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Thanks Georgia! I can't wait to try them, I'll probably wait till toward the end of the week. My wife went by Schwing's and picked them up and yesterday after I opened them she says "you'll probably need more so we'll get more later". I see other uses for them other than grilled oysters.

I'm glad you shared this with us here! Thank you!!!!

Great job Vindi, I wish I had one of those steaks for breakfast right now . Glad to see your taking good care of Dad's Kamado. Happy Father's Day- JimZ

Well, I guess we could say that Summer is here for sure in south Louisiana. Yesterday on my way home the ambient outdoor temperature outdoors on my truck read 92*. That was at about 6:00pm! And that thing is usually off if at all by only 1 or 2 degrees. I think it's going to be a HOT Summer. I can't wait for Fall to get here!

Alright now, as for cooking and eatin' this weekend I haven't really given it much thought here yet. We might be going to dinner with friends tomorrow evening so that's one meal not to have to worry about. As for Sunday I don't know what the wife and kids have planned for Father's Day but I could really go for an easy meal like a really good homemade hamburger. We'll see what happens with that.

What ch'all cookin' and eatin' this weekend?

These are really easy to make. That is provided you have access to boudin. I used two different brands of store bought boudin here. One was Richard's and the other was Manda.
You cout a slit in the casing and remove it(casing). cut the links into about 2 1/2 inch long sections and simply but not too tightly squeeze it together and roll into a ball. this should give you a ball about the size of a golf ball. next you roll it in a wash of an egg and about a 1/2 cup of milk(sorry ne exact measurement). Next roll the boudin in a little seasoned flour then back to the wash and a final roll I used seasoned Panko bread crumbs. When ready to fry them if you have a deep fryer heat the oil to 350* and gently drop them into the hot oil. Don't do too many at one time. When golden brown they are done. Allow to cool a minute or two if you can and enjoy! DELICIOUS!!!!!

A nice paella would be nice IF you had any leftover. Sounds like a nice meal!

Got a yen for mussels yesterday. I found them at the Fresh Market in Mandeville. And there were some nice Littleneck clams, that had my name on them! Going to steam them in sautéed leeks, garlic, butter, olive oil, s&p, a few red pepper flakes. And white wine! Found some nice honey/lemon Bowtie pasta in the deli. And we'll have an arugula, watermelon, feta salad with lemon vinaigrette . And lots of good crusty ciabatta for the sop! That's what's cooking at our house!

I bought a boneless ribeye subprimal from RD on Saturday. Got 14 steaks and (1) 4.2lb prime rib. Cooked a couple steaks last night.

Got it good and hot



Ribeyes on



Looking good



Shrooms and onions

Thanks, Vindi , It was YUM-Jim

My dad moved and I think he didn't feel like moving his Kamado so he gave it to me (so I had to move it!). Its about 15-18 years old. Made by the Kamado Company. I think its a K7. This is one of the reason I bought a keg.

www.kamadocompany.com/

Set it up on Saturday and fired it up for some ribs on Sunday. Its got a 22.5" grate so it looks huge compared to a keg. The way he had it set up with a diffuser its hard to get a second cooking level on it. Might need to play with that some. With only one rack it hold about the same amount as a keg does (both keg grates).

The Kamado is very heavy and the walls are about 3.5" thick. Lid even with spring assist is pretty heavy. Firebowl has cracks all over and I think has been patched once or twice. Everything on it was supposed to be lifetime warranty but the company is pretty bad to deal with and has now come under new owners so getting parts has been almost impossible. We'll see how the new owners are.

As for cooking and temp control. Pretty close to the same. Top lid has a threaded rod on the top damper to screw it up or down. Bottom vent slides in and out on a couple of shafts. Bottom is the rough adjustment and the top is the fine tune. You can actually move the temp around quite a bit with only the top vent. The biggest thing I notice was how much faster it drops temp. I could move it down 50 degrees in maybe less than a 1/2 hours. I moved the temp between 325 and 250 all through the rib cook just to see how it moves. Temp adjustment is much better than a keg. Especially trying to drop temp. I would assume it due to the ceramic walls being able to radiate some heat out. I believe the keg walls reflect heat more than radiate. You have to be able to remove some heat to get temps to drop. I didn't run it long enough to compare how well it hold a set temp compared to a keg. Try that on my next butt. Only other thing I noticed is that it may use more charcoal since the ceramic radiates some heat out.

Ribs came out good. Could have used about another 1/2 but everyone was hungry. Still tender but didn't come off the bone as much as normal. No fault of the Kamado though. Otherwise they were good and we polished off 3 racks. No pics of the finished ribs but here are a few of the Kamado with ribs on.



22.5" grate



Need to get a bigger stone for a diffuser. The 15" I use in the keg doesn't cover enough.



6 racks of babies on. Put them in a rib rack in a alum drip pan to block the direct heat from the parts that hang over the stone. Otherwise the ends would want to burn.



Holding good



Ribs wrapped and taters are on.



Dad will probably be using one of the kegs for a while. It will be interesting to get his comparison after he get some time in with a keg.

That's a great looking breakfast!
We must have been close to the same wavelength on omelettes. Lol.....