CeramicChef

A1 .... Now that's an interesting twist, Charles. I would expect you to do that. What does A1 taste like after a few hours in the KK? Does it add to the flavor profile or does it turn neutral like mustard?

Dennis was gracious enough to send me a tube of the liquid silicone. It's the BOMB diggity of finishes. I highly recommend it for preserving your teak side tables.

I have used both mustard and olive oil at various times. Both have their strong points. I do find that using mustard gives a slightly different texture to the bark versus olive oil. Mustard gives a rather thicker bark than olive oil.

Priceless story, Dennis! I'd have paid money to watch that caper. And I bet the look on your face was every bit as priceless as the look on your Akita's face!

I've done butts both ways and each has it's merits. Inserted garlic cloves and the herbs of your choice are nice. Injected butter, apple juice, and rub makes a nice mixture. It's ultra hard to screw up a butt. I've tried my best and I can't do it. Give it a go; you've nothing to lose. Enjoy!

Syzygies - you, my Friend, are one vewwwy wascawee wabbit!

I'm in the boat with Tony on this one. To prove the point, all one has to do use a remote temp probe. Keep the probe in the meat, say a pork butt after you've pulled it and wrapped it in foil and a towel. The temperature will continue to climb for a period, i.e it's still cooking. The reason is thermal momentum. Temperature gradients seek to equilibrate over time. Outside layers of the cook are at higher temps than the deep interior. By definition, heat moves from higher concentrations to lower concentrations. This means the interior temps increase thus continuing the cooking process. Finally, remember that on a sear we pull the cook prior to it hitting the target temp. The cook is tented under foil for a few minutes and the temp coasts up to the target. Again, thermal momentum at work. This is really nothing more than simple principles of heat transfer at work.

Ahhh, MacKenzie! Alas, your cook just drove a stake through my heart! Wonderful cook and a sumptuous feast I'm sure. We have no corn down here in Oklahoma! And those beautiful pictures make my little tummy yearn for some wonderful sweet corn! Kudos!

Those are some very lucky grandkids!

Syzygies - that diagram sent shudders up and down my spine. Took me back a LOT of years to my Intro to Probability & Statistics course .... How many ways can you arrange 5 different kamados taken 3 at a time?! I was abused as an undergrad!

Poochie - that's a great cook! I love those single serving birds. They are always a wonderful entré at a party. Beautiful money shot. Kudos!

MacKenzie - that's a winner winner meatball dinner if ever there was one! Wonderfully colorful money shots. Kudos!

That's some seriously gorgeous tenderloin! Looks as if you ate very well last night! All I had was smoked chicken enchiladas.

By now in years past I've bought sweet corn by the bushel; not so this year. There were big displays in the produce sections, ears roasting out front of the groceries, samples of products made with fresh corn, etc. Not so this year. I think it's sadly a case of you Iowa farm boys hoarding! I'm wanting to see a Federal investigation? Hell, we investigate everything else, why not Iowa hoarding corn? There oughtta be a law! It's an outrage, an outrage I tell ya!

Pics or it didn't happen! Can you really say that about almost half a ton of KK sitting on the patio?!

And you thought KJ customer service was good!

I heat soak TheBeast, and whatever else I'll be using, i.e. deflectors or baking stone, for about an hour prior to actually the cook on. TheBeast recovers temps so quickly I don't even notice the temp transient. They are no big deal. As noted above, once heat soaked, you'll never have to chase a temp again. Set it and forget it! Life is good.

I personally think the teak shelves are the perfect accompaniment to the KK. Yes, they are teak, and teak has to be maintained, but they are a real statement in and of themselves!

Poochie - very well stated.

kjs - killer cook! Kudos to you!

Primogeniture, bosceaux!

Charles - great looking ribs and yard bird. Kudos!

Poochie - wonderful rib cook. I love those money shots. Kudos! You are so very right about "augmented" ribs. The same can be said about poultry as well!

enif - I find my KK infinitely more enjoyable to use than a mere stove/range. The food simply tastes so much better when done on the KK. Most folks think of the KK as a work of art that acts as a grill, smoker, roaster, oven, etc. but through be told, the KK is simply the most versatile cooker I've ever used, indoors or out!

Simply stunningly beautiful!