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Yesterday me and Mrs skreef went to Fireside Outdoor Kitchens in Augusta GA (a most excellent BBQ accessory store). While there I spied up some skewers that looked to be the right size for my Konro grill. A quick call home to get my son to measure my current skewers and up on the checkout counter they went. On the left is my current Todd English custom cut skewers with a single 1/4 turn clamp installed. To the right is the new Weber skewers. The 1/4 turn clamp fits perfectly. They are a touch longer than the Todd English skewers but still a very acceptable length. In the middle is two more 1/4 turn clamps. I'll order me another set of the Weber skewers so I have a complete 12 skewer set.   10 skewers loaded loaded up with chicken. Note the different color sweet peppers loaded at the front and back. That serves 2 purposes. 1, keeps the chicken off the walls of the Konro and 2, color codes what type of marinade is on each skewer. Orange pepper skewers is the butcher shops house teriyaki marinade. Yellow pepper skewers are a mystery Japanese marinade. Why a mystery marinade you ask? Because I can't read Japanese so I don't know exactly what was in that pouch from my refrigerator. Tasted pretty good so I went for it.  Here they are sizzling away. Skewers stick over just enough so I can turn and move them around without a hot mitt. 

Also, dry the skin completely with a hair dryer.

Thinking about summer and south of the border. Preview of the ODK; 98% finished. Just have a small bit of stonework and some trim around the backsplash and bar. Made some flour tortillas this afternoon and tacos tonight. Some chicken for the chicken tacos Red snapper taco on the left; chicken on the right:

That lovely chicken taco is mine.

Carry over cooking is usually more pronounced when cooking at higher temps. Low-n-slow cooking yields very little carry over cooking. Hopefully that was the information you were looking for. As for chicken if you want crispy skin 400* every time. 250* won't get you crispy skin but it will give you a more pronounced smoke profile.

I have had this toy for sometime now but never used it until today. It is a julienne peeler and I made potato sticks with it. Worked like a charm.

Wonderful to have a working gasket again, see smoke curling out the top as it should, see the Guru stay locked on to the nearest degree. A cold morning, and I want a stronger smoke profile, for 50 people sampling brisket along with lots of other food. So I give my two quart smoke pot (filled with hickory chips) a turbo start on my Solo Stove Campfire. Or perhaps I just like starting fires.

Did an egg roll-up this morning with grated cheese, spring onions and sliced cooked chicken sausage. Served with KK bacon and sour cherry jam on homemade sourdough bread.

It was a painful 4 days of looking at an unused bbq but I finally got to use it today! nothing fancy but tasted awesome and the family thought it was great too. Corn fed chicken, smashed potatoes and caprese salad. I am Not going to buy fancy chicken again but as it was the first go so I splurged (Singapore prices are ridiculous). Smashed potatoes could have been better ~ I didn’t get the temp high enough quick enough, I’ll do them again soon and put the recipe up as they are simple and awesome (today’s batch and photo won’t make your mouth water). Also of note with my stealth smoker (I am in a big condo block) - no visible smoke and no complaints! I didn’t add wood chips but when I do something like brisket; that will be started at nighttime to keep the stealth going; by morning it will be invisible smoke and just an awesome untraceable smell. i also cleaned up around the bbq and got a cheap ikea cupboard for storage (temp location I am not investing in). photos speak a thousand words:

Enjoy the new year Outback Kamado Bar and Grill

Did a rack of baby backs for dinner last night. Thought it was cool to see the ribs (on plastic wrap) sitting in the snow on the side table before going on the grill. You can see the outline of the grate, too. On the KK, indirect @ 250F, with smoker pot of hickory and peach wood. Rub was Dizzy Pig Crossroads. Done. Was trying out a new sauce made by a BBQ guy over in IL, so the end of the rack got a bit of the sauce to try out. 2 coats @ 20 and 10 minutes left on the cook. Sauce was nothing to write home about - standard molasses based sauce with some onion bits and other spices. Served up with drunken baked beans (Bush's with extra bacon, diced onion, Penzey's Fox Point seasoning, and a shot of bourbon!) They were excellent!! And a nice Greek salad. (Sorry the pic is a bit blurry.)

Thanks, Syz, never tried that trick! I usually do the baking powder and kosher salt rub in the fridge overnight.

Yes looks good. Happy New Year!

Yep, looking good

Looking very good, CK.

Once set up and going the pond is very little work.

Aussie that finished color looks great.

Quite some time ago I made some chicken sausages and decided it was time to cook up a batch as well used the air fryer to do baked potatoes. Also did a squash. That is tarragon mustard on the sausage.

Killing frost already? Hoping to keep my stuff going for a while here, especially my chiles. I will probably rape and pillage the basil plants soon to make pesto before they get hit with cold nights. They don't need to see frost, just cold air (40s) to go bad.

I didn't know how to title t his Topic but I think it fits. Example: When cooking at chicken at 250 to reach an internal temp in the breast of 157, once the chicken reaches 157 the chicken is taken off and the temperature will go up, 5 -10% . Now, if a chicken is cooked at a higher temperature and it reaches 250 and taken off, will the chicken cook to a higher temperature because it was cooked at a higher temperature ? I would think cooked at a lower temperature the temperature of the chicken won't go as high compared to the being cooked at a higher temperature. Same can be said for any other Protein. Thanks.

Not currently, but ckreef stands for - Charles Kuehne Reef - as in mini reef - Yea I was majorly obsessed for a large portion of my life. Took down my last saltwater mini reef only 3 weeks ago. It's sad but unfortunately no good fish stores unless I'm willing to drive 2 hours. I'm not, but if a really good saltwater store opens up reasonably close by I'll start another tank up.