ckreef

I love deserts and I'm a serious chocoholic. That desert hit the spot.

I appreciate the compliment but you give me too much credit. This was really a mis-managed menu. The optimum cook temps for the various parts didn't match correctly which made this cook harder than it should have been. I've gotten slack from using multiple Kamados. Won't make that mistake again. Next time I'll either use multiple Kamados or make a better matched menu.

Can't wait to see some pictures.

Was going to do asparagus but switched to pineapple instead. I wanted to use the pineapple rind as a glass for the Backyard Bistro's signature drink for two. Neighbors sort of interrupted that so I put the pineapple glass in the freezer for future use (really soon).

I've done something similar a few times using red wine. I then take the leftover juice and thicken it into a nice beefy, wine sauce.

Very nice. Looks comforting.

Yup wasn't paying attention one day and put asparagus on the grate the wrong way. Oops about half went down in the fire. Asparagus makes a nice smoke wood - well I kept telling myself that anyway.

Great leg of lamb. I have never seen a boneless leg before. I will keep my eyes out for one as I too only have a small family to feed.

Sounds good. Not a huge fan of straight onions but I'm sure I could incorporate this into a meal.

Crazy, drunk, neighbors showed up in the middle of all this which made for an interesting cook to say the least. Scallops were a little overdone but other than that the meal was spot on. Menu has the details. Cheese cake coming along. A violet kiss. Hasselback potatoes and pineapple. Stuffed lobster and scallops. Mrs skreef hit a home run with this desert.

30 cloves, yup pre-peeled all the way. I usually just rinse them under cold water and then use as the recipe calls for, whole, chopped whatever.

You got that right

Going to try the onion today. I hope you people are right. I guess if I have a crappy cook I'll blame it on the onion - LOL

I too just buy the peeled garlic. Where I live they usually come in a bag with about 6 smaller bags inside. Makes garlic so much easier to use. If you use a decent amount of garlic you'll use it up long before it goes bad.

Yup very nice comfort food.

Some of these speed methods are sort of stupid but this one seems pretty kewl.

Will be looking forward to that stellar cook.

Really great cook. I almost never see salmon cut in steak portions like that. Every time I find them it's the flat with skin on one side. If I ever find them like yours I'll buy a few, they look delicious. It took me a long time to get the cook until it releases concept burned into my brain. I ruined many fish cooks trying to learn such a simple concept.

Definitely nice to have the extra tiles and gaskets just in case. I bet this thing would seal up fairly well even without a main gasket the way he designed the body and dome lips.

Well Mrs skreef who generally thinks KK's are gaudy was really pleased with the color choice and likes the looks. Hawke just thinks I'm nuts for spending that much on a grill when I was pumping out killer food on what I had. But in saying this I think I'm nuts for buying him a $500 video gaming system. Just because I'm nuts it never stopped me from spending the cash.

I know your and tiny's wait must be killing you two. All good things come to those who wait and the reward will be that much sweater. Just keep telling yourself that anyways. Can't wait to see your pictures when it arrives. I was a little skeptical about my color until it arrived. I now think it is better than the color I was going to order.

Love your oven and the pizzas look awesome. Great post.

TY everyone for all the kind words. Here are a few more pictures to wet your whistle. Ash from initial burn in with 5" sweepie broom. Note on the super Jr there is no separate firebox. It's just thicker down at the bottom. Here is the thickness of the Super Jr. Very bottom 2 1/2" Wall at the: Bottom 2 1/4" Middle 2 1/8" Top 2" Dome 2" Messured as best I could.

When an office lady where I work ask me about that - I told her not to look at the fancy cookbook pictures. Only put things on a stick that have similar cook times otherwise you either have something that is burnt or something that is under cooked. I would thin chicken and baby potatoes would work. MD rare steak and vegetables should work. Never steak and chicken. Never chicken and vegetables. You also need things that are basically the same size. If you have big pieces of meat and small vegetables the vegetables will never touch the grate.

A lot of words I've never heard but it all looks really good. I've made homemade Spaghetti before - that's a pain in the butt. Great cook.