tony b

Excellent looking plate there, Wilburpan! Love me some salmon belly sushi, too! Like Slap Yo' Mama (spicy), but not a big fan of Chachere - too salty for me. I lean towards Emeril (I whip up my own from his recipe), Penzey's, and Dizzy Pig for cajun/creole seasonings. YMMV.

Woo, Hoo - Way to represent, guys!!!

With their own tag line - "We're here to [clap] [clap] cook you up!"

The splitter would have come in handy on that steak cook of yours. Direct sear, then just slide the steak over to the indirect side to roast to final temp. Easy, Peasy!

While whimsical, it can't be very efficient, given that there's no insulation anywhere on it. With that much surface area, he has to go through some gas on a long cook, and probably can't hold temperatures in the rain.

Hey Wilburpan! Where you been, buddy?? Missed your awesome cooks - glad to have you post again!!

Parchment paper is the way to go for me. After a minute or so on the hot stone, you can (if you want) slip the paper out to have more direct contact with the stone.

Moon Roof!

How about "Passion?"

"Nuke that meat!!" will become the new house cooking slogan, ha, ha!!!

Seriously tasty looking treats there, MacKenzie! Making me hungry!

Bronto Ribs, baby!!

What a monster! Can't wait to see the finished product!

Like Prince - now we have to refer to him as "The KKer formally known as Cookshack!"

Glad to be of service! You have the technology to make this, now just go off and DIY!!! Yeah, 35 years in the business will do that to yah! It was a great job and I had a pretty successful career; but, boy was I glad to retire! Been retired 2 years now and don't miss it at all.

TY to all. Trust me, it was as tasty as it looked! I hear yah, MacKenzie. This was "imported" corn from FL. Our local stuff won't hit the roadside stands until late July. Nothing better than fresh picked corn. That, and homegrown tomatoes; THAT's summertime, baby!!!! One of my tomato plants is already flowering - can't wait!!!

That's our girl!!!

Tonight's dinner was a 16oz bone-in ribeye (aka Cowboy). In the SV bath @ 125F for 4 hours, then onto the lower grate of the KK @ 500F dome. Of course there's porn, I mean, corn, too! Right out of the SV bag. On to the KK. First flip, nice grill marks going. Resting, while I finish up the sides, including mushrooms with the SV jus. Full plate shot - Grilled corn on the cob, twice baked spud, mushrooms, side salad, dinner roll, and a nice Tempranillo to go with it all! Up close and personal. Money!

More like Clash of the Titans!!

Sorry Frogs, but I just couldn't stop laughing, as all I could think of what old Amos & Andy routines!

WOO, HOO!!! Gotta see pics of that virgin cook next!!!

You're looking at a retired Nuclear Engineer here; yeah, I mightah got it! MacKenzie - those were the names given to the two Atomic Bombs dropped on Japan to end WWII. Bryan, where did your Dad work - Los Alamos?

Hey, I try my best! Sounds like you're in need of an adult beverage! I'm off to start dinner (cowboy ribeye in the SV since 2pm), but first a cocktail! Oh de-ah! I do think my malaria might be trying to act up. I'd better go drink me some quinine tonic, with a little gin mixed in, you know, for good measure!

But, "You ain't nothing but a (chow) Hound Dog!"

Pictures! Don't forget the pictures!