ckreef

Thanks everyone. It actually started out twice that size. When I looked at it I knew we would have lots of leftovers (didn't want any leftovers) so I cut it in half and froze the other half for cooking later. Sent from my XT1585 using Tapatalk

Sounds like an awesome way to fail out of class. Sent from my XT1585 using Tapatalk

Looks tasty, never had Wagyu before. Sent from my XT1585 using Tapatalk

TY everyone. It was an awesome meal. Probably the meal with the most separate parts I've ever cooked. I started by making a basic list that I could check things off of as a got that part accomplished. That kept me on track and not forgetting anything. Oh did I mention, Mrs skreef was a huge help in pulling this off. Sent from my XT1585 using Tapatalk

Here is the post from Kamado Guru to mark my 10,000 Posts milestone. ..................... I've finally become an old man on Kamado Guru - LOL. 10,000 Posts ago I bought an Akorn and joined this forum. I had been previously grilling with RO on a cheapie grill using, dare I say it..... Lighter fluid. I was clueless about kamado cooking. I did a lot of reading, asking questions and getting really good advice and guidance from the Guru members. Over the past few years with lots of encouragement and some serious inspiration I am now the kamado cook that I am. The most important thing I learned - Don't be scared to try new things, if you can think it up and imagine it in your minds eye then you can cook it. It might not be perfect on the first attempt, just tweak it and try again until you get it right. . TY Guru members for all that you have done for me. . I wanted to do a special cook to mark this occasion but I just couldn't decide, so why not cook a little bit of everything. . Surf and Turf Sampler . Surf: Fire Cracker Shrimp with Fire Cracker dipping sauce. Stuffed Scallops. Lobster Bites with a lemon herb sauce. . Turf: Dry aged, Key West marinated, ribeye bites. Grilled Peach and Rosemary, pork Tenderloin Medallions. . Served with: Creole seasoned sizzle corn. Grilled rice patties with a saffron sauce. . The main ingredients . . Rubs, marinades, and sauces to make this all come together. . . I didn't take a lot of pictures as there was a lot going on. I'll post what I have and let the pictures speak for themselves. . . . . . . . Thanks everyone for putt up with me. Here's to another 10,000. .

It's my understanding that humming birds can only fly about 500 miles at a time before they have to stop for a bit and rejuvenate their energy. Takes them a little while to get to Canada. . We had another one show up 2 days ago. He was a really big one compared to the first 2. Maybe he's the first one that'll hang around all summer. Sent from my XT1585 using Tapatalk

Can't wait to see that. Congratulations. Sent from my XT1585 using Tapatalk

Made a 1 lb meatloaf for the 3 Reef's with the idea we didn't want any leftovers this weekend. Mixed it up, formed it, then put in the freezer for about an hour while I heat soaked the kamado at 400*. Putting it in the freezer for a while allows you to cook it a little longer and the extra cold meat will suck up a bit more smoke. At 140* IT it's looking good and ready to start basting. Baste it a few times and pull around 165*. A new recipe for both the meat and Sauce. One of the better meatloafs to date and the perfect size. Sent from my XT1585 using Tapatalk

Eeeekkk, I guess that answers my question about weather the humming birds showed up yet. We actually had two. They only stuck around for a week or so then moved on. Figure they were on their way to your house. Sent from my XT1585 using Tapatalk

Congratulations, love the view you have and the metallic bronze is going to look awesome there. Sent from my XT1585 using Tapatalk

That looks really delicious. Never tried raisins in this type of cook. Something to try one day. Great cook. Sent from my XT1585 using Tapatalk

Nice KK. I love the color Sent from my XT1585 using Tapatalk

Seriously good looking pies. Sent from my XT1585 using Tapatalk

Good looking leg quarters. I tend to overcook my leg quarters on purpose. They still always come out moist and tender. Sent from my XT1585 using Tapatalk

Really great looking chicken cook. I absolutely love the picture of the smoke coming out the top vent. Sent from my XT1585 using Tapatalk

Nice looking wings. Great grill shot. Sent from my XT1585 using Tapatalk

I froze one from the first batch and ate it for breakfast Saturday morning. Yea sort of strange breakfast food but I wanted to test the cook from frozen idea before posting that in the recipe. I cooked it in the oven on a cookie sheet at 350* for 30 minutes. Came out fine. I would check it every 5 minutes starting at 25 minutes just to be on the safe side. . I have 3 appetizer portions in the freezer from this recipe batch. Will cook them sometime this coming weekend. . Sent from my XT1585 using Tapatalk

I've done pita pizza before - yummy. I looked around (thinking about pita) but I didn't have any suitable pre made doughs. Only fast solution was Cracker crust. 30 minutes is a record for me starting with flour. Sent from my XT1585 using Tapatalk

Today me and Mrs skreef had somewhere to be. We knew we had to eat before we left but we were running out of time. Crap what to cook for lunch? Cracker crust pizza? An idea was formed. Threw the pizza stone in the oven. Mixed up the dough. Formed and dressed 2 pies using available ingredients. Cooked them, took a couple of pictures then set them on the table, lunch is ready. This entire process from initial idea to on the table, ready to eat, was just shy of 30 minutes. I did cheat a little by using the oven and the pizza stone could have heat soaked for a little longer but I did say I was pressed for time. Still came out decent for a 30 minute lunch. Sent from my XT1585 using Tapatalk

That looks delicious - great Sunday meal. Sent from my XT1585 using Tapatalk

Scallop shells stuffed with a creamy scallop and shrimp mixture. . Yields: 4-6 entree portions or 12-15 appetizer portions. . Prep time: eeeekkk, with some reduction steps and some cool down steps - Yea it's going to take a little while - LOL . Cook time: 30 minutes. . Temp: indirect at 350* . Variations: entree or appetizer. Prepare and cook immediately or prepare and freeze for later use. . Ingredients: . 2 Tbsp butter 1 Tbsp olive oil 1/4 C. finely chopped onions 1/4 C. finely chopped sweet red pepper . 1 C. white wine 1 Tbsp fresh squeezed lemon juice 1 Tbsp cappers . 1 lb. raw sm shrimp (100-200 cnt.) 1 lb. sm bay scallops (80-120 cnt.) . 1 pint hevy cream 1/2 C. grated Asagio cheese . 1 C. plain Panko bread crumbs . Sprinkle of Old Bay seasoning. Appropriate amount of scallop shells or ramekins. . . Lightly saute onions and peppers in butter and oil. . Add wine, lemon juice and cappers and bring to a light boil. . Add scallops and shrimp. Cook until the scrimp just start to turn pink. Do NOT cook the scallops and shrimp thoroughly. We just want to impart some scallop and shrimp flavor into the sauce. . Strain out the seafood. Spread onto a plate and immediately put in freezer for a few minutes to stop them from residual cooking. . Return sauce to pan and reduce by 1/2 to concentrate the flavors. . Add heavy cream and lightly simmer, stirring often, to thicken and reduce by 1/3. Be careful not to burn the sauce. . When almost done add the cheese. Continue stirring to melt the cheese into the sauce then remove from heat and cool completely. . Add Panko bread crumbs to your cooled seafood mixture. . Reserve some sauce for later use. Add the remainder of the sauce to the seafood mixture. . Load up your shells or ramekins and sprinkle with Old Bay. (see yield amounts at beginning of recipe) . Cook indirect at 350* for about 30 minutes until the top is golden brown. . If serving immediately drizzle on the reserved sauce. Note: even without the drizzle this is a very creamy dish. . If freezing for later use tightly pack the shells and put in freezer for an hour to firm up. . After firmed up you can transfer them into Tupperware, baggies or lightly vacuum seal. (we'll cook these next weekend) . An easy recipe but a long prep time. Works well for freezing then cooking from a frozen state. This is how I imagined stuffed scallops should have tasted my entire life. (not like the dried Junk I've eaten in the past - LOL) Sent from my XT1585 using Tapatalk

Sounds delicious. Post some pictures. Sent from my XT1585 using Tapatalk

Like others I no longer use the clip to hold the thermometer in place. I frequently pull the thermometer out and clean it off. Currently I use the dome thermometer exclusively for my pit temperature. Sent from my XT1585 using Tapatalk

Nice plate of food. We serve 2 item meals frequently. Sometimes we skip the veggies and sometimes we skip the starch. I don't think I've ever skipped the protein. Sent from my XT1585 using Tapatalk

. I just now clicked that link. It's currently on sale for $31. I think I paid $69 for mine (exact same model). If anybody wanted to try out this style of tabletop cooking now would be the time to snatch it up. It maybe the cheapie version but works just like the more expensive one, just doesn't look as good. Sent from my XT1585 using Tapatalk