ckreef

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

Yes welcome aboard pesto3. It's only a matter of time now - LOL Reef's Bistro

I'll go with Steve M - not the right shape for a NY strip. Reef's Bistro

What a great place for it to land. Can't wait to see more pictures. Reef's Bistro

Awesome got that picture - TY . Even done a tad too much still looks delicious. Reef's Bistro

Wow you had a seriously large amount of food going on. Sounds like a good time. Reef's Bistro

Looks delicious even if the burnt ends shredded up a little. Everytime you do a low-n-slow your confidence in the KK maintaining a stable temperature over the cook will grow. Once set and stable I don't worry about it anymore. I just go about my business and check back later. Reef's Bistro

Unfortunately only the first picture will load for me but I love rack of lamb and I'm sure you did an excellent job with it. Reef's Bistro

I've never had poutine but I love gravy on fries. . Not to start the ketchup war again but I hate ketchup on fries. . Moma tomato, Papa tomato and baby tomato were walking down the street. Baby tomato was lagging behind. Papa tomato ran back to baby tomato and stomped him, "ketchup" . OK I like Quentin Tarantino movies - had to throw out the Pulp Fiction reference. Reef's Bistro

Great looking pizzas. Reef's Bistro

Awesome news - hopefully it won't travel around the world like Bosco's did. It was almost painful watching Bosco's container tracked on GPS. Reef's Bistro

Really great looking KK. Other than a little wear and tear looks brand new. . Dennis basically addressed this in the post above but I'll post anyway. . As for the spring - KK Springs are not SS because SS is not a good material to make a large springs out of. With that said the surface rust on the spring shouldn't really effect anything other than its looks. Once you install the spring plate you'll hardly notice. . As for any other surface rust on the SS - something I just recently learned is that SS can and at times rusts. Here is a really good article that explains why with paragraph #3 and #4 really relating to a grill environment. Check it out it's a good read. . https://www.polymersolutions.com/blog/why-does-stainless-steel-rust/ . Can wait to see some pictures of you cooking on your new KK. . Reef's Bistro

You are finally coming to your senses - LOL . Besides what's not to like about that cook. I just might have to get some fish for the weekend after seeing it. Reef's Bistro

I've never had stuffed figs. Need to put that on my to do list. Reef's Bistro

First fish cook on the KK looks really good. I'd scarf that down in a heart beat. . Here's to many more fish cooks. Reef's Bistro

Glad they found it. Makes you wonder how they could misplace a crate that big. . Awesome and very appropriate name. Reef's Bistro

@bosco The idea to grind up rubs to make a finer powder I got from you. I do it all the time now. Reef's Bistro

TY CC - we are loving the fresh corn. Reef's Bistro

Very awesome - pm on it's way. Reef's Bistro

Not brined. I made a dry rub mixture of 1/2 Montreal chicken and 1/2 kickin chicken. I mixed them and ground down to a fine powder. Took some of the dry rub and mixed it with OO. Basted that on the bird. Once installed in the basket I took the rest of the dry rub and sprinkled on it. . Both me and Mrs skreef thought it was the best rotisserie chicken to date. Reef's Bistro

A few nights ago we did a Chipotle Mango sizzle corn. Tonight we're going to try Zesty Lime. Brush on the marinade. Grill as desired. I like a fair amount of char. When you pull the corn put on a foil pan. Cut the kernels off the Cobb. Add some butter some more marinade. Dump that into your hot foil pan and allow to sizzle for a couple of minutes stirring occasionally. . Of course we couldn't have just corn for dinner so we made a rotisserie chicken to go with it. . The Zesty Lime was OK but needed a heat component. The Chipotle Mango from the other night was better. Reef's Bistro

My two KK's are named Prometheus and Cassiopeia so I went both ways. Reef's Bistro