ckreef

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.

That's the bottom lighting. LED rope lighting. Goes along the entire bottom edge of the Bistro. If I turn that on by itself it give a nice subdued mood lighting effect good for after dinner cocktails.

I thought about that but ........ The sooner I shut it down the quicker I'm up and full steam ahead.

450 miles for a killer meal (I'm assuming egmiii will feed you) and some charcoal. Where is your dedication - road trip .............

I think you have it backwards - we're trying to keep up with you, tinyfish and others. When bosco gets his setup me and Mrs skreef will be eating everyone else's dust.

I'm taking a different approach. If I totally take down the KK's it'll move me along to complete the stand that much faster. That is why I sold my Akorns some time ago, forced my own hand at getting a second KK sooner rather than later.

Final trim boards installed this evening. So what's next? Wait for new KK to arrive. First few days of November me and Mrs skreef need to do our November guru challenge cooks. At that point Prometheus comes off the porch so I can build a stand for both KK's. While that's happening there will be no kamado cooking. I hope to have that complete within 4 weeks but before Christmas at the latest.

Looking good. Definitely interested in the burn results.

I had to break out the magnifying glass to find that dirty grate. Sent from my SCH-I535 using Tapatalk

It all looks good to me. I like my pork in the md well range so it looked perfect.

Great pictures - yummy looking chicken.

That's sort of kewl.

Put me on the list - I'll trade 2 jars of grilled Peach preserves

I had a date with Mrs skreef - the date will end when one of us goes 6' under - just sayin ......

The searing grate is when you install the upper grate down low just above the fire basket. This gets your food only about 1" above the hot coals. Good for super searing a steak. (note: you might have a separate lower searing grate - I can't remember)

Great looking ribs and nice money shot.