ckreef

I want to come to your house for desert. Blows away chocolate any day. Sent from my XT1585 using Tapatalk

All good - patiently waiting for this and the cold smoke machine. Sent from my XT1585 using Tapatalk

Can I be honest? Great looking food but right now that espresso is to die for. Maybe it's just the glass you served it in. Reminds me of the past gone bye bye......... . An Irish express.......... 1 shot espresso 1 shot Jameson Irish Whiskey 1 shot Kahlua Served in a glass just like that - yummy for my tummy and brain - LOL Sent from my XT1585 using Tapatalk

Mighty fine looking meal. Awesome your wife would rather have you cook. Sent from my XT1585 using Tapatalk

Yea they sort of do to a point. . 225* - 1/4 turn top, a credit card or smige more on the bottom. 350* - 1 turn top, about 1/4" on bottom. 500* - 2 turns top, about 1/2" on bottom. That should give you a basic starting point. Of course I didn't mention anything about how to get to that temperature just what basic settings will maintain it. Sent from my XT1585 using Tapatalk

Another guest at Reef's Herb Garden. While Mrs skreef was taking this picture I was busy going "Soilent Green" on the tadpoles - LOL. Sent from my XT1585 using Tapatalk

I'll save my 00 flour (don't have much left) for when I break out my Blackstone Pizza Oven and do some 60 second pizzas in a couple of weeks. Sent from my XT1585 using Tapatalk

Glad it all worked out before the weekend. Can't wait to see some pictures of cooks. Sent from my XT1585 using Tapatalk

Only if she works for food - LOL Sent from my XT1585 using Tapatalk

Can't wait to see some pictures of your pizzas, I'm sure they will be fantastic. Sent from my XT1585 using Tapatalk

@Cookie TY for the awesome compliment. The dough recipe and technique I use can be found at . http://www.kingarthurflour.com/recipes/artisan-no-knead-pizza-crust-recipe It's a sort of screwed up recipe that is more geared towards technique. Once you learn it it does give very consistent awesome results. These pizzas tasted great but this was a test for the Guru pizza challenge next month. I'm more trying to tweak my pizza pictures than the actual pizza itself. Sent from my XT1585 using Tapatalk

I talked to Brad for a while on two different phone calls ....... The simple answer is ...... No he doesn't have the grate sizes. . But for me the main grate size is irrelevant. He needs to know the Sear grate sizes. If it fits on the Sear grate it fits everywhere else. Since Grill Grates come in sections it only took me and Brad a minute or two to figure what pieces would make the correct size. I'm sure that would be true at least up to the 23". Of course it might be a little different for the 32" or 42". Sent from my XT1585 using Tapatalk

Shoot for 250*. If I'm not paying attention (most days), cook at whatever it settles at between 225* - 300*. Sent from my XT1585 using Tapatalk

Three more test pizzas. Just want to make sure I know what I'm doing before the Guru pizza challenge next month ;-l) . Lessons from tonight: . 1) less is definitely more with thin crust pizza. 2) no pepperoni - grease makes a bad picture. 3) take picture at a lower angle to get a better view of the crusts oven spring. . Great pizzas, I just hope I can remember all these lessons. Tonight I ordered a bag of King Arthur Pizza Flour. Will be interesting to see how it works. Sent from my XT1585 using Tapatalk

That's kewl ideas. I'll give the potato trick a go sometime soon. Sent from my XT1585 using Tapatalk

Very nice, can't wait to see some cooking pictures. Sent from my XT1585 using Tapatalk

Definitely a kewl set of grates. They work exceptionally well for fish. Will definitely be my goto setup for fish and leg quarters. Sent from my XT1585 using Tapatalk

You know I had to play with the new toy Sent from my XT1585 using Tapatalk

Congratulations on the engagement. I've had both the drips from the main vent and water dripping out the lower vent. Sent from my XT1585 using Tapatalk

The prize for winning the Guru Italian challenge was a set of Grill Grates. Me and Brad (from Grill Grates) came up with a good configuration. They are sectional so they can fit my 16" main grate or any of my 19" grates. I won't post the full review I did but I really like this after market set of grates. Allows for direct heat grilling while keeping most of the drippings from going down into the KK. They also come with a kewl grate tool that allows you to get up under your food and lift it straight up to flip. (perfect system for whole fish cooks) Anyway here are my initial cooks using the Grill Grates. Really small leg quarters (it's what I had). Burgers using the grate tool. The back 2 are feta burgers. Whole fish. This system with the grate tool worked really well for flipping the fish without tearing up the skin. Lastly a few chicken legs on the 16" Sent from my XT1585 using Tapatalk

A really interesting take on a burger. Sent from my XT1585 using Tapatalk

Very nice - Love the tile choice. I know you're excited to get it set up and cooking. Sent from my XT1585 using Tapatalk

TY@CeramicChef you are very kind in your remarks. But I do basically agree with your statement. I only visit this forum and one other. There are seriously good looking meals posted on a regular basis. What's great is we take inspiration from each other putting our own twist on it. Looking at the two forums on a daily basis makes me crave a fancy meal every night. Unfortunately my work schedule just doesn't allow that but I still cook on the KK's almost every night. Sent from my XT1585 using Tapatalk

With my second delivery I told them I didn't care as long as the driver gave me 1 hour notice. He called and I got home about 15 minutes before he arrived. Same exact driver as the first KK. He totally remembered me and asked when he should expect the third grill. "When I win the lottery!" - LOL Sent from my XT1585 using Tapatalk

Divorce by hair dryer - LOL . CC you set new low standards - j/k buddy Sent from my XT1585 using Tapatalk