ckreef

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

Here is a strange problem. . Cookies do NOT seem to work correctly in the owner area but cookies do work correctly for all other areas of the forum. . Any new posts in the owner area remain in the view when I use the show unread post button. They show I've read them but they still show up in the list of the show unread post button. . Any new posts in all other areas that I have read do not show up in the list using the unread posts button. 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

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