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Dang, sorry to hear that, Bosco. I always looked forward to your challenge cooks. You think you can still enter but use my login? That's the only way I'm going to win one of these things.

I use my CyberQ only as a remote thermometer.. I don't use the fan. Those $30-60 remote thermometers have wimpy little-armoured cables that just don't last very long. You need a commercial/industrial grade cable with a proper thermocouple. These cost $25+ alone. So I use a CyberQ and if you keep the cables out of water, don't kink and pull the kink and keep it under 500º they last. Disclaimer: They send me them for free because I was the first company to install their inducer tubes into all my grills.

Hi all, sorry, been away with the family. For those asking, the business is still in its fledgling stages, but we smoke alot of fish....Alot! Also, Tandoori styled meats and such as well. Over the last couple years, I've been asked to cater. It's now getting to the point I'd like to do this out of one location, and get folks to come there for food and coffee (our other specialty). They'll be at the house until I get the swing of things. Pictures when it's all done, I promise...

@5698k - here is a shot that shows the interior condition. pork and beans cooking away last weekend 5698k

Living in the south all my life, I can really imagine this being real. Rob

Baked Beans ***** I was kind of winging it when I did the beans and this is pretty much what I did. The following recipe is what I'm going to do the next time I do baked beans. I can't remember if I minced a large clove of garlic for this recipe or not. It wouldn't hurt either way. 500 grams Organic White Navy beans 1 Sweet Onion, diced 1 large clove of garlic minced ½ C brown sugar, not packed 3 - 3 inch long squirts of Oro di Parma ½ C cider vinegar 2/3 C cup molasses 1 C of beer, use Guinness next time. (I used IPA because that is what I had.) 2 tsp salt 1t in water for boiling and one in finishing liquid. 1t dry mustard 4-5 shakes of Tabasco pepper sauce Bacon ends from 2 cured and smoked pork bellies 2 poblano peppers minced, next time I’d use 3 Add more liquid if it’s needed. Mine was quite wet and I did think I had added too much but it turned out to be just right. Instructions: 1) Bring a pot of water to boiling, turn heat off and add beans, soak overnight. Mine were still chalky when I put them on to boil. An indication that the beans were not fully hydrated. 2) Simmer 1-2 hours in salted water. I used 1 t of salt from ingredient list. 3) Mix the remaining 1t salt and the above ingredients in a Dutch oven. 4) Bake low and slow for 7 or more hours until bean texture is just right. I used 325 F and note it takes a long time for this big pot of beans in Le Creuset to heat up. Leave the cover off so that the beans will pick up some smoky flavour but keep an eye on the liquid.

The Reefs are on fire on over at the KG site. The Reefs just finished 2nd and 3rd for the May challenge. It was a tight race in voting. Congratulations @ckreef @skreef you guys/gals deserve it.

Thank you everyone. Ckreef and I always challenge ourselves,, especially aganist each other... Lol.. Ckreef gets me every time.. Dang it.. There is always stiff competition over on KG.. But all in great fun. Sorry bosco you decided on not participating on the challenges.. I tell you the trueth. You can plate a meal.. And also tinyfish.. Yall kept/keep ckreef and me on our toes... Lol..enjoy everybodies cook.. A great way to be entertained. Love the forums that has great people on there and here. Sent from my SM-G920V using Tapatalk

@tony b - were you the model for Linus?

Love the Grill Floss. No worries about stray metal wires getting into your food and hurting someone.

Just ordered some of the koji rice from Amazon. Eager to try this.

I think Cook's Illustrated did a test a few years back and a steak placed on a shallow wire rack in a pan and left uncovered in the fridge for 4 days yielded just as good a result as proper 45-60 day dry aged steaks. I could be off on the exact numbers here, but something along those lines. I've done a couple of days with good results, but living in a condo with a small fridge and kids to feed leaves fridge space at a premium. We are about to move to a house and will have a much larger fridge, and a second fridge, so I plan to run the 4 day thing to ground before the end of summer.

so what one did you decide on? I see the 23" but we are all wanting to know if you are part of team pebbles or with the squares lol

Know all about forward sears I think I was the one that got you on to them:) you can adjust your vents pretty good before it gets soaked and i am to slack to ark up two grills for a reverse sear lol but great advice Ckreef I appreciate it I'm just over thinking Sent from my SM-P600 using Tapatalk

I have to say... Robert recommended the grill floss to me and it does an amazing job at cleaning the grill. My regular routine now is to start the grill and let the grease get warmed up a bit. Then I use the floss from right to left and then from left to right. This removes the heavy stuff from top and bottom of the slats of the grates. Then I wipe down with some paper towel, removing any wet grease on the grills I then use my trusty weber t brush for a final scrub not really needed but what the heck The grill floss is the real deal

Although I don't have the split grates, just the split charcoal basket, I prefer to use sous vide for the best reverse sears. Water is a much faster & better IMHO heat conductor than air...so at the end of the day SV is faster and without a doubt much more accurate with regard to internal meat temp. Just my $.02 and maybe all its worth

I really don't use the splitter much. When I want two zone I leave the lower grate in and the main grate. I cook on the outer edge of main grate for cooler temps and then open the main grate to access the lower grate for hotter temps. That works for me all the time now

Having never owned a KJ, I can't do a direct comparison. But, I can tell you that it's super easy to use the basket splitter to do 2 zone cooking, especially reverse searing. You can do either hot side/warm side, or high/low vertical zones. Put the sear grate on top of the basket and then use either the lower or main grate as the lower heat zone. Then remove that grate and use the sear grate for your reverse sear.

I couldn't resist adding some baked beans to the breakfast.:)

Thanks, everyone. Aussie Ora, not as hot as you might think, things seemed to have mellowed out during the cook.

TY everyone it's a fun ride for sure. It was a first event. I wanted to support it so hopefully they do it again next year. . After seeing what people were turning in for the BBQ cook-off - Yea I could have done that. Next year I'll take Prometheus there and show them what a little grill can do compared to the huge grills they were cooking on. They were cooking 5 of everything so they could pick the best one. Get it right the first time and you only have to cook one of everything. Reef's Bistro

Congrats to the Thermo Duo!

Way To Go Mr &Ms. Reef!!!!!!

Congratulations!

congrats guys!

@ckreef - Every day is a struggle when you have a KK and a waistline that needs to be a little less today than yesterday. If it weren't for Dennis and his dadgummed great KKs, I"d be 180 pounds! That's my story and I'm sticking with it!

This couldn't have happened to a nicer couple of folks! What I don't understand is how both Susan and Charles don't weigh 300 pounds! I gain weight just looking at pictures of their cooks! Congrats and kudos to Susan and Charles!

TY Stile88 - we put a little extra effort into the Challenge cooks which pays off every once in a while. Reef's Bistro

Congrats you two you certainly are on fire love all your excellent cooks

They rock.