ckreef

Great cook, yogurt looks yummy. Charles - Prometheus 16.5", Cassiopeia 19" TT

Not many pictures but what you posted looks spectacular. Going to try those potatoes soon. Charles - Prometheus 16.5", Cassiopeia 19" TT

Thanks everyone. I never knew twice cooked Ribeyes could be this tender or taste this good. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yakatori cooking is really a spring summer thing but since it was 75* this evening I figured I would take advantage of the warm weather. This is a hybrid cook of a recipe bryan posted recently. Yakatori Pork with pan fried mushrooms, baby sweet peppers and cherub tomatoes (our favorite) served with a rice mixture, hearts of Romain wraps, homemade dressing (not shown) and Asiago cheese. Yakatori pork marinated for the last 24 hours and skewered. A few other ingredients. A hot bed of Yakatori coals. Cooking the pork skewers. Lots going on at the same time but dinner is served. My first money wrap. Charles - Prometheus 16.5", Cassiopeia 19" TT

Enjoy those moments while you can. Blink your eyes and they've turned into a teenager and are no longer interested in those kinds of outings. Where did my son go - who is this stranger wearing his clothes - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

That was quick. I ordered one about 11 pm last night. I tried to post the link then but my router doesn't play nice with the KK forum sometimes so I couldn't post the link until this morning. Charles - Prometheus 16.5", Cassiopeia 19" TT

Welcome aboard. We are here to help. You made a good first step in getting on the forum. Next step is to call Dennis. Set aside an hour for that phone call as he will talk to you as long as you want to stay on the phone. He does work nights (he's a 12 hour difference) so I've found the best time to get him on the phone is around 1 pm EST. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's the Reef's version of sitting on the porch in the spring time (uhh I meant winter time) going low-n-slow - I was already fully marinated in Bacadi Black and Smirnoff Silver Label. By dinner time I felt like I was on a full rotisserie cook - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Lime green Maverick 733 for $34.99 with free shipping. This is basically 50% off. I have a black 732 but all my probes have now gone kapooey. I figured I would spend that much on new probes alone so I couldn't hardly go wrong with this deal and I have a new unit in case my 732 goes kapooey. Lime green ain't my color but I pulled the trigger none the less. If you do this enter and apply the two coupon codes separately and then hit the free shipping button. http://slickdeals.net/f/8402849-maverick-industries-long-range-wireless-dual-probe-barbecue-smoker-meat-thermometer-set-green-version-with-a-larger-display-34-99-ac-fs-amazon?src=pdw Charles - Prometheus 16.5", Cassiopeia 19" TT

I won't give you the double dog dare else you'll be like CC, back behind the woodshed getting some licks - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

When we don't see Cookie for a while we'll know he buried deep in his new books. Charles - Prometheus 16.5", Cassiopeia 19" TT

Since Christmas roast beast was severed on the rare side of md rare I figured, if done right, I could still scrape a couple of ribeye steaks out of it. I started with a bosco idea. Montreal Steak is good but a little too course. Quick work with a Christmas present from Mrs skreef solved that problem. Cut a few steaks off of what was left of the roast beast. Rubbed them down with the ground up Montreal Steak and some OO. I then stuck them in the freezer for 10 or 15 minutes. Got Prometheus and a CI griddle ready to go. 40 seconds per side. Leftover money. Picture taking ability wasn't impaired like last night - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking rib roast. Sounds like guests were happy. Hard to please everyone when all you really want is the rare side of md rare (which is the way we like it at the Bistro) Sent from my QTAQZ3 using Tapatalk

We did finish the night off by polishing up the motorcycle for riding in a couple of hours when the day starts to warm up. Sent from my QTAQZ3 using Tapatalk

Looks tasty. Sent from my QTAQZ3 using Tapatalk

I guess no white Christmas for the Bistro. We'll be lucky if we even have one white day this winter.

Great first cook. I can tell already we'll be seeing great food coming from you in the future. Sent from my QTAQZ3 using Tapatalk

Great looking roast bosco. Nice spin action. Sent from my QTAQZ3 using Tapatalk

Great spin. Nice looking roast.

A really great duck cook. Been meaning to do one for a while now. Sent from my QTAQZ3 using Tapatalk

Great looking roast. I hear you on the 42 - LOL Sent from my QTAQZ3 using Tapatalk

Great job on the vent settings. We don't need no stinkin thermometer - we got KK's - LOL Sent from my QTAQZ3 using Tapatalk

Great looking brisket and yup I think you need to go if nothing else to be the official taste tester. Sent from my QTAQZ3 using Tapatalk

Just checked - all fingers accounted for - whewww - LOL

Fresh cut Roast Beast, bone on with a herb crust. Since I have two Kamados I figured I would do a forward sear at the beginning instead of a reverse sear. I really like the forward sear and will probably use this method in the future instead of doing reverse sears. Started by making a rub of herbs, Montreal Steak and OO. Got to work on the beast. A whole primal ribeye. Cut off three bones for dinner. The rest was put up to dry age with the NY strip. Left the bones attached and Frenched them. Rubbed with the herb mixture. Simple sides ready to go along with the drip pan fixins. Now we're ready to start by getting a raging bed of coals in Cassiopeia for and initial sear. Once seared I moved it to Prometheus which was cruising along at 250* While the beast was finishing off low-n-slow I got Cassiopeia settled in at 350* to cook the sides. A great day for grilling out and the entire meal was cooked outside. Pulled at an IT of 132*. Since I ended on a low-n-slow there was no residual cooking. Here is where things got fuzzy. I'm blaming this on Mrs skreef. I got her a new coffee maker for Christmas and before 10:00 am she made me a cup of coffee with a shot of Bacardi Black in it to start my day off right. Yea it didn't end there and now it was like 8 hours later and my picture taking skills were impaired to say the least. So no money shots. That's my story and I'm sticking to it .........