CeramicChef

Yeah, back to cooking for one. Well, maybe two. My BBQ mooching brother just lives about 150 yards away and he has a nose like a bloodhound! LOL! He always shows up with potato chips, and that ain't all bad!

I also truly like the fact that flare-ups are minimized. I'm not all that hot on grill marks, I can get them on the cook in a variety of ways, but avoiding flare-ups and being able to turn the Grill Grates over and use the back side for smash burgers does the deal for me.

Well, MacKenzie, if that doesn't look absolutely delicious, I don't know what does! And I'll eat all the mangled pie you want to send my way. Kudos!

Why, Texas A&M University, of course! The guy who introduced me to kamados was an emeritus prof of meat science. He was just an amazing chef. What he couldn't create on a BGE hadn't been invented. He was an amazing backyard chef.

Absolutely beautiful cook!

Very nicely done. Looks like pot pie on steroids. And that's one of my favorites! Kudos.

What a wonderful pile of bones! Beautiful color on that cook. Kudos!

Wonderful cook, great write-up! And I love your wife's bean recipe! Cook 6 slices of bacon! How can that be wrong?! Major kudos and congrats to you and your Bride. Very nicely done!

Bryan - 133 is just under medium rare. Then when I sear on the KK, it sets a good crust and the Internal Temp gets up to about 135° which is just a perfect medium rare, at least for me.

I like the way you're thinking, bryan. Nothing ventured, nothing gained!

Thanks so much! And HFD to all my dear KK Friends! All of you are Aces!

Aha! I think my pictures are about to improve. Thanks MacKenzie!

Dennis - I only use Grill Gartes as a carry over from my days before Beauty! & TheBeast. And I flip them upside down to make smash burgers when I feel like a maximum of Maillard Rxn. I'm a very likely customer for your SS grates/sheets when you get them perfected and ready for sale. I absolutely love smash burgers. Quite tasty!

Bryan - flank steak is one of my personal favorites. I do about 133 for 8 hours or so, and finish with a raging hot sear on either one of my KKs. I serve either as Fajitas or I make sammies with garlic bread from the KK, sliced onion, tomatoes, lettuce, pickles, and creole mustard. Terribly tasty both ways.

I've not had with of my KKs as low as 185, but I image it could be done. This just might work.

MacKenzie - would that have been a Kaiser Roll? LOL!I'm sorry, I just couldn't help myself!

MacKenzie - what an absolutely killer money shot! That cook is nothing but money. Kudos, kudos, kudos!

dstr8 - as good as that looks, it's either illegal, immoral, or fattening!

Well, I'm soon to have a LOT more room for all my goods. I'm back to being a bachelor! But tony, your point is well taken. Thanks for looking out for this fat rat.

Montana - that is some kind of delicious looking beef and it's done to perfection! I'm so green with jealousy! Kudos on a wonderful cook.

+1^!

Charles - the way Suzy talks to you here, I'd make absolutely certain she went to sleep,with a smile on her pretty face every night! There's nobody in The Shed at the moment, so you are more than welcome to come on down! I've got a new bourbon, Basil Hayden, that is really wonderful. We'll burn through a bottle of that whilst cooking some NY Strips!

bryan - I don't have a rib rack! Never needed one since I got TheBeast. He's a KK BB 32" and you can't believe how many racks of ribs that thing holds!

I absolutely LOVE my Magic Erasers. It's a must have IMNSHO. Great photos, Charles! Makes the point quite convincingly.

MacKenzie - now that's looking both delicious AND tasty!