ckreef

I have been wanting to order one of these off the Internet for a while to make up a batch of aged Devil's Lemonade. Found this today in a local liquor store so Mrs skreef bought it for me for my birthday. Contents included: 2 liter white oak barrel, Stand, Plug, Tap, Tasting glass, Funnel and 3 x 5ths of 84 proof unaged, clear whiskey. Will post some more pictures as the process continues. Sent from my XT1585 using Tapatalk

Wow awesome looking shrimp. . I know what you mean about impending heartburn. I knew it was coming with my pizza from last night. Sometimes you just got to suck it up and have the Tums nearby. Sent from my XT1585 using Tapatalk

TY everyone - this is my goto pizza for a meat lovers pizza. Sent from my XT1585 using Tapatalk

Nice pictures all around. You've talked about that flower before - very kewl. Sent from my XT1585 using Tapatalk

Anybody doing pizza this Friday? Reef's Bistro is. . Strayed a bit and made a Reef's Bistro Deep Dish. This is NOT a minimalist pizza. On the contrary I load it down until it's a sloppy, fork and knife only pizza. . Started out with 10" pan, dough, two layers of sliced mozzarella and a thick meat layer. (usually Italian sausage but tonight it was Italian seasoned ground chuck.) . Added a full 14 oz of Classico Pizza Sauce and a generous sprinkling of KA Pizza Seasoning. . Baked in Cassiopeia at 400* for 15 minutes then pulled. . Added additional toppings (parmesan, Mozzarella, diced ham, and pepperoni). . Put it back in Cassiopeia for an additional 20 minutes. . Pulled and let it rest for 7 minutes before cutting. . Yup serious fork and knife delicious slop - LOL. Not my best attempt but it was good. Sent from my XT1585 using Tapatalk

Great looking anniversary cook. Sent from my XT1585 using Tapatalk

You can also get small in line valves for air lines from any aquarium store. That would let you throttle the pump down to almost nothing. Sent from my XT1585 using Tapatalk

Nice quick meal. Sent from my XT1585 using Tapatalk

Seems like a Sourdough starter that hasn't turned sour yet. Sent from my XT1585 using Tapatalk

Yea me too and I go to work before sun up every day and have watched a sunrise 5 days a week for years now. . Unless it's on a tropical beach with Mrs skreef it just reminds me of another early, crappy morning at work. . If you go to work before NPR switches from classical to news you definitely have a suck butt job. Sent from my XT1585 using Tapatalk

Looks delicious. I really like the apricots. You need to make a batch and can them. Sent from my XT1585 using Tapatalk

That's what I use too. Sent from my XT1585 using Tapatalk

Check out the Fusion air pumps listed on this page. They have the L/pm ratings. This page also has tubing, ball valves etc... Everything you would need. http://m.drsfostersmith.com/fish-supplies/aquarium-air-pump/ps/c/3578/3669 Sent from my XT1585 using Tapatalk

Great looking pizzas. At this point I'm done looking for the ultimate thin and crispy crust. That KA Artisan Pizza recipe is the one for me. Sent from my XT1585 using Tapatalk

Great looking cooks bosco. Sent from my XT1585 using Tapatalk

Great looking meal. Looks bright and tasty. Sent from my XT1585 using Tapatalk

Great looking calzone. I've been meaning to cook one for some time now as my last one was a slight failure. Sent from my XT1585 using Tapatalk

Pizza is looking good. . Two things I noticed in your post - . 1) you mentioned starting the second cook with more lump then the first cook. I start every cook with a completely full lump basket, then there is never a question of running low during a cook. . 2) on the second cook you opened the top vent to over 6 turns in the end. By doing that you burn a hotter fire and use a lot more lump to maintain 650* since a lot of heat is rolling out the top vent. Instead what I would have done is in the end set the top vent to 2-3 turns. This traps more heat in the KK and allows you to maintain the 650* while burning a lot less lump. Just adjust the bottom vent accordingly. . Anyway just a few observations for doing high heat pizza cooks on a KK. Sent from my XT1585 using Tapatalk

TY everyone, the corn risotto was the star of the show in my mind. . I used a basic chicken stock risotto recipe. I started by cutting the kernels off 2 ears of corn. I took 1/4 of the kernels put it in a blender with some chicken stock and turned it into liquid. I then boiled the remaining kernels in that liquid until the kernels were cooked to Mrs skreef's liking. I stained the kernels out and set aside. I added the strained liquid to my warm risotto chicken stock. I then made the risotto as normal. When the last of the stock went in I added the butter, cheese, kernels previously set aside and 1 Tbsp Herbs De Province. . That's basically it. Very easy and very tasty. Sent from my XT1585 using Tapatalk

Great challenge entry. Your presentation is fantastic. Sent from my XT1585 using Tapatalk

That would be Scarry. Sent from my XT1585 using Tapatalk

Great looking Souffle. Needed to try a chocolate souffle soon. Sent from my XT1585 using Tapatalk

In the style of my old Sunday night pizza thread I'm going to try a Sunday Big Dinner Thread. Check back every Sunday to see what I have going on. Will try and keep it interesting every Sunday. . To start with I present a One Bowl Cuban Pork dish. I got the inspiration from a food truck meal I had Friday for lunch. . Ingredients for Cuban Cole Slaw. . Ingredients for Corn Risotto. . Had some leftover pulled pork in the freezer. Ingredients for Cuban Pulled Pork. . This should be served as a one bowl dish but that wouldn't make a good picture so I served it on a plate. . Cuban pulled pork served on a bed of corn risotto topped with a Cuban cole slaw. . See you next Sunday . Sent from my XT1585 using Tapatalk

I think at this point we're going on either tease or fail status. So what is it Chris? Tease or fail? - LOL . Unfortunately I'm confident in the tease answer. . Sent from my XT1585 using Tapatalk

That is a John Setzler recipe and KJ video. Best part was his technique for the Au Gratin milk sauce. Just worked better than previous techniques I've tried. The pepperoni was just an added bonus. . Will be adding this recipe/technique to my personal cook book. Sent from my XT1585 using Tapatalk