ckreef

Until this thread I had no idea exactly what a container would go through to finally cross the ocean. I think this has been a learning experience for us all. I think you should get a decent sized map and trace the path your KK's took all the way from leaving the factory to arriving home. You could even put little date stamps everywhere it stopped along the journey. Would make a great conversation piece when guests start asking the question.

Looks yummy. Never tried yogurt inside one. BTW that last picture looks like money to me

Charles I too will edit my signature line when I get a chance. Mrs skreef is Susan

Yummy looking chicken - I too have never heard of that marinade before.

If you all promise to keep a secret - it actually tasted pretty good. Just not my kind of meal but it worked in a pinch.

First time I've ever had it. Not to bad. It's a very hard root vegetable almost the size of a softball that needs to be peeled and cut up with a fairly long cook time. From what Mrs skreef tells it's more like a turnip. It starts out white/yellow and as it finishes cooking it turns a light orange color. Both me and my son thought it needed a little sweetness to the cook. Next time I do one I'm going to cut it up about the size of baby carrots. I'll cook them along with some baby carrots with rosemary and a touch of honey

Hmmmm don't know about this but here goes .......... Brats and dogs. Johnsonville brat on a grilled brat bun topped with fried onions/sweet peppers/garlic/touch of soy sauce and some homemade summer slaw (vinegar based). Baked beans, Ruffles have ridges and some French onion dip. I post the pictures then hang my head in shame - LOL

Great chicken pot pie. I love chicken pot pie.

Great looking brisket. Awesome cook. Will try something like that next time I do a brisket.

Good idea - that is why I decided to set them up on blocks first so I could get a real world idea of the dimensions. I was just going to put a shelf under each stand and stack the grates but your idea makes so much more sense. I'm only marginally acceptable with my wood working skills but I should be able to make something reasonably nice and functional. Your Bible box looks really nice. Way better than my skill set but here is probably the top of my skills - A picture frame curio to hold a few fossils. Made out of various pine molding pieces. I used "Antique Brass" hardware to make up for my lack of skills but I did do a dowl pined hinge. Fortunately the fossils are kewl enough nobody is really looking at the frame - LOL.

That slider sure looks like a mouth full.

Yummy looking breakfast.

Nice looking wings but the steaks are gorgeous.

Great looking ribs for sure

Definitely have been thinking about this since I saw the post on Guru. Going to incorporate an idea like this for the 2 KK stands. Because of the height differences and since I want both dome hinge lines at the same height ...... I could store Cassiopeia grates under Prometheus and visa versa. Glad I didn't start that project this weekend. Your post was great timing.

Yea but can you do dishes and cleanup? There are two types of people in my house - those who cook and those who clean. Unless your name is ckreef - he cooks but never cleans even when he doesn't cook. Mrs skreef asks, "How is that fair?" "All is fair in love and food!", by my rules anyway - LOL

OK here it is. Dinner was fantastic. Not sure if spinning this kind of cook helped any but it didn't hurt. This was a duel cook, both Cassiopeia and Prometheus along with both me and Mrs skreef. I did the pork she did the rutabaga and Buns. First time I've had rutabaga, it won't be the last. Enjoy ..............

Just a little longer. Buns about to go on Cassiopeia. Our normal dinner time is 8:00 pm EST so dinner is basically on schedule. But MacKenzie you did notice the nice black pantina on Prometheus?

Rutabaga going on Prometheus while the pork is resting in a cooler and the homemade buns are rising

I did bump the temp up to 300*. It's now at 9 hours. IT right at 200* but not probe tender throughout. Will give it another 30 minutes.

Nice looking cook.

That cracked me up. Not quite the inner black perfection Prometheus is at but, yes I agree, coming along.

Here is the temp at the 4 hour mark - nice and steady 225* A quick peak at a little over 5 hours. IT somewhere around 150*. Hard to really see because my old school thermometer has fogged up. No worries it still has a few hours to go. I think I'm going to bump the temp up a little because I really want to eat this for dinner. More pictures to follow. Yes I got in on the Meater. Got in early when it was right at $60,000 I'm hoping for the best with that. That should solve the rotisserie temp problem. This cook marks the end of my first box of CoffeeChar. So far I really like it. I have yet to clean the ash out of the 19". I only have 1 more box of CoffeeChar left. It'll be a sad day coming up when I run out.

Really great looking bacon. Looks even more tasty then the Canadian bacon. One of these days .....................

A baby hog ham rubbed and loaded in the basket. Started spinning at 8:00 am with CoffeeChar and a few chunks of apple wood. Small cookie sheet as a drip pan. Temp right around 220*. Will take a peak and picture at the 4 hour mark.