ckreef

Dang it tony b and bryan .......... Shrimp and grits is all Mrs skreef, the only part I play is grilling the shrimp. I know she has a couple of variations but none like what you two posted. Saturday her daughter and son-in-law is coming to dinner. The menu as planned will be shrimp and grits, cheese crusted Mahi-mahi, green beans and cornbread (subject to tweaking at the last moment). I told her I wouldn't go picture happy but would have to take a few. Charles - Prometheus 16.5", Cassiopeia 19" TT

Definitely a big congratulations to bosco and Mrs skreef. Me and tinyfish fell a little flat. I understand why mine fell flat but tinyfish had a great looking cook. I think they just didn't want him to win again. Basically KK forum members are rockin the Guru challenges. Charles - Prometheus 16.5", Cassiopeia 19" TT

Sometimes I cook them right on the grate and they were definitely big enough but I do like using the basket. It sits down in Prometheus really good and makes flipping the shrimp around easier. Results would be the same either way. Charles - Prometheus 16.5", Cassiopeia 19" TT

TY bosco - a quick week night meal that tasted awesome. BTW Mrs skreef is on the edge of her seat with the way the Guru challenge voting is going - what a neck and neck finish it's turning out to be. Charles - Prometheus 16.5", Cassiopeia 19" TT

Need to test cook a tomato/cream shrimp sauce for an upcoming cook of shrimp and grits. A few shrimp on Prometheus. Notice my grill basket is a perfect fit in Prometheus. Yellow fin tuna steaks for a hot fast sear. 30 seconds rotate, 30 seconds flip (that is what you see), another 30 seconds on the bottom then pull. My plate of food. The test shrimp sauce is in the upper right hand corner. Sauce came out excellent and dinner was yummy even though we served it with boxed potatoes and canned corn - LOL - what a way to ruin a great cook - 2x LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking cook especially the ribs. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yea it was a little gunky - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

On Guru I saw someone built a small smoke pot chamber that was off to the side. They then used flex duct to route the smoke into their kamado with a funky adapter to the lower vent. This allowed the smoke to cool before going into the kamado. Would probably be easy to do with a KK's round controller port. Will have to find that post again. Charles - Prometheus 16.5", Cassiopeia 19" TT

Maybe not impossible in central GA but I would have to pick my day carefully. Charles - Prometheus 16.5", Cassiopeia 19" TT

My Kamado Guru Rib challenge for December. Pork finger ribs wrapped in pig candy. Pork finger ribs with a light dusting of Smack Yo Mama Wib Wub on all sides. Wrapped in thick sliced Hickory smoked bacon. Coated in mapple syrup - TY @Rak73 for the awesome touch of Canada. Rolled in a mixture of brown sugar and Saigon Cinnamon. Ready for Cassiopeia. 2 hours at 250*. Going to crank up the heat to crisp up the bacon. 1 more hour at 350* to finish crisping up the pig candy - total money in the bank..... Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice - I've never smoked cheese before - so many new things to try so little time. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great rib cook. They all look delicious. Glad to know that Low-n-slow on the lower grate is possible. Charles - Prometheus 16.5", Cassiopeia 19" TT

I was on the Internet a couple of days ago searching out exotic wild game meat - Armadillo is definitely in the offerings - of course if I'm going for Armadillo I'll just wait for one to wonder into the front yard ............. Charles - Prometheus 16.5", Cassiopeia 19" TT

That is such an awesome looking desert. Mrs skreef is going to have to try making that one day. Charles - Prometheus 16.5", Cassiopeia 19" TT

That looks totally scrumptious. Please keep posting in this thread - a thread for kewl cooks where you don't have a lot of pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

I started with nothing and now have something - time for you to turn the corner!!! Charles - Prometheus 16.5", Cassiopeia 19" TT

Finally the pictures loaded for me. Very tasty looking all around. Charles - Prometheus 16.5", Cassiopeia 19" TT

Exciting times. The race is on. Who will cross the finish line first. You or bosco? Charles - Prometheus 16.5", Cassiopeia 19" TT

Thanks everyone. I wanted Spaghetti and Meatballs but I had some pizza toppings in the fridge that really needed using up ...... And so the Piz-a-Getti was born. Plus I have some Spaghetti sauce with meatballs in the freezer for future use. I guess I just traded freezer space for fridge space - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

You are bad - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Bummer they were out of stock. I have yet to buy lump online. One day I'll have to give it a try. Charles - Prometheus 16.5", Cassiopeia 19" TT

If I ever get over your way, I'll take you up on the offer. I'm sure we could cook up a storm and make a small dent in your stash. Charles - Prometheus 16.5", Cassiopeia 19" TT

It maybe short but it's a kewl video. Charles - Prometheus 16.5", Cassiopeia 19" TT

A Reef's Bistro original creation. Is it spaghetti? Is it pizza? - it's Piz-a-Getti Baked spaghetti and meatballs topped with full pizza toppings. In this case, half pineapple, olives, and ham - the other half tomato slices, feta cheese, green peppers and pepperoni. With a generous amount of mozzarella. Basic Italian meatballs. Usually there is some amount of Italian sausage in the mix but the Bistro was all out so I made the best of it. Roll the balls in flour. Normally I make bigger meatballs but wanted small ones for this cook. A quick pan fry (old school electric fry pan) to get some color - no need to cook them through at this point. Dump the balls in homemade Spaghetti sauce and simmer to let them finish cooking. Gathered up the basic pizza toppings. Noodles in the bottom of a ceramic pie pan. Only cook the noodles for half the normal time. Add a little sauce and a fairly generous amount of water (this keeps the baked Spaghetti from drying out). Added some meatballs and more sauce (not pictured). A generous layer of mozzarella cheese. Build the pizza layer. Bake covered at 425*. After 15 minutes remove the cover. Bake an additional 25 minutes or until the cheese is melted to your satisfaction. Pull and let cool for 5-10 minutes. Enjoy a slice of money. Charles - Prometheus 16.5", Cassiopeia 19" TT

OK it's settled, I'm raiding tony b's house - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT