DennisLinkletter

Great cook.. Want a bite of that roast so badly! Gotta track down one of those bad boys..

Merry Happy to you and yours from myself and all the crew at KK. It's been a great year but 2016 will be the year KK gets LOTS of exposure.. It's confirmed KK will be the Kamado used on this season of Steven Raichlen's Project Smoke on PBS.. Tough to contain how pleased this make me!

Bison.. So was the flavor unique.. if it was served to you would you be able to spot it as Bison?

Awesome.. Making me hungry..

Yup send me any 25 or 28mm tile.. I'll give you the counts for the different grills...

Hands down the slowest shipment I have seen in 27 years.. That was ridiculous. Before the economy dove about 2006 containers were 21 days from Singapore to Long Beach.. They slowed the boats down when fuel got expensive and are now running 30 days.. How that LCL consignment took that long I'll never know.. I'm so glad this is behind us and you're finally cooking on them.. Congrats on one sick set up.. I really love the new CNC cut stainless on the cabinets and side tables.

Lookin' good. You dreamed the long dream to get here.. There you go.. Now the long wait is a distant memory.

Those had to be great.. Love me burnt ones!

Awesome.. Love the new stainless inserts, never seen them all three together like that. Congrats!

Great... love that chart! Once you work with/on a SSD you can never go back.. but keep them well backed up because when they go/crash there is no possibility of recovery.

Toss frozen cheese cake in the blender with some Amaretto and milk.. Ahhhh

Your Killing me.. those look amazing.. Gotta make up a batch. Love that pig on pig action!

Beautiful.. what temp did you run that and did you put a sheet of foil from the front to rear of the lower with a drip pan on it to create the indirect area for this? The chicken browned up beautifully..

Great Cook.. A well marbled Tri Tip is hands down my favorite meat/flavor on the cow.. Rather cook and eat them over than any steak, any day.. I'm regularly told the Waygu Tri Tips I serve are better or equally amazing as any beef my guests have ever eaten anywhere period and I have some guests who are very well traveled and eaten at the most respected eateries worldwide. And YUP that makes me absolutely beam with pride..

Thanks for the Money shot! Small LED light in the mail.. lol Love the close up shot of the ribs.. gotta say those are beautiful and THICK ribs.. dream of that much meat on ribs here.. they just slaughter them much smaller here.. I believe for tenderness because most pork here is not cooked low and slow. You could also toss the lower ribs into the freezer an hour before your cook.. this would stall their cook and maybe make it an even race..

32" Big Bad Video review on AmazingRibs.com Short and sweet.. https://www.youtube.com/watch?v=iC2UJUY0BWg

Great looking thick slice.. I can't seem to get the real money shot with the pie baked in the KK to load.. Must be my computer.. LOL

First thing you need to do for browning is to coat the surface with a little oil.. When heated this will get rid of the moisture that prevents browning. You can take it to high temps to brown off the git go and then put in a drip pan and shut it down cooking it with the residual heat.. I would not really spin a steak because they are so temperature sensitive and you can't use a probe to monitor the temps.. A roast is cooked longer and maybe makes more sense.. I know you just wanted to play with your new toy..

It's the brine that dripped/leaked out.. I make the mistake of cutting off a corner of a big ham I had just taken out of the grill because it smelled so good I just had to try a nibble.. It was like I cut the corner off a bag of juice because over the next hour more than a full cup of beautiful salty, smoky juice leaked out.. I even tried turning the meat and putting the cut corner at the highest point.. Argh lost lots of valuable fluid but the ham was still juicey and great.. Go figure?

You had me scratching my head for a second with the 16's main grate down below.. LOL Great looking cook.. Why the upper flipped on the main for the three chocolate deserts? My guess is it's just an easy way to place and remove three hot items.. yes?

For those who have not seen these, there will be three different versions and a solid griddle.. Meat, vegetables and fish.

They are going to take some fine tuning/adjusting but I'm thrilled with the basic look and feel. I'd say it's a home run.. They are definitely heavy.. Whatcha ya think?

It was my pleasure. I wish we had more time to spend with them. They were staying quite far away most of the week and we only got together late afternoon the day before they left. Both great and very special gals, really enjoyed their visit. Made two new friends, thanks for sending them by..

Happy Thanksgiving! Argh.. Gotta get on the phone and call home.. For some reason I thought it was on Monday this year.

Absolutely beautiful.. Here in Bali we never see the larger versions of rack of lamb like this.. All that is on the market here is those ridiculously small lollipop racks which are irritatingly small for someone with a mouth as large as mine.. hardly a real bite..