ckreef

I don't do that for cook notes but........... I did steal one of my son's composition books. When I'm formulating a new recipe I write it down in there. As I tweak a recipe over time I scribble my tweaks in there. If it eventually turns into a really good recipe I transcribe it into my personal cook book. I don't put a lot of recipes in my personal cook book. Sometimes they sit a long time in the composition book and sometimes they never leave the composition book.

Definitely not fond of rare goat - LOL. That basket splitter arrangement is awesome.

Devil's Lemonade I harvested today from my oak aging barrel. This was aged 3 1/2 weeks. Nice color. Remember it started as a clear liquor. I lost about 3/4's of a fifth but then again I did a lot of drinking (oops - I mean tasting along the way.

Not only do you keep the heat out of the house you also get a bit of Smokey flavor. Reef's Bistro

I like the one dish meal. Looks delicious. Reef's Bistro

Subscribing is not that bad. As soon as the thread plays out the notifications stop. Every once in a while somebody might post in the thread and you'll get a notification but then again you probably want to see what they have to say. Sent from my XT1585 using Tapatalk

You can subscribe to a thread. Then you can load up your subscriptions and they are all there. Only downside is unless you really tweak your notifications you'll be notified everytime some posts into it even if it's a year later. Might not be a bad thing depends on how you look at it. Sent from my XT1585 using Tapatalk

I usually don't go for the geeking out posts but that last paragraph sums it up perfectly. Sent from my XT1585 using Tapatalk

@bosco I knew it was just a matter of time before you figured this out There are two ways to run it. Vents open for searing and direct cooking, vents closed down for most everything else. And no worries this is a repeatable situation, you just have to perfect your process and you'll nail it every time. Coming from an Akorn I almost had to figure it out from scratch and this is what I figured out. I usually fire my KK's up wide open until I get really close to final temp. I then close the vents down. Temp falls but will always rebound really close to where I want it then I know it's heat soaked and ready. There is enough thermal mass even in my 16.5" for this to work. . @Syzygies really good explanation of heat and moisture retention. Cooking at md/hi heat with the vents closed down really does retain more moisture (doesn't even seem possible Sent from my XT1585 using Tapatalk

Nice cook. Very ambitious for first low-n-slow. Sounds like it worked out in the end. Sent from my XT1585 using Tapatalk

Grilled everything, nice gyro. Great entry cook. Sent from my XT1585 using Tapatalk

Nice dizzy chicken. Sent from my XT1585 using Tapatalk

That's a new one on me. Interesting breakfast. Sent from my XT1585 using Tapatalk

TY everyone it was a yummy meal. . Interesting side bar story. Right around 8 pm I pulled the fish off the 400* grill and forgot to shut it down. 12 hours later I woke up and went on the porch and the grill was still at 300*. It had burned through an entire basket of lump but I thought over 10 hour burn at 400* was awesome for one load of lump. Sent from my XT1585 using Tapatalk

Looks yummy. I've been meaning to try the cheese up the side style. I'll have to give that a go one day soon. Sent from my XT1585 using Tapatalk

I've seen the damage by lifting from the handle. Lifting is a no-no. Sent from my XT1585 using Tapatalk

I'll be honest, I see all these posts with different rotisserie problems. For the most part my rotisserie setup went together and worked straight out of the gate. The only thing I needed to do was loc-tite the connections. Hasn't given me any problems since. Sent from my XT1585 using Tapatalk

I was going to post this in my Sunday thread but it tasted so good I figured it deserved it's own thread. . Tilapia stuffed with a Turkish aromatic rice and served with mashed Butternut Squash. . Mrs skreef was in charge of the mashed Butternut Squash. She cooked the squash on Prometheus. . I had previously made the Turkish aromatic rice. The stuffing process. . Once we had 3 stuffed we added some fresh dill, lemon slices and a squirt of fresh lemon juice. . On Cassiopeia indirect at 400*about 20 minutes. . Served with the mashed Butternut Squash with a brown sugar/cinnamon/butter. . This is one dinner I'll toot my own horn for. Fantastic. That rice is a perfect compliment to fish and the squash was over the top. Sent from my XT1585 using Tapatalk

They shouldn't pull apart. Are you sure you're using the correct hex part. Double check to make sure there are no others in the kit. . You should only need one nut and washer. That is a binding nut. Once you have the correct length you tighten down the nut. I would also suggest using blue loc-tite on those threads and tighten the nut down as much as possible with adjustable wrenches. Sent from my XT1585 using Tapatalk

Cooks looking good. Sent from my XT1585 using Tapatalk

Pizza stone on upper grate no deflector below. . I get my KK fully heat soaked at the temp I want (45-60 minutes) then I'll put my stone in. The temp will drop. I leave the vents alone and the temperature will slowly climb back up. Once it gets to the temp again (about another hour) I know the stone is fully heat soaked and ready to go. . Dennis's baking stones are really thick and take some time to heat soak properly. Sent from my XT1585 using Tapatalk

I cook a fair amount of flat iron steaks. Marinate them for a while. Cook it hot and fast on a CI griddle. Sliced thin for fajitas and what not - yummy. Sent from my XT1585 using Tapatalk

I can only find tri-tip every once in a while where I live. The popular cut in the stores these days are flat iron steaks. They too swell up when they cook. Sent from my XT1585 using Tapatalk

Nice tri-tip cook. That last picture looks delicious. Sent from my XT1585 using Tapatalk