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Asparagus and Mushrooms getting some color in butter and oil - Outdoor Burner. . The risotto cooking away - Outdoor Burner. A small crock pot keeping the saffron chicken stock warm. . Before the Outdoor Burner either Mrs skreef was inside tending the risotto or I was running inside like a madman stirring evey minute or two. This new setup is much more relaxed with Mrs skreef outside enjoying herself while dinner was cooking. . Shrimp in Cassiopeia. . Dwell in the Shell lobster tails in Prometheus. . Lobster tail, shrimp marinated in a Citrus Ginger sauce and risotto with asparagus tips and mushrooms. . I must quote the bottle of Citrus Ginger Sauce - I got a good laugh from it ........ . "Citrus Gets Serious . Succulent sweet citrus with flickers of sesame explode with yumminess. Then ginger bursts in sets off another blast. This delightfully combustible brew could only come from Soy Vay - the perfect blending of Asian and Jewish deliciousness. The highest quality ingredients make our juicy sweet Citrus 'n Ginger Dressing & Sauce a must - have ... again and again. Sparks are gonna fly in salad land. " . Enough said ...... LOL . Sent from my XT1585 using Tapatalk

This is my entry on the KG Forum Challenge. It is a meat and potato challenge. I couldn't come up with too much so I kept it simple. A delicious Australian Kobe rib steak with a twice baked potato and asparagus wrapped in prosciutto . I started with a reverse sear on the steaks which was fine but then I lost track of time. I was digging out dirt for a cement pad for my new shed and forgot about the steaks... The steaks were still real juicy they just didn't get the grill marks the way I would have wanted. thats the before, now the after This house move has left me too busy to focus on these challenges lately but after this shed, its time to get back to cooking.

Great cook Charles. An outdoor burner is an excellent idea, running back and forth sucks...

@ckreef - absolutely stunning cook. Looks as if that new burner vindicated all the time and effort invested in it! And it looks as if a little adult liquid refreshment was part and parcel of the evening. That's the way to spend an evening! Kudos and congrats to you and Susan.

I went to the Grand Opening of a good friend's bar and restaurant just down the road saturday night.. The VIP area had free drinks all night and it seemed like my wife never let me see the bottom of my champagne glass.. ARGH came home, went straight to bed slept thru three alarms and basically took the night off.. Slept most of Sunday with a case of the bubbly flu.. Great Tri Tip cook Ryan

This one we post was big. Cant tell by the pic. But he was big enough to see detail and the blue color was beautiful Sent from my SM-G920V using Tapatalk

I love the dragonflies too. The little ones hang out in the garden all day. As dusk approaches the big ones start flying/eating overhead. As it gets darker a few bats come out to eat. I've often thought about putting up some bat houses to try and get a bigger bat population. Bats are ferocious bug eaters and basically won't mess with you. Sent from my XT1585 using Tapatalk

I got this off of Facebook. A lot of this we all might already know but this might be helpful for for some as well as there might be something in this article that might be helpful. Enjoy.

A guy from San Antonio just called and bought a 23" Bronze after watching "a BBQ show" on TV . He told me the guy said "this is a Kamado from Indonesia" which is all it took for him to find me on Google.. THANKS STEVEN!

The rhubarb in my garden is perfect for a pie right now so- made the filling, sugar, flour, salt, egg and rhubarb. Now for the crust, the bottom is easy- Pour the filling in- Now for the hard part, the lattice top. Add the edge protector- Put it on the KK @ 425F for 50 - 60 mins. Baked. Slice removed and look at that juice. A slice (if you can call it that) of warm rhubarb pie.

This should be called the Komodo Affirmation Forum! Never underestimate the power of affirmation. A colleague and I got nice jobs because I kept telling him we were doing the right thing, when all seasoned advice was to take a more traditional approach. I was a broken record, "You're doing great! You're doing great!"

That does it I have to go out and get some pie. Looks great and bet it tastes better. I think after reading the forum for the past week or so I bet not too many KK owners use they're ovens anymore. I for one haven't used my oven since i moved into this house 27 years ago, and not because i use my grill. I have just been eating out every meal, pretty pathetic huh? but that is all about to change now that I have my BB32. I'm building an outdoor kitchen on my patio. Happy grilling everybody. And GOD bless AMERICA!!

I've been wanting to add a bat house here, too. A few years ago, we had 2 or 3 bats that would hang around at night. Haven't seen them in about 2 years.

Charles, I absolutely LOVE my bourbon, neat. I'm generally drinking Woodford. It's as smooth as a baby's tush. If I'm really in the mood, I break out my Midleton Irish. It makes Woodford look like horse piss, and that's damned hard to do. But, seeing as the Midleton costs about 2.5 times the Woodford, it oughtta be stunning! I gave a sip od Midleton to a young lass that over for dinner. She said, and I quote, "That's like an orgasm in my mouth!". That's all I'm I've got to say about that, to quote a phrase.

Beef back rib instructions are scarce on the ground, the economics heavily favors selling "shiners" to maximize the boneless rib eye steaks sold separately. My request for a generously butchered rack lead to several days of controversy at one of my go-to butchers. Finally this 7 lb rack was sold to me "it never happened" without boss approval. I wonder where the optimum is, I may be ruining perfectly good rib eye steak here, but I'm sure looking forward to the result.

Peach flavor for me Sent from my SM-G920V using Tapatalk

TY everyone - that was 100 proof Smirnoff, a squeeze of fresh lemon and a little coke. I like vodka drinks they go down smooth. Sent from my XT1585 using Tapatalk

I'll be saluting them at the baseball game today with a hotdog and cold one. Can't get anymore American than that!

Great looking steak dinner. Prosciutto works so much better than bacon for asparagus. Those steaks look awesome. Sent from my XT1585 using Tapatalk

I too have been looking at true wood fired ovens. Maybe one day but for now the Blackstone will have to do. I got it a couple of years ago when Lowes put them on sale for $199, I couldn't pass it up. Sent from my XT1585 using Tapatalk

This may be a minority opinion, but if this is your first brisket, I’m going to suggest that you skip the smoking wood to start. Just make a 50/50 salt and pepper rub, and smoke away. Once you’re sure you have a good handle on brisket cooks, then start adding in smoking wood. The reason is that brisket seems to be one of the trickier cooks to do. If things don’t turn out the way that you want, you want to be able to identify what might have gone wrong. By not using a smoking wood this time, you take the choice of smoking wood out of the picture. If you’re worried that you won’t get that smokiness, unless you’re using Dennis’ coconut charcoal, whatever charcoal you’re using will add enough smoke flavor on its own.

Irish coffee kicks butt.

Nothing but great food comes from the Reefs Bistro, I wish I lived closer...

Thank you both @CeramicChef @Mackenzie.

The Blackstone is a nice pizza oven given its size, affordability and quickness to baking temps for all things Neapolitan (or lower temp doughs too) pies! Although I don't own a Blackstone my BIL has one and I've seen it in action several times. I've vacillated back/forth about getting one...but holding out for something: Too big, too expensive along with requiring copious amounts of wood

Happy Anniversary. Love filet mignon. Great cook. Tell Family hello. Sent from my SM-G920V using Tapatalk

Thank you cschaaf. I love mac and cheese too. And i did have seconds. Sent from my SM-G920V using Tapatalk

Thank you CC. Give me time and i will come up with something to top it. You should give that KC a try. We wasn't disappointed. You do better than me CC. You are a great cook. Thats why I follow your cooks. Sent from my SM-G920V using Tapatalk

Those look great.. with beef ribs I often splurge and eat too much and end up feeling uncomfortable from eating too much fat,, Do't get me wrong.. I love fat just can feel a bit uncomfortable afterwards like i just drank oil or something.. I have a butcher here who sometimes leaves a layer of fat and the muscle above pork ribs on the ribs.. I guess it's like having more/some of the belly on the ribs.. makes them really thick and lots of meat.. problem is there is also a layer of fat there which dramatically increases how much fat you eat.. I always try to remember not to eat too much but never have the discipline to stop.. It's like pulling pork and not filling up with pieces of bark.. I've never eaten brisket or pulled pork at the table because I'm stuffed from eating all the lil fatty gems in the bark..