage point, that's some kind of droolicious looking road kill! Beautiful pics and even better looking cook! Kudos to ya. Very nicely done.

And here I thought that based on the title of this post we would be talking about a shrimp cook! Nothing to add to what @tony b and @Pequod have to say. I always loved the transport sciences even though I am/was a thermodynamicist. We have some classically warped minds here. All the rest of y'all should really rethink the company you're keeping!

Wonderful! I've always loved tomato tarts. Hard to beat these on a hot and humid evening. I like Landshark Lager paired with this dish. Great meal/appetizer.

+1^ !!! Amen on that idea!

As the resident fish expert here, I'm cradle old school Catholic, that's fish done right if I ever saw it! Congrats and kudos all over the place! Simply droolicious.

Looks dadgummed tasty if you ask me. Beautiful cooks ahead!

@Aussie Ora - beautiful short ribs you've cooked there. That plated shot is worthy of being framed. Mouth-watering delicious cook, I'd say! Kudos.

I love Juicy Lucies and those are certainly quite lovable! Nicely done.

@Pequod - those are some wonderful cooks. Kudos to ya! Congrats on surviving the last legal form of hazing still allowed on campus'.

Understandable!

@MacKenzie - that's just a simply OUTSTANDING breakfast! Kudos all very the place to you. Beautiful cook.

As @5698k, Rob says, give it a go. Nothing to lose, right?

WOWZERS! Talk about a gastronomic feast! Major kudos on a major league home run!

Alas, @MacKenzie, what shall I have to live for!? No leftovers? Oh, the horror of it all!

@dozer996 - now those are some really fine looking pizza pies. Kudos to ya! I'd take a slice, or two, or three if there are leftovers ....