ckreef

Great looking pizza. Sent from my XT1585 using Tapatalk

The springs are for the small shaft that goes into the motor. A lot of us (myself included) don't use them. Not really needed with the new adjustable mounting bracket. Looking into the shaft socket of the motor it should turn clockwise. Sent from my XT1585 using Tapatalk

Wow what an awesome cook. Seeing that I know I really need to get a paella pan. Did you decide on the picture yet? All three are good pictures. In focus and good color for them all. I think I like number 3 the best but it's a really hard decision.

Great cook. This was dinner for the mussel appetizers. All around fine meal.

You should really call Dennis about the loose edge pebnles/tiles. They are different compared to pebbles/tiles in the middle. It also depends on weather it's just the pebbles that came off or did the grout jacket separate from the cement. Really nice looking KK.

Another great cook. Looks even better than the first one. I agree - choice between beer and basil - pick the beer every time. Sent from my XT1585 using Tapatalk

Excellent cook. Never heard of Sumac for a spice. Great entry. Sent from my XT1585 using Tapatalk

Totally kewl - get the camera ready. Sent from my XT1585 using Tapatalk

I've made this post once before but I can't seem to find it so I'll give it another go............... . When talking about md high heat (350*-550*) there are two basic ways to manage your coals. A) hot fire, large bed of coals. B)cooler fire, small bed of coals. Each method has it's pro's and con's. . . . A) hot fire, large bed of coals. Mainly useful for direct grilling and searing. (I like this method for rotisserie) . Pro's - coals covers a larger area of the grill so more protein sits directly above the coals. Faster to come to temperature. . Con's - uses more fuel. Can cause a hot zone especially if doing an indirect cook. . This requires a larger top vent opening. A lot of heat will be wasted going out the top vent which will in turn require a larger bottom vent opening. The end result is burning more lump and having a larger bed of coals. . . . cooler fire, smaller bed of coals. Especially useful for indirect cooking and baking. . Pro's - burns less lump to maintain a given temperature. More even heat distribution especially when doing an indirect cook. . Con's - takes longer to get to temperature. Smaller bed of coals not good if direct grilling a large amount of protein. . Once near target temperature the top vent can be set with a smaller opening. In turn the bottom vent can be set with a smaller opening. With a smaller top vent opening more heat is trapped inside the kamado so a smaller fire is needed to maintain a given temperature. This will take longer to stabilize at a given temperature. . . . Most of my cooks are md high heat. Both methods will obtain a stable temperature. Once I decide what I'm cooking I choose the best method for that particular cook. Unless direct grilling or rotisserie I usually use a smaller top vent opening as it conserves fuel and I go through a fair amount of lump on a weekly basis. Sent from my XT1585 using Tapatalk

No sabotage but we did have to coordinate KK time and temp between the two of us since both challenge cooks were eaten as a single meal. Sent from my XT1585 using Tapatalk

Looks good. What seasonings did you use on the egg plant? . For squash or egg plant slices I like marinating for a few minutes in a flavor infused Basalmic Vinegar. Sent from my XT1585 using Tapatalk

Fed in the Med? Sent from my XT1585 using Tapatalk

Looks great. Love the basket splitter in the 32". Sent from my XT1585 using Tapatalk

I've had it sitting at 180*-190* before. I felt I could have gotten it even lower if I really tried. . The biggest problem with that low of a temp is opening the dome. (to put food/jerky on, check progress etc......) Every time the dome gets opened you introduce a lot of oxygen which will stoke your oxygen starved fire causing the temp to rise. Plan everything carefully so the dome is only opened once, really quickly at around 125*. I'll give this a try one weekend soon. I have jerky seasoning in the pantry would just need to get the proper beef. Sent from my XT1585 using Tapatalk

I was a little worried during the cook but they came out fantastic. . The aromatic rice was really delicious too and will use that to stuff other dishes in the future. Sent from my XT1585 using Tapatalk

More like an appetizer for 2 - LOL . Actually if you could get a few lbs of large mussels it might not be too bad. Sent from my XT1585 using Tapatalk

Took me quite a few broken mussels before I started getting the hang of opening them up. Sent from my XT1585 using Tapatalk

Tasty looking cook. Sent from my XT1585 using Tapatalk

I too am enjoying finding different recipes and giving things a try that I normally never would try. . After this challenge series is over I think I'm going to do a personal monthly challange cook. Maybe pick a different country every month and see what I can come up with. Sent from my XT1585 using Tapatalk

Definitely a pia but they were yummy. Sent from my XT1585 using Tapatalk

I haven't gone that low yet but here is a few thoughts. . I would start with all new lump. I would use small pieces. Small pieces will allow a small fire to jump from one piece of lump to another easily. . Top vent will need to be open as small as possible somewhere in the 1/8 turn range. . Bottom vent will need to be open about the width of a piece of paper. . I would get one small piece of lump burning then drop that in the KK. Set your vents and give it an hour or two. . Keep in mind every time you open the dome your end result will be a temperature increase due to allowing more oxygen in. Sent from my XT1585 using Tapatalk

Great looking spin. I think you just wanted to show off your straight rod - LOL Sent from my XT1585 using Tapatalk

Great looking butt cook. Neat idea with the tater tots. Sent from my XT1585 using Tapatalk

Great looking pizza. . I've experienced that problem before. Started fiddling with the vents. By the time I realized what was going on I was cruising in the 600*-700* range. . I've been more conscious about that ever since. Sent from my XT1585 using Tapatalk

Midye Dolma - Mussels stuffed with aromatic rice. A popular street and beach food in Turkey. . This turned out to be one of the hardest challenge cooks I've done to date. . . Saute the onions and pine nuts. . Add your aromatics and rice then cook it all together. You want the rice to finish al dente. . Let the rice cool then add chopped dill and parsley. . Onto the hard part, opening live mussels without totally screwing them up. Those little suckers are strong. Took me a few (read that as many) tries before I got the hang of it. Once open stuff with the aromatic rice. . Put them in a dish and cover with another heavy dish. The idea is to keep the mussels closed as best as possible. Add some stock to the bottom and bake in the kamado at 400* indirect for 20 minutes or so. . Tonight me and Mrs skreef were doing our challenge cooks at the same time. (first time doing duo challenge cooks) We were jockeying for KK and camera use. Unfortunately in all the confusion I didn't get an on grill picture . You serve them cold with fresh lemon wedges. . To eat them you pull the top off, give them a generous squirt of lemon juice then use the top like a spoon to scoop out the bottom. . These were really delicious and a big hit for everyone at the Bistro. Too bad they are a total pain in the rear to prep. Sent from my XT1585 using Tapatalk