ckreef

When I CI sear meat I usually put some Olive oil on the meat itself (olive oil has a relatively low smoke point so it gives a nice sear). When the KK and CI is ready I'll do a quick wipe down of the CI with either peanut oil or canola oil (very thin wipe down just to properly maintain the seasoning). Between the two I always get a good sear. 400* if it needs to cook a little longer, 500* for a faster sear (thinner cuts). Although that is a double sided griddle, I only use the flat side and I have been very careful to keep a good seasoning on it. I love my griddle. It fits perfectly in Prometheus and nothing ever sticks to it. Charles - Prometheus 16.5", Cassiopeia 19" TT

It really is the only way I can get consistent butterfly cuts on pork loins or flank steaks. I've thrown pieces of meat into the circular file in the past after trying to do it with the meat standing up on the long edge. I've learned my lesson the hard way. Charles - Prometheus 16.5", Cassiopeia 19" TT

I have been saving small lump pieces in a separate bin for a while now. I usually use them in my Yakatori grill but that's a summer thing and this is winter so my bin is getting full. Let's do an experiment to clear out the bin. I think small pieces of lump work just as good as any other for both low-n-slow and high heat. We will try to test this theory. A bin full of smalls. This is mostly RO (go figure - LOL), with 75% virgin and 25% used. I started by cleaning out Cassiopeia (19" KK). I then dumped straight from the bin into the lump basket. This is what is left in the bin. The first 3 hours are at 215*. I then opened the vents and went another 3 1/2 hours at 300* Check back tomorrow night for an update and cook #2. Will keep going with this until the bin is empty. Charles - Prometheus 16.5", Cassiopeia 19" TT

Delicious looking dinner. I love whole fish. It's been a while, I need to get on that once I clear some pork out. Charles - Prometheus 16.5", Cassiopeia 19" TT

Pics or it didn't happen - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Getting creative with a small pork loin. Turned it into Pinwheels filled with carrots, sweet peppers, mushrooms, and spinach. CI seared and finished off with a provolone cheese crust. Started with a small piece of pork loin. Trimmed it up then put it flat on a cutting board. Come in from a long side about 1/3 the thickness off the board. Cut almost all the way through to the opposite long side. Turn the loin around and come in from the other long side about 2/3 the thickness off the board. Once again cut almost all the way through to the other long side. Spread it open flat on the board. Cover with plastic wrap and pound it flat. Try and get a uniform thickness. (note: In the past I've tried various methods to make these cuts. Flat on a cutting board gives you the best control and consistent results. Never cut with the Loin standing up on a long edge, you'll end up with screwed up cuts every time.) Stick it in a baggie with some marinade and in the fridge for a hour or two. Sautéed some carrots, sweet peppers, and mushrooms. Slightly wilted down some fresh spinach. Time to roll it up. Add the vegetables in layers. Keep a little open space on both ends. Roll it tight then tie it off. Trim the ends with a straight cut. Cut between the strings. Wow these are monster thick Pinwheels. I should have tied and cut into 4 Pinwheels. Coated with a herb oil mixture. CI seared for a couple of minutes on each side. They were so thick that once the Sear was over I swapped them to a cold pan and let them continue cooking for a few more minutes. I put a provolone cheese crust on two of them and served. Charles - Prometheus 16.5", Cassiopeia 19" TT

Simple Pork Loin chops to go along with some leftover sides. Charles - Prometheus 16.5", Cassiopeia 19" TT

Wow what a fantastic looking pie. Breakfast at a bed and breakfast, that's what it looks like to me. Charles - Prometheus 16.5", Cassiopeia 19" TT

I think he was totally serious. At some point he mentions buying a precooked brisket from them. Definitely geared for the non brisket bbq chefs of the world. Charles - Prometheus 16.5", Cassiopeia 19" TT

A few I've done but I'm not really much of a baker, although I try at times. Aashni's Apple Pie - Nutella enhanced (Aashni - Rak's daughter came up with this idea) - my goto apple pie version, it was that good. Simple kamado dinner rolls. Scarey Faces - grilled peaches stuffed with cheesecake and topped with Blueberries. Cooked on a Akorn Jr (14" kamado) while at my sister's house for vacation. Personal sized, no crust cheesecake with a grilled Peach on top. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice ribs. Charles - Prometheus 16.5", Cassiopeia 19" TT

You have it going on with that cook. Great dinner. Charles - Prometheus 16.5", Cassiopeia 19" TT

I've been tracking it. Fortunately the KK's are under the porch so rain or shine let the grilling continue. Charles - Prometheus 16.5", Cassiopeia 19" TT

I think I could feed the Reef's with all the meat that came off when he was scraping the fat. I do like the way he separated the top from the bottom but I never cook a whole brisket as it's just too much meat for my family. Charles - Prometheus 16.5", Cassiopeia 19" TT

Me too. It's just a fun grill to cook on from time to time. Charles - Prometheus 16.5", Cassiopeia 19" TT

It's been a little crazy warm this past week so I've taken advantage of it. Riding the motorcycle and now the Yakatori cook. I feel some colder weather will be heading my way soon. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks yummy - I really like the unfoiled picture. Charles - Prometheus 16.5", Cassiopeia 19" TT

Not sure but I'm going to check the credit card tomorrow and see what happened. I'll update if anything funky is about. Charles - Prometheus 16.5", Cassiopeia 19" TT

Local country butcher sells frog legs on a regular basis. I've been meaning to do some for a while now. Coming soon to a Reef's Bistro near you. Franchises now available - LOL. Charles - Prometheus 16.5", Cassiopeia 19" TT

This was total bull shit. I ordered last night. Got a confirmation email and all. This evening I received an email that due to technical difficulties they can't fulfill my order. Total crap. I think they didn't like everyone ordering with double coupon codes and getting it for half price. It's lime green, not many want it at full price. Scam suspect. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great cook, yogurt looks yummy. Charles - Prometheus 16.5", Cassiopeia 19" TT

Not many pictures but what you posted looks spectacular. Going to try those potatoes soon. Charles - Prometheus 16.5", Cassiopeia 19" TT

Thanks everyone. I never knew twice cooked Ribeyes could be this tender or taste this good. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yakatori cooking is really a spring summer thing but since it was 75* this evening I figured I would take advantage of the warm weather. This is a hybrid cook of a recipe bryan posted recently. Yakatori Pork with pan fried mushrooms, baby sweet peppers and cherub tomatoes (our favorite) served with a rice mixture, hearts of Romain wraps, homemade dressing (not shown) and Asiago cheese. Yakatori pork marinated for the last 24 hours and skewered. A few other ingredients. A hot bed of Yakatori coals. Cooking the pork skewers. Lots going on at the same time but dinner is served. My first money wrap. Charles - Prometheus 16.5", Cassiopeia 19" TT

Enjoy those moments while you can. Blink your eyes and they've turned into a teenager and are no longer interested in those kinds of outings. Where did my son go - who is this stranger wearing his clothes - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT