DennisLinkletter

Seriously nice chunk a meat there Brian... Looking forward to seeing that all Cookied, sliced and plated.

Great shot of your KK in the yard.. Love the one you sent me with your lil' boy too.. Damn.. Hope you are not one of those guys who need to bring your work home..

That image is Chris Lilly who with over 12 world championships under his belt is our most successful competitor who has a KK.. I've never personally loaded up that much meat but have seen scores of images with meat with uniform looking bark.

Bada Bing Homerun! Looks awesome..

I usually sort my lump then use the larger and medium pieces dead center. When I'm cooking at high temps, I pour some of the smalls around the very outside of the basket. This way they are burned but do not stop the airflow. I'm in the process of making some small lump charcoal basket inserts to prevent smalls from falling out the sides of the basket.

No need to ask in multiple places.. Please fee free to ask away in this post... You can find me on the site's chat often also..

Now we talkin' Love that color, tonight's posts have made me unusually hungry for MEAT!

LOL those are some BIG birdies! Lookin' Good

Looks good to me.. As long as it was moist, juicy and tender it's gotta be considered a win.. I'm constantly amazed how good my so called failures turn out and taste.

That's an awesome chunk of meat and bones.. Not sure I've even seen a 9 boner! Nailed that cook.. I'd be chewing on those bones with the dogs for sure.. 42" Serious Bad Boy? LOL I will not deny or confirm.. LOL But I will say it would be awesome.. if it was built.. LOL Photos soon.. LOL

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..