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I am thrilled to say, the fridge is free of leftovers.

Leaks are fixed. Hot tub was delivered today. Should be soaking in the tub tomorrow night with the family. Extremely grateful for that. I grew up in the hot tub business and this brand Caldera Spas was started by my Dad and godfather. We got out of the business long ago and it’s now manufacturers by Watkins Manufacturing which also owns Hot Springs Spas the model I got is called the Cantabria it’s essentially the KK equivalent of hot tubs https://www.calderaspas.com/shop/utopia/cantabria

Was inspired by MacKenzie's burger cook, as with the lockdown, I'd been jonesing for a nice juicy burger! Local supermarket butcher counter does these nice pre-formed patties. I picked up some on my shopping run yesterday (on sale, too!) One on the left is a bacon-cheddar cheese and the other is jalapeno-pepper jack cheese. On the lower grate, direct, post oak chunk. All dressed up. That's not basil, it's some spinach that need to get used up. Hey look Aussie - no beets!! Served up with some onion rings from the air fryer.

Spoke with Kevin in product development at Thermoworks, he was very helpful and told me they are currently developing some adapters. One way or another, we'll get ya an adapter to be able to use their fan in the Guru faceplate on on your KK.

@ Tony, funny you should say that I had my whole potatoes on to boil and did some stuff on the PG. Well you know what happened, I forgot about the potatoes then when I remembered them I thought they'd go to mush because they were cooked longer than I planned. I guess it work to my favour because I could carefully break them up with my fingers. The best thing probably is to put the cooked potatoes overnight in the fridge. I guess the lesson to learn is to make sure they are really cooked not just barely.

Haven't gotten my kk yet but when I do it will be the 32, I'll get the 2 zone and all that from jump street. So I won't have to up size later. With 5 kids and 2 adults, a 32 sounds just right and especially for the versatility.

Surprise! (The couch isn't actually that uncomfortable...)

Welcome to Springtime in Iowa! Woke up to this sight this morning. Sun has come out and it's almost all gone now. Fortunately, it didn't interfere with last night's cook - Piri-Piri chicken. direct, 350F, main grate, cherry wood chunks. Plated with a nice carrot salad with cilantro and plain couscous.

Hey Bruce. Shame about not getting to sail away into the sunset but glad you had fun anyway.

I think he did a core sample to see if it was cooked.

I see two burgers there Tony, one for you and one for me.

Speaking as a recovering fluid dynamicist -- and I don't want to get overly technical, but -- holes are really lousy at holding steam in.

Here we go, a copy cat of Tony's dinner. I do like steamed cabbage with butter and lots of black pepper but after seeing CK's cabbage cook I thought I'd try it. Glad I did, it tastes totally different and also great. It does take a long time to cook as ck mentioned. I should have done mine for a little longer.

Great minds think alike, as the saying goes! 😉

Cool story about your family starting the business. I've owned a Caldera spa (Tahitian), going on 12 years now. Mine also has that recliner seat - my fav spot in the tub with the jets on the bottom of your feet for a nice foot massage!

I have my KK going, just, guess what I am doing, yup Piri Piri chicken thighs. Glad your snow is gone almost.

Just what I need for the stiff joints, are you taking reservations?

@MacKenzie - I did put the spud in the fridge overnight, but it probably needed to be overcooked, as you said, to get it to break up with your hands. Next time, I'll cook it longer. But, I want to try crisping them up in the air fryer.

That has a LOT of jets!

Those burgers look TAsty Tony nice looking meal.

Lovely looking loaf @Pequod, raisin and all!

Sure sure.

That’s a raisin!😷

@Herbie J - Alabama - love me some grilled oysters - Drago style! Just got this pan over on BBQGuys, as it's hard to get oysters in the shells here. https://www.bbqguys.com/outset/19-x-13-large-cast-iron-oyster-pan I bought a set of reusable ceramic oyster "shells" a few years ago, but struggled with them on the grill preventing them from tipping over when trying to take them on/off the grill. The cast iron pan just arrived yesterday (along with my Jealous Devil charcoal), so I'm eager to try it and see how well the pans and my ceramic shells work together. FYI - I tried using a muffin tin to do the Drago oysters. It just didn't come out the same.

I know where mine are and I'm definitely NOT sharing!

Well, no wonder! Cooking those drumsticks right next to him/her...

Cinnamon Raisin Sourdough with 30% Fresh Milled Hard Red Wheat. Dr. Fauci says I'm not allowed to give you any. SAD!

One Kamado is definitely not enough and if 2 is better than 1, than 3 is better than 2. Not that you couldn't do it with 1 or even 2 Kamados, 3 just makes it easier. Potatoes and carrots on a Primo Oval Jr When those were close to done I did a 500* forward sear on the 16" Komodo Kamado using Grill Grates. I then moved them over to the 19" Komodo Kamado to finish low-n-slow. I pulled them at a IT of 130*. Almost ready to pull. While all that was going on Mrs skreef made a cheesecake with peach topping. Dinner and desert was served.

Tekobo, your latest bread looks seriously tasty.

Aussie I don’t blame for not selling your KK.where would you cook all those delicious ribs Lol

Dang Herbie, your hurting me, that looks like a fine meal, I love smoked oysters. Our good kook today were legs coated with Stubbs original BBQ sauce. Had this little fellow learning to fly a few feet away while I was cooking, Mamma was very excited, flitting around, bringing him pieces of a worm she had. He finally made a few short flights along the fence line and was gone. He will be back at my feeders soon. This is a Cardinal chick.

Dinner tonight - Moondancer Oysters from Maine smoked on the 32BB with a dry aged ribeye on the side.

I made this.. Awesome.... My loin was about 3lb, took 70 min @ 360f... Beautiful too!

Argh.. Tape just doesn't work.. Called them today and Kevin from the development team at Thermoworks will be calling me tomorrow with ideas to make these work in the Guru port..

The Govener basically locked down the state which canceled our camping plans for this past weekend. Having already taken off work me and Mrs skreef wasn't going to let that ruin the fun. So we setup our own campsite. Sitting under the awning this is the view we get. Enjoyed the fire pit. Walked to a nearby private pond for a little fishing. And of course some camp cooking on the CampChef. A couple different breakfasts. Bacon and pancakes. Sausage and French toast made with homemade bread from Mrs skreef. Grilled cabbage marinated with a balsamic vinaigrette homemade from 18 year old balsamic vinegar. Corn risotto and chicken thigh parts. A beef stroganoff type dish along with a personal Pan cookie. And lastly a sweet Sunday breakfast. Peach Slump made from the last of my frozen peaches from last summer. Yup not a bad weekend for camping in the backyard.

I did a long time ago! Here's my Grill Dome!

Yeah. The Husband calls Brussel sprouts "fart bombs" and refuses to eat them. I once scared a man in the supermarket by saying "my husband's away", while lovingly packing Brussel sprouts into a bag for my dinner. He thought I was making a pass at him and shot away, like a scalded cat. Thanks for your cabbage technique. Like you, no cabbage cook is quite the same and I wondered how you did yours. I have some fab cane and pepper vinegar that a friend brought back from the West Indies. Makes grilled cabbage very tasty indeed.

It's all about real estate. It might be time to consider that 2nd KK??

I have no way of dumping the black tank so we had to use the clubhouse bathroom for that type of business. Mrs skreef used the clubhouse shower while I showered in the camper. The camper has a nice shower and the water is extra hot. The cabbage is more of a technique than a recipe. Make a vinaigrette dressing type marinade. No two cabbage cooks are ever the same. I just wing it for the marinade. Just needs to be a vinegar base. Cut the sides off a cabbage to make the cabbage "Steak" Cut a slit in the stem and the far end and tie it around with some string to help hold it together. Cut vertical sits down to almost string level. One side is slit north-south and east-west. The other side is slit northeast-southwest and northwest-southeast. Hopefully that made a little sense. Brush some marinade on one side and let it soak in. Wait a little while then brush the other side. Wait a little while before cooking. Sometimes I do this procedure a few times before cooking. The vinegar helps soften up the cabbage. The longer you pre marinade it the better. I cook this on a griddle on low/medium heat. I turn and baste on some marinade every 10 minutes or so. I keep it covered with my griddle dome the entire time. I'll also squirt it down with water from time to time so the steam gets trapped under the griddle dome that way you get some steamed cabbage effect also. 40-60 minutes later when it's falling apart you know it's done. I hate plain steamed/boiled cabbage but I love griddle cooked cabbage. People who tell me "I hate cabbage!", I respond, "that's because you haven't had my griddle cabbage yet!!!". Cabbage is like Brussel sprouts. Sucks unless cooked right. LOL

Your bread looks awesome, tekobo.

Hosta = deer salad bar!

When you're only traveling from the front yard to the backyard the hosta was a bonus (actually it resided in the backyard all winter). Did you all notice the other plant? An Italian oregano if I remember correctly from a couple years ago. It too survived the winter. We have a few more plants to decorate the backyard campsite with. Just waiting for the weather to warm up a bit more before we move them out of the house.

It is the hosta that got me, who travels with a hosta?

Planted that in the ground last spring. Didn't do anything to it this winter. By the middle of summer it should be about 4' tall x 4' wide and maybe 3' deep. Rosemary for life at this point. Now if it could only be eaten as a vaccine for the beer virus I'd be set.

Really, I assume you have to stay the distance from everyone else?

Nice outing and camp cooking! You know you could have gone to the beach, as your Governor just ordered them re-opened.

When I posted that I knew you were going to like it. When it was cooking I didn't think it was going to come out right. I was pleasantly surprised with the results. Definitely going to do that again.

The perfect plan and that peach slump is driving me crazy.

Very nice!

I had to dig deep to find pictures of me in the 70's. Found one. NOT sharing!