ckreef

I'm looking, I'm looking - it must have been a dream.

Nice cooks.

You're not dreaming about kamado cooking again are you Sounds tasty.

Nice fish cook. I've never had steal head trout before. Will have to try peeling the asparagus. We eat the whole asparagus but I'm still not fond of the strings.

I think Mrs skreef is also going to take off work on Friday so she can share in the unboxing fun. Yup pictures will be taken.

Sort of but not exactly. I got my tacking number today and called the shipping company. Cassiopeia should arrive at their Atlanta terminal Thursday morning. I can call Thursday afternoon to setup a delivery appointment for Friday sometime. Yay - don't worry bosco, hopefully before your sanity runs out you will be doing the same - LOL

Very tasty looking. I love little kabobs like that.

Yes it would be the same problem with the baking steel as the seasoning oil temp has to do with the type of oil used compared to its smoke point temp. Use better (higher temp oil) in order to take it higher in temp. I season with peanut oil as it's rated for a decently high smoke point, easy to find and reasonably priced. I'm also good with grape seed oil. I think flax seed oil will go even higher but hard to find where I live. Never vegetable, canola or olive. There are charts on the Web that list the smoke point of different oils. Use the one with the highest temp you can find locally.

My suggestion, if you want two different sizes and are planning on splitting the purchase over time buy the smaller one first. I wanted a 19 and a 16.5. I bought the 16.5 first and that sort of forced my hand into purchasing the 19. If I would have got the 19 first it would have been harder to justify the 16.5 as the 19 would have worked in a pinch for everything. But not the other way around.

That is a really spectacular cook. Making my mouth water.

I heard that dinner bell. Me, Mrs skreef and my son are heading out. Save us three seats - LOL

Absolutely have done them with blue cheese. Our favorite formula is: 2 parts feta cheese 1 part blue cheese 1 part panko bread crumbs 1/2 - 1 part mayonnaise We've tried all blue cheese but that can be a little over powering. We've also tried just plain cheese (feta or blue) without the panko and mayo but it doesn't crust as nice. The panko and mayo addition makes it more creamy with a little texture and crusts up beautifully.

Both Lowes and Home Depot sell them. I liked the HD version better.

Me and Mrs skreef really love cheese crusted steaks. We have our formula down after many steak experiments (tough job eating all those less than perfect steak experiments - LOL) These were a little more rare than I normally go but my son loves them this rare and me and Mrs skreef can deal with it in a pinch. Actually they sort of melted in your mouth, not much chewing needed.

We only served this with a large baked sweet potato because we knew a huge slice of desert was coming our way.

The LA warehouse has almost every color of every version in stock. As long as your not getting multiple matching KK's the wait will only be a week or so. Sent from my SCH-I535 using Tapatalk

After seeing your entry she knew she had to come up with something good if she wanted a fighting chance at getting some votes.

Will be keeping an eye on this. I've wanted to try my hand at homemade Canadian bacon and regular bacon.

For some reason this post of Mrs skreef's is a little wacked out with the pictures. I've tried going in as a moderator and fixing it but that only made it worse. Will try again later to fix it.

Although I don't like hotdogs, bacon wrapping them is an interesting variation.

This cook is dedicated to @tomahawk66 CI griddle heat soaked at 570* 1" thick NY strip steaks for 1 1/2 minutes per side. 2 steaks put in a room temperature ceramic pie pan and covered with a cheese mixture of tomato/basil feta cheese, Panko plain bread crumbs and a little mayonnaise to hold it all together. Put in the oven broiler about 1" below the coil for about 1 minute. A nice rare cheese crusted NY strip. If you want md rare go 2 minutes per side on the CI Best steak I've done in a while but that's not saying a lot because I haven't done a decent steak in a while.

Nice potatoes and carrots.

I'm fairly positive I've had my dome sitting at 700*. I wasn't worried. I've done caveman style (direct on coals) on a few different occasions. Surprisingly it doesn't sear as fast as you would think because the steak immediately blocks air from those coals and cools the coals rather quickly. I also do a lot of CI searing. 600* is the highest I'll take the CI. At 600* you'll get a good Sear in about 30 seconds to 1 minute. Anything over 600* and you'll burn your CI seasoning off fairly quickly. Pizza is a completely different question. Doughs are formulated for different cooking temps. If you are trying to do the 60 second Neapolitan style pizzas you need a dough recipe that has no oil or sugar in it. You would cook them at 800* - 900* and you better be ready because they will literally be done in about 60 seconds. Even an extra 10 seconds can take the pizza from perfect to Burnt. Most pizza doughs are formulated to cook in th range of 450* - 600*. As long as you cook at the proper temp for the dough your using you should get excellent results. These doughs have oil and sugar in them and if you use this kind of dough and cook at 800* you'll end up with a Burnt mess no matter what you do. For pizza find a dough recipe you want to try and cook at the recommended temp. See how that goes and adjust from there.

This is what I have for temporary storage of my BBQ "stuff". Next spring I'll make something more permanent out of wood. For now it's the right size and works. Best part is, it retails for $149, manager put it on clearance for me for $50. Yea I couldn't pass it up and it's not totally ugly - LOL

Nice looking burgers but I really like the green beans. I love green beans. I need to up my green bean game.