ckreef

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

Very nice. Mrs skreef loves the bow ties. Reef's Bistro

Great looking baked beans. I've done them a bunch of times. All were decent attempts just haven't gotten the recipe exactly right just yet (for me anyway). Reef's Bistro

TY everyone it's a fun ride for sure. It was a first event. I wanted to support it so hopefully they do it again next year. . After seeing what people were turning in for the BBQ cook-off - Yea I could have done that. Next year I'll take Prometheus there and show them what a little grill can do compared to the huge grills they were cooking on. They were cooking 5 of everything so they could pick the best one. Get it right the first time and you only have to cook one of everything. Reef's Bistro

Local BBQ cook-off with car and bike show. Spent 4 hours last night giving it a final polish then entered it in the show this morning. Won the highest bike award - Best Bike. . This was my first show and will probably be my last. Not a show bike but since it was a local show I wanted to support it. Maybe next year I'll take my small KK and enter the cook-off. . Reef's Bistro

I thought that was in every settings but maybe just tapatalk. Reef's Bistro

Great post very detailed. I especially like the ending remarks. Reef's Bistro

That's one of your forum settings. Go to your settings are you should be able to find a check box relating to that. Reef's Bistro

Kewl name for sure. Reef's Bistro

White Casket (I like that) is the quintessential 2:00 am drunk feed. If it didn't taste good you weren't drunk enough - LOL Reef's Bistro

TY everyone it was a quick tasty meal. Mrs skreef really liked it. She is the one who grabbed the bow ties last time we went shopping. . @CeramicChef - it's taken me a few cooks to get proficient at continuous loop trussing. The best part of this style trussing is 2 simple knots to hold it on and 1 cut to get it off. One day I plan on doing a picture tutorial to help people who are not familiar with the technique. Reef's Bistro

TY everyone - these challenges are getting harder every month. Reef's Bistro

Great looking KK's, can't wait to see pictures of them in their final home. Reef's Bistro

Great looking chicken. Reef's Bistro

Great picture. They don't care. Mine come around in the pouring down rain. They eat the most just as a front is coming in. Reef's Bistro

Skinless, boneless, thighs, stuffed with provolone cheese and Canadian bacon. Served on a bed of bow ties with Spaghetti sauce and some grated Asagio cheese. . Thigh pounded flat with provolone and Canadian bacon. . Roll them up, tie them off. Coat in oil and Italian seasonings. . On Prometheus (16.5" KK) with Grill Grates at 400*. . Served on a bed of bow ties with Spaghetti sauce and some grated Asagio cheese. . Although the prep took a few minutes the cook itself was fairly quick and easy. Yummy. Reef's Bistro

Happy birthday - knock back a cold one for me since I can't be there to help celebrate. Reef's Bistro

I saw it too. I think he did a decent job showcasing the KK. Episode is now available to view on PBS dot org. Reef's Bistro

If you do need to adjust the latch as bosco mentions only the bottom latch plate gets adjusted. The top plate has tiny little welds and can't be adjusted. Also use a normal sized wrench and don't crank down on the bolts extra hard. They just need to be tight enough to hold it. You don't want to shear off one of the bolts. Reef's Bistro

Nice cook - bread looks yummy. Chicken works indirect you just need to crank up the heat a bit higher compared to direct. Reef's Bistro