CeramicChef

Well put, Rob! Very well put!

MacKenzie - wonderful cook. Simply wonderful! Kudos to ya! I did something similar the other evening. I made garlic bread out of a baguette and then melted mozzarella cheese on one had and a sharp cheddar on the other half in TheBeast. Thats was over half a heat deflector. I roasted off a tenderloin direct on the main grill with TheBeast idling along at 400° until the tenderloin hit 135° and then pulled. Let rest for 15 min and then thin sliced. Made sammies with thin sliced tomatoes, dill pickles, sautéed sweet onions, and shredded lettuce. Sweet potato chips on the side with a Stella Artois to wash it down. Sorry no pics. MacKenzie, your ability with a camera is unparalleled!

That'sa some kinda pizza piea! Wonderful pizza! I don't see how much more you could put on that pie and not throw out your back!

Wilbur! Go to see you're still among the living! We've missed you! That is one seriously tasty looking cook. You and Smaug cooked that flank steak absolutely perfectly. Perfectly! And a great money shot. I love tacos on Wedgewood! LOL! Wonderful cook. Glad to see you here again. Stop by more often, time allowing of course.

I do love those back pebble grills! Simple elegance. And it never goes out of style.

I'm hungry and it's all your fault!

That's the ticket! Dennis, I think this is gonna be a home run for you. I think you've found a sweet spot in the market. Here's to your success!

Well and truly said, MacKenzie!

MacKenzie - killer sandwich! Just made me start drooling like the fool I am!

dstr8 - I used to do a great deal of travel. Living out of a suitcase sucks, no matter how plush the accommodations! Her's wishing you a quick settle in your new digs!

Ckreef - nicely done! Great idea getting that dried/cured wood. How will you secure feedstock for your retort? I know you have plenty of trees aounr, but cutting trees is dadgummed hard work! You gonna make Hawke sing for his supper!? That's some good looking lump. Let us know how it burns.

Right you are MacKenzie! We had pizza tonight and SWMBOI asked when we were doing another Sous Vide! I told her to would be about a week. She furrowed her brow. Not good. I gotta get some Sous Vide on her plate by Wednesday! LOL!

ckreef - thanks! 13x12 ... That's a pretty good sized grate. And I agree that rectangles are a better use of area than circles for BBQ.

Medik - I know what you mean! To borrow a phrase ... I feel your pain. We do get spoiled from that very first KK cook, don't we? See you in church. I'll be sitting right down front in the Amen Corner! LOL!

No go on the slo-mo spin this weekend. However, next week is looking good, say around Thursday or Friday.

ckreef - beautiful cook. You never cease to amaze me with your cooks on a small kamado. I'm really not sure I could do as well as you on such a small space. Charles, just how big is Prometheus front to back? I know he's 16.5" across, but how deep? You use every square inch of that grate. Kudos on a great looking cook!

ckreef - this is great! Thanks for posting this. I know I'll never make my own charcoal because I live in the city, but I'm living it vicariously through you! Failure is the cornerstone on which success is built. Edison tried how many times before he perfected the light bulb? ckreef - you rock, Buddy. You just keep on rocking along and soon you'll be the charcoal king!

Hi Guys! Well, Dennis and I spoke yesterday for about 1.5 hours and only 15 minutes was about the rotisserie problem. We got it fixed! Basically all I did was cut about 40% off one of the springs, put it in the female end of the drive motor, put the square end in the female end and compressed it, and it worked like a champ! DUH! I guess OneGrill has changed something in their motor's female end, but the fix was as simple as falling off a log and I'm a happy camper. Sometimes the easy fixes skip right past me! It must be my ADD/ADH ... Oh LOOK! A CHICKEN! Chicken? What Chicken? I think I'll spin a chicken!

I think I got my Sous Vide controller for something like $175-200 or so. Well worth every penny!

ckreef - thanks! This Sous Vide thing is so simple even I can't screw it up!

tony - seriously? $2.50 pints! Geez, except for the winters, you're living in heaven!

Come one, come all! We may have to sleep in shift, but we'll make it work!

ckreef - I don't want to get a call starting off with ... "Houston, we have a problem!" LOL!! This should be very interesting to watch as it unfolds!

cpwebb - beautifully done cooks! Kudos to ya!

Howdy KKers! Well, I was sitting around thinking about Wednesday evening's dinner and thought that I haven't used my Anova Sous Vide in q few weeks. Time to get the hot water to meet the NY Strips. The first thing I did was season the NY Strips with S&P, garlic, rosemary and thyme. Then it was time to seal them in a bag using the Food Saver vacuum packer. Here's a closer view hopefully showing the spices on the meat. Prior to seasoning the NY Strips, I got the Sous Vide controller set up and warming the water to 125F. My Sous Vide is set to keep the water at 125F for 4 hours. Here is a picture of the NY Strips cooking away in the water at 125F. Tonight's sides are brussels sprouts seasoned with a kiss of garlic with a lite cheese sauce and sweet potatoes, Here they are in the belly of TheBeast. It's worth noting at this point that sweet potatoes are really a dense food. They need MUCH more time to cook at temp than brussels sprouts. Make certain you take that into account whenever you cook sweet potatoes. Sweet potatoes do not bake at the same rate as regular white potatoes. Sweets are really more dense and take quite a bit longer. Our cooking temp this evening is 400F. As you can see my temp control skills are slipping. I just hate it when I do that! LOL!! Next comes the cheese sauce. it's nothing more than a blonde roux (just cook the raw dough taste out of the flour), spices, 1 cup of COLD milk, and a couple of cups of sharp cheddar. No big deal. A roux is a basic sauce and dead simple to make and then it serves as the basis for so many sauces. Dead simple ... that's what I like! Here is a plated shot of the final product when everything came together. I like my cheese sauce spicier than does SWMBOI, so I did the cayenne and black pepper workup on mine. We topped the Strips with a nice goat cheese with basil crumbles and the sweet potatoes just got kissed with butter, salt, and pepper. Couldn't be simpler and couldn't be tastier! In fact, it was so tasty, I almost forgot to show the inside of the steak was cooked to a perfect medium rare. Sorry I don't have a shot of the steaks searing in TheBeast. As the NY Strips were already at 125F, it was throw the steaks on TheBeast, wait a few seconds, turn, wait a few more, flip, and repeat. The Strips came out at a perfect 135F. Here's a picture of the steak cut open. I hope you can see the color of a perfectly done medium rare. Were it not for SWMBOI, this shot wouldn't have happened. This steak was so delicious, I literally forgot about taking pics! Sous Vide makes cooking steaks so easy. Just set the temp of the water bath just just below where you want to final temp to be (medium rare is 130-135F). The longer you cook at temp, the more tender the cut of meat will generally be. You also want to save the juices in the Sous Vide bag as they are simply wonderful poured over the steak. So this was a quick and simple cook. Steak were just to our liking and couldn't have been better! Thanks for looking in.