Tyrus

Surf and turf as they say'. That's definitely the right combo and generally what I get on a cruise. Allow me to join you, I was 22 once, lobster always looks good, enjoy

True. How could I forget that, heritage breeds. Well, you lucky dawg.

Wings are my favorite, trade a boat for some wings

Fresh from the garden, 3 med- lrg zucchini stuffed, drizzled with sauce and dumped on with cheese. Stuffing was a Pepperidge farms with Italian herbs, added 1 med shallot, 1 halve of red and orange sweet pepper , 1 clove garlic, stick of celery, some basil, chive, or green onion top and whats in arms reach you like, all diced and sauteed down. Add chicken broth to boil and add stuffing to mix, let sit. Fry up Italian sweet sausage, dice and add to mix. Scoop out boats and cook on KK at 350 top shelf to desired tenderness, 45 min, has a little crisp still present. Add sauce to top, close and let sit a couple then add parm mozzer mix cheese. I used apple to smoke, on top naked. Great as a main course or sliced for hors de hourves. Some sour cream might work to garnish however, I didn't try. Inspired by a fried provolone breakfeast seen recently. Pennsylvania beer. Tasty

You take cheese pizza to a whole new meaning, original.

Someone is always watching, camera on corner,,think you'll have to go underground, satellites, dress in the shower until it blows over. Tekebo can be trusted

All gone

Well Toney, seafood by the sea is always a plus and does help with a great meal. I'm sure beef in your area is remarkable. The trade-off to which is better hasn't been determined, unless your name is Mackenzie.

I choose to do butts at 250-75 and find they come out well, moist and in short time. I've done them at 225 but the clock keeps ticking. Tucker or Sygies and I'm not sure whom but, one of them does the lower temp. I've done jerky and that would entail a lower and an extended period to dry the meat however, your working with pieces 1/4 in or slightly bigger. There may be a few who could better explain some evaporation ratio as temp to time and conditions present but, it's just a butt. Nice looking butts you have, the both of them, you know what I mean.

I guess you keep up on your stocks and business and I hope if you do they all pan out for you. Not me, I only bet on sure things, dogs, horses and against Tekebo. Great day Sarge........Hoorah

Hey, Tom Sawyer if your thinkin of fishin down in the Ozarks you better pack a extra pair of sneakers and keep those worms on ice, seems ta me that's quite a hike. Looks like a good fishin hole

Keep in mind while your KK is heating up the refractory is absorbing all that heat as well as the stainless and the deflector if your using the one provided. My other two Komado's of a different brand heat up in half the time. Now you can catch up and pull the door on the bottom but risk overshooting your goal. For me I see the KK once fully absorbed and at target as a unit that holds temp well at settings that are stingy on fuel because it keeps releasing that energy back. So have a little patience, start earlier and the payback is more rewarding in piece of mind.

Bass Pro bought out Cabella's and so the name is being integrated into it's store. At the time both names remain separate on buildings at store sites, what the future holds is anyones guess. Worms in a paper bag???,,we all begin somewhere

I knew ribs would be good as they they always are. The chicken is interesting, resembles Alabama white sauce. Good job

There were 3 of us and we had leftovers that left the house in a container. Make it every so often, definitely a keeper

Ckreef, if you make it use a torch at the end to finish up the stuffing for presentation, the KK holds the moisture which is great for fish cooks and the stuffing dries a little however a little torch is a good finish. Used apple wood wrapped in foil for smoke with a deflector.

The wife went to the store and bought 4lbs of Cod, I like Cod but 4lbs is um, a bit. Fired up the KK to around 300+ and placed the tray in to cook. Used the Rub some Fish and a little Old Bay on them with a good addition of stuffing over the top. Tow sides, one baked was Acorn squash with basil, celery salt and dry chipped onion wrapped in foil at 300. Spinach with caramelized onion was the other. Checked the freezer for old forgotten fish,,,,,,,,,,,,,no luck Mac.

No, wasn't on Dune chasing worms but drove to Bass Pro Shops for a quarterly restock on some rubs. Location in Foxborough, Ma with a great supply of outdoor, camping, fishing etc supplies to keep you tidy. Went right to the spice dept and found that there regular selection diminished from the last visit but I found these to keep things going. Added were a couple of snaps inside showing only a fraction of it's offering and right next door was the stadium where banner #6 will rise in September. Great BBQ history in these parking lots.

I believe as in anything of worth that if you take care of it, it will take care of you. You can use a small wired brush, a little WD40 on the threads wouldn't hurt if it starts to stick. Other than that, at least for moi, it's been maintenance free.

130-5, just warm enough as if it were already plated. That's what I'd do, enjoy. Sometime I just wrap my chunks in foil, cut a few lines and bury em

He who hesitates is lost

A worldwide endeavor

2 years on mine now and it still looks great. Now I don't do alot of pizzas and high temps, just periodically. I just latch mine tight all the time but I believe if you release the pressure to first latch as a cautionary prep it may serve to extend the life of your gasket. I have adjusted the lid catch twice to stop the smoke exiting on one side I had a issue with,,this may have been from keeping it in the 2nd latch position compressing the gasket or the catch loosening and moving on it's own a bit. Anyhow, the problems are small and easily remedied.

Don't worry Mac....the ferry sank....think it was a U-boat...gonna swim back to shore. Lusitania?, thought that ships name I was on was familiar.Don't feel bad, had some good BBq on board before we went down

Looks good Aussie, a little on the rare side but I'm with ya