tony b

Nothing better than purple crack eggs and meat for brekkie!

Wow, Dennis, seems like it's always something! Hopefully you can find a shipper that will take the charcoal.

The man does know what he's doing! I've never foiled, so I don't know what the comparative cooking times are between that and the pink butcher paper. My best guess, and it's only that, would be that it's somewhere between naked and foiled, probably closer to naked, since it breathes and foil doesn't. Have faith and try it all the way to the end. I think you'll like the results better than foil (nicer crust).

One of the things that I miss about down home - really good peaches. That crumble looks simply delicious!!

Outstanding job on that tenderloin!

I've only used beef cheeks in my Bolognese sauce. I love barbacoa, but haven't tried to make it. And, that sandwich looks tasty, even if it does have beets on it!

Nicely done. Are those eggs on the platter with the ABTs? Did you cook them on the KK? Next time, instead of the foil, try the pink butcher paper, ala Franklin BBQ, on the brisket.

I used to use the BF quote as my tagline - "Beer is proof that God loves us and wants us to be happy!"

They are a staple food in the KK Forum Family! Lots of different fillings to try. One of my favs is tiny shrimp (some markets called them "salad shrimp," with cream cheese and Old Bay seasoning. Chorizo and Queso Fresco are another great filling. Breakfast sausage and cheddar cheese is another winner. I could go on and on ...

Looks damn tasty from here! I like the added smokiness that grilling some of the veggies bring to salsa.

Excellent choice of beers! We used to have a joint that kept DT on tap most of the time. They closed a few years ago. And, the burgers don't look too shabby either, CC!

I would have quit at the grilled lobster, but you went on and took it to a whole 'nuther level!

Only way I got through advanced nuclear physics with a decent grade was that I was probably only person in the class, outside of the prof, that knew what a Green's Function was and how to solve one. Most of the class was derivations of different classical solutions of Schrödinger's equation. But, don't ask me anything about that stuff now - flushed all that out of my brain many years ago!

Even my Engineer brain hurts just thinking about it! @Pequod - good one!

One big ass stump!

I sent you a sample to try out first, so a full bottle might have to go in your next shipment.

Preach on, preach on! @Pequod - a very smart plan, indeed! Last year, I "retired" my PE license, so I'm off the hook if anyone wants me to do any engineering work now!

Spoken like a true Southern Gentleman!

I did the QNAMI on the corn tonight. Slater of mayo, heavy dose of QNAMI, tie up the husks and onto the KK for 40 minutes. Still needed salt at the table, but was a tasty ear of corn.

Not initially, but once you reach equilibrium conditions (stable temperature in the stone), the stone on the lower grate will transfer more heat to the main grate than the foil. Here's a tip about foil. Notice that there is a shiny side and a duller side on aluminum foil. That's on purpose. And most folks probably use it back-asswards. If you are wrapping a pan/casserole, etc. and putting it into the oven, the shiny side of the foil should be facing the food, not the oven, for faster cooking, especially in an electric oven that relies more on radiative heat transfer than a gas oven. It just like light bouncing off a mirror. If the shiny side is facing the heating element, it will reflect more energy away from the food than if the dull side is on the outside of the dish.

Thanks, Bosco. But remember, I am an Engineer after all and heat transfer was my area of specialization.

Basically what the foil is doing is blocking the direct infrared radiation from the coals, which is what the stone deflector was also doing. However, the stone, once heated, will radiate heat the same as the walls of the KK, but to a much lower extent than directly from the burning coals. The foil, being very shiny, reflects a lot of radiation and doesn't absorb nearly as much as the ceramic heat deflector (especially a used one that is darker in color). Both also absorb heat via convection (hot air/gasses) and conduction (direct contact with the hot grate), and while the foil is a metal, which transfers heat better than the ceramic, the foil has so much less mass than the stone, that again, the stone will transmit more heat than the foil.

What's the verdict on the QNAMI? I've used it on lots of veggies, but not corn-on-the-cob yet. I have one ear left in the fridge from my weekend buy, so I might give that a go for dinner tonight. Tip - next time, don't use a toothpick to hold the husks together - use twine. Works a lot better.

My thoughts exactly, Jon!