CeramicChef

I really don't know what she charges per dozen. I just give my guy a Benjamin and ask him to get me some tamales for a party. All I know is that people rave about the tamales and I've never run out; there are always leftovers for me the next day. Rita really takes care of this old bachelor. She's always sending over food to me. I send all the dishes home with BBQ. I've never heard of nor have I had a sweet tamale. Interesting. What are they like and how are they made? Are they a dessert item?

Bryan - I've tried making tamales and all I do is BUTCHER massa! I buy my tamales fro. The wife of one of the guys who does my lawn work. She's an absolute genius with massa. She does beef, pork, chicken, veggie tamales and they are out of this world! Happy Thanksgiving! Here's wishing you and yours all the best.

+1^^. Well said, Doc!

Huh? Wattchya talkin' 'bout?

BOOM! That's nothing but money! Tony, I see you've lived through the snow and you've come out swinging for the fences. Great pizza pies! Don't ya just LOVE Papa Murphy's for quick, easy, and wonderfully tasty!? Kudos to ya.

There are some really cold hearted folks here! Welcome to the club you guys! What took you so long getting here!?

I have my knives sharpened by a professional. He makes knives of all manner and sharpens/hones/strops them to an incredible edge. What he charges me is ridiculously cheap. He's taught me how to really recondition the edge with a steel and that keeps 'em sharp for a season. As 5698k says above, the only way to sharpen is remove a bit of metal. A steel/ceramic merely reconditions a blade. I'm not good enough to go removing metal. I leave that to my guy.

Come on down, Tony, and celebrate with all your Southern Bros! I've got some really wonderful Woodford Reserve Double Oaked to share with you!

I can't help you much. I'm not a fungi!

+1^

And a happy and wonderful Thanksgiving with family and friends to you and all my KK family near and far!

@LarryR - I cooked everything indirect, i.e. with the heat deflectors in and on top of the fire basket. Then came my drip pan resting on 5 wadded up balls of aluminum foil ... 1 at each corner and 1 in the middle of the drip pan. That creates enough air space to preserve the drippings. I did these birds at 350°, indirect, no smoke, nestled on the main grate, and over FOGO lump. I'll post pictures later. Have a wonderful Thanksgiving with family and friends! You've been missed. Stop by more often!

+1^!

I LOVE a maple brine. I'm curious about that butter milk brine. I"m looking forward to hearing about it. Oh, BTW, I had my heat deflectors in, no smoke, and a drip pan to catch all the drippings. It made wonderful gravy. Happy Thanksgiving!

+1^! You won't believe how much that 32 of yours will hold. But by the same token, you won't believe how little is burned in a typical cook! That's why I have a pallet of 36 - 35 lb. bags of FOGO in transit so I don't run out this winter. Your KKs deserve a premium lump. NO more RO!

I did those birds at 350º for about 3 hours each. No special kind of prep as they were done for the big Thanksgiving fest we had at church last Sunday. One of the easier cooks i've done. Got up at 5:00 AM, lit the fire in the belly of TheBeast, had TheBeast heat soaked by 7:00, had Ken thoroughly soaked with bourbon and coffee about the same time. First tranche came off about 10:00 and the second tranche came off at about 1:00. TheBeast held rock steady at 350º for the entire time. I shut things down to about 200º until 6:00 pm or so and then I cranked things up to sear some NY Strips. Still had plenty of FOGO to do another cook.

What I really like about it is that it captures the essence of cats no matter their size. They all have a bit of the wild in them.

Finally ....

MacKenzie - it doesn't get any better than a burger and chips! Stunning burger cook and that money shot is outta bounds! KUDOS!

Beautifully done, bosceaux! Killer photography and dadgummed beautiful money shot. Kudos to you, as usual!

OH YEAH! And the Russian judge gives it a 10! And the Aussie and Kiwi judges want seconds! Wonderful cook. Beautiful money shot. KUDOS!

Wilbur - the next one of those that you do that fails to make the grade, just box it up and shop it to ChezChef here in OKC. I'll tear it apart! Kudos!

Sys - that is chock fulla goodness! Great looking pot of droolicious gumbo.

Someone with a room temp IQ?! I'm gonna get in trouble for that one, but sometimes ya just gotta live on that edge.

Jon, THANKS! I love it and can't stop laughing. I'm saving that image. I have a thing for cats, especially the BIG ones. Amazing animals.