ckreef

It still has your name on it if I ever get something else. Sent from my XT1585 using Tapatalk

I just had to laugh at this post. Love the modern kitchen pictures - LOL . Still some great looking pizzas. Sent from my XT1585 using Tapatalk

I really like my small unit but it's only 2 chamber. Works for my 3 person family but not big enough if I invited another couple over for a fun grilling time. The medium korona (sp..) was what I was looking at. 3 chambers at about 30" long. Easily do 6 people and you could squeeze in 8 people if you had to. . The large would definitely be overkill for my needs. This is sort of an intimate experience, everyone cooks their own food. Still takes a bit overseeing especially if the guest aren't regular grillers. Too many people who don't know what they're doing and you'll be supervising not enjoying the evening. Sent from my XT1585 using Tapatalk

. Didn't know this thread was out here. I've actually looked into and thought about buying one of these exact grills. I currently have a cheap ceramic Yakatori grill I bought through Camping World for $69 plus shipping. Me and Mrs skreef love using it in th summer. Makes BBQ a fun meal for everyone at the table. I have a couple different threads on here showing my cheap Yakatori in action. Sent from my XT1585 using Tapatalk

. I get it at Walmart of all places. I've also seen it in Kroger before. Usually they just have small bottles of it. Last 2 times they didn't have pear infused they had Raspberry Blush White Balsamic vinegar (that works for me also) . I use white balsamic vinegar a lot. It goes into almost all my wet marinades and I substitute it in recipes when they call for plain white vinegar. I make the packet salad dressings from Kraft and use white balsamic in all but the one that actually calls for regular balsamic vinegar. . About the only time I don't use it is if the recipe calls for regular balsamic or apple cider vinegar. Sent from my XT1585 using Tapatalk

I'll let them know you appreciate their torture. They were about to form a mutiny by the end of that week. LOL Sent from my XT1585 using Tapatalk

Posted the recipe in the recipe section under sides. . http://www.komodokamadoforum.com/index.php?/topic/6499-Summer-Slaw---Vinegar-Based- Sent from my XT1585 using Tapatalk

I know myself and a few others have wanted a Cole Slaw recipe that was vinegar based without any Mayonnaise. I searched and searched but just couldn't find what I was looking for, so ....................... . I decided to take matters into my own hands. And I had an idea of where to start. . For over a week I fed my family different variations of Cole Slaw every night (yea they got tired of Cole Slaw really quick) Some where OK and some were not. Once I got on the right path I tweaked it to a recipe I really like. . . Summer Slaw (Vinegar Based) . 1/4 Cup ----- White Balsamic Vinegar (I used Pear Infused) 2 Tbsp ------ Juice from a can of canned pears (I used the ones in Heavy Syrup) - or any other canned fruit 2 Tbsp ------ Water 1 Tbsp --------- Juice from a jar of Bread and Butter Pickles 1 pkg -------- Zesty Italian salad dressing mix . Put above ingredients in jar and shake till well mixed then add . 1/4-1/3 Cup ---- OO or EVOO . Again shake till well mixed. . This can be used right away but better if left in the fridge over night. Mix into your favorite cabbage blend 30 - 60 mins before serving.

Nice little short video. I'll have to try watching some of their episodes. Sent from my XT1585 using Tapatalk

Great looking Chicago Deep Dish Pizza. That is the same recipe I use. Excellent recipe. I do agree you definitely can't skimp on the rise time since the it uses very little yeast. . I think it would make an excellent dough for calzones or stromboli. Double the recipe then divide into 3 balls for the rise. Sent from my XT1585 using Tapatalk

Unfortunately my seafood selection is slim but I'll keep my eyes out for those. Sent from my XT1585 using Tapatalk

Get looking ribs. The way the reflections are bouncing off the KK's it looks like they have some sort of disease - LOL . I still lust after your pizza oven every time I see a picture of it. Sent from my XT1585 using Tapatalk

Very nice. It sucked me and Mrs skreef had to work Saturday but had a nice day today shopping for a few more items to go in the garden. . Very soon my grilling will slow down as motorcycle riding takes over. Strangely I grill more in the winter when there's nothing else to do compared to the summer. Sent from my XT1585 using Tapatalk

I had some of the smaller ones. I call them appetizer shells. . These King Scallop shells I had to buy on the Internet ($1.50 per) but are full meal size shells. After the meal they cleaned up good, no staining from being on the grill. Sent from my XT1585 using Tapatalk

TY tinyfish - it's awesome to have a partner in cooking. Sent from my XT1585 using Tapatalk

Welcome to the world of KK's. You won't find one in a store but most owners are more than glad to show you theirs. Where do you live? Pictures don't do them justice. Once you see one in person there is no turning back. A lot of us (myself included) bought a KK sight unseen. Nobody was disappointed when it arrived. Sent from my XT1585 using Tapatalk

We went shopping today and I bought all the ingredients to do it again. Probably next weekend. I'll post it as a full picture recipe Sent from my XT1585 using Tapatalk

TY CC but the Kudos goes to Mrs skreef for helping out with the KK. Sent from my XT1585 using Tapatalk

First off a big TY goes to Mrs skreef for prepping and firing up the KK while I was inside getting everything ready. She even went out to the shed to get a new bag of lump. . I'm not going to post a lot of recipe details. The flavor and prep techniques were spot on but a few of the ingredients were in the wrong proportions. This was a Bistro original recipe so it needs a little tweaking. Will do this again in a week or so and post all the recipe details at that time. . Here we go .......... . The two main ingredients was 1 lb of Bay Scallops (80-120 cnt) and 1 lb of small Gulf shrimp (100-200 cnt). . . Here it is loaded up in King Scallop shells. Doesn't look like much but those King Scallop shells are really big. Keep in mind I started with 2 lbs of seafood so each shell is holding a 1/2 lb. . . To get a better idea just how big the King Scallop shells are, here they are on my 19" KK. Makes the grill look really small - LOL . . And for the money. . Sent from my XT1585 using Tapatalk

Ribs look good but .......... . . I doubt "the fire almost went out". You just thought that. If you only have the bottom open just a hair (literally) and the top vent at 1/4 turn it'll still keep going. Temp might get a good bit lower than you want but it'll still keep going. . This is one kamado that you can actually get to stable out at less than 200* . Sent from my XT1585 using Tapatalk

Never heard about this before until..... . A friend of mine made it for his family last weekend basting it with butter. He said everyone loved it including the grandkids. . Had to try with a Bistro twist. Sent from my XT1585 using Tapatalk

Sorry, I can't do boiled cabbage but I can do grilled. Sent from my XT1585 using Tapatalk

Yea she had it going on tonight while I was doing a rather long prep on the main course. She even turned the thermometer sideways so 350* was at the top (so she could see it better from across the porch). I guess she really has been paying attention. TY sweetie for the KK prep and heat soak. Sent from my XT1585 using Tapatalk

Boiled cabbage - yucky But grilled cabbage - this was yummy . Started with half a head of cabbage that I cut a sliver off the bottom so I would have 2 flat surfaces. Mixed up a batch of my summer slaw marinade (vinegar based, no mayo). . First I grilled the large flat side down for a bit. When I flipped it over I basted it with a generous layer of the slaw marinade. . After a few minutes you can see how the marinade melts down into the cabbage. . Flipped it over and basted the small flat side. . I kept flipping and basting until it felt nice and tender. . Cut it open and serve. Marinade seeped in throughout the cabbage. Almost like a hot grilled Cole Slaw. Sent from my XT1585 using Tapatalk

We're waiting and watching. Sent from my XT1585 using Tapatalk