ckreef

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

Looks like grilling paradise to me. Sent from my XT1585 using Tapatalk

Just not MacKenzie. Wouldn't want her to start entering the challenges. LOL - We'd all be doomed. It's hard enough keeping up with you and tinyfish. Sent from my XT1585 using Tapatalk

Yummy lamb dinner. Sent from my XT1585 using Tapatalk

Really great looking KK. Mom did you right with that one.

If you ever need a high resolution picture of anything I post let me know. I shrink all my pictures before posting on a forum. Sent from my XT1585 using Tapatalk

I completely agree but then I wouldn't be cooking, I'd be riding the motorcycle Sent from my XT1585 using Tapatalk

TY everyone. We got rained out of work yesterday. I was up at 7:00 and figured the dough needed a 2 hour rise so that would be perfect for a late breakfast/early lunch. About 30 minutes before the rise was over (with a fully heat soaked KK) they called and wanted me to come in to help on a special project. I told them it would have to wait a bit - no stopping grilled pizza - LOL Credit for the creativity goes to@MacKenzie @tinyfish Yea I'm trying out different ideas. Still not sure where I'll go with that challenge but doesn't look like anyone wants to pick that category until the end.

Sounds yummy. Sent from my XT1585 using Tapatalk

Great looking breakfast but really great looking taco shells. I've made bacon weave taco shells before but never out of cheese. Will have to try that sometime. Sent from my XT1585 using Tapatalk

That looks really beautiful!!! Can't wait to see some pictures of it all installed. Sent from my XT1585 using Tapatalk

Personal sized Chicago style deep dish pizza cooked without a pan (boat fashion). . I got this idea from@MacKenzie and her breakfast boat, I knew the idea had lots of potential. TY for posting that cook. . I started with a batch of my deep dish pizza dough divided in two. I made a traditional Chicago style deep dish - sliced mozzarella on the bottom, Italian sausage, sauce and a final sprinkle of shaker cheese. While adding the ingredients I folded up the sides to make it a self contained boat. . . I baked it in the KK using the upper rack and pizza stone at 452*. After 10 minutes I pulled it and added a little shredded parmesan, some fresh sliced mozzarella and a few pepperoni. . . I put it back in and baked it another 15 minutes. . . Not bad for my first attempt although next time I'm cooking it at 450*. This has a lot of potential for other dishes not just pizza. Here are a few ending shots. . . . Sent from my XT1585 using Tapatalk

Great looking dinner and really great looking pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

Can't wait to see some pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks good but I have to ask - What is a pronghorn? Never heard of that. Feeling a little backwoods after asking the question - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

TY CC - I didn't intend to do it but once it was done I wasn't worried about the KK. To be honest I like the built in firebox of the 16.5". The 16.5" is a seriously fast grilling machine, much faster than my 19" and for 3 people plenty of room. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice indeed. Charles - Prometheus 16.5", Cassiopeia 19" TT

I wasn't really intending to do that. I was going for the 600*-700* range. It was heat soaked at 350*. I opened it up and went inside to prep the steaks. Literally I came out 5-7 minutes later and that is what I had. I made the best of it. I knew the 16.5" KK was really quick at climbing the thermometer just didn't think that quick. Charles - Prometheus 16.5", Cassiopeia 19" TT