ckreef

The initial ingredients including a baby wild hog ham. Everything in the crock pot and down in Prometheus. After 2 hours I added some baby red potatoes. After 3 hours I added some green peppers. Total time 4 1/2 hours at 275*. Dinner is ready.

Yesterday I installed the baseboards. Also ran a second set of lighting along the bottom. This is on its own switch separate from the top lighting. With just the bottom lights on you get much more subdued lighting good for the after dinner cocktail. I needed to cross what will be the door threshold so I ran the lights down the stairs then back up. This lights up the stairs really nice (a safe Bistro is a happy Bistro). I also went under the porch and installed a horizontal 4 x 4 (spaning the floor joists) with 2 separate block pillars on the side of the porch where the KK's will be. The 16.5 " + 19" TT + 2 adults + stand could easily be 1,000+ lbs concentrated across 3 floor joists. I didn't want to take any chances. I have one more set of trim that needs to be cut, stained and installed. I already bought the wood so I should have that done by end of next weekend. We also need to decide on what to put down on the deck.

Great looking short ribs for sure.

Eggs look yummy - unfortunately SV is way down on the list of BBQ items to buy - but it's on the list.

Damm you tinyfish - just go away - LOL Seriously an awesome cook. I want one.

Will give this a try next time as I've never been overly joyed with my brisket cooks.

It was a great night and this morning is OK too. About to start working on some more Bistro improvements.

Great write up. Looks like a good product. The final appearance is outstanding.

More fantastic looking pizzas.

I'm a fairly mixed up mutt so I probably have a little in me but truth be told I've watch a lot Gordon Ramsey, he loves marscapone - LOL

Yup an induction burner is on the list for outdoor use. I've had an electric deep fryer before. They work good but the cleanup sucks. I will have a air fryer eventually. All this is sort of getting ahead of myself - second KK comes next - LOL

Really great step by step instructions. I've made a fatty before but not with such precision. Going to try the tinyfish method next time. For the cream cheese - try a mixture of 50% cream cheese and 50% marscapone. Make sure they are at room temperature and whip them together really good. Won't be quite as sweet as straight cream cheese and will spread like soft butter.

Me and Mrs skreef were talking. Mrs skreef said "You already have a Trifecta." "What are you talking about?" This is what she was talking about - shots of Smirnoff Silver Label (90 proof), a Coca-Cola chaser with some ice water on the side. Close enough for me - LOL.

OK this wasn't a Prometheus cook but it was a quick easy Yakatori meal. Teriyaki chicken, fresh cut pineapple, grilled baby bellas and grilled Cherubs. Severed with heats of Romain (for a lettuce wrap), wild rice and various sauces. Sent from my SCH-I535 using Tapatalk

Please no - I'll try and send some sunshine your way. Sent from my SCH-I535 using Tapatalk

No worries tinyfish I'm sure my grates look like yours. To busy cooking to worry about it.

The Bistro might see that much ice one time this winter around mid February.

That is a really nice looking KK. I generally like the tile look over pebbles but if I was going pebbles I think that would be the color choice - outstanding!

Funny thing is tinyfish most of my none challenge cooks work out better and look better than the challenge cooks. I think I try to hard. I keep telling myself to relax and let the challenge cook flow - never seems to work that way. My family generally hates challenge night - I just get into spastic mode - LOL

I have heard of meat glue but have no idea where to find it. Tell more about the vodka cream tomato sauce. Can I just pour my adult beverage in it? - LOL - I mainly drink vodka.

Nice pictures.

I use to do single strands/individual loops when tying something up. Then I started doing the continuous loop method. It took some practice but now my fingers know the motions and I can whip through it pretty quickly.

Thanks everyone it was a tasty meal for sure. I would do it again but it won't be often. This is the first time I've tried adding heavy cream to Spaghetti sauce. I wanted something a bit different. I really liked it. I'll definitely do a creamy Spaghetti sauce in the future.

Great news with your dad. Can't wait to see some pictures.

I appreciate that Bryan. It was a great idea and a great contest. The teak handled grill grippers are beautiful.