ckreef

Great looking butt. Nice post.

Cute baby - congratulations. Sent from my SCH-I535 using Tapatalk

Nice cook. Makes a really great picture showing just how big the 32" is.

Dang it. Really nice looking cook. Is that the kabob tray you spoke of in an earlier post?

Yup really great write up. Cracked firebox and band/hinge issues were the main reasons I went KK. I cook on my kk however I want without worrying. Also the perfectly balanced spring/dome with its super easy opening and closing is another huge advantage. No worries about the dome slamming down on your fingers sending you to the hospital.

The pizza contest is officially over. And the winner is ......... Reef's Deep Dish - yay me - LOL All the entries were seriously great pizza cooks. It was really hard to choose which one to vote for. I think this contest was a huge success and represented most of the different pizza cooks possible on a kamado. It was a great contest and I am proud to have participated. Let's do it again. If nobody objects I'm going to post all these pizza pictures in a thread on kamado guru to show everyone just what is possible.

Nice to see you posting over here. Can't wait to see some pictures.

Thanks everyone. The Crab Imperial really is great, we will revisit this recipe often. As for the shrimp. I still can't believe I found that size so cheap and at a Walmart no less. Guess it pays to look around even when you don't think you'll find anything worth buying.

Great setup. I'm really interested in the garage floor tiling. Where did you get it? How big are the tiles? What are they made of? And most importantly what was the approximate cost? I am currently redoing the wood deck porch and was thinking about a carpet sized rubber mat but I've also seen some rubber tiles. Trying to explore all my options.

It sounds like you are looking at it as a guest member. Once in Web view you should be able to go to the upper right hand corner (I think that's where it's at) and login with your username. Once logged on in Web view it should allow you to vote. Sorry it's such a pain. The one down fall of being a tapatalk user.

Last day to vote in this contest if you haven't done so already.

Next time I make it I'll do a proper recipe post with pictures but for now here is a quick run down. The Crab Imperial: 1 tsp parsley 1 tsp fresh lemon juice 1 egg 1 tsp Old Bay seasoning 1 tsp Worcestershire sauce 3 Oz mayonnaise 1 tsp melted butter Whip it all up to a creamy texture then fold in 1 lb Crab meat. For the Imperial sauce: 3 Oz mayonnaise 1 Oz half & half 1/2 tsp Old Bay seasoning 1/2 tsp fresh lemon juice 1/2 tsp Worcestershire sauce Whip this up to a creamy texture. I butterflied the shrimp, stuffed them with the crab Imperial then cooked on the KK. Pulled from the KK then added some Imperial sauce and cheese (recipe called for Sharp cheddar, I used Asiago). Then put them in a broiler for just a few moments to melt the cheese. Yummy, creamy goodness. Next time I might try a steak topped with Crab Imperial.

Never used an air fryer before. Fries look good.

Hey RedStick nice to see you over here. We seem to be getting more and more guru's logging into this forum. Nice to see familiar names.

I have Terra Blue - you won't be disappointed.

My heritage cook challange entry from Kamado Guru - Imperial Shrimp My relatives have been born in the US for many generations. I really don't relate at all to my "Heritage". I'm not German American, I'm just plain American. With that said I was raised in the Chesapeake Bay Region. Phillips Crab House was a popular restaurant. I even worked there for a summer at the beach (18 years old). They had a Crab Imperial that they would use as stuffing for fish, lobster and Shrimp. In my early 30's I moved from that region and haven't eaten (or found) Crab Imperial since. I looked up the recipe online and here is my version. Although not blue crabs it is what I had in my freezer. I steamed/defrosted them on the Komodo in a croker sack. We use to call this place Red Slobster as it was considered very low end seafood - but cheddar biscuits are the bomb. Grilled asparagus with Imperial sauce and cheddar cheese ready for the outdoor broiler. Frozen U-15 shrimp for only $11 lb. Yea, couldn't believe the price and at Walmart none the less. I bought all they had. Unfortunately only 2 bags left. This is a little over 1 lb. Butterflied them open leaving the shell on the bottom so they wouldn't burn. Added some Crab Imperial stuffing. Onto the Komodo Kamado they go. Pulled from the KK and then added some Imperial Sauce and grated Asiago cheese, ready for the Blackstone outdoor broiler. At about 900* broiler temperature it only took about one minute. And the money shot. This was about 30 years in the waiting. I will definitely make this again on special occasions. One of the best meals me and Mrs skreef has eaten in a long time - and that is a hard statement to make but she totally agrees.

I'll have to work on my injecting. I sort of gave up on it because it was such a pain with the clogging issue.

Hey as long as she doesn't take the KK's - LOL

Awesome - I'm sure everyone would love to see a picture of it.

Akorns are currently listed for sale on the Guru. Even my beloved Akorn Jr has got to go.

19" = rotisserie ready.

Nice ODK and yard. Looks like a calm and inviting area.

Very nice cook. Looks delicious.

That is exactly what I was looking for. Mine being a 16.5" that area is really small and a normal Allen wrench will definitely not fit between the screw and the spring. I'll try cutting an Allen wrench extra short and see if I can squeeze it in there. Something I've had to do on a few occasions for my motorcycle. It does look like it was tightened down with pliers as the edge of the Allen head screws are slightly marred.

TY tinyfish - unfortunately I already have that manual and it doesn't really answers the question I am asking. I believe it's the two Allen head screws that reside inside the top part of the back cover. It will take pliers to loosen these. Just wanted a confirmation before I start doing that.