tony b

Either buy two - one to punch holes in and one to keep intact; or, just punch holes on one end - sort of like indirect/direct cooking.

Sounds like a winner to me! I often make fried eggs on top of leftover pulled pork (sans BBQ sauce - I'm a Dry guy!) for breakfast. Sometimes throw in some grated cheese and chopped onion in the pan warming up the pulled pork. Just something magical happens when you break open an egg yoke on top of pulled pork - Heaven!

No contest here, as my waistline will attest! Some of the best advice that I got when I got my KK, was to run right out a buy a bigger belt, because it was a given that you'd gain at least one waist size!!

Since you can trim it, I assume that you could cut small holes in it for drainage. Not sure the best way to do that, not knowing the material it's made from. My first thought was a paper hole punch, but not sure it would cut through it. A drill bit might just get caught up in the material and bind up. Small slits would be easy to do, but I'd worry about it tearing/raveling over time and not all that sure it would drain effectively.

Finally took Dennis' suggestion to cook shrimp SV. AMAZING!! Just like he described in another post - they squeak when you bite into them, just like fresh cheese curds. We have a seafood truck come up once a month from the gulf coast of TX with fresh shrimp (and other yummy fresh seafood) in the warmer months. Yesterday was their first trip of 2015. Scored some Jumbo and XL shrimp (along with a gorgeous whole red snapper for the grill this weekend!) XL were done as the appetizer - peeled, lightly sprinkled with Old Bay and into the pouch. 132F for 20 minutes. Served with homemade cocktail sauce (ketchup, horseradish, Old Bay, lemon juice, hot sauce). Tasty warm-up to the main event. Jumbo (peeled) were done scampi style - butter, EVOO, roasted garlic, fresh parsely, and S&P in the pouch. 132F for 30 minutes. Served over angel hair, dressed in browned butter, roasted garlic, parsely, S&P, freshly grated parmigiano-reggiano. FAB-U-LOUS. To paraphrase a line from my favorite movie of all time - "As God as my witness, I shall never boil shrimp again!!"

You're right, the key trick is to NOT cut off the root end of the bulb, so it holds together better.

Interesting, indeed. Scoped it out on Amazon. There are 2 models and believe it or not, the heavy duty version (http://www.amazon.com/Cookina-B241770-Barbecue-Reusable-Cooking/dp/B00ESBM3EI/ref=cm_cr_pr_sims_t/188-5860710-7983956) is cheaper than the regular one - http://www.amazon.com/Cookina-B241660-Barbecue-Reusable-Cooking/dp/B007KNJL0K/ref=cm_cr_pr_product_top?ie=UTF8. Better reviews on the heavy duty version. Lots of comments on the regular one about it being harder to clean than advertised. Also, something else that was commented on - because it's non-porous, any fat that renders out has no place to go, so your food ends up "frying" in its own fat. For some things, that might be OK, but for a steak, for example, defeats the whole purpose of grilling it. I've owned a Frogmat for quite a while and like it. Use it mainly for smaller veggies and stuff that might fall through the grates. Works great for fish, too. Since it's an open weave material, no pools of fat accumulate. http://www.amazon.com/Frogmats-Non-Stick-Grill-Mat/dp/B00LBH7TZK/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1428687108&sr=1-2&keywords=frogmats

Seriously, Girl - you need to get into the food photography business! Gorgeous pictures. These are why we refer to it as "food porn!" OK, now to the serious foodie questions. Looks like you separated the halves and put them under the broiler to finish or did you torch it to get that nice brown top crust? Looks like you had 4 layers of onion. I wouldn't go below 3 or there might be structural issues. [underneath the foodie in me, there beats the heart of an engineer!]

I'm on my way with a case of pork butts!!!

Based upon my 23" KK's port, one should be plenty for running both wires out. In fact, I've had 3 probe wires run through it on occasion - one grill, 2 meat.

Great food porn!

Didn't the neighbors see anything? It would take several folks and some gear to move a KK around. Not something that can be done all that clandestinely. Hope you get Tatay back (or your homeowners will cover the cost to replace it)!!

Here's the one that I've been using for a while now. Cheapest one that I could find. http://smile.amazon.com/Texsport-Pre-Seasoned-Cast-Dutch-without/dp/B004H13NZM/ref=sr_1_11?ie=UTF8&qid=1428608541&sr=8-11&keywords=texsport+dutch+oven It's only a 4 qt one, so a bit smaller (approx. 10" dia. and 4.5" tall). Here's a 2 qt. one that might fit in Beauty, CC. It's a Bayou Classic - It's only 8.25" dia. and 3" tall. http://www.camping-gear-outlet.com/camping-gear-121819.html If you really want the deeper chicken fryer. They make one of those too. No dimensions given though. http://smile.amazon.com/Texsport-Cast-Chicken-Fryer-Cover/dp/B000EIIDEI/ref=sr_1_2?ie=UTF8&qid=1428608717&sr=8-2&keywords=texsport+chicken+fryer Here's a 3 qt Lodge chicken fryer. 10.5" dia, 5.5" tall. http://www.webstaurantstore.com/lodge-l8cf3-3-qt-pre-seasoned-cast-iron-covered-chicken-fryer-deep-skillet/530L8CF3.html?

I have used one of these for years. Yeah, there's some slight rust on it, but who cares? It never comes in contact with the food. It will take many years to rust through. I followed Syz's directions (mine only has 3 small holes in it). One of the best DIYs I've ever run across! Works a lot better than the Bobby Flay box I bought first. It worked, but didn't hold a lot of wood chips, so it petered out on long cooks. The DO allows for using bigger chunks, which is why I went with it. Went on a search and found Syz's original post - http://komodokamado.com/forum/topic/4570-where-is-the-smoke/?p=43238.

Ditto!

Oh no, he's succumbed to the addiction! Intervention time!!!

Around here, it's actually harder to find a leg of lamb with the bone still in it.

TY, CC!!

Most excellent food porn! I'm all excited just looking at it!!

I've made the version called the Bacon Explosion, aka, the Baconator! It's become a staple at my homebrew club's annual Big Brew Day get together. They'd kick me out of the club if I showed up without one (or two!) http://blog.bbqaddicts.com/recipes/bacon-explosion/ While this little tool/gadget is clever; I'm not sold on needing it. I've done this dozens of times and all it takes is some patience in weaving the bacon blanket. The rest of the process is not that hard. One modification over the BBQ Addicts directions makes it easier for me - slather the BBQ sauce on BEFORE you sprinkle the cooked bacon on. I've used my Frogmat - http://frogmats.com/to help with the roll-up. I mostly make the classic version, but have done several variations - mexi version with chorizo & jalapeno, pulled pork version, and a cheesehead (tip - use long rectangles, not grated or cubed).

Just so happens that this recipe was in this month's Chile Pepper magazine. Sounds worth a try.

I'd be more worried about crushing the thermocouple wires.

I now double skewer asparagus so that doesn't happen any more. Plus, it makes them seriously easy to flip over. Just run the skewers perpendicular through the stalks. You can usually get 6 - 8 stalks on a skewer. I leave about a 1/4" gap between the stalks, so as to allow airflow between them. I usually put the first skewer in about half way down the stalk, and the second one about an inch or so closer to the bottom (thicker) end. If you get too close to the head, the skewer will split the stalk. Or, like they say, one picture is worth a thousand words.

Several good recipes in the Beef forum (Clay's Pulled Beef and Baltimore Pit Beef).