ckreef

Hate when they stick to the peel. For me it usually ends in a messy calzone type thing. This morning I have been checking out a king Arthur artisan pizza dough recipe. Probably going to start the process tonight. It has a 24 hour counter rise. Looks interesting. Charles - Prometheus 16.5", Cassiopeia 19" TT

Welcome Mario, nice to see you over here. Love seeing your cooks on Instagram. You will love the KK. The initial purchase can seem hard to justify at first. Once it arrives you'll soon forget all about the money spent. Started with one. Mrs skreef was soon on board for a second. Both of those were table top models. Now last night she said a stand alone unit would look good in our herb garden we have proposed for this spring. She's come a long way from totally rejecting the idea of a KK. Charles - Prometheus 16.5", Cassiopeia 19" TT

It was a basic pork rub leaning towards the Asian side. But as a special ingredient I used crystallized honey as the sugar component. I really liked it. Made a nice bark that had a sweet component but not overly sweet. Mrs skreef thought it was my best rub to date. I have to agree with her but as always could use a little tweaking. Charles - Prometheus 16.5", Cassiopeia 19" TT

I only pulled a little more than half (the bone in side). The other half is vacuum sealed, Un-pulled, in the freezer, and saved for another idea. Sort of crappy picture - sorry. Charles - Prometheus 16.5", Cassiopeia 19" TT

Absolutely. It basically held steady and when it finally finished it was only about 6* higher. I really wasn't worried about that as I knew my vent settings would only get me to 300* at the most (1/2 turn top, 1/8" bottom). Next time won't go as high as it finished in 8 hours and on a normal day I work 11 hours. But 235* probably would have stretched the cook time just right. Charles - Prometheus 16.5", Cassiopeia 19" TT

The butt finished at 3:15 pm exactly 8 hours on the grill with an IT of 200*. The dome temp had come back down a few degrees. Unfortunately I had to go back to work for a little bit. Mrs skreef pulled and wrapped it so I didn't get a chefs taste. Will pull it and eat dinner in a couple of hours. Charles - Prometheus 16.5", Cassiopeia 19" TT

A new rub blend with a special ingredient. Let me taste it first before we get into that. Charles - Prometheus 16.5", Cassiopeia 19" TT

Got home at 1:15 pm. At the 6 hour mark. Temp has climbed about 12*. IT is at 185*. I'm guessing another 2 hours. I'll be back later for some final pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

Chicken looks good. Enjoy that inside view another cook or 2 and it'll be gone forever. Charles - Prometheus 16.5", Cassiopeia 19" TT

It would be nice to know when it was done so I could slide by the house and wrap into a cooler. Maybe they'll eventually get the Meater finished and in my hands. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking chicken. Perfect color. Charles - Prometheus 16.5", Cassiopeia 19" TT

I don't work in the rain. Last night I checked the radar and figured I would be off work today. I mixed up a rub, trimmed a small butt (5 lbs after trimming) and loaded up the KK with lump and cherry wood chunks. Everything ready to go for this morning. Woke up this morning and looked at the radar again. It still looked like I was going to be off work. Fired up the KK and set the vents for 275* (because I wanted it done sometime today). I rubbed the butt down and put it in the freezer to cool down while the KK got to temp. About an hour later right when I was about to put the butt on the KK I got a phone call. Yes we are going to try and work today. Well who am I to let work get in the way of Q? On the KK it went. Got ready for work and checked the temp for the last time. Hopefully I have the vents set correctly because it's flying solo today. I guess we'll know when I get home from work. More to come later today. Cross your fingers - LOL On a side note: I would have never attempted a workday Butt when I had my Akorns. They were moderately stable just not a full 8 or 10 hours stable. Charles - Prometheus 16.5", Cassiopeia 19" TT

My kind of weeknight cook. Looks delicious. Charles - Prometheus 16.5", Cassiopeia 19" TT

I'm waiting too. Couldn't come soon enough for me. Charles - Prometheus 16.5", Cassiopeia 19" TT

That is mighty fine looking bacon. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks like really tasty eggs to me. I must resist the temptation, I must resist, I must resist - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Not sure how really cold temperatures would affect the internals of the rotisserie motor but I've left mine on for weeks at a time (GA) with multiple other cooks in the mean time. Charles - Prometheus 16.5", Cassiopeia 19" TT

I know most people take the stance bigger is better. I am not one of those people. I have a 3 person family and very seldom cook for a lot of guests. My two KK's (19" and 16.5") definitely get the job done better then if I had one large KK since I can simultaneously cook at 2 different temps. After seeing Jon B's 4 butt cook on a 19" that would easily feed twice as many people as I'll ever invite over for dinner. My two KK's cost the same as a really big one but I have a lot more flexibility and they heat soak much faster. Even after getting the 19" I still use my 16.5 more. Charles - Prometheus 16.5", Cassiopeia 19" TT

Most standard kitchen counter tops are 36", use that as a guide to how comfortable you and the Mrs are at working that height. Reaching in is never really going to be an issue unless you are really short (no offense short people) or you make if really high. Charles - Prometheus 16.5", Cassiopeia 19" TT

That is one fantastic club sandwich. A Club sandwich is my all time favorite sandwich. You beat me to the punch with this one. Now I have to rethink my game plan. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice butt cook - looks like you had it loaded up. Never carried racks loaded with food. Always brought the food to the grill. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking steak dinner. Charles - Prometheus 16.5", Cassiopeia 19" TT

Welcome Boz - you're going to love it and you should have no problems adjusting to it after using a BGE. Charles - Prometheus 16.5", Cassiopeia 19" TT

LOL - just trying to pay some bills off first before I start buying more bbq accessories. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking pies and pictures. Did you take your side shelves off? Charles - Prometheus 16.5", Cassiopeia 19" TT