CeramicChef

Syzygies - as is always the case, you've gotten directly to the nut of the problem! Great diagram. And easy to understand the dynamics of the situation. I'm giving your technique a try this evening. I just use my knife to cut a pouring spout about a third of the way across the bag. Makes adding lump a very easy process.

I feel a disturbance in the Force down NOLA way ....

Thanks, MacKenzie! All these great sausage pics and cooks you've posted have about convinced me that I need to look into making sausage. I'm thinking I'm off to Amazon for sausage books.

MacKenzie, that's one beautiful sausage. What did you use for the fat you mixed in?

kjs - I was looking at those schematics just yesterday. Very nicely done.

Tony - you are EXACTLY right! And R&H got that song right. I've lived all around the world and I keep coming back here to Oklahoma. Great place to live. All the trees lean toward the North because of the strong prevailing year round South winds. And many evenings I've sat on my patios and watched a couple of hawks making lazy circles in the sky while sipping a couple finger of bourbon while the KK is finishing up cooking dinner. It doesn't get any better!

Rob, that's mean, just flat dadgummed mean! And I love it! Bosceaux, you're one day closer to grillvana!

My daughter is a natural blonde and a very accomplished lady. Owns her own money management firm. She loves being blonde. She uses it to her advantage all the time. Because of her looks, she's a former model, people don't expect very much. She bowls them over with her business savvy. On the rare occasion when she makes a gaffe, she says, "Oop! I'm having a blonde moment!"

MacKenzie - winner, winner chicken sausage dinner. Killer money shot! Kudos! Hey, did you make the chicken sausage like you've done with pepperoni!

Poochie, those wings are perfection on a grill! Kudos!

God made pocket knives for a reason. I've carried a pocket knive since I was a boy. I've never had to worried which end of the string I pulled! Nice info to know though. Thanks!

I'm really not a big fan of caveman style. I've tried it a couple of times and I wasn't a big fan of the the residual ash left on the meat. Yeah, I know, it can be brushed off, but why mess with that? Cooking on a Strip on the grate is just easier, at least for me.

bosceaux - you're going to beamazed at how big your 23" Ultimates are going to seem. The amount of food you can put on the grates is staggering. I'm constantly looking at all the food I can pack on Beauty!, my 19" Hi-Cap, and i just shake my head. We don't even want to talk aout TheBeast. I'm certain he has a limit, but I've yet to find it. I don't think my home would hold a party that big without a special clearance from the Fire Marshal.

Bosceaux - count me in if you deliver to Oklahoma City! We'll give it a go in TheBeast and you'll get quickly acquainted to the KK cooking style! I'm certain your pickup can make it down here! You may not want to go home except to pack the house, load up your Bride and brood, and move to Oklahoma!

bosceaux - that first cook is unforgettable! Vegetarian, huh! How was it getting back on red meat and pork? Why the change? You do know that pork is days is more lean than beef, right? Pork lately has gotten so lean you have to be especially attentive or it over cooks in a big hurry. Pork is harder for me to get spot on these days than chicken breasts. Major league thanks to Thermapen!

Charles - this is beef country down here in Oklahoma. Precious few stores carry it and even then the selection is severely limited. Lamb has to be special ordered and many butcher shops won't do it. Kinda sucks because lamb makes for really good eating.

Kabobs are always a crowd pleaser here at ChezChef. For great presentation purposes like we see above, I always partially cook the protein since it cooks slower than the veggies. I've always had trouble getting unburnt veggies with chicken kabobs since chicken must be cooked thoroughly. Especially problematic are mushrooms as part of kabobs. They always cook quickly. If its just a few close friends and myself, veggies are always cooked separately from the protein. A nice grill basket always imparts good color to the veggies while the protein gets skewered.

I gotcha ya now! I thought it my be a food truck. Thanks!

Tony - that's one very nice looking yard rid and a wonderful money shot. You're all over this special chicken, or is that a chicken special? Either way, damned fine cook! Kudos to you, my Friend!

MacKenzie - this wonderful cook takes me back a LOT of years! These pizza roll ups are simply droolicious! Wonderful money shot. Kudos, kudos, kudos and kudos again to ya! Years ago when I was in grad school in College Station, TX, there was a pizza place, Double Dave's that made Pep'roni Rolls. They were simply pepperoni, cheese, and a little red sauce, and some garlic, rolled up. Really tasty. Yours look sooooo much better! Kudos again! Thanks for the memories!

Tony - I've never heard of Denver Ribs of lamb, or any other beast for that matter! However, given those pics, I'm going to be talking to my butcher about this. Thanks! Kudos to ya on a great looking cook!

Lovely cook, bosceaux! I love those ribs and I'd throw a tooth to that chicken any time. I really like that plated picture. Kudos! Ok, so I'll bite. What's a chips wagon? I know chips are what you UK folks call french fries, but I'm not certain as to the wagon part. Thanks in advance for the explanation! Oh, hey bosceaux! Did the space-time continuum revert to normal speed for a few hours here?

kjs - now those are some great looking kabobs! I'd be snarling that down in a big hurry. Kudos!

Bosceaux - just go cook something! Stop fixating and go cook something. You need smoke aroma therapy. Go cook something every day and before you know it .... voila! KKs are on the patio burning lump as you cook something!

Bosceaux - looks as if you were expecting the whole dadgummed precinct to help pack back all that food! Congrats on a cook nicely done! Kudos!