ckreef Posted March 23, 2015 Report Share Posted March 23, 2015 Last night's dinner. Flank Steak Pinwheels stuffed with spinach, sweet peppers and provolone cheese. A balsamic Brandy reduction sauce. Served with scallop potatoes and rosemary honey carrots. Normally I would do this entire cook on the kamado but last night Mrs skreef did the scallop potatoes and carrots inside. Also I usually do a direct high heat sear for the Pinwheels but last night I used a CI griddle on the kamado. And now for the good part. 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 23, 2015 Report Share Posted March 23, 2015 ckreef, how do I order one of those dinners, it looks wonderful and I expect ever so tasty Quote Link to comment Share on other sites More sharing options...
tony b Posted March 23, 2015 Report Share Posted March 23, 2015 Crazy cook, dude!!! Great pics, too! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 23, 2015 Report Share Posted March 23, 2015 ckreef - I'm moving to Georgia! NO! Wait! That would ruin my diet! Sorry dude, all I can do is look and drool! Killer cook! Kudos to you and skreef! Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 23, 2015 Author Report Share Posted March 23, 2015 ckreef, how do I order one of those dinners, it looks wonderful and I expect ever so tasty Sorry dine in only and I think it would be a bit of a drive for you - LOL Here's a silly menu I made for the meal. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 23, 2015 Report Share Posted March 23, 2015 Who's Hawke?? Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 23, 2015 Author Report Share Posted March 23, 2015 Crazy cook, dude!!! Great pics, too! ckreef - I'm moving to Georgia! NO! Wait! That would ruin my diet! Sorry dude, all I can do is look and drool! Killer cook! Kudos to you and skreef! TY - we love Pinwheels and they are surprisingly easy to make. This cook was a few more pictures than I usually post (but only a few more) Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 23, 2015 Author Report Share Posted March 23, 2015 Who's Hawke??That's my son. Here son stir this and let me know when it thickens up. LOL Quote Link to comment Share on other sites More sharing options...
tony b Posted March 23, 2015 Report Share Posted March 23, 2015 Get'em started young, I say! 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 23, 2015 Report Share Posted March 23, 2015 Get'em started young, I say! AMEN! My Father started me off at 7. I had to clean ashes. Then it was learning to build a fire at 8. By 9 I was cooking hamburgers; then on to chops and steaks. That was a LOT of years ago! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 23, 2015 Report Share Posted March 23, 2015 Excellent spread. All my favorite foods. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted March 23, 2015 Report Share Posted March 23, 2015 Looks delish Quote Link to comment Share on other sites More sharing options...
MadMedik Posted March 25, 2015 Report Share Posted March 25, 2015 those look great. I see you put a flat cooking plate down for the cook. My concern would be them falling apart, but it appears yours held together very well. You know, bacon is good on everything....I can see each of those being 'bacon wrapped'..?? have you ever tried bacon. Those look so tasty!! Good job Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 25, 2015 Author Report Share Posted March 25, 2015 those look great. I see you put a flat cooking plate down for the cook. My concern would be them falling apart, but it appears yours held together very well. You know, bacon is good on everything....I can see each of those being 'bacon wrapped'..?? have you ever tried bacon. Those look so tasty!! Good job I've done direct high heat sear in the past for Pinwheels. I think using this CI skillet worked a little better at keeping them together. There was a string holding each one together. They came out a nice MD rare although hard to tell in the pictures. With bacon I'm not sure it would get properly done with as quick a cook as this was. You could probably pre cook the bacon a little to solve that problem. Quote Link to comment Share on other sites More sharing options...
Shuley Posted July 14, 2016 Report Share Posted July 14, 2016 That looms like a mighty good dinner. Quote Link to comment Share on other sites More sharing options...
KevinD Posted July 14, 2016 Report Share Posted July 14, 2016 On March 23, 2015 at 7:54 AM, ckreef said: Last night's dinner. Flank Steak Pinwheels stuffed with spinach, sweet peppers and provolone cheese. A balsamic Brandy reduction sauce. Served with scallop potatoes and rosemary honey carrots. Normally I would do this entire cook on the kamado but last night Mrs skreef did the scallop potatoes and carrots inside. Also I usually do a direct high heat sear for the Pinwheels but last night I used a CI griddle on the kamado. And now for the good part. 2 hours ago, Shuley said: That looms like a mighty good dinner. Where do you live? I might drop on by...you had me at your two sentence description - YUM! 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 15, 2016 Report Share Posted July 15, 2016 Excellent cook those pin wheels look really good love the potatoes bake Outback Kamado Bar and Grill♨ 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 15, 2016 Report Share Posted July 15, 2016 I'd give this cook four thumbs up, but alas I only have two! However, two thumbs up … TWICE! Very nice cook. Kudos! 1 Quote Link to comment Share on other sites More sharing options...
Nuprin Posted July 15, 2016 Report Share Posted July 15, 2016 What??? Ckreef you are a mad genius! That looks amazing. 1 Quote Link to comment Share on other sites More sharing options...
BBQKaeding Posted July 15, 2016 Report Share Posted July 15, 2016 OMG!!!! Thank you for your inspiration. Flank steak is a staple around my house but you've helped me realize that I've been complacent. This is the next, next, top level! Great job, I only wish I could taste. It'll be soon though Quote Link to comment Share on other sites More sharing options...
