ckreef

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.

These ageing barrels are cut to fit together with no glue. The first thing you need to do is soak the barrel in water for 2 days (sorry no picture). This gets the wood to swell up sealing the barrel from leaks. . Next I measured my Devil's Lemonade mixture and filled the barrel. Will post some tasting pictures along the way. Sent from my XT1585 using Tapatalk

Looks good to me. Sent from my XT1585 using Tapatalk

Great looking cook. Really nice looking pork steak. I can buy them all day long but never cut that thick. I'll have to see if the pork butcher in Macon will cut me a few thick ones. Sent from my XT1585 using Tapatalk

Butts look good. Sent from my XT1585 using Tapatalk

Late to this party but great looking brisket and burnt ends. I still don't have a grasp on brisket yet. I've only cook them a few times. Will have to try again soon. Sent from my XT1585 using Tapatalk

Looks delicious. Sent from my XT1585 using Tapatalk

That calzone looks delicious. Calzones are on my Friday pizza list. I hope you don't mind - I took your money shot and tweaked it a little. Mostly the white balance. The crust still looks a little yellow. Editing it on my phone I just couldn't work it out without messing up the rest of the picture. Sent from my XT1585 using Tapatalk

That is the website myself and many others use for their deep dish recipe. My recipe is from there and I follow there mixing instructions. Only 2 minutes of dough hook time at the most. . Plan for a full 2 hour rise time in a warm environment. Turn your oven on to its lowest setting for 10 minutes. Turn the oven off then do the rise in there. . I do deviate a little by adding the extra ingredients half way through cooking the pie. . Can't wait to see what you come up with. Sent from my XT1585 using Tapatalk

I thought so too. We got both our names and Reef's Bistro in the signature page. Sent from my XT1585 using Tapatalk

Really nice looking cabinet. The pictures are outstanding. I love the build picture with the workers in it. Sent from my XT1585 using Tapatalk

A really great recipe. One of the best cheesecakes that have come out of the Bistro - TY sweetie. Sent from my XT1585 using Tapatalk

Absolutely nothing. It's a non stick pan coupled with a high oil content dough. After I pull it I let it cool for 5-10 minutes. I then carefully work a plastic pie server/knife under it and all around. After that a little tilt of the pan while coaking it out with the pie knife. Sent from my XT1585 using Tapatalk

I went back and checked that out. It does look like fun but at $15 k - ouch Sent from my XT1585 using Tapatalk

Nice - KK's seem to be hitting it big these days. Sent from my XT1585 using Tapatalk

Nope, the smaller the barrel the more surface area per oz of liquor there is, so 3 - 4 months ageing in a barrel this size is like 4 - 5 years ageing in a 55 gallon barrel. Sent from my XT1585 using Tapatalk

It's a lot more food than it looks. 10" x 1.5" and the 3 of us couldn't finish it. 2 decent sized slices will fill you up especially with a 14" pan. For 14" I would 1.5 x's the recipe. Sent from my XT1585 using Tapatalk

Over stuffing it like I did, 2" would have been nicer but 1.5" worked. Nothing leaked out. Sent from my XT1585 using Tapatalk

Those are really nice plants with the special flower that makes you glad you cared for it. . Kevin - 35 years old - not sure if I'll even be able to grow my son for 35 years but I'll try hard - LOL Sent from my XT1585 using Tapatalk

It's a 10" x 1 1/2" cheapie cake pan from Walmart. No need to buy a high priced deep dish pan. The dough recipe is the 3rd post of this thread. http://www.komodokamadoforum.com/index.php?/topic/5361-Reef's-Pizza-Dough-Recipes The dough does need 2 hours rise time in a warm environment. I have a spare bedroom that is cutoff from the house ac. Without that turn on your oven to the lowest setting for 10 minutes. Turn it off then do the rise in there. I won a set of KK grate grabbers using this recipe - TY once again to Bryan and everyone who voted for it. Sent from my XT1585 using Tapatalk

All big butcher/meat producers cryopac meat. It came to the grocery store that way straight from the origin slaughter/butchering/processing plant. As long as it's kept below 40* it can easily be kept in a cryopac for 30-60-90 days. . It's the meat you buy in a grocery store that's been repacked in Styrofoam w/ plastic wrap you have to worry about. It was delivered to the grocery store in a cryopac then opened, cut up and repacked. Oxygen and contaminats hit it. Now you have a seriously shortened shelf life. . Original cryopac kept below 40* will last a long time. Sent from my XT1585 using Tapatalk

We went into Macon early this morning to do a little shopping. Our first stop was a Barnes and Noble bookstore where a sign said Myron Mixon would be there at 2:00 pm for a book signing. So we altered our plans for the day and hung out in Macon until 2 pm. . It was a pretty kewl event. He spent almost an hour answering questions. Even gave out a butt injection recipe to Mrs skreef and gave some general injection thoughts. . Pics or it didn't happen ...... . . . . . . . . You know me better than that - LOL Turned what was going to be a normal boring day into a kewl day. That and Mrs skreef got me an awesome birthday gift. Sent from my XT1585 using Tapatalk