ckreef

Another great rib cook wilburpan. Sent from my XT1585 using Tapatalk

Nice looking pizza. Sent from my XT1585 using Tapatalk

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

I did finally get the problem to go away. For some reason every time a new thread was posted in the owners area it automatically subscribed me to that thread. I had to manually unsubscribe from those threads then the problem went away. Will have to try and figure out what I did to get those automatic subscriptions. . Sorry if I wasted your time as the problem appears to have been on my end. 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

Unfortunately the problem is still there. There are 5 threads from the owners area that just won't go away with the unread button. Sucks but I'm dealing with it. 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

Only on tapatalk and only the owners area of this forum. No other areas and no other forums. . I did go in through chrome on my phone and didn't have the problem. Sent from my XT1585 using Tapatalk

My cookies issue is still here but only in the owners area like before. 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

I probably should have clarified that I am on tapatalk. It's just strange that cookies work correctly on every other area of this forum and every other forum I'm a member of. Also the only threads this pertains to are the threads in the owners area that has had posts in it after the upgrade. None of the older threads show up in the view. 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