ckreef

That does look good. Haven't had a key lime pie in a long time.

Reformatted the recipe so you can actually read it. I need to stop posting recipes using tapatalk - it mucks them all up.

Great looking burger. Never seen a back rack.

Very nice food and pictures.

I hear you. We are in a hard and fast pay off bills mode so I really don't want to spend anything extra till we get finished.

Awesome picture. Makes me want to make that. I am a very visual person. I won't buy a cook book unless it has pictures to go along with the majority of the recipes. I like to have an idea of what I'm trying to accomplish. TY for the picture.

Love the color on those ribs.

Micro sized chunk-O-brisket (just enough for a few sandwiches). Some type of peach cheesecake (started as a failure but I took a mulligan and here's where I ended).

Shack - it all sounds delicious but a picture really is worth a thousand words - LOL

You definitely get a passing grade on the retest but you missed the extra points for shape - LOL

Firey grilled Shrimp severed with a cool coconut/pineapple dip. Shrimp marinade: 1/4 cup Sweet chili sauce 1/4 cup fresh squeezed orange juice 1/8 cup Sriracha sauce 1 tsp Anchovie paste 1 tsp Sesame oil 1 tsp Green chili Habanara sauce (this can be substituted with other hot sauces for your degree of heat) Mix together and reserve half for a mid cook dunk. Marinate Shrimp for 30-60 minutes. Grill Shrimp direct with high heat. Dunk in reserved marinade half way through the cook. Sprinkle with shredded coconut just before serving. Cool coconut/pineapple dip. 1/3 cup Pina colada mix 1/4 cup Cream of coconut 1/4 cup fresh squeezed pineapple juice (some shredded pineapple is OK mixed in) Juice from 1/2 fresh squeezed lemon. Bring to a boil and reduce by half. Cool in the refrigerator. Just before serving mix in 1/2 cup of sour cream. Sorry no picture of the dip. Pineapple boat by your imagination - LOL.

I'll post a proper recipe maybe some time later today.

Here is the results of my flavor profile tests. Firey Coconut Shrimp served in a pineapple boat with wild rice and grilled pineapple. Preparing the pineapple. Even got to use a power tool. Prometheus up at about 500*. Grilled pineapple. Lets cook the shrimp. Dinner for me and Mrs skreef. This is my entry in a seafood challenge.

Great looking Tenderloin. Makes my mouth water.

Cooked up it looks really good to me.

LOL - hey snake is meat too and I did chop it's head off before I brought it inside to show Mrs skreef.

That is seriously yummy looking.

That was a pretty kewl way you setup for smoking. Very nice.

Yes indeed. Perfect if you're having some guests over for pizza night. Par bake all the crusts earlier in the day. That's what I did when my last guests came to the Backyard Bistro. We were eating the appetizer pizza minutes after we fired up the charcoal kiln. Set out all the fixins, let the guests build their own. It cooks quick enough so everyone is eating at relatively the same time.

Great looking salad/meal. All the entries in that challenge are really "AAA" grade cooks. Mrs skreef is going to cook hers tonight and I'll do mine tomorrow night. I hope we can at least hold our own so to speak.

Looking really good. I can't wait to see your hand at the other dough recipes. Just be warned - the other 2 makes for a very filling pizza. Be prepared to be stuffed.

I've currently made 3 batches of Backyard Lump. The first 2 I threw away as they were test burns and to help burn out/clean out the barrels. The third batch was a mixed hardwood batch with well seasoned wood. I have used this for the last few cooks. It burns hot, not too fast and not sparky. A successful experiment so far. I need to secure a good source for proper wood (I think I have that figured out) I also need to get a 30 gallon inner barrel instead of the 16 gallon I'm using. A 30 gallon should produce twice the lump and only require about 75% of the work to get that. A win win all around. If I can get all this together I'll probably never buy lump again.

Next batch I make I'll experiment with that idea and see what I can come up. I just have to be careful because that outer barrel gets really, really hot once it gets going good.

It's supposed to be good lump - let us know what you think of it. Unfortunately the closest KJ dealer is 2 hours away. The KJ corporate office/showroom is 2 hours away. (this paragraph holds true for Primo also) If KJ (or Primo for that matter) had a local dealer I probably would have never gotten a KK. Glad they didn't because I love my KK and at this point I have fully absorbed the cost.

Looking forward to seeing your results. They represent almost 1 year of Sunday night pizza cooks (minus one recipe)