ckreef

That was quick. I ordered one about 11 pm last night. I tried to post the link then but my router doesn't play nice with the KK forum sometimes so I couldn't post the link until this morning. Charles - Prometheus 16.5", Cassiopeia 19" TT

Welcome aboard. We are here to help. You made a good first step in getting on the forum. Next step is to call Dennis. Set aside an hour for that phone call as he will talk to you as long as you want to stay on the phone. He does work nights (he's a 12 hour difference) so I've found the best time to get him on the phone is around 1 pm EST. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's the Reef's version of sitting on the porch in the spring time (uhh I meant winter time) going low-n-slow - I was already fully marinated in Bacadi Black and Smirnoff Silver Label. By dinner time I felt like I was on a full rotisserie cook - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Lime green Maverick 733 for $34.99 with free shipping. This is basically 50% off. I have a black 732 but all my probes have now gone kapooey. I figured I would spend that much on new probes alone so I couldn't hardly go wrong with this deal and I have a new unit in case my 732 goes kapooey. Lime green ain't my color but I pulled the trigger none the less. If you do this enter and apply the two coupon codes separately and then hit the free shipping button. http://slickdeals.net/f/8402849-maverick-industries-long-range-wireless-dual-probe-barbecue-smoker-meat-thermometer-set-green-version-with-a-larger-display-34-99-ac-fs-amazon?src=pdw Charles - Prometheus 16.5", Cassiopeia 19" TT

I won't give you the double dog dare else you'll be like CC, back behind the woodshed getting some licks - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

When we don't see Cookie for a while we'll know he buried deep in his new books. Charles - Prometheus 16.5", Cassiopeia 19" TT

Since Christmas roast beast was severed on the rare side of md rare I figured, if done right, I could still scrape a couple of ribeye steaks out of it. I started with a bosco idea. Montreal Steak is good but a little too course. Quick work with a Christmas present from Mrs skreef solved that problem. Cut a few steaks off of what was left of the roast beast. Rubbed them down with the ground up Montreal Steak and some OO. I then stuck them in the freezer for 10 or 15 minutes. Got Prometheus and a CI griddle ready to go. 40 seconds per side. Leftover money. Picture taking ability wasn't impaired like last night - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking rib roast. Sounds like guests were happy. Hard to please everyone when all you really want is the rare side of md rare (which is the way we like it at the Bistro) Sent from my QTAQZ3 using Tapatalk

We did finish the night off by polishing up the motorcycle for riding in a couple of hours when the day starts to warm up. Sent from my QTAQZ3 using Tapatalk

Looks tasty. Sent from my QTAQZ3 using Tapatalk

I guess no white Christmas for the Bistro. We'll be lucky if we even have one white day this winter.

Great first cook. I can tell already we'll be seeing great food coming from you in the future. Sent from my QTAQZ3 using Tapatalk

Great looking roast bosco. Nice spin action. Sent from my QTAQZ3 using Tapatalk

Great spin. Nice looking roast.

A really great duck cook. Been meaning to do one for a while now. Sent from my QTAQZ3 using Tapatalk

Great looking roast. I hear you on the 42 - LOL Sent from my QTAQZ3 using Tapatalk

Great job on the vent settings. We don't need no stinkin thermometer - we got KK's - LOL Sent from my QTAQZ3 using Tapatalk

Great looking brisket and yup I think you need to go if nothing else to be the official taste tester. Sent from my QTAQZ3 using Tapatalk

Just checked - all fingers accounted for - whewww - LOL

Fresh cut Roast Beast, bone on with a herb crust. Since I have two Kamados I figured I would do a forward sear at the beginning instead of a reverse sear. I really like the forward sear and will probably use this method in the future instead of doing reverse sears. Started by making a rub of herbs, Montreal Steak and OO. Got to work on the beast. A whole primal ribeye. Cut off three bones for dinner. The rest was put up to dry age with the NY strip. Left the bones attached and Frenched them. Rubbed with the herb mixture. Simple sides ready to go along with the drip pan fixins. Now we're ready to start by getting a raging bed of coals in Cassiopeia for and initial sear. Once seared I moved it to Prometheus which was cruising along at 250* While the beast was finishing off low-n-slow I got Cassiopeia settled in at 350* to cook the sides. A great day for grilling out and the entire meal was cooked outside. Pulled at an IT of 132*. Since I ended on a low-n-slow there was no residual cooking. Here is where things got fuzzy. I'm blaming this on Mrs skreef. I got her a new coffee maker for Christmas and before 10:00 am she made me a cup of coffee with a shot of Bacardi Black in it to start my day off right. Yea it didn't end there and now it was like 8 hours later and my picture taking skills were impaired to say the least. So no money shots. That's my story and I'm sticking to it .........

12:30 am sitting outside on the porch in a T-shirt ........ Just sayin ...... Sent from my QTAQZ3 using Tapatalk

Definitely yummy. When I was younger I hated cocktail sauce. Tried it again recently and liked it. Not sure if it's my taste buds changing (they do change over time) or maybe just a better cocktail sauce. Sent from my QTAQZ3 using Tapatalk

Consider this .......... For the science of it all........ Let's say you have a roast that is 6" in diameter and 8" long. The closest distance for the heat to get to the center is half the diameter (half of 6" = 3" for the closest distance to center). Now this is with a 6" diameter 8" long roast. If you had a 6" diameter 16" long roast your weight would be about double but the closest distance to center is still only 3". Time calculations by weight alone becomes somewhat useless as with the above scenario the longer roast being twice the distance is not going to take twice the time to cook. The longer roast will probably take a little longer to cook but that has to do with more meat mass pulling heat out of the kamado not actually being double in weight or double in length. Shortest distance to center is what really counts. Also probably not that much longer going low-n-slow with a fully heat soaked situation. Also boneless or with the bones attached will definitely make a difference as Wilburpan mentions. Just something to consider. Sent from my QTAQZ3 using Tapatalk

Make a fresh salad. Corn with Tsunami Spin. On Cassiopeia. A light dinner featuring Alaskan King Crab Legs. Kraft paper table cloth. Just fold up the mess and move on. For desert a Hot Buttered Rum made with Bacardi Black. Not exactly the same when it's 75* out on the porch but who's going to let a little warm weather mess with the Christmas spirit. Sent from my QTAQZ3 using Tapatalk

In kamado cheesecake that is. I've made plenty of cheesecakes on a kamado in the past. They rise, they crack, they fall and even though they may taste good I consider all of them failures. So when the question was asked what are you going to do in 2016 to up your kamado game, my answer was "The perfect kamado cheesecake." Since then I've done a bunch of reading. There are thousands of different recipes and techniques. So I started with a hybrid version of all that I read. Here is last night's attempt. It didn't crack and it only fell a little but I really was not happy with the texture. We ate one and threw the other two in the circular file. FAILURE ....... Second attempt in the KK as I type this. Sent from my QTAQZ3 using Tapatalk