ckreef

Got the call this morning from the same driver who delivered my first KK. He remembered me. A quick dash out of work for me and Mrs skreef (who wants to work on a Friday anyway). Took it off the truck and straight onto my motorcycle trailer. Remove the bottom bolts (8 in total), then the top of the crate lifts straight up and off. Komodo Kamado original art. I think somebody at the factory likes their job Back corner (spring/hinge area) gets extra padding. When you open up the dome almost everything is packed inside. Top vent is wrapped and secured off to the side. Heat shield, lower vent and controller fan port plug. Main grate, upper grate, and baking stone (not heat deflector - that's separate). Dennis, Mrs skreef is very excited about the baking stone. These next 2 pictures are dedicated to wilburpan - here is my joetisserie - eeeekkk did I say that - LOL - oh yeah this is the KK forum. No better time than the present - fire it up. Used RO for this burn in. I also got a couple of boxes CoffeeChar to try out. (tomorrow when I try out the rotisserie) Although not exactly side by side, I tried to take both pictures from the same angle and at the same distance for a size comparison. Different times of the day so the lighting makes the tiles shine differently. They are actually a really good match color wise. And lastly Mrs skreef luvin on Cassiopeia. Will cook some 550* smash burgers in a little while. No point in wasting this good heat from the burn in. Also I completely removed the dome to move it into place and then reinstalled the dome. It only took about 5 minutes to remove the spring and hinge pin. Then another 5 to go back together. Having the dome off definitely made it manageable for 2 adults to carry it (it was still heavy as shit). Will have to do this process again soon and will take full pictures along with a little trick I figured out to make it easier. Jon B - you want to do this. If your 19" is about to arrive and I haven't posted that yet - pm me for the little trick to make it easier.

I'm a little busy getting everything unpacked but here is a teaser just for bosco.

I just got the phone call, Cassiopeia will arrive at the Bistro in about 30 minutes. Full pictures later today. Yay - my stomach is in nots.

Now you're trying to give me nightmares - LOL

Yummy

Now I really feel like bosco. My KK is going to play musical terminals. My pallet is sitting in a terminal in Decatur, GA with Roadrunner Transportation. They are going to transfer it to Southeast Freight for final delivery but can't actually tell me when that transfer will happen. Eeeekkk - so close yet so far ...........

Can I come eat at your house? LOL Good eats for some time to come.

Bacon looking good so is the bread.

At least we know you weren't dreaming again - LOL

Very nice. Me and Mrs skreef looked at that one but ordered the Terra Blue to match our 16.5. I ordered mine late last Tuesday (last week). Is scheduled to arrive on Friday. For all practical purposes we could say 8 days total. Should have some pictures posted by Friday evening so you can get an idea of what to expect. Congratulations.

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.