ckreef

Purple crack or white pepper corns is the only pepper I use these days. 

8 hours ago, Jon B. said:

@ckreef Charles...I was studying the cooker and there is a side-to-side bar that is on the internal frame in front of the adjustable cooking grate.   It is shown in some of the photos and appears to be missing in others.  Looks like there are little mounting pegs sticking out of the frame that the side-to-side bar attaches to or rests on.   What the heck does it do??  (a rest point for the cover?)  Thanks!

Not sure about the bar. Mine and all I've seen only have the little pegs. The pegs are used for the lid to rest on. My left side peg is a little bent down. No worries as the lid sits flush on them. 

Although a litter cheesy, I really like the lid. Definitely traps heat (and smoke) above your food. Good for chicken cooks and such. 

54 minutes ago, Syzygies said:

Ñuke Delta Argentinian Style Wood Fire Gaucho Grill Overview | BBQGuys

Wow. I want one!

 

That's the one. Definitely a fun grill to use and reasonable quality for the price. 

5 hours ago, tony b said:

You live in south Georgia for crying out loud, you have no idea what real winter even looks like! Winter to you just means that you have to put on a coat to go outside! 

We've had 4 measurable snowfalls already and single digit temperatures at night several times. About to get another artic blast this week with highs only in the teens - and we're only a week into December. Can't imagine what January and February will bring us?? 

When I said slightly less than freezing I meant 30*-31* f

Hopefully we won't know real cold weather this winter   Wouldn't want to have to go out and buy a true winter coat. 

8 hours ago, Tyrus said:

Looking good Aussie. Haven't seen that particular Grill Mate marinade in the stores here although, I'm familiar with em. Nice job on that tri-steak

Great looking Tri-Tip @Aussie Ora

I think those marinades were a limited production run. They hit the stores, eventually sold out and I haven't seen them since. 

2 hours ago, Tyrus said:

Fall in Georgia, winter in New England. Unequal comparisons and then again we'll be jealous in the spring.  Like the large handle pan Ckreef, I believe it's steel if I'm not mistaken.  Do you prefer that over cast?  Snap, crackle pop over the fire..nice sound it makes, and oh yes, something good over rice or veggies. Sounds like a good day and that's GOOD.

We haven't really hit winter yet. It's only dipped down slightly less than freezing 2 nights so far. 

It's a double bottom steel paella pan. The double bottom helps with evening out the heat from a live fire. I've never used a CI pan for paella so I can't really do a comparison. 

I have a long Christmas vacation coming up (12 days off). I hope to do some kewl cooks on my various grills. Keep your fingers crossed for decent weather. 

It was a nice fall day. Partly cloudy in the mid 60's. Perfect weather for paella on the Nuke Delta grill. Oops forgot to buy some fresh veggies. That won't stop the cook. 

Cooking the sofrito. 

Sizzling Socorate 

One more good option that should be mentioned. KJ Big Block. It too is made from South American hardwood. The only drawback is similar to Quebracho, there are going to be a few pieces that need busting up. KJ has road shows throughout the year at various Costco locations. If you can find a road show near you the lump is reasonably priced. 

Done many lump tests recently. Not happy with Cowboy and Rockwood, threw the remainder of those bags in the trash. 

Lump cost can be very deceiving. If a lump costs twice as much but burns twice as long did it really cost more? 

Lump made from South American hardwoods are generally superior than lumps made from North American hardwoods. South American hardwood trees are just denser wood to begin with. 

Fogo Quebracho is really good. My only complaint is that it can have some really large pieces that would need to be busted up. My current favorite is Jealous Devil. It's made from South American hardwoods and the pieces are the proper size to dump straight from the bag. It can be ordered from BBQguys with free shipping. Just order it a few days ahead of time and it'll be waiting on your doorstep when you get home. 

@Tyrus  if you only go through 300#'s a year you need to get cooking  

I burn through close to 100#'s per month. Maybe starting January 1st I'll keep track of how much lump I use. Sort of like my how often do I grill outside thread. Could be interesting. 

9 hours ago, Bruce Pearson said:

Wow the table and the meal looks wonderful and tasty! Nice video Charles.

Thanks Bruce just a quick video using my cell phone. I've only done a few videos but they are slowly getting better.

11 hours ago, Basher said:

Not much room left on that table ckreef.
It looks great


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The table is not very big but I'll load it up - LOL. Usually it's just me and Mrs skreef so we have a little more room. 

1 hour ago, MacKenzie said:

What a feast, CK. Every thing looks delicious and so many different things to try and you even have the music to go with your dinner. Impressive.

TY @MacKenzie if you look closely there's even chicken skin waiting to go on

We always play Pandora traditional Japanese music when we go all out with this cook. 

Gorgeous day in the mid 70's. Figured I would take advantage of it. 

Japanese style dinner on the Konro grill. 

10 hours ago, Aussie Ora said:

It's all under control black cow has been obtained. 
 

 

Awesome - just the thought of turning vegetarian was starting to send me into a nervous breakdown.

14 hours ago, Aussie Ora said:

Legend .something special is heading your way shortly. I have it sussed

 

Sent from my SM-T835 using Tapatalk
 

 

If you can find another jar of Black Cow you'll be my best friend forever

At this point it's my one and only steak seasoning. Not sure how I would eat another steak without it. Once it runs out I might have to turn vegetarian. LOL 

Next time I send you some goodies I'll be sure to replenish your peach balsamic stash. 

Yummy, yummy for your tummy - LOL 

It all looks tasty to me

Can't wait to see the outcome. 

I've never deboned a whole chicken before but I've always wanted to try. Great effort. 

I've had my 16" for a few years now and still use it on a regular basis. It's my searing KK. 

Cheers Aussie. Hope you enjoy them. Definitely wanted you and Dee to try the peach syrup. 

I am/was a member of the Primo forum. There was a lot of good recipes posted and I was going to pouch a bunch of them. I'm a little sad I never got around to it. 

I didn't post much because their main posting venue was "what did you cook on this particular day?" I'm not fond of that. If you have a decent enough cook to post, it deserves it's own thread. 

Don't hate me but that's the same reason why I barely post in the "only money" threads. And yes I have a WFO money thread and yes I know the reasons why most people would rather post in a money shot thread. 

46 minutes ago, Tyrus said:

Ckreef you know that looks like a menu almost. Some nice choices in there

Yea I guess you're right. After going back and reading the entries there was some good ones in there. Also other parts of the meals cooked inside were not listed. 

The entire time we never went out to eat dinner. The sad faces were either reheated leftovers or the meal was so simple nothing would have been gained by cooking it outside. 

Anyway it was sort of fun keeping track of it all. 

There you go that's basically a month of cooking. Here's my observations looking back at it:

I average cooking outside about 5 nights a week. 

Week day or weekend has nothing to do with cooking outside. 

Usually I cook the protein outside and Mrs skreef cooks some component of the meal inside. 

Mostly it's just everyday meals. 

Very few meals worth taking a picture of or I've posted a similar meal in the past. 

I use the KK's more often than I thought I did. This has a lot to do with firing it up using my CyberQ controller. I can come home from work, load up with lump, fire it up with the CyberQ, and set my target temperature. An hour or so later it's ready to go at my target temperature without any further intervention. Set it and forget it. Makes using the 19" KK super easy on a week night. 

Anyway this little experiment is over. Hope you had fun for those paying attention.