CeramicChef

Very nicely done. Wonderful ribs and even better dessert! I love both. Kudos.

@MacKenzie - dadgum, that's a wonderful meal! Bravo!

2 or 3? geez @MacKenzie - I'd eat 2 or 3 DOZEN! @Keith OctoForks - those do look scrumptIous and droolicious. I'm showing up at your door for Game 3; what kind of beer do you like?

Absolutely beautiful cook. Congrats and kudos to ya!

@ckreef - Charles, that's a great cook! The plated shot is drool inducing. Kudos! And for me, I like mine Thai Hot.

Now that's a cook I could really get into! I've never done bacon wrapped ribs, but ow I've gotta try it! Thanks, @Keith OctoForks for a beautiful cook.

I have a glaze that I brush over my carrots. I like to cook mini carrots rather than the whole. I like the uniformity of how those mini carrots cook. The glaze is some honey, bourbon, and a touch of cayenne pepper brushed on about every 2 minutes for 10 minutes before they carrots are done. Occasionally I'll add some fresh grated ginger. The proportions are anywhere from equal measures honey and bourbon to 2:1 honey to bourbon, depending on how sweet you like things. For the cayenne, that is to taste. I've found that I generally like things spicier than most folks. NOTE: I've also used reduced maple syrup in place of the honey. Sometimes a splash of balsamic vinegar is an interesting addition. Enjoy!

All the best to you and your wife! But no coffee? That's cruel and unusual ... doesn't the Geneva Convention apply there in Bali?

Uhhhh, I'm going to disagree with Big Bertha. To my eye, the 23" Ultimate is a stunning grill and it's aesthetics really don't go with the appellation "Big Bertha.". At the end of the day the 23 isn't really all that big. Now with the 32 and the 42, well, those grills are BiG. How about something like Stunning Samatha? That's just off the top of my bald head! All that said, it IS your KK and you should name it as you see fit. After all, you did pay for the naming rights and as was pointed out previously, you can always change the name any time you want!

This I gotta see! Congrats @tony b! Congrats. Now go cook something! And have fun doing it.

Beautiful cook! I love cooked carrots, raw carrots, and everything in Between! Great plated shot. Kudos!

Welcome to the KK Forum and welcome to The Addiction! We look forward to your posts. Powhatan flavor KK are you getting?

To borrow a phrase .... "Yummy, yummy, yummy I got love in my tummy ..." Anyone know the tune?

Absolutely great looking ribs! I'll take about 3 bones if you don't mind. Kudos to ya!

Killer tatters! Kudos!

@Shuley - to borrow a phrase, "You've come a long way!". I remember well your tentative first steps with both your Akorn and KoKo. It was almost as if you were afraid to make any kind of mistake. Now you forge forward with absolute confidence and your posts/cooks show it. Good on ya!

I'd say you're one happy camper, just like the rest of us! Very nice review. I'm surprised that your review didn't get more play over at the Guru. It's gotten much more play here than there. Jealousy?

I use the second basket not because I want a basket with a splitter and one for a whole load, but rather, I use one basket for specialty charcoal and the other basket for regular charcoal. Makes changing them out easy.

@MacKenzie - DANG, young lady! Stunning. I get back to town and you've got this place hopping! KUDOS!

Those are some kind of tasty looking cooks!

@MacKenzie - WHOA! Geez louise, that is one gorgeous cook! I'm staying on the porch with @5698k! Robert, we'll just sit back and sip on some Midleton.

I like maple, alder for fish, some like peach, etc.

On low-n-slow cooks I go by grate because that is the temp my cook sees. If I'm doing multi-level cooks, then it really doesn't matter. I still use lower grate temp as a guide, but I really go by by the temp of the various cooks. One can be 165F and the other 180F. I"m much less concerned by Dome vs. Grate than I am the temps of my cooks. As rock solid as the KK is, 225, 250, 275, who really cares? At least that is the way I feel about it. HOWEVER, on pizza cooks in the dome, I definitely go dome and heck YES! I use the dome thermometer.

US Marine Corp Standard Camo!

Now that is some kind of beautiful rib cook!