ckreef

This weekend got the stones finished and the herb area done. Bought a few herbs to start it out. Here's a few "rain" pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

Interesting burger. Never done Mac and cheese with a burger like that. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's what I was thinking buy why not extend it down to the lower grate, something you already have (it would have to be taller to go down to the lower grate). I think the 3rd position idea would be ideal. A side to side half loop (oblong) then a 3rd brace going to the back. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's serious comfort food. Great use of leftovers. Charles - Prometheus 16.5", Cassiopeia 19" TT

I've seen some after market hangers that attach to a grate frame. . Couldn't you make something that clamped on the lower grate and arched up to the middle up in the dome where the hanger would hang off of. The wok with lid could then sit on the lower grate with the bird hanging above. I can picture it in my mind just not sure if I explained it adequately. Charles - Prometheus 16.5", Cassiopeia 19" TT

I've thought about this before. The problem with that is when you open the dome the turkey (or whatever) would then rub up against the back of the grill. Not sure I'd want that. Also the top cap (and spider) does not sit center in the dome, it's off to the back a little. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yay gravy - looks good. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks good. I could do that yolk although a little more runny would be better still. Charles - Prometheus 16.5", Cassiopeia 19" TT

I know in the recent past everyone's cookies got reset so it didn't know you already read everything. A bunch of us went in and marked the entire forum as read. After that hitting the read new button started working like it should again. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice pizza. Those ingredients were making my mouth water. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking grill and fantastic pictures. Can't wait to see some more cook pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

What I really want is double the chicken. Hot pepper and rice is good to go - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice, just double that serving size - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

. . We thought about putting the hose to it but it's supposed to rain tonight so that seemed like a waste of effort. It'll take a month or two (depending on the rain) for all the stones to really settle down good. We might have to lift some along the way to add a little sand underneath. These are flat field stones so they are a bit irregular in their thickness. We'll probably also have to add more top sand as it settles. Eventually it'll get right. Charles - Prometheus 16.5", Cassiopeia 19" TT

Gave up riding the bike today so me and Mrs skreef could work on the herb garden (my son even helped a bit). Got a good chunk of the ground stones laid. . . Started buy removing the grass layer and then another inch or so of dirt. Put down a layer of red sand then laid the stones down into the red sand. Work them in as best as possible. . . . . Next threw a bunch of my better sand all over the place. . . . . Using a big shop broom I sweep the sand off the rocks to fill the space between the rocks. Now all we have to do is sit back and let rain do its magic - that and finish laying the rest of the stones - LOL. . Charles - Prometheus 16.5", Cassiopeia 19" TT

Swai fish, cedar wrapped then coconut crusted with a lime Buerre Blanc Sauce. Served over Jasmin rice with Prosciutto wrapped asparagus. This is a really crappy money shot. I didn't even want to post it but I had no other pictures that showed the coconut crust. This was an outstanding meal all around. I really like the Prosciutto wrapped asparagus. One of my best asparagus cooks to date. Wrapping in Prosciutto is much better than bacon. Bacon takes too long to crisp up so the asparagus gets well done. Prosciutto cooks much quicker so the asparagus stays more tender. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice. I like the use of the Wok for deep frying. Charles - Prometheus 16.5", Cassiopeia 19" TT

Keep in mind the casters are none locking. I would suggest getting little plastic wedges (cschaaf bought some) and put one under each caster. Would hate for a guest to accidentally knock into the KK and it rolls over the edge. Yea it's a long shot that it would ever happen but for a few dollars it's good insurance against a freak accident. Charles - Prometheus 16.5", Cassiopeia 19" TT

Good post Wilburpan. I'm sort of the opposite of you. I use to make everything from scratch. I would look up my idea on the Internet and go from there. I still usually do that on the weekends but more and more I find myself using pre-made marinades and rubs especially on weeknights. Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice. Hard to resist firing it up. You could say I'm partial to Tera Blue. Charles - Prometheus 16.5", Cassiopeia 19" TT

Usually where the packet gravy is. Charles - Prometheus 16.5", Cassiopeia 19" TT

It was very tasty. Glad this basic idea got posted. Charles - Prometheus 16.5", Cassiopeia 19" TT

For those who haven't tried these yet. McCormick makes a bunch of different seasonings and marinades that come in a single use packet. They are cheap and the marinades only require you to add oil, water and vinegar with other substitution ideas possible. . This is only a selection of the flavors they have. I haven't tried one yet I didn't like. Gives a nice flavor boost especially on the fast weeknight cooks where there just isn't time for a more involved recipe. . If you haven't already give them a try. . . . . . Last night we made Smokey Ranchero pork chops. First time trying that one and Grill Mates scores again. Used 1/2 to marinate the chops for an hour in the fridge. Did a direct fast, hot sear followed by indirect at about 325*. Used the second half of the marinade to baste the chops along the way. Another easy and fast weeknight cook. . Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks good. Interesting that you tied 2 points together. Charles - Prometheus 16.5", Cassiopeia 19" TT

Here is my version. . Slits stuffed with a Ricotta and Italian sausage mixture. Coated with oil and Italian seasonings then cooked on the KK. Once done I added some tomato sauce and mozzarella cheese then into the broiler for a few moments to melt the cheese. . Enough said... . . . . . Charles - Prometheus 16.5", Cassiopeia 19" TT