ckreef

Yup getting there. With this recipe they only recommend 3 weeks. We're basically at 1 week. We'll see how it tastes along the way. Sent from my XT1585 using Tapatalk

Yup cheesecake stuffed peaches coupled with the mud slide and you have a serious desert menu. Sent from my XT1585 using Tapatalk

Yea diabetics look away. The mud slider was a total sugar/alcohol coma. But I loved it. Sent from my XT1585 using Tapatalk

The mud slide was definitely my favorite part of the meal. A little strong for Mrs skreef. Sent from my XT1585 using Tapatalk

A little smoother then my sample mix I have stashed to the side (for comparison purposes Sent from my XT1585 using Tapatalk

The inside of these small barrels are chared before assembly so it's probably not needed. Sent from my XT1585 using Tapatalk

Looks good. What's in there besides tomatoes? Sent from my XT1585 using Tapatalk

When you get the KK up and rolling you need to invite those same people back over for lunch. Sort of a before and after celebration. Sent from my XT1585 using Tapatalk

My weekend cooking plans got all screwed up again. None of the grocery stores in town had my main ingredient for a planned Mediterranean cook. Go figure but I do have that worked out for next weekend. . Meanwhile I did find some really fat (over 2") shark fillets. Planked them on Prometheus. . I had some small potato halves and squash grilling on Cassiopeia. . Dinner is ready. . After dinner adult beverage was a Bistro Mud Slide. . For desert we had cheesecake stuffed peaches. Fortunately my son came outside and enquired about the peaches. I guess we were enjoying the mud slides a little too much and almost burnt up the peaches - LOL . Sent from my XT1585 using Tapatalk

Here we are 5 days later. We'll call it a week so I can get my tasting schedule on Saturday nights. Starting to get a little color. Sent from my XT1585 using Tapatalk

Why wait until after the burn in. Steaks make the perfect cook to do during the burn in. Sent from my XT1585 using Tapatalk

It all looks really good. Sent from my XT1585 using Tapatalk

Now that is a serious pie. Great job. Send me a piece I have fork and knife ready to go. Sent from my XT1585 using Tapatalk

Nice snapper cook but what happened to the plated picture? Sent from my XT1585 using Tapatalk

After eating a few more slices of this I believe this is the best tasting cheesecake that has ever come out of the Bistro and the texture was spot on. Going to go through the recipe and try and simple it down a bit then I'll post a recipe. Of course it might take a few attempts to get it right Sent from my XT1585 using Tapatalk

Nice quick cook. . What's hanging off the KK handle. Sort of looks like a "Remove Before Flight" flag. Sent from my XT1585 using Tapatalk

Nice looking bread. Sent from my XT1585 using Tapatalk

I like getting all the mucking around out of the way. A more relaxed way of cooking. Sent from my XT1585 using Tapatalk

My son hates when I cook what he considers winter food (soups, stews etc...) in the summer. Doesn't both me any. Cooked outside so the house doesn't heat up. When it's time to eat air conditioning is running anyway. Sent from my XT1585 using Tapatalk

Nice color on those chickens. Sent from my XT1585 using Tapatalk

That really is awesome. I think both my KK's would fit inside it - LOL Sent from my XT1585 using Tapatalk

With the unexpected Myron Mixon Book Signing our weekend cooks got reversed. This was supposed to be Sundays cook instead it happened on Saturday. Because of that I wasn't even going to take pictures but Mrs skreef grabbed the camera and started snapping so I guess I now have a cook thread. . . Very tasty. Would definitely do this recipe again except I would cut the Sherry back to 1/4-1/3 cup. At 1/2 cup it was a touch sweet. Sent from my XT1585 using Tapatalk

Knowing that I guess I came close on my second attempt. . Cool white energy saver bulbs are really hard to get good results. In my dining room (where I take most of my pictures) I've changed over to daylight bulbs. A little funky on the eyes until you get use to them but It definitely improved my pictures. Sent from my XT1585 using Tapatalk

Well I wasn't thrilled with my first attempt at editing the calzone. After thinking about it I came to the realization I had done the editing steps in the wrong order for that picture so I gave it another attempt. Sort of hard to do when I don't know the exact color of your walls or the board the pizza is sitting on but this one came out a little better. . I hope you don't mind me using your picture to practice my editing skills. Sent from my XT1585 using Tapatalk

A little late posting Sundays cook but I guess better late than never. . Me and Mrs skreef wanted a nice relaxing Sunday. Around 11 am we filled both KK's with lump and fired them up. We got them to settle at the temp we needed initially and let them ride there until we were ready to use them. I find I'm doing this more often these days. It wastes a bit of lump but makes for a more relaxing cook as the KK's are ready when we are. . I had some leftover pulled pork in the fridge so decided to do a Brunswick Stew. This cooked on Cassiopeia (19") for 6 hours adding the various ingredients throughout the day as needed. . Here it is towards the end of the cook after all the ingredients were added. . Meanwhile Mrs skreef took over Prometheus (16.5"). She started by baking a cheesecake (full thread already posted). . After she pulled the cheesecake we kept Prometheus cruising along at 350*. Towards the end of the day she baked some corn bread. . Just before dinner I took over Prometheus and grilled a half head of cabbage. . Sorry no money shots for this dinner. Little Prometheus did an outstanding job cruising along all day allowing us to cook the extras while Cassiopeia handled the Stew.