ckreef

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.

Very very nice. I love my 16. It can pump out some serious food. Can't wait to see some of your cooks.

Let me make them one more time and I'll post the recipe with some pictures.

TY everyone. They were really tasty. I did a few things differently this time and the burgers just came out better than usual. Will try again to make sure it was my method not just a fluke that made them better The one picture was just kewl looking with all the burger smoke pouring out of it.

Great looking cook. I want to try that sometime soon.

Sounds like a nice butt to me.

Yup they are the ultimate luxury grill but more importantly (for me anyway) they are the ultimate work horse of a grill. Don't get me wrong Prometheus is an awesome looking kamado but ..... I live in the country, I don't have a fancy house, my grills are tucked away in the woods and not many people get invited over. No worries for me, I bought the best because I use it almost every day. It makes my daily cooking easier and the more I use it the easier it gets. They say ultimate luxury grill, I say ultimate daily use grill.

Awesome gifts. Can't wait to hear your take on both of them.

Definitely sounds like something I would drink.

Nice - really great job with your grills.

A very simple but tasty recipe. Komodo Kamado preheated to 275* 5 - 6 quart Dutch Oven 2 cans (15 oz) Diced Tomatoes (not petite) 2 cups Low Sodium Chicken Broth (or homemade stock) 4 cups Frozen Vegetables (classic mix - corn, okra, lima beans, onion, celery, potatoes optional) 2 cups BBQ meat chopped very course (pulled pork, chicken, brisket or combination) 1 Tbsp Creole Seasoning (or your favorite BBQ rub ) 1 Tbsp Anchovie paste 1/8 cup Worcestershire Sauce 1/4 cup Vinegar Based BBQ Sauce 1/2 cup Sweet BBQ Sauce (tomato bssed) Mix everything in Dutch Oven and place in Komodo Kamado. Cook covered for 2 hours. Uncover, stir and continue cooking uncovered. Stir every 20 minutes and check for desired consistency. Should be a thick Stew with some liquid content. (total time uncovered about 1 hour) Serve with cornbread as a side dish to a BBQ meal.

Those buns are so good, not that many left over. My son ate 2 buns and 1 burger. They'll be gone by tomorrow lunch - LOL

Burgers and Buns - enough said.

With home grown veggies who could ask for more.

I am a chocoholic and general desert freak. Mrs skreef is rockin my world. Her presentation skills far surpasses mine.

Looks really good. The plated shot makes me want to eat my veggies. Fantastic.

Now that I figured out the magic cook temps/times I'll post the recipe. This is an easy one to use for a little leftover pulled pork (or any other leftover BBQ meat)

Now this is how Brunswick Stew is supposed to turn out, with fritters and desert of course.

Pound for pound my 16.5" Super Jr (Prometheus) has more SS than my cheapie 4 burner SS gasser in total - sad very sad - and I paid good money for that gasser. I've never had a grate like this before. Same basic grate material as the BB 32" just smaller in size. But not smaller in SS thickness. I am lovin Prometheus these days.

A mighty fine test run. I can't wait to see your baked Spaghetti. Very excited about this. Only two thoughts I can't emphasis enough. Only pre cook the Spaghetti 1/2 way at the most. (with homemade maybe even raw) Add a full cup of water to the bottom of the dish. A full cup will seem like a lot but at 1/2 cup you still end up with a dry dish. Looking forward to seeing your take on this.

Yea I had it rockin for sure. The more I use Prometheus the more I love it. Lump basket is the only design worth having for a kamado - IMHO anyway

Very nice. I've done a few pulled beef chuck roasts to make Street Tacos. I've used beer, white wine and red wine. I like the red wine best. I take the leftover juices and reduce it down for a nice drizzle sauce. I always cooked my vegetables separately. (except for a few onions and what not to help season the braise)