ckreef

I know Dennis goes through a bit more getting a KK into Australia than he does getting them into the states. Your pallet will come wrapped in plastic, fumigated and certified as such. There is a picture somewhere on this forum showing a KK pallet still in the plastic. . In the states he can just stack a bunch of stuff on top of the pallet and secure it with saran wrap. Reef's Bistro

Nice looking dizzy chicken. Glad it all finally worked right. Reef's Bistro

I was trying for 250* but was OK with 300* - I basically got this one. I probably would have gone slightly smaller vent settings but after getting up so late I was scared the temp would be low and I'd never get to eat. . Clues along the way was the color of the bark and how much drippings were in the drip pan. Those just gave me a basic idea of how far along this cook was. Probe tender is always done regardless of everything else. . A great personal challenge. Reef's Bistro

Thanks everyone, it was a fun cook not knowing any temperatures. The orange BBQ sauce was good but definitely needs some tweaking. Eventually I'll post a recipe when I get it right. Reef's Bistro

Welcome, Q by the pool, can't ask for much more than that. Reef's Bistro

I volunteer to go to Australia to help Aussie Ora - LOL Reef's Bistro

After the 30 minute rest here is what we have. The bark was fantastic. Flavor profile was one of the best to date. The reality is, I did this cook for my sister who's coming to visit in another month. . Culled out 3 portions them chopped the rest in large chunks to freeze for her visit. . The orange BBQ sauce was awesome but needs a little tweaking. . . Thanks for following along. My goal was 250* but not more than 300*. I must have came close. Mrs skreef will post her temperature findings soon enough. . Conclusion for this challenge coming tomorrow - it's been a long day. Reef's Bistro

I went a full 12 hours. Just wanted it to probe a little better. Anyway here it is at 12 hours straight up on the KK the whole time. Pulled it then wrapped in foil and a towel for the next 30 minutes or so. Yea I knew I wanted to start this a little earlier - damn you Saturday night alcohol - LOL. Oh well we always eat late. Give me another hour or so and I'll post a couple of money shots. Reef's Bistro

Well said CC. Wasn't a challenge between people it was a challenge between ones self, their equipment and their skills. Pointless for some but probably a really good learning adventure for others. . Just so I know how close I got it Mrs skreef has been inserting the dome thermometer every few hours and recording the temperature (but not telling me). After its all over I'll post the results she got. . On a KK it's all in the ramp up to temperature and the vent settings. I usually do it a little differently but wanted to play it safe without a thermometer. . ................... . Here we are at 8 hours. Looks like 2 more hours to me. Meanwhile wanted a BBQ sauce to go with this Asian butt so how about an orange BBQ sauce. . Reef's Bistro

Well nothing to do around here so me and Mrs skreef went out to lunch leaving it unattended. Oh wait it was unattended at home so no difference home or at lunch. . Back from lunch took a quick peak at 5 hours 30 minutes. Coming along nicely. Not a lot in the drip pan yet. Looks like it should for that time frame. We'll check it again around 8 hours. . Reef's Bistro

Great experiment - next time get 2 identical steaks. Cook and eat one the first night. After the 3 day ageing cook that the same way as #1. Might be a better way to notice the difference. Reef's Bistro

Don't panic yet. With my first KK I got a one hour notification. (not suppose to happen like that) Fortunately I work close to home. The delivery truck followed me to the house from down the street. Reef's Bistro

You are very kind tinyfish but I wouldn't bet on me. There are still a lot of missing entries. Reef's Bistro

That is some fine looking pizzas. That first one is top quality challenge material very vibrant colors. Eggs are really popular in the challenges. Reef's Bistro

Great looking meal and even better butterfly pictures. Reef's Bistro

Looks tasty. Interesting sauce. I like using non standard flavor profiles. Reef's Bistro

John over on Guru suggested a no thermometer challenge. See if you can cook a butt without thermometers of any kind. I got a KK who needs a thermometer. . Here's my no thermometer challenge. 6 lb Asian butt. Going to try for 250* but 300* wouldn't hurt my feelings (more on that later). . Last night before going to bed I figured I would start getting things ready. . Lump leftover from last cook and a new bag of Orange wood chunks. . Stirred the leftover lump and added some Orange chunks. Looks like a lot of chunks but not really, I used small chunks. I like small chunks gives me a more consistent burn. . Dumped some lump straight from the bag to fill her up. Had to remove some larger pieces because I find md sized pieces gives me a more consistent burn (recognize a theme going on). . KK is ready for tomorrow, inside I go. Trimmed up the butt and bagged it with some Ponzu sauce. Put that in the fridge until morning. . Made a simple 4 ingredient Asian rub. Ground everything up a little bit before I measured it. 1/4 cup honey crystals 1/8 cup dried orange peel (another theme) 1 Tbsp ginger powder 1 Tbsp Asian seasoning I think that will do. . I woke up this morning and crap somebody stole my thermometer - dang it - LOL . Opened the bottom vent all the way and the top vent 3 turns. Lit in one spot. Added a drip pan diffuser and the main grate. Closed the dome and set a timer for 10 minutes. . Meanwhile back inside got the butt out of the bag and patted it dry. Then rubbed my butt. In the freezer it goes for 1 hour. . My 10 minute timer goes off so I go outside and reset the vents. Top vent at 1/3 of a turn and the bottom just a little bit open. . When the hour freezer time is up the butt goes on at 8:00 am. I really wanted this to go on earlier but I guess that's what happens when you stay up until 2:00 am drinking. I hope it gets done in less than 12 hours because I would like to eat sometime tonight. And that's why I said if gets to 300* it wouldn't hurt my feelings. . Stay tuned will post some more pictures later today. Reef's Bistro

I've had one of these before and wooooed Mrs skreef with fine dining off it on our honeymoon at a cabin. I ended up getting rid of it (big mistake). Fortunately Chargriller came out with another production run after about 2 years. . Insulated steel with 14" CI grate. I also got the smoking stone deflector. Total with shipping just over $200. Weighs in at 37 lbs so really easy to transport by yourself. Doesn't compare with a KK but it'll do in a pinch. Better than nothing while on vacation. . Anyway needed to season the CI grates and didn't want to waste the heat. Petite sirloin fillets and lobster Tails for two. I could have done 4 of each. . I'm loving these $5 tails from Kroger. They say they'll be on sale all summer. . Reef's Bistro

Nope, massive "oven spring". It was just soft deliciousness. Reef's Bistro

Nice meal. Really great KK picture. Reef's Bistro

You must have done something right because they still look moist and tender after 2 days. Great ribs. Reef's Bistro

Yea I was waiting for Homeland Security to come knocking on the door within the next couple of days - LOL Reef's Bistro

TY Chris - definitely fast with zero recovery time between pizzas. Fired up the Blackstone and went inside to make the pies. By the time I had the two made sitting on the table ready to go the Blackstone was ready. . The other nice thing is since it's an open face oven you can watch them so you know exactly when to pull them. Just be careful with whatever flashlight you use to look in there. I've already deformed one with the heat - LOL Reef's Bistro

TY MacKenzie & CC - quick easy pizza. Reef's Bistro

Artisan Pies cooked on the Blackstone propane pizza oven at 650* . Pepperoni - 2 minutes 10 seconds Cheese - 1 minute 50 seconds . I did slightly tweak the KA Artisan Pizza recipe. Probably the softest pizza edge I've ever cooked. I love the Blackstone Pizza Oven - only 15 minutes to be fully preheated. It's just faster and easier than a kamado for hot fast pizzas. . Reef's Bistro