ckreef

Tasty looking meal. Quick and easy the way I like it. Reef's Bistro

Personally I'm not a fan of low-n-slow chicken. On a kamado especially a KK really moist tender chicken can be obtained at high temp. Those last crusted boneless skinless breasts were cooked indirect 400* for 35 minutes. They were absolutely yummy. For me chicken sucks up a lot of smoke so low-n-slow gets them too Smokey. Reef's Bistro

Maybe but definitely not pink - LOL Reef's Bistro

I don't know it's a 1854 with a close ratio 5 speed and the biggest carburetor jets you can get. Way fast off the line but the Rev limiter tops it out at about 90 mph due to only 5 gears. Either way at 90 you're holding on for dear life being a rigid frame. Reef's Bistro

No baffles - loud as hell. Spits flames at night. Fortunately I have kewl neighbors that live a little ways away. I also live in a county where there is no inspection or emissions test. Pay the registration fee and you get tags. I go easy on the throttle when rolling through small towns. Mainly the cops just smile and wave. Reef's Bistro

Oh crap she saw this thread. Mrs skreef loves old pickup trucks. Reef's Bistro

Nice, congratulations. Reef's Bistro

Totally awesome. Reef's Bistro

I didn't even notice the doughnut sign. Reef's Bistro

That's kewl but Reef's Rods has a better ring to it - LOL. Reef's Bistro

Interesting technique. Sort of a caveman rotisserie chicken. Reef's Bistro

There was some dark red with black in the last pebble samples Dennis got. It looked like a decent match. If he would have had those back then I would have gone for it. Let's not get my brain started - I don't need a third KK. I thank cschaaf for taking the black speckled 23" out of my yard. If it would have sat long enough I would have eventually bought it. Reef's Bistro

If you're cooking fish gently lift from the bottom straight up. If it doesn't release its not ready to flip/pull. Grill Grates System is the best for this bar none. Of course give the Grill Grates rates a half decent cleaning beforehand. Reef's Bistro

This tasted fantastic. Yup I could have done homemade but sometimes it's just easier. The grocery store has a lot of really great tasting off the wall items you just have to look around and don't be afraid to try. The boxed Parmesan & Herb Crust. Chicken breasts coated. At 400* it's getting there. Time to take the potatoes off. "Mrs skreef it's time for your help" - LOL Box said 22 - 27 minutes - I went 35, looks done to me. Served with rustic mashed potatoes and chicken gravy -TY Mrs skreef. Another fast and simple meal. Reef's Bistro

Whatever motor you get make sure it has anti backlash gears. With them the cook will flop then stall for a few seconds once or twice with every rotation. Reef's Bistro

I agree, it's all about where you want to spend your money. I just never understood people who drive $40,000 mustangs then comment on spending $5,000+ on a grill(s). My boss owns a corvette and cooks on a $100 Weber. Looked at me crazy when he found out I have $5,000+ in grills. It's all where you put your priorities and your "crazy" money. Reef's Bistro

Nice - what time frame are you looking at? Reef's Bistro

Sometimes imaginary food tastes the best - LOL In my case - no pictures from last night but it was more of a nightmare so that was all for the better. Reef's Bistro

That's a nice one. That first picture reminds me of the animated movie Ice Age. Sort of looks like a stone age KK. Money - you can't take it with you when you go. Besides it doesn't sting that long. Once it arrives you'll forget all about the money. @parisbrownep - how did I miss you before or is my brain slipping? Either way welcome. Reef's Bistro

I'll be watching too. . I just have my doubts about faking a dry ageing but it's definitely worth a try. Reef's Bistro

The reality is you also own a KJ. You could always go low-n-slow on the KK and get the KJ up to sear temp so you go straight from one phase to the other without skipping a beat. . Another option is doing a forward sear. Get a quick raging bed of coals and do a sear on the lower grate. Pull the steak, put in your deflector and main grate put the steak (with meat probe) on the main grate and immediately shut the vents down to a 225* setting. Since you are not heat soaked yet the KK will cruise right into 225*. I've done this a few times on both of my KK's so should be easily accomplished on a 23" Reef's Bistro

Awesome picture. Reef's Bistro

I've seen a similar post where they used fish sauce. Same basic principle. Never tried it. Reef's Bistro

Congratulations on KK, hopefully it gets there soon. Can't wait to see some pictures. For rotisserie motor OneGrill model 4pm05 I would hold off on the controller until you get a chance to play with the new KK. They really are set it and forget it once you have the vents figured out. Once stable with meat on for a low-n-slow I'll leave the house and go riding the motorcycle for a few hours. KK is always within 10* when I get back home and usually it's sitting right where I left it. Reef's Bistro

Great cook. Super great attitude - rain, Bad weather who cares. Of course mine are under a covered porch and the temp never gets in the single digits. Reef's Bistro