ckreef

Thanks everyone for the great comments. This cook was really all about planning. The actual cooking was the easy part. Both me and Mrs skreef really like this grill. I do need to order that book.

My son went to his moms house this weekend. This will be the last time he goes there until probably Xmas break so I decided to take advantage of this and have a Yakatori Date Night with Mrs skreef. I checked my international watch and realized it's 5 o'clock somewhere so vodka infused cafe mocha is in order. Can't order this one at Starbucks - LOL I started by making a sauce and some marinades. On the left is the makings of a pan Asian sauce. In the red bowl is a Kung Pao marinade and Sauce for the steak. The orange bowl is a fish marinade for the shark fillets. For the steak kabobs I started with a full 2" thick NY strip. I trimmed it and sliced it into 1/2" thick kabob meat. I let the steaks and 2 small shark fillets marinade while I got everything else ready. Table is set, grill is warming up. Kung Pao marinated steak, Sunburst tomatoes, mushrooms, small Asian marinated shark fillets, extra Kung Pao marinade, oil, garlic/parmesan, toasted sesame seeds, pan Asian sauce, wild rice blend, hot Sake and a very happy Mrs skreef. Shark, mushrooms and tomatoes cooking Yakatori style. Plated with a drizzle of pan Asian sauce. That's all the money shots I have as we were eating and cooking at the same time. But while all this was going on I also made personal sized homemade cheesecakes with a grilled Peach on top. I cooked this on Prometheus earlier in the day. After I pulled them off I reset the vents to just barely open and let the KK stay nice and warm for the next few hours. When we started cooking the main course I opened up the vents so when dinner was over the KK was at searing temps. Mrs skreef really enjoyed the alone time. This was the best at home date night I've ever done. Cooking together Yakatori style really does take date night over the top.

Great cook. Nice pictures.

That's a really great color. Very unique.

Sounds tasty will give that a go sometime.

Them ribs look really good. It's been a while since I've done ribs. I don't think I've done ribs on my KK yet. Guess I need to fix that problem soon.

Well that sucks but I know it took a little while to get all the forms ready at my bank. Hopefully he saved all your information so on Monday it should just be a matter of clicking a few keys, signing a form or two then the wait begins. My bank has all the information from my transfer saved so if I ever pulled the trigger again it will only take a minute or two. Sort of scarey thought.

Yes it would but if I ever buy another KK it would probably be a 19" high cap table top. In the not so near future I do want another ceramic kamado but I really need a decent sized transportable model. Something that me and Mrs skreef can easily manage taking on vacation. Even 1/2 the weight of my 16.5" is a little much for Mrs skreef to handle.

A little bit of work but sort of fun making your own. The problem I have right now is I go through a lot of lump and I work long hours makes this a tough endeavor.

Very nice lineup. Mrs skreef would kill me - LOL

I don't like extra large pieces. I would really rather have md sized pieces. Never got anything that big.

Just curious - what appears to be the problem causing the leak? Sent from my SCH-I535 using Tapatalk

All these new KK's and their shinney grates. Short of using serious chemicals I doubt I will ever see mine look like that again.

Just a cheapie ceramic pie pan from Walmart - less than $10. Cleans up real easily. I've used genuine Pyrex glass in th the kamado before but it is way harder to clean in the end. Lately I'm into ceramic or ceramic coated dishes (baking pans, DO etc....)

Awesome looking food. Everything looks done perfectly.

Looks delicious. I like that you loaded it up with 2 different items. Great cook.

When comparing to the manual the lower temps are basically correct for me. In cooking at the higher temps I've never had my top vent open 6 turns. Usually 3 turns at the most. I won't even go 6 turns when getting it up to temp.

Since everything was basically cooked beforehand I really just needed for the cheese to melt and brown up a little. I put it in at 350* and set the vents so the temperature would slowly climb. By the time it got to 425* it was ready. Maybe 20 minutes.

I found the vent settings in th manual to be very close. A good starting point none the less.

TY MacKenzie - it was a really simple cook, I just needed some extra meatballs and Sauce for a future cook. I needed dinner also.

As the title says Baked Spaghetti and Meatballs with Green Peppers. I needed a few meatballs and some Spaghetti sauce for a future cook. So I decided to cook it up tonight and in the process cook dinner also. Semi homemade Spaghetti sauce (jazzed up canned tomatoes) and homemade Italian meatballs. So here goes. Semi cooked Pasta, some extra water, Spaghetti sauce and Meatballs. Sliced mozzarella/provolone cheese and green peppers. Cooked on the KK. Yummy - look for some of these ingredients in a very near cook.

I know we are at exact opposite ends of the size spectrum but for 225* my vents are set to this: Top vent 1/2 - 3/4 turn. Bottom vent (I only have one dial) maybe 1/8" Seems like almost nothing on the vents. I never overshoot (or try not to anyway) on the way up. Everything is planned with lowest temp cooks first.

My Terra Blue is called Prometheus - the Greek Titan who stole fire from Mount Olympus and gave it to mankind. Sent from my SCH-I535 using Tapatalk

Great cook. Nice DO's. I really like ceramic coated DO and will never but a regular one again. Sent from my SCH-I535 using Tapatalk

Awesome can't wait to see what you come up with to cook on it. I already have Saturday nights dinner planned in my head - I think anyway. Sent from my SCH-I535 using Tapatalk