ckreef

No papa bear in the future - no room for it in the Bistro - but .............

Yummy looking soup but like tinyfish said what happened to the red.

This is very exciting. Should arrive middle of next week. I was given 4 different Terra Blue 19" TT to choose from. Me and Mrs skreef picked the one we thought best matched the current 16.5" Wanted to keep someone's OCD in check

Just got off the phone with Dennis - Cassiopeia has been ordered and will ship from LA as soon as he can get everything together. 19" TT in Terra Blue (darkest variant in LA) Rotisserie stuff. Grill shaped drip pan. Here is a picture of the actual grill.

In the past when I've done this type of cook I would just dump everything in at the beginning and let it ride. The problem with that is - although the carrots, celery and onions can take it, the potatoes would get really soft and start to break up, the green peppers would basically vanish. So for this cook I decided to stager the vegetables by how long I think they needed to cook based upon a total cook time in the 4 hour range. Wow what a difference that makes. All the vegetables were cooked properly and nothing was mush. This was one of my best pot roast cooks to date. I will use the vegetable stager method from now on.

Grand Opening with fireworks and all.

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