ckreef

Totally awesome. Charles - Prometheus 16.5", Cassiopeia 19" TT

Cassiopeia Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice technique. I thought about that but alas I don't own a chimney. Charles - Prometheus 16.5", Cassiopeia 19" TT

I don't think it was drugs he was in pure bacon coma. Charles - Prometheus 16.5", Cassiopeia 19" TT

I don't know about the bacon snake burger but interesting narrative none the less. I guess someone was bound to try. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yay - the butterflies in my stomach are starting to stir - how about yours? Charles - Prometheus 16.5", Cassiopeia 19" TT

LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Very nice. Love the little skull and cross bones box - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Was going to do a duck but then we changed course. I found a bone in breast we are going to spin. Duck is still on the menu for sometime really soon. Charles - Prometheus 16.5", Cassiopeia 19" TT

I basically use the exact same dough recipe you did off that website. All my deep dish pizzas you've seen me post use that recipe. I did scale it down for a 10" pan but I doubt having a little extra dough hurt anything. I find sometimes it takes up to 3 hours for the rise. Lately I'll turn on my oven as low as possible for a few minutes then turn it back off. Then I'll let the dough rise in there since it's now a nice warm environment. Restretching it did not help. They actually recommend working the dough as little as possible. Try and get an even layer in the bottom of the pan first then start pinching up the sides. You can always push more from the middle to the bottom edge if need be. The biggest issue was probably the higher cook temp. It doesn't allow the dough to rise during the cook before it starts to get crispy. If anything go down to maybe 425*. You might want to go to Walmart and just get a cheapie 10" round pan. That's what I did. Should allow the heat to transfer into the dough quicker than CI. Doesn't look bad for a first attempt. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looking good. Charles - Prometheus 16.5", Cassiopeia 19" TT

All this talk of snow - blahhh - sunny in the 60's - me and Mrs skreef went for a motorcycle ride today - just keep all that snow up north where it belongs - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

I've seen bison burgers in the store but that's about it. A pepper stout bison/beef cook would be a great candidate for the Sear Then Low-n-slow Then Braise technique. Charles - Prometheus 16.5", Cassiopeia 19" TT

I think both of your entries are show stoppers. I would gobble them both up without looking back. With that said I'll vote for neither of yours even though they both might be winning entries. I'm figuring Aussie Joe is going to post his lamb chop cook from earlier this. I love lamb but other than lamb entries right now my vote is for Mrs skreef's. She did make a pork roast look awesome. Way better then my braised short ribs which will probably be my entry since I probably don't have the time to do something better. Charles - Prometheus 16.5", Cassiopeia 19" TT

I think it's an awesome rack of lamb. You do have a winner but you know how fickle the voting can be. I just don't understand the voting at times. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yes it can be fun playing with food especially if the outcome is as expected. Charles - Prometheus 16.5", Cassiopeia 19" TT

I'm confident I could have stopped at 300* and possibly even 250*. In the Sear phase I kept the upper vent at 4 turns so not much heat got trapped in the KK. The faster you get the Sear accomplished the better chance of a lower final temp. When I added the diffuser and closed the dome I set my vents to a setting I knew would get me 350*. I then just waited it out while the temp rose and settled right at 350*. I gave it a little while longer to make sure it was fairly well heat soaked at 350*. I hit the vent settings spot on because I never had to readjust after that initial setting. This actually worked really well and would probably work even better on a bigger KK. Maybe over the Thanksgiving weekend I'll try and do this procedure on some type of roast and see if I can park it at 250* for a final Low-n-slow phase. Charles - Prometheus 16.5", Cassiopeia 19" TT

Maybe that needs to go on my Christmas wish list. Charles - Prometheus 16.5", Cassiopeia 19" TT

They said butter was bad, use margarine. Now they say butter really isn't that bad and can actually help control diabetes. They just can't make up there minds about most things (coffee, wine, red meat .......) Charles - Prometheus 16.5", Cassiopeia 19" TT

This was a very brief discussion between myself and Aussie Joe (Guru member) The idea is to start a hot bed of coals and do a quick sear before a ceramic kamado gets heat soaked. After the Sear you can then dial in a temp and let it heat soak for the final cook. This should work for any ceramic kamado. Tonight I decided to do a practical application of this idea to demonstrate it. Fired up a bed of lump. A quick sear on a few pieces of chicken using the lower grate. (just a light sear as they will finish cooking in the bake phase) Once the Sear was done I pulled out the lower grate then installed the diffuser. Next I installed the main grate. Closed the dome and set both vents for 350*. Gave it about 20 minutes and it parked right where I wanted it to and was fairly well heat soaked at that temperature. Ready for the baking phase. Dinner baking at 350*. Grilled Chicken Alfredo Casserole. A really good/easy procedure that has many applications. You just need to know your vent settings. Charles - Prometheus 16.5", Cassiopeia 19" TT

He'll have to figure out how to use his other hand!! He'll have to figure out how to use his other hand!! LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

I told you the blizzard is coming they just screwed up the predicted snow fall - LOL I'm not worried - I'm sure you'll be out in the blizzard firing up that initial cook. I know I would be. Charles - Prometheus 16.5", Cassiopeia 19" TT

No worries. There will be enough people there to help. All he'll need to do is work the camera and direct the traffic. Oh and smile a lot - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice - never had bison before. Charles - Prometheus 16.5", Cassiopeia 19" TT

Double ouch. I agree with the Super glue. Charles - Prometheus 16.5", Cassiopeia 19" TT