ckreef

If you're in the states and pick from the available tile/model choices in the LA warehouse you should get delivery within 1-2 weeks. Denis does keep his website inventory up to date so take a peek. I ordered from available stock and couldn't be happier - well unless I had a second KK - LOL

Great food porn bosco. I remember most of those cooks you did. All the members of this forum are really high end chefs and produce some stunning cooks. It's everything I can do to hold my own around here. You'll fit right in.

This my entry for the "Gone to Pot", August challange on Guru. Elmer Fudd Brunswick Stew A hearty Brunswick Stew made with pulled Wabbit and locally grown fresh vegetables. A great complimentary cook for any BBQ meal. Elmer went to the market and brought back some goodies. A quick pan sear then in the pot with some red wine. In Prometheus for a braise at 250* Braise should take 3-4 hours. Gives me and Mrs skreef plenty of time to ride out for lunch on the bike. Back from lunch in just under 4 hours. Prometheus still rock steady. Tender enough to fall apart when I tried getting it out of the pot. Pulled the Wabbit. Cleaned up the pot then most of the ingredients back in and on Prometheus covered at 300* After 2 hours I added the Okra. Done after 3 hours. Served with fried corn bread. I love me some Brunswick Stew.

Welcome for sure bosco. Like tinyfish said - you really do have a kick ass Backyard that is just screaming for a KK. Post a few of your awesome cooks so the non Guru members can see what you got. We don't care if it was on a KJ, I'll post an Akorn cook in a heart beat. Some of these members posted cooks for months waiting to get a KK - it's all good.

That all looks very delicious. I understand about the picture issue. Most on grill pictures look better angled like in your last picture. Makes it hard to get a good picture with the KK logo in it even when food is sitting on the main grate.

After accidentally leaving my MAPP torch down at my sister's house on July 4th vacation, it finally arrived back on my doorstep yesterday morning. You just don't realize how easy and fast a MAPP torch is until you have to go back to alcohol and cotton balls for a month. I promptly went out and bought a new MAPP bottle yesterday - yay me - LOL

Don't ever move next to me. When I crank up the charcoal kiln, if the smoke is hanging low, I'll fill the woods with smoke for a 1/4 mile radius. And I'm not talking a little whiff of smoke either - think billowing clouds. Sure glad I live in an area of the US that doesn't have a bunch of stupid rules and regulations. A few years ago when FL was having bad forest fires you could smell the fires in the early morning and those were 400+ miles away.

Another simpler option would be to just pick the best picture. If the on grill picture looks very appealing use that. If the money shot looks significantly more appealing use that. People who get this cookbook will all know everything was done on a Komodo Kamado so not every picture would need to be on the grill. Also if there is some type of cover page for the book then a good multi picture mosaic could be used with a few different Komodo Kamado's in that picture.

Here is the problem the way I see it. Most really good money shots are closeups. And are usually composed after the cook when you can arrange things properly on the plate. A large number of cooks don't look that exciting on the grill were you could capture the Komodo Kamado logo. Take my pull apart pizza - on the grill it looks like nothing special. The money shot really brings the cook to life. Unfortunately for a cookbook you really want an eye appealing picture so people get drawn into cooking it. A lot of on grill pictures don't have the eye candy appeal. There are picture mosaic programs that will combine 2 or more pictures into one, which basically solves this dilemma. A lot of photo editing programs have this feature built into it.

Not cheese nips but I've used cheddar cheese flavored French's Fried Onions. Makes a great crunchy topping for grilled Mac and cheese.

This type of Taco is usually reserved for stuffing with leftovers so I've tried just about everything. This past week was a frustratingly bad week of cooking for me. The two pizza cooks came out as planned and I was pleased with that. Most everything else I cooked gets dog food status at best. I took the easy route last night with something that couldn't get screwed up. It helped that Mrs skreef did a lot of the work for the Tacotillas. The bonus was I got to use the taco racks on Prometheus. Sent from my SCH-I535 using Tapatalk

I've done this cook before but I think this is the first time on Prometheus. Two HD taco racks fit perfectly. Crappy pictures but I wasn't really trying. HD taco rack loaded with a sm flour tortilla then a hard taco. Filled with 4 layers (from left to right) Spanish rice, Corn, Taco seasoned chicken, Cheddar cheese blend. Two racks fit perfectly. 500* indirect for 5 minutes. A soft but crunchy taco.

Nobody gets to raise the white flag - where is the fun in that. These are just the standard nothing special pizzas. Just trying to showcase all the different Komodo pizza options. I still have a couple more to get through. I figure some exotic ingredient pizza will take the win. I'm not good with exotic ingredients pizza but I'll try and enter something special before the end of the month.

You should be able to right click the picture and save it to your hard drive. Sent from my SCH-I535 using Tapatalk

Thanks everyone it was yummy. I also made my next dough which is rising in the refrigerator. Will cook that one either Saturday or maybe Monday.

I normally keep the deep dish all meat. For photography purposes I felt it could use a little contrasting color so I added the green peppers. Mrs skreef really liked that. Since they were put on towards the end they still had a little crunch to them which is how she likes it. Also I started cooking this at 375*. I should have started at 400*. Still came out really good just took a little longer to finish.

Reef's Deep Dish Pizza A Chicago style deep dish pizza (constructed upside down) with a Backyard Bistro flair (extra toppings added in the end). Bring a fork and knife, you're going to need them - LOL.

My second entry in the contest. A Chicago style deep dish pizza (constructed upside down) with a Backyard Bistro flair (extra toppings added in the end). Bring a fork and knife, you're going to need them - LOL. The dough formula came from my Reef's Pizza Doughs posted in the recipe section. I'll let the pictures speak for themselves. The 2 on Komodo pictures are dedicated to Dennis - he will know why.

Getting closer - can't wait to see it.

They tried to eat my arm once. I took the pain and held them back anyway. After that day they gave in and quit fighting me and started helping.

I'm good with a magic Eraser.

I started out cotton balls and alcohol and swore by it. I then went to MAPP and realized what I had been missing. Recently I tried propane. The problem with propane is that it won't stay lit when the bottle is held upside down. MAPP doesn't have that problem. A simple MAPP torch is the best way to go. Also works great for lighting cigars and fireworks - LOL

Keep trying to hold them back tinyfish. Sooner or later they'll get on board with the food porn idea. It took me a year or two but now my family actually helps out with the pictures - probably so they can get to eating the food - LOL BTW nice cook

A really easy cook that came out better than I expected. I was especially pleased with the money shot. If you ever have any little people come and visit that want to help this would be a great cook for that.

Unfortunately I don't think Mrs skreef is going to enter this contest. Pizza is really my thing. Currently I have at least 3 more pizzas I want to enter so we're already going to be eating a fair amount of pizza this month. On top of that we are both entering cooks in the Guru August challenge so this month is a busy cooking/photography month.