ckreef

I would take the consolation prize any day. Great looking steak.

You didn't think it was going to be a hot dog did you? Pork Tenderloin marinated and seared on Prometheus. Stuffed in a Cuban blanket then finished in a kamado oven. Served with Baby Red's and a side salad. This method has so much potential it will probably be my goto pork Tenderloin method in the future. I already have a great idea to really take it over the top. Presentation wise - on a yellow plate - what was I thinking??? I think I have Shack to thank for originally posting this method - TY

Welcome aboard sweetie - I guess I can't talk about you any more - J/K I love your cooks and I know these KK owners will love seeing what you got. Since I just went through tonight's pictures - dinner looks almost as good as it tasted. Can't wait to see your post.

TY MacKenzie - if you can actually find the Backyard Bistro and show up me and Mrs skreef will cook a dinner and desert of your choosing. The cheese crusted steaks are top shelf for sure.

I definitely like MD rare and can even go closer to the rare side. I also like a good Sear. With that said, when doing a reverse sear, I will pull in the 115* - 120*. Then get the coals rageing and do a 2 minutes per side Sear. I usually only do reverse sears on steaks greater than 1 1/2" thick. If they are really thick (greater than 2") I'll let it go to 125* before the Sear.

Very interesting thread. Will need to read this again when the fog of a few adult beverages is not hanging low on my brain - LOL

< 1" usually a 500* Griddle 1" - 1 1/2" high heat direct Sear > 1 1/2" reverse sear

Great pictures and food as expected when you post Griddle vegetables and the flame coming up through the grate - who could ask for more.

Bought some 90 proof vodka this afternoon just in case. Of course I'll have to drink some to fend off life's lemons in advance - LOL

Sounds really good but all that and no poached egg picture - what will we do with you - LOL

Yup most people have multiple grills also. 19" Akorn kamado 14" Akorn Jr kamado 16.5" Komodo Kamado (Prometheus) Outdoor Wok (propane) Outdoor pizza oven (propane)

Wow - much better than my cold cereal breakfast. Very nice.

Made with orange marmalade and mango nectar - yup Mrs skreef loved it. I'm not a big fan of orange marmalade and I loved it. Added a bit too much sriracha sauce for Hawke's liking but he ate it.

TY GoFrogs - I love that picture.

Dang it that looks good. So many cooks to try - so little time.

You Komodo tease - WTH, show us the goods and you don't even give it a spin. Something is not right with you. LOL

Came up with this recipe on the fly tonight based on what I had available. This one is going in the personal cook book.

Great looking MNC - nobody can believe all the "oven" dishes that gets cooked on the grill. Good job for sure. And the chicken breasts aren't to shabby either.

Nice plated shot. The scallop potatoes looks fantastic.

New owner myself so just a little advice. Read and follow the initial burn in instructions carefully. If tiles get loose when it gets heat soaked at 500* don't freak out. Just follow the above mentioned instructions and everything will work out in the end. Fill the fire basket full of lump before each cook. Having a full fire basket ensures you never have temp issues because of running out of lump. (this is one of the biggest rookie mistakes with Kamados of any brand) Take lots of pictures - we love pictures.

Smashed Sliders The other day in the grocery store my son complained I never make little burgers (sliders). Here is round 1 of Sliders (could have done 6 at a time) Served on Kings Hawaiian rolls. Gave me a chance to use my new CI griddle at 500*. Griddle was a perfect fit.

Wow that looks really good. I love the whole mounded up effect. Great cook. Meatloaf looks good too. Both were nice personal sized meals.

Steaks for the first cook nothing wrong with that. There is definitely a slight learning curve to figure out temps compared to vent settings. Once you start figuring it out things go pretty smooth.

The lentils would be the harder part. Doing an active sauce pan cook in a kamado can be tricky to control the heat but not impossible. I've done a few. Probably best to do this part on the stove or a burner. For the chicken there would be nothing really to convert. Heat soak the Komodo to 400* with diffuser in place then just follow the directions. Sounds like a tasty meal

I still owe some pizza dough recipes. No worries they are all coming.