ckreef

Great looking meal. After looking at that I need to go eat breakfast - I'm hungry - LOL

Funny about this cook ....... I thought it was one of the better tasting meals in the last few weeks - yummy Mrs skreef wasn't happy with the flavor but she's not a big fan of ginger and there was a lot of ginger in this cook. My son liked it but there wasn't enough meat on the beef rib bites for him - I agree - he can a truck full of food so almost everything is not enough for him. Oh well can't please everyone all the time but I sure left the table with a huge smile - LOL

The cherry chocolate winns hands down with my eyes closed.

I have to agree with this. I'm not even willing to try. As for low country boil - in a pressure cooker - sounds more like a northern city boil to me. I think you missed the idea of a low country boil - more to do with the cook than the finished product.

Not many pictures but here goes. Asian Beef Rib Bites. Started by Asian marinating beef rib bites. Quick pan sear followed by a deglaze with a mixture of Ginger Beer, Hosin Sauce and Sriracha Sauce. Pan braised on Cassiopeia @ 250*. After 2 hours did a quick stir. Pulled at 3 hours. Strained the bottom liquid. Fat separated then reduced to a nice MD thick sauce. A bowl of glazed Asian bones I really wasn't going to take pictures but it was looking mighty good. Tasted even better. On the list of future cooks.

Dang it, really nice winterized ODK. Can't wait to see the shutters stained. I'll be honest - took me a few minutes to figure out what ODK stood for - duh - Reef's Bistro - same difference.

Thanksgiving - it's on the menu.

Was rereading both your duck rotisserie posts this morning. Got to thinking (scarey sometimes) ............. I don't like the idea of a traditional air compressor. They tend to have a nasty oil/water mixture in the air output so you would need an air water separator/air drier attachment of some sort but ........ What about a small electric inflator for air mattresses. They use a diaphragm type system so there wouldn't be any oil/water issues. Should work as good as a foot pump assuming you could somehow attach the right needle to the output. Or what might be eve easier is a high end fish tank air pump. Would be easier to attach a needle to the end of the air hose. I guess the question comes down to just how much pressure is needed to separate the skin from the fat. Hmmmm I have both a air mattress inflator and fish tank air pump laying around.

One of the ones I didn't see before but it looks very fresh and tasty is the Filipino Pancit

Trying to enjoy the clean grates while I have. That won't last long.

Very nice. Their was one or two I haven't seen. That is partially why I have the Random super Jr thread. Nice to go revisit cooks from time to time.

If I was doing that cook I would put the ribs on right after the butt comes out of the stall. That should give you a couple hours to finish the butt and a couple hours to rest the butt. In that time frame the ribs could be cooked. The butt can always rest a little longer or a little less depending on how the two different cooks are progressing.

And since it's a lump basket (instead of a plate with holes) and all the air is going up through the basket the issue of clogging with ash becomes non existent. With the other ceramic firebox designs and a plate with holes in the bottom (instead of a grate) the holes start to clog with ash. The hot air going out the top vent still draws air into the bottom vent. When the path of least resistance is no longer the firebox the air will just bypass the firebox entirely. (or some of the incoming air anyway) When this happens people start having problems maintaining a consistent temp through out a long cook and can also have issues with obtaining a high heat temp. This is partially solved in other ceramic Kamados by users purchasing a Kick Ash Basket. In reality those others are just a poor design. Why those companies don't immediately switch to a lump grate instead of a plate with holes (to solve part of the problem) has always puzzled me as that would be a cheap and easy solution to implement.

For that matter an entire container ship went down in an Atlantic hurricane about a month ago. Went down in about 15,000' of water. Sadly all souls lost at sea. All containers too. Just to give bosco something else to think/worry about - LOL Sent from my SCH-I535 using Tapatalk

Something interesting you will notice. The firebox in a KK is two separate pieces. A firebox "bowl" cut vertically into two halves NOT fire ring/firebox cut horizontally. Both the inside of the main body and the firebox pieces are tapered. The firebox pieces sit down in the main body with no gap between them and the main body. Although you could remove them there is never a need to and it is recommended that you never remove or adjust the firebox pieces in anyway. Hopefully I explained that adequately. Now lets make up a hypothetical situation (I've never read a report about this so let's just pretend). Let's pretend those 2 firebox pieces cracked into 4 pieces. How would that effect the KK integrity or your cooking ability in general? It wouldn't have any effect. None whatsoever. The pieces would still sit down there in place. You would still never remove them. Even if the KK had a 4 piece firebox it would still grill on forever without effecting anything. From what I have researched and what I can tell from design observations is that the whole idea of a cracked firebox is a non issues and really is something you will never have to deal with. The firebox design element is one of the features that truly set the KK far above all other ceramic Kamados on the market. Even the ones with CI fireboxs (Academy Sports kamado and possibly KJ in the future.)

Yea but it won't be the same as tormenting you - LOL Sent from my SCH-I535 using Tapatalk

Unfortunately really just not enough room for a third. Although I have other ideas running through my head.

Clockwise when looking into the shaft socket. Sent from my SCH-I535 using Tapatalk

One Grill rotisserie motor 4pm05 arrived yesterday. Great service, ordered on Monday arrived on Wednesday. It's spinning in the correct direction. Hooked it up and gave it a dry run with a small bag of potatoes in the basket. Gears worked like they should and I had continuous/steady spinning even though it was definitely an out of balance load. Will do another rotisserie cook within the next couple of days. On a side note: Mrs skreef got home from work earlier than I did. She was so excited about the motor she opened it up to take a peak. I laughed hard - my how the tables are turned.

We've already checked out a few different hot tubs but that improvement is definitely far down the road.

One of the perks of having a child in my house - you either cook or clean up - generally I cook. And yeah I use 3 bowls when I could have used 1 - LOL

TY everyone, definitely better managed then the night before. I really hate when I mismanage a cook.

Dang it bosco the anticipation is killing me (not even my KK's), I can only imagine what it's doing to you.

TY CC - I got a few more improvements coming. Should be awesome in the end. Both me and Mrs skreef are really excited about how things are shaping up.

Awesome, me and Mrs skreef were talking tonight. I think duck will be on the menu for Thanksgiving. There is just 3 of us so it should work out great and my son loves duck.