ckreef

Great looking short ribs. I like short ribs, a nice week night cook. Charles - Prometheus 16.5", Cassiopeia 19" TT

Really great looking pulled beef. I love it. Unfortunately not a favorite of Mrs skreef or Hawke. Doesn't stop me from making it from time to time. Charles - Prometheus 16.5", Cassiopeia 19" TT

When you finally get the perfect egg with repeatable results you know I'm going to buy a SV just to make eggs. I love perfect poached eggs. Firm white and runny yolk. The big question is how are you going to compensate for different sized eggs. Not all LG eggs are created equal. Charles - Prometheus 16.5", Cassiopeia 19" TT

Put me on the list for a 19" version. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking bacon. Is your walk in cooler a code name for the Canadian winter? Currently it's 55* outside and should get up to about 68*. Getting ready to go to lunch on the motorcycle. Charles - Prometheus 16.5", Cassiopeia 19" TT

Dennis just a suggestion .......... I think you should make a straight rod rotisserie setup (as an additional part) with the standard forked twines. That would allow people to use the multitude of aftermarket basket rotisserie Accessories. (flat baskets for wings/thighs, fish, complete cages ect....) Charles - Prometheus 16.5", Cassiopeia 19" TT

I do understand that concept. We are trying hard to eat up leftovers rather than throw them out because they sit to long in the fridge. I use to be very bad about leftovers. Charles - Prometheus 16.5", Cassiopeia 19" TT

Eggs are cheap enough not sure I would take the time or effort to do this but then again I can't recall having a lot of leftover whites or yolks. Charles - Prometheus 16.5", Cassiopeia 19" TT

My kind of cook. Simple and to the point. Nice dinner. Charles - Prometheus 16.5", Cassiopeia 19" TT

Those ribs look really tasty to me. If you want a better smoke ring try putting the ribs in the freezer for an hour before going on the grill. Would also give you slightly less done finish using 3-2-1 method. I've started doing the freezer trick for my low-n-slow's. Seems to improve the smoke ring which just makes for a more visually appealing end product. Charles - Prometheus 16.5", Cassiopeia 19" TT

My temporary stands puts the lip at 38". I'm 6'1" tall and that's a good height for me. My permanent stands are going to put the height at 41" which is a little tall but still doable at my height. A little bit of a stretch for Mrs skreef but she'll manage. The extra height really had to do with having adequate space underneath for storage. Height might depend on if you're tall or short. I image the 34" has to do with appealing to the masses. I'm tall and hate bending over, even my kitchen counters I consider a little low. Kitchen counters might be a good judge for you. How comfortable are you working on your kitchen counter? Charles - Prometheus 16.5", Cassiopeia 19" TT

I would have never thought to freeze eggs. Interesting information. Charles - Prometheus 16.5", Cassiopeia 19" TT

That is an interesting way to use up the egg whites. Would have never thought to do that. I just pitch the whites into the trash. Might have to rethink that in the future. Charles - Prometheus 16.5", Cassiopeia 19" TT

Tasty looking leftovers. Charles - Prometheus 16.5", Cassiopeia 19" TT

Still waiting to see the next Aashni cook you promised not long ago. Charles - Prometheus 16.5", Cassiopeia 19" TT

The cold northern winds tends to blow a storm past us fairly quickly. The tail end usually sucks warm air up from the Gulf of Mexico so we get a cold storm followed by a few warm sunny days. If we get a 1/4" of snow they would shut the schools down. I'm sure it takes a lot more than that to close schools where you live. Charles - Prometheus 16.5", Cassiopeia 19" TT

When I get home I'll measure the height with them sitting on my temporary stands and I'll also give you a measurement of my new hopefully soon to be completed permanent stands. (if we ever get a nice day off of work) I think the permanent stands come out about 3" taller then my temporary stands but that mostly had to do with storage space underneath and the size of lumber. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's why it's really hard to screw up a chicken cook. Even overcooked chicken breasts still come out juicy and tender. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great first thoughts review. Charles - Prometheus 16.5", Cassiopeia 19" TT

Give that okra recipe a try it was pretty good although I only put about 6 oz of okra in it so it was a little heavy on the tomatoes but that was OK. Charles - Prometheus 16.5", Cassiopeia 19" TT

Unfortunately 2 days of rain this week means I'm definitely working Saturday and maybe Sunday to make up for it and it's supposed to be sunny in the mid 60's this weekend. I would have rather eaten a crappy meal and worked then gone riding the motorcycle this weekend. Charles - Prometheus 16.5", Cassiopeia 19" TT

Fried Cuban Pork Chunks Was off work today due to the rain so I had a little time to do a slightly more involved cook. Cuban Fried Pork Butt, grilled, thick cut, sweet potatoes w/ a balsamic glaze served with garlic tomatoes and okra. Pork Butt chunks and Mojo marinade ingredients including a fresh made Mojo paste. Ready for an 8 hour refrigerator marinate. The rest of the ingredients. Grilled Sweet Potatos. Thick cut on Cassiopeia at 375* direct. Total cook time about 75 minutes. Fried Cuban Pork Chunks and fried onions. Grilled Sweet Potato chips with a balsamic glaze served with garlic tomatoes and okra. The fried Cuban Pork Chunks recipe http://icuban.com/food/mobile/masas_de_puerco.html Mojo marinade http://icuban.com/food/mobile/mojo.html Cuban side dishes http://www.shaunmyrick.com/eat/cuban-side-dishes An awesome dinner that was a first for me. Timing started a little off but I tweaked it so everything was done at the same time. Going to do this one again. Charles - Prometheus 16.5", Cassiopeia 19" TT

I think you picked the right one. Definitely a unique cook. Now on to figuring out a killer sandwich, that's different enough to get the votes. I think that's going to be harder than vegetables. Charles - Prometheus 16.5", Cassiopeia 19" TT

Good looking ribs. Charles - Prometheus 16.5", Cassiopeia 19" TT

TY here is a copy of what I posted about the cook on the Guru. It really was an easy mid week cook. I'm trying hard to made my mid week cooks easier so we don't eat so late. .......................................... Cooking on smaller kamados over the last few years I've had a lot of practice with timing. If my timing is way off I consider the cook a failure even if it tasted great. Potatoes on for 15 minutes, then put on the chicken for 30 minutes, after that I put the beans on for the final 20 minutes flipping occasionally(chicken also got 1 flip). Take the picture and Pull everything at the same time 65 minutes after the start. Charles - Prometheus 16.5", Cassiopeia 19" TT