ckreef

Was busy yesterday with some Bistro improvements so I just whipped out a simple shrimp scampi. Served on a bed of pasta with a side salad. I did try an interesting change. When I added the shrimp I also added some sliced water chestnuts. Was definitely a good addition that I will probably do from now on. Crappy picture but it was late and I was tired and hungry so no real money shot.

Outstanding pictures. Looks very delicious.

Pictures and food look good to me.

Looks interesting can't wait to see the outcome. I love gumbo but never had duck and sausage gumbo.

Interesting brisket. Looks yummy.

Nice chili. Great looking money shot.

One small clarification for people reading this but buying a 16.5" The 16.5" does not come with a separate firebox. It's firebox is built into the base. Minor detail but thought I would mention it.

Awesome looking stuffed burgers. They look very filling - one for me please.

Really nice looking brisket. Made me hungry really early in the morning.

Great looking dog buns. Looks way to good to waste on Oscar Meyer.

Rest asured they all look better up close and in person. Pictures just don't do them justice.

Awesome GoFrogs91 can't wait to see some pictures. I really wish Dennis would have had something I wanted in that special. The trigger would have been pulled. RedStick the biggest issue is always getting the significant other on board. Now that you've solved that problem it should be smooth sailing to the KK purchase.

Looking good. I've never had chicken sausage before.

Ribs looking good.

It is not needed. The mini dome top vent prevents rain/snow from getting in. The base and dome are matching lipped surfaces so even if there was a blowing rain water would have to flow past the gasket and up and over the lip to get into the main body. The gasket is food safe silicone so it won't absorb moisture. And lastly the bottom vent assembly is just that - at the bottom plus it is set into a frame so water can't really get in there. Yes they are the most water tight kamado on the market. After you spend so much it would be hard to see it buried in snow. Not that I would ever have to worry. If we get 1/4" of snow once per winter it's close to a miracle and mine is on a covered porch anyway.

Nice tasty looking plate of food.

I'll have to give that a try as me and Mrs skreef like whiskey sours.

Even if you can't build a big gazebo you can always buy a cheapie temporary gazebo to get you through the winter. Will make cooking in the winter a little easier. As an added bonus you won't have to shed any tears everytime you see your beautiful setup getting buried in snow. Still in the 90's at Reef's.

That is one thing I like about this forum. The members are a very diverse group living all over the world. Makes for some interesting twists on food. I even think the members living in the states are the minority. Most forums it's the other way around. Sent from my SCH-I535 using Tapatalk

Interested in seeing how this turns out. Hey make the best out of the tools you have.

Problem must have been on my end as I can see them now. Great looking butt. I love everyone's bbq pork except my own. Mrs skreef thinks I'm nuts but I've just never liked my own BB's. Even so I keep trying - waiting for the magical combination where I start liking my own. Meanwhile I eat pulled pork all the while telling Mrs skreef how much I hate it - LOL

Bummer I can't see the pictures.

I appreciate all the compliments everyone. They were all great entries. I did feel a little weird doing the winning post on myself but I guess I was the contest facilitator.

Cut up 3 chicken breasts. A little oil and some Webber Kickin Chicken. A quick cook on the Yakatori grill. Used these for some hearts of Romain wraps. My family really likes doing the hearts of Romain wraps meal. A quick simple dinner that tastes fantastic. Next time we do one of these meals I'll do a full and proper post. I wasn't planning on taking any pictures but they looked so good on the grill, I had to share.

Definitely getting harder to find pork that isn't enhanced. Great rib cook.