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All I can say is it's big, it's bad, and it's beautiful.. Too heavy for our scale.. will weigh components when we assemble the next one. Our guess is about 1,500 lbs. Don't have a price yet but 5 have now been cast and drying. Still finalizing some minor details but all the broad strokes have been made..

Thanks to SK, who seems to be the only person thinking when that cook was done. If not for her we would have missed this awesome cook. Thanks, SK.

Ok, so here is my 2nd Calzone on "Pele", though I expect my next attempt at a bake will be a deep-dish trying to live up to that epic recent bake done by CKREEF at the Bistro... The only issue with this one as I've not yet tried attempted to assemble a pizza or calzone directly on a peel is that I didn't have the dough enough towards to top of the parchment paper, allowing it to be centered when I picked up the paper to flip the dough over the topping placed into the bottom half of the dough circle. So not wanting a potential repeat of oozing innards flowing directly onto the baking stone, I slid another piece of parchment paper under to compensate. I didn't bother to trim the paper as I had a few things happening at the same time so in it went. First shot is 8 minutes into the cook at an indicated 600°F, calzone then rotated 180° for an additional four minutes then pulled out…

You guys never cease to amaze me with these wonderful cooks. That looks so beautiful and delicious. I almost tried to scoop some out of my computer screen lol. keep them coming I am learning a lot.

Well I know that cheese cake was an awesome birthday cake but I bet that stew was wonderful too. Isn't it great that during the hot weather we can cook all day long outside and never miss a beat.

Well this thread ha set me off. That and my wife surprising me with deep dish the other night. Then I read this and I was hooked. Ordered a 14" pizza pan with 1.5" depth and started thinking it was too big and not deep enough. Not sure if I will return it or not yet. Today I picked up a 2" deep 9" cake pan. Out pizza the other night was only a 9" and we had lots of leftovers. I think this pan will be perfect. Then I found a really informative website called the reel deep dish .com. Found bakers percentages for Chicago thin crust and deep dish. Also learned about the difference between deep dish and stuffed crust. So like most things I do.... I dive in deep. My sauce is pretty well where I want it so now I will start working on making the best Chicago pie. I love these forums but dam.... They cost me money and hours of countless research

Decided to do a couple of chickens on Saturday. Here they are all set to cook. No finished pics the crowd was too hungry to wait. It was however very good.

Excellent, one of the most beautiful cheesecakes I have seen both baking and when cut and plated, outstanding Mrs. Reef! Sent from my iPad using Tapatalk

I'm speechless. This looks to be the size of a smart car Dennis. It is massive and spectacular

I don't know what to say!! Rob

That is super creative. What a fun take on pot pie. Looks tasty too.

Looks amazing.

That's why we call it "The Obsession!"

Reef's Bistro was a nice touch!

A little late posting Sundays cook but I guess better late than never. . Me and Mrs skreef wanted a nice relaxing Sunday. Around 11 am we filled both KK's with lump and fired them up. We got them to settle at the temp we needed initially and let them ride there until we were ready to use them. I find I'm doing this more often these days. It wastes a bit of lump but makes for a more relaxing cook as the KK's are ready when we are. . I had some leftover pulled pork in the fridge so decided to do a Brunswick Stew. This cooked on Cassiopeia (19") for 6 hours adding the various ingredients throughout the day as needed. . Here it is towards the end of the cook after all the ingredients were added. . Meanwhile Mrs skreef took over Prometheus (16.5"). She started by baking a cheesecake (full thread already posted). . After she pulled the cheesecake we kept Prometheus cruising along at 350*. Towards the end of the day she baked some corn bread. . Just before dinner I took over Prometheus and grilled a half head of cabbage. . Sorry no money shots for this dinner. Little Prometheus did an outstanding job cruising along all day allowing us to cook the extras while Cassiopeia handled the Stew.

These ageing barrels are cut to fit together with no glue. The first thing you need to do is soak the barrel in water for 2 days (sorry no picture). This gets the wood to swell up sealing the barrel from leaks. . Next I measured my Devil's Lemonade mixture and filled the barrel. Will post some tasting pictures along the way. Sent from my XT1585 using Tapatalk

Thanks Tony and ck.[emoji3] It was the first time for thick ones for now I want to get more that thick too.

That calzone looks delicious. Calzones are on my Friday pizza list. I hope you don't mind - I took your money shot and tweaked it a little. Mostly the white balance. The crust still looks a little yellow. Editing it on my phone I just couldn't work it out without messing up the rest of the picture. Sent from my XT1585 using Tapatalk

Thanks guys and gals for all the compliments on my cabinet I'll send a picture when I get it and it's all complete .

I ordered my cabinet to be 30 inches deep and I figured it would be too hard to reach in the back to get anything out so I asked Dennis if they could put pull out shelves and he said he do it. And the stainless steel protects the wood from the sharp edges from the grill grates and other equipment . I'm anxious to see it with the cabinet doors on and all the hardware. Now it's just a matter of waiting till he gets here

A really great recipe. One of the best cheesecakes that have come out of the Bistro - TY sweetie. Sent from my XT1585 using Tapatalk

Thank you. I will take that as a compliment. Mrs. Reef's Bistro

Thank You CC.. It did taste great.. It has been a while since we have either made one.. It brown on top a little more than I like, but didn't affect the taste. Mrs. Reef's Bistro

Who can beat a good simple meal.

And that is what we call in these here parts a Rose amongst the Thorns! Myron was lucky to get to meet y'all!

Awesome that is super cool myron is a hell of a BBQ er

I have super awesome parents! So glad to be able to thank them with something they like.