CeramicChef

BINGO! It's sad that really fine restaurants with all the resources at their disposal can't better on a NY Strip than I. Or lobster. Or the hamburger. Or chicken. Or ....

MacKenzie - At least you can play the radio! I can't even play around! Now that's truly sad. I fat fingered a reputation vote. I hit the thumbs down when I meant to hit the thumbs up! I'm so sorry.

Tony - I used to live in Houston and all along the Gulf Coast over to Pensacola. You wanna talk about humidity! There was no such thing as a crisply starched shirt! During the Summer, the temperatures were exceeded only by the humidity!

Charles - heck, as long as I'm picking up the tab, let's just open a facility and kick Smucker's square in their corporate tush! You up for a little venture?

Are you telling me MacKenzie plays a Strad violin too? I do feel so inferior!

Cookie - glad to hear you are safely home. I have found Southern Living's BBQ offerings to be pretty good. It is, as one would expect, Southern Style BBQ. For me, that's a little too sweet, but once I downsize the amount of sugar, brown sugar, and molasses, their recipes are well received. Down here in the Southwest USA, we like our BBQ peppery, dry, and spicy. You'll like Franklin's Book. Good info on industrial scale BBQ production and some first rate recipes for rubs. Enjoy!

MacKenzie - does everything you touch turn to gold? This I just have to try. Looks like a winner, winner! Thanks.

Wilbur - and it isn't even Lent yet! Lovely cook my Friend. Red on the salmon, green on the asparagus. You'd think this was a Christmas cook! Beautiful cook.. Kudos to you up there in NJ! Congrats.

Wilbur - that green line does indeed make those spares into classic St. Louis Cut ribs. Everything is nicely squared up. Enjoy!

Poochie - I'm in the process of starting another business! Right now it's all outgo, absolutely NO income! If you're thinking of using my next paycheck for food, you may have hit on the world's most perfect way to lose weight!

poochie - gorgeous cat. Bengal, right? I'm kinda partial to cats. Hard to tell, right? And I'd recommend 1/2" OSB aka Oriented Strand Board. I'm told it is stronger than plywood and it's considerably cheaper. I used OSB when I moved my KK BB 32" and it was as smooth as silk.

Elaine - as good as that first cook was, it only gets better from here! It's true! I've found that cooking on a KK is a very tacit experience. Cooking on a KK must be experienced to truly be appreciated in all it's depth. I've had my KKs about a year now and I keep learning more about their capabilities every cook. Elaine, you're about to have some kind of fun!

poochie - you found the ONE area where Dennis gets a little hard nosed! Congrats! I couldn't be happier for you. Welcome to the KK Club! You're about to embark on a culinary journey you simply won't believe. Use two sheets of 1/2" OSB, oriented strand board, to move your grill. I used this on my KK BB 32" and it performed admirably. OSB is typically stronger than plywood and considerably cheaper.

Tony - you cook like an engineer! And that's not a bad thing. As you know, I'm an engineer myself. And I'm a very impatient man myself. I like your dual experiment. You get a side by side comparison that is easy to compare. Nicely done! And thanks for the info. Once you get that new dual dial manifold figured out, you're going to wonder how you ever got along without it. Enjoy!

Oh, Tony! You've missed one of my life's greatest pleasures. Gazpacho on a hot summer evening is to die for! I bet that roasted red pepper soup of your cooled, with a dollop of creme fraiche would be to die for! It's 100°F + here in OKC right now and that soup would be delish!

Charles - no thanks are ever necessary but it is greatly appreciated!

Wilbur - those are some kind of wonderful mouth-watering ribs on that plate! Kudos on yet another wonderful cook! As for spares, I always trim out the cartilage and make that part of a Chef's Privledge! My spares always end up as St. Louis cut. Folks love chewing on them. As for me, by the time I've eaten the Chef's Privledge, I'm done for the day! Again, wonderful cook, Wilbur!

Syzygies - looks likes some really good eating sitting on that grate. qundoy - that's a pan or two or three of some serious pulled pork goodness! Kudos to you both!

Charles - I'm giving this one a couple of BIG thumbs up! I love peach jam, jelly, and preserves! Heck, any kind of stone fruit in a jar has my vote! For this one, I'm doing the Chicago vote method ... Vote early and vote often! Very, very nice.

Tiny Tony! Wonderful cook! I like the idea of a roasted pepper sammie, but that soup sounds positively droolicious! Was the soup served hot or cold? Kudos to ya!

I've done many a roast over the years. Always got kudos from the family/guests. I've found that folks like roasts with a lighter smoke flavor than would normally be put on ribs, butts etc, even adjusting for time. On roasts I tend to smoke with alder, light fruits such as apple and peach, and keep the time on smoke to under a couple of hours. I then braise the cook in a beef broth and wine liquid with all the usual suspects for veggies.

Bryan - this is what we will be having here at ChezChef for dinner this evening! Results to follow. Thanks for saving me from another burger feed. You're aces! I just noticed ... no Russian dressing? I'll put some in the mix!

Eggary - the problem is that the strawberry chunks freeze had and you have trouble scooping out the ice cream. I, like you, love fruit in my ice cream! I tend to dice my fruit, macerate with sugar, and then freeze. I've found for me about a 1/4 dice on the fruit works wonderfully. All it really does is reduce the size of the problem.

I thought I remember a conversation with Dennis where he said he was working on one of these smoke pots. Dennis?