ckreef

TY CC - the trick to eating protein that is looking at you - when you take that first bite just wink back at it with an evil grin. Reef's Bistro

TY MacKenzie - the egg was the fun part but not as easy as you would think. Had to do it 3 times to get it just right. Reef's Bistro

For the Guru Asian challenge ........................... . Since KK's are make in Indonesia I figured I would do an Indonesian dish. . Ikan Bakar - grilled fish with Gulai Kuah - curry sauce served w/ Nasi Uduk - coconut rice and Telar Pindang - egg hardboiled in Komodo Dragon blood. . Hopefully I didn't muddle the translation to bad. . Telar Pindang . Ingredients for Nasi Uduk . Ingredients for Gulai Kuah . Ikan Bakar . And it all comes together. . Good to the last bone . The egg was the fun part of the cook. . Reef's Bistro

Welcome - great looking KK. Can't wait to see some cooks on it. Reef's Bistro

Great story. Reef's Bistro

Absolutely and you'll use the 16.5" way more than you think. Also it's easier to swallow that pill now compared to a 32". When you move into the new house a 32" will be a natural purchase. . It's easier to start small and move up. If I would have started at the 19" I would have never bought the 16.5" Fortunately I started small and Mrs skreef suggested the 19" . Bigger is not always better. . Reef's Bistro

TY Nuprin will keep my eye out. - chicken pot pie is a quick weeknight cook when you get home from work late and need something quick and tasty. I can whip one out in 60 minutes. 90 minutes at the most. Reef's Bistro

Over time all Springs loosen up and will need a slight adjustment every now and then. Nature of the beast. . If it changes with temp you are not quite adjusted right - close but not there yet. Reef's Bistro

For Mac n Cheese we've always used a ceramic baking dish. Cooked it around 375* until the top was properly done. Sometimes we cover it the last 15 minutes if the top browned too quickly. For chicken pot pie I use the Sear Then Bake method. Quickly sear the chicken. Pull the chicken then setup for indirect 375*. Go inside build the pot pie using the grilled chicken. Take it back out and finish cooking it like it was in an oven. Although the baking phase will get a little smoke profile to the dough top the seared chicken is what really makes it stand out. Reef's Bistro

Really great looking KK - I'm a little partial to the color. Great unpacking pictures. . BTW you have an awesome Backyard. Can I come live there? My two KK's match and would complete an outdoor kitchen Trifecta - LOL . Reef's Bistro

Great looking cook. Everything looks perfect. Reef's Bistro

Nice looking sandwich. Reef's Bistro

Having both the 19" and 16.5" and cooking for 3 people - any simple weeknight cook goes on the 16.5" everytime. For searing I would much rather use the 16.5" as long as all the protein fits. Don't need a second rotisserie setup. . Low-n-slow usually goes on the 19" but not always. . Basically if the cook fits on the 16.5" that's what I use. If it's a big or multi part cook I split it up between the 2 depending on what makes sense. . Bigger is not always better. . Reef's Bistro

Great looking grill. Reef's Bistro

Late to this party but the ribs look fantastic. Reef's Bistro

Great looking first cook. Love the name. Anytime I have a easy chicken dish (pot pie, dumplings, chicken and rice etc.....) I always grill the boneless breasts first. Only takes a few minutes and really pushes those types of dishes over the top. Reef's Bistro

I thought it was the toilet you are supposed to use for grilling not the bath tub. I think they just read the instructions wrong. Reef's Bistro

Great looking tenderloin. Going to try a salsa marinade next time. Excellent pictures. . Nope we don't care is was on Mushi. We post other grill pictures frequently. If it's a good cook then it's a good cook regardless. . Reef's Bistro

TY everyone, I've done these numerous times even when having guests over. Always a big hit. Reef's Bistro

Yea I love those king scallop shells. I've used them 3 or 4 times now. Great investment for about $12. . I have them in the freezer loaded with stuffed scallops waiting for my sister to come visit in a couple of weeks. Reef's Bistro

Looks good. I've done Char Siu before but didn't have that marinade. Sure gives it a nice vibrant color. Reef's Bistro

I double post all my good cook threads on both forums. Unfortunately this cook didn't have any really good on KK pictures but it tasted yummy - LOL . http://www.komodokamadoforum.com/index.php?/topic/6462-Saffron-Scallops- Reef's Bistro

Great looking meal. I've always wondered about the wire skewers. Reef's Bistro

Just like old times - LOL - you're not going to start reliving any nightmares are you bosco? Reef's Bistro

Totally agree with that. Now we'll do a bread crumb layer on part of it and save the other part for leftovers. They also make a French's Fried Onions in cheddar flavor that work really well in Mac n Cheese. BTW - Great looking Mac n Cheese. Reef's Bistro