CeramicChef

@Syzygies - I'm with you on the smart octopus. An academic friend was an octopus researcher and his sunsets were almost smarter than half my undergrads.

@Stile88 - I've had cast iron in the past and I'd would cook on cast iron again if you paid me major money! Cast iron rusts and there is nothing you can do to stop that. The temps CI is subjected in searing types of cooks destroys the seasoning. You have to constantly reseason CI. I've lived in both Houston and Denver and I can tell you no matter how humid or dry the climate, CI rusts. CI is a very brittle metal and breaks all the time, especially in cold climates like Denver in the winter. To me, CI is a pain in the arse. There is a reason why high end kamado and other high end grill manufacturers don't use CI.

Howdy KKers! So I've been neglecting posting cooks as of late and I'm fixing that this evening. This is just a simple little cook of breaded chicken breasts, a nice green salad, and an avocado salad made by a friend. She thinks I need some care taking seeing as how I'm a bachelor. I don't tell her otherwise. She's been her many times for parties that I've thrown and she still brings me food. Here is the Marketing shot: Here is the money shot: The chicken breasts were most and juicy and the avocado salad was wonderful. Pete, my salt pig that was a gift from a dear friend, approves. He's not too happy with me when I do butts or pork ribs! The breading was really simple: I packet of powdered Spicy Ranch Dressing mixed into Panko breadcrumbs that had been salted and peppered. The breasts were soaked for 30 minutes in buttermilk and then dredged in the breadcrumbs. I personally think it needed more salt, but nobody complained.

@ckreef = WHAM! Buddy, that came together wonderfully in a BIG hurry. Kudos!

@MacKenzie - dadgum, Girl, that's chicken done even righter!

Wilbur - this is an interesting cook. I'm an inland guy and we don't get much squid or octopus around these parts. Even down in Houston or NOLA I wasn't around much squid. Yours looks good, really good. In fact, I'd like to give this a try if I can get squid here in OKC. Thanks for the idea! Nice cook! Kudos to you.

@DennisLinkletter - how soon and how much? Do you charge it with pellets, chips?

I would think that you might could fit 2-3 lamb shoulders on the main and a couple on the elevated rack without much problem. (I live in Oklahoam and we seldome see mutton of any stripe around these parts, so size is an unknown to me.) you don't want the shoulders touching … leave about an inch between them so they cook independently. I'm assuming you'll be employing a drip pan below the main rack. Congrats to your whole family on the pending nuptials. It's always a bittersweet moment walking a daughter down the aisle. Here's to a wonderful time and give my best wishes to your daughter and her soon to be husband!

@MacKenzie - That's chicken done right. Beautiful bird. If that tasted half as good as it looks, that was some kind of tasty treat. Kudos! I like the trussing. Do you find it necessary to truss when employing the rotisserie?

Yeah, unfortunately you're so right, Tony.

That's one very nicely spun lamb cook! I'd snarf that down in a second. Hey, I don't see and mint jelly! I've got some ... you need some? I can be there with my bib and fork! Very nice cook. Kudos and congrats!

@DennisLinkletter - That's the video! This vid pretty much gets to the heart of the matter. Who are you going to believe? Me, or your lying eyes! Now they're beginning to quibble over the definition of "True" Two-Zone!

… and the wine you paired with this gastronomic feast was … Inquiring minds want to know! Again, Charles, killer cook! Kudos.

@DennisLinkletter - hey! This is a bit off topic, but over at Meatheads place, the Maniacs are saying you can't do two-zone in/on a kamado. I linked your video showing quite conclusively it's indeed possible with the basket splitter as evidenced by the piece of paper. Not much said after that video! Now we return you to your regularly scheduled programming …

So there IS honor among thieves!

My friend's son's girlfriend (geez that sounds convoluted!) was having a difficult delivery of her first child, a son. Mom, baby, and friend are all doing well. Thanks!

@ckreef - Charles, I've had steelhead many times and that pic of the fish on the planks looks simply delicious to the max! I get the maple bourbon glaze, but chipolte mango sizzle corn? Inquiring minds want to know! Nice cook, my Friend. Kudos to you!

@MacKenzie - you really know how to hurt a guy! I've been sitting in a hospital all dadgummed day (I'm fine, I'm supporting a Friend) and you post this!? That is some kind of excellent cook! And yes, I stuck my thumb in the icecream just to make certain it was as good as it looked! It was BETTER! Another wonderful cook, @MacKenzie! Kudos, kudos, kudos!

@DennisLinkletter - Buddy, thanks for the update. I can just cut to the chase with this list. Thanks again!

@EGGARY - I'm stealing this recipe. Sounds absolutely killer. I've got company coming over in a couple of weeks and this is desert! Thanks!

@Homepro01 - I see you cook like I do … a little of this, a little of that, …. I know that most of what I cook has a recipe someplace in the recesses of my mind, but I only use that as a basis. Whatever you're doing, keep it up because it sure seems to be working! Kudos to you.

@MacKenzie - I have grilled any number of different types of cherries. The sour cherries are for the pie, but the Mt. Rainer and Bings and others make wonderful desert toppings. Simply get the cherries roasted on the KK, put them in a simple syrup with a thickening agent, let them cool, and you have Roasted Cherry Topping for ice-cream, angel food cake, shortcakes, etc.

@Homepro01 - now that's some kind of goodness sitting on that grill! Congrats and kudos! How about that recipe for the chicken marinade? Thanks in advance.

@MacKenzie - now THAT'S what i'm talking' about! That bacon looks absolutely stupendous! Very nicely done. Kudos and congrats!

@tony b - it's FRIDAY and that cook looks like a wonderful fish cook. As a mackerel muncher myself, I can tell you that cook can't get much better. If that plate was on my table, it'd be just about perfect. Kudos to ya!