ckreef

Great looking Enchiladas. I ate out Mexican this weekend and it didn't look nearly as good as those.

Nice looking plate of food.

Great looking pizza. I really like your pizza oven. Makes some fine looking pizzas.

The Reef's got a good laugh out of that one.

Nice bread and pizza. Good use of residual heat.

OK so your idea sounds better but doesn't have the food truck feel my idea has - LOL

Do you have other pieces?

Pulled duck. Looks delicious. You could be the first one to make 5 star street Tacos from that

Nice double bird spin. Looks fantastic.

You definitely scared me away with that comment. Chicken gravy, beef gravy, pork gravy etc ........ That's the way to rock out fries. Of course they have to start out extra crispy so you have a creamy outside with a crunch then smooth potato inside. Dang it I'm making myself hungry.

Nice ribeye sear. I see you now have your side shelves. Glad to see those catch up with the KK. I don't have a basket splitter but I believe there is basically 2 parts. One piece to split the firebox in half and one piece to block the air from going up the unused side. Are you saying you have a third piece? Hopefully somebody who has the basket splitter can chime in.

I'm with Tony b on this one. Gravy is a huge improvement over ketchup any day.

Yea me too.

One step closer.

Looks delicious.

Nice cook. Money shot looks spectacular as we expect from you

Let me know if I can help in the future ...... But my son is still going to have to eat peanut butter and jelly in the near future - LOL Sent from my SCH-I535 using Tapatalk

Stop all these Nacho cooks. I want to do one but my son is not very fond of nachos that look like yours. He might have to eat peanut butter and jelly one night soon. Great cook.

About 4 nights a week. The other 3 we either eat out (1 night) or it was barely good enough for the dog (2 nights) - I don't post those cooks - LOL

I've done a lot of md and high heat cooks (350*-550*). I can get it up to temp and heat soaked in about 45 minutes. I do this type of cook almost nightly. I've done a couple cooks in the 250* range. To get it stable and properly heat soaked at that temperature it took 60-75 minutes. The one cook I did at less than 225* (average 212* to be more precise), I took it up really slow and was stable and heat soaked at around the 2 hour mark. Personally I like Low-n-slow in the 250*-275* range. Less Startup time, less cook time, stays in the stall less time and it tastes the same in the end. YMMV.

Chicken pot pie.

Flank Steak sliced thin with mushrooms and gravy. A beefy English Pub marinade. Grilled some mushrooms. On goes the Flank Steak. Sliced thin with the mushrooms and some gravy. I don't reverse sear most normal steak cooks but I think this would have really benefited from it. Just prior to this Mrs skreef used Prometheus for her challenge bread so the KK was already up to 400* which took away the reverse sear option.

Yummy.

Nice of you to think so but every time you post a challenge cook I think, "Dam it, now I have step up my game even more!" That challenge series is causing a few of us to really push our cooking skills and hone our picture taking skills. One reason why I take a lot of food porn throughout the month is to get better at using my crappy camera.

Great looking brisket. Hopefully you'll get the vent issue fixed soon. You might get credited for the first real issue (that I've seen anyway).