ckreef

Yellow tail snapper about to go on the Nuke Delta. Yup whole fish, eyes looking at you and all.

Stubb's, Sweet Baby Ray's, Frank's Red Hot (not fond of it but most of America is), French's Fried onions (we use them for a lot of stuff), Grill Mates. They did a pretty good job with some American classics. P. S. Used some Bush Lamb last night

Heck Yea. You know I'm a fan of Grill Mates. McCormick sells a lot of spices world wide so I doubt it's leftover anything. I use Grill Mates individual packages on a regular basis. #AlittleJealous

Looks right at home where it's sitting. Congratulations.

I appreciate the invite but I'll probably pass. Besides even though I have a FB account I haven't been on it in years and will probably die never going on it again.

Bummer that's a closed group. Would have loved to read all that.

I'm guessing the cable was rated for way more than that grill weighs. Looks like a walk in the park. Hardest part looked like keeping the wire going back on the wrench nice and pretty. What I want to see is the video of it going up the ramp

Great looking KK. Nice pictures. The ramp looks a little scarey - LOL

Looks tasty. I have to ask - what is melting potatoes??

Fantastic!!!

You're right about that. Will try that next time.

I'm definitely pushing the limit of Mrs skreef's tolerance for my grill addiction, but then again that's why they call it an addiction.

Most of the large lump bags are around 35 lbs. 44 lbs would be doable. 66 lbs is to heavy to be reasonably managed by the end user

No worries about my space - you can steal it anytime you want. As long as people are talking and posting, that's what really counts.

TY @Bruce Pearson, really that's just a backyard chefs playground The real ODK setup I want is in the $15k range and I just don't see that happening without winning the lottery.

I don't really know. It's made in Argentina and imported by the same people who imported the grill. I bought both from BBQguys. It's a really rustic CI pan but appears to have an old timey porcelain coating (black with white specs). Whatever the coating is it's really slick, totally non slick, doesn't require seasoning and wiped clean with a paper towel. Obviously with a wooden handle you couldn't actually put it in a grill. Also came with a wooden serving platter. Sort of a one trick pony but does an excellent job with it's one trick. Maybe I'll find something else to use it for.

Welcome. Very kewl old Harley.

Surprisingly that was the very first time I've ever made chimichuri. Both me and Mrs skreef loved it.

The provolone was the star of the show as far as I'm concerned. Super easy to do and came out great. (I think the right pan is the trick). That was a 1/2" thick piece of provolone. Next time I'm going a little fatter and only a minimal amount of olive oil in the bottom of the pan. The cheese has plenty of oil in it. When it's cooking the oil separates out and in the end it's a very thin piece of fried cheese. I square cut it (with a pizza cutter) like it was a mini pizza. I also have some King Arthur Pizza seasoning that I'll probably try next time instead of the oregano.

This is my new NuKe Delta Argentine style grill. 26" x 21" adjustable height main grate with a side Brasero (firebox). Here is the progression of the install.   It came with a cover, ash shovel, coal rake and steel griddle that sits above the side Brasero (firebox). I also bought a porcelain coated CI pan for makeing fried provolone. To fire it up I have a bin of sticks from the yard for kindling and Post Oak sorted by size.  I decided to fire the main area and the Brasero. I stacked the wood similar to what I do in the Wood Fired Oven. I fired the Brasero first immediately followed by the main area. I sit the MAPP torch down and let it go for 30 - 60 seconds.   After a few minutes it's well underway.  Up first was the fried provolone appetizer. Thick slice of provolone, black pepper (purple crack berries) and dried oregano with a drizzle of olive oil. Pulled some coals off to the side and cooked for 6 minutes. That was mighty tasty - Yum. An expensive little pan but it worked really well and is the perfect size. I guess we'll call these smash potatoes on the steel griddle. A flat iron steak. A nice md rare served with homemade chimichuri sauce. Mrs skreef really liked the chimichuri sauce. I slightly miss managed the fire in the end but still came out great. Awesome grill but a small learning curve for sure. Hope you enjoyed the ride.

Yea that picture of mine was a touch out of focus. Then again that was cropped out of a much larger picture showing the entire porch. Didn't take the picture for this purpose just cropped and posted what I had.

It's really a three part problem. 1: The heating element, for low-n-slow it wouldn't take much heat to maintain 225* in a KK once up to temp. 2: A controller to regulate the heating element. 3: The biggest problem is how to get a smoke profile at the same time. For problems 1 and 2 you might be able to strip the guts out of a really small toaster oven and McGuiver it up a bit to work going in through the Guru port with the temp dial on the outside. Problem #3 is the real challenge.

Not a particularly stunning photo but a 19" table top and older 16" table top side by side.

Yum - I bought 6 more lbs today. This time they were labeled as "Ranier Cherries, jumbo". They were defiantly the cream of the crop.

Can't wait to see what you got when it arrives.