CeramicChef

@Shuley - that's looks positively sumptuous! I love that money shot. Kudos on a very nice cook!

@Syzygies - "... waking up to a new universe each morning." is exactly why I got into academe. I always felt like a kid on Chrsitmas morning looking at all the packages under the tree. I got to open a new package whenever I wanted and play with new ideas, and there was an endless supply of new ideas and questions. Kuhn's book, Structure of Scientific Revolutions is seminal in my world. So is a paper "That's Interesting!" by ??????. Those are the two best things I ever read in grad school. Your post almost made me want to get back into academe. Almost!

@MacKenzie - don't you just love having new guests move in and make themselves right at home? Your reputation precedes you! They've head how well you cook and provide so they're lining up to get some goodies! All those little critters do is take one look at all the goodness you cook and it's a no brainer! In they move ! Bautiful pics as always.

@dstr8 - very nice cook! I love that galette of yours on the KK. I do those frequently and people are always amazed that such desserts turn out so well on the KK. Absolute killer money shot! Kudos to you!

What is the new pup's name?

Congratulations, Dennis, on the new addition! Akitas are great dogs. An academic friend of mine had an Akita bitch that was really sweet once she adopted you as part of her family, and that took a long time. Until then ...

Susan - today is our Pastor's 51 birthday. BIG party at the church this evening. Fajitas is the main course at the request of Fr. Prakash. Whoever suspected that a priest from India living in central Oklahoam would want Mexican food for his birthday dinner!

What time is kickoff for this party. I'm certain I can get there in time and then just follow my nose! Looks like you did a great job, bosco! Kudos to you. Your shirttail relative is one very lucky guy!

@_Ed_ - I'd eat that any day. Very nice cook. Kudos!

@Izzy - here's the deal. You need to turbo cook these ribs. Kick the temp up to 275-300, wrap the ribs, and relax. Unwrap the ribs about 30 minutes before done. That'll set the bark. You're going to be just fine. As for the burgers and dawgs, those are easy peasy, so don't sweat those. Dawgs cook quick and burgers are best right off the grill. At least that's what I always tell me guests! Relax and enjoy.

And the excitement build down under! Now the anticipation builds at a much faster pace! Enjoy, Chris. Why does it never get old sharing in the excitement of waiting with a new KKer for the arrival, uncrating, and first cook? I just love this part … Chris, please take lots of pics. We're all living vicariously through you!

@bosco - Friend, the KK may be rock so, but so are you! This cook looks really droolicious, but then, what else would one expect from you, right? I cant wait to see the end of this cook. Thanks!

bosco, I'm jealous! I worked inside all day. Knowing your setup makes me doubly jealous. I'm glad you enjoyed a nice relaxing aromatic day. All the best on these cooks you've got running. Be well!

Beautiful pizza, @MacKenzie! Kudos on a very nice cook. I absolutely LOVE that bucolic setting you live in up there in Nova Scotia! It look s like a little piece of heaven fell to earth and you get to live there. Enjoy!

Thanks, Tony. After looking at your cooks and others here, I figured I'd better up my game or go sit on the bench. I hate splinters!

@Syzygies - interesting. This is new to me. Now I'm off to do some research and Amazon to see if they're available there. Thanks!

@tony b - I am already thinking of round 2. My initial inclination is to do the marinade and skip the pork rub. I'll post the second cook and let y'all know. This could be an interesting summer at ChezChef!

@MacKenzie - the cook was really a lot of fun. It's kind of fun thinking new things up and seeing how things turn out. I absolutely love new learning experiences. I get a lot of inspiration from your dynamite cooks.

+1^ Sorry to hear you're having to sell your KK and really sorry to hear your new place isn't cooker friendly! All the best to you in selling your KK and moving to your new home.

@dstr8 - beautiful! Absolutely beautiful! Kudos and congrats on a wonderful cook!

@Izzy - well, there is a silver lining in this whole deal. You know your KK BB will be around for the Fourth! It's going to be the best Fourth ever for your backyard eatery.

Hi Bruce! I he'd to do worthing with that pineapple. so necessity is the mutha of invention! Nothing really inventive here, just the need to use that pineapple or feed it to the gnats! I will say that it was quite tasty.

Ken, they were pretty tasty and I appreciate your comments. However, this is not my best effort by any means. I needed to marinate, reduce the temp and monitor the cook better, and make certain that the cook isn't cobbled together and rushed.

That's looking like some kind of delicious! Time for lunch! Thanks for making me so hungry!

@bobsacco - I don't have a 23, but instead a 32. I think that what I say will apply to your 23. First, Congrats on your KK; it is the finest cooker in the world. Second, I use my smaller grate with either the handles up or down when it's in the belly of my 32, TheBeast. It all depends on what I"m trying to accomplish. I turn it handles down the I'm doing a really high temp sear. TO save my arms, I wear welders' gauntlets that come up to about 2/3rds of the way to my elbows. You can get a very nice pair for under $30. For cooking something like pizza, I try and get my pizza pie as high in the dome as I can get it. I'll put the extended grate, the same one I use for searing, on top of the main cooking grate so that it is as high in the dome of TheBeast as is possible. I'll also use this configuration if I"m cooking something like a pork butt or brisket with a side of beans. I'll put the butt/brisket on the top grate and slide the beans under butt/brisket to catch the drippings that season the beans so well. You are only confined by your imagination in cooking on your KK. The flexibility of the KKs I have really does amaze me and all my friends who help me cook on it. Use you imagination and have fun. Read here, ask questions, look at cooks that are posted here, and most of all ... HAVE FUN! Welcome to the KK family; we're glad you're here. We look forward to help you, answering your questions, and most of all, seeing the result of your cooks in pictures!