ckreef

For around the last year I've made homemade pizza once a week. Usually either Sunday or Monday night. I started out cooking them on a kamado but eventually bought a Blackstone outdoor pizza oven (propane fired). The Blackstone is able to cook from 350*-900* and only takes a few minutes to heat up. Anyway during this time I've formulated 4 different pizza recipes of my own. Neo-Neapolitan. Cracker crust. Chicago deep dish. Sicilian pan. Over the next few weeks I'll revisit each of these dough types. Last night I made pizzas using the Cracker crust.

Not really I do most of the cooking, Mrs skreef does most of the cleaning. Every once in a while she foolishly suggests something or someway to cook which usually ends in her doing the cooking. I like when she cooks but I hate cleaning. In our house you either cook or you clean. I'll just keep doing most of the cooking

Excellent meal. Very nice to see them kamado cooking. A great job all around.

I've never tried roasting garlic. Will have to give it a go sometime.

Great looking sausage.

Any pictures of the whole hog?

That was all Mrs skreef's idea and she did the cook. Part of this cook was to start getting a good seasoning on that Fajita pan bought special for the initial cook on super Jr. Not Fajitas but I need a CI skillet that size (I think). Waiting on a call from the delivery company, hopefully this week.

A slightly different approach to stuffed chops and using a taco rack. Not how I usually do stuffed chops but .......... We had 3 boneless 1 1/2" chops that were begging to be stuffed. Earlier today Mrs skreef and I were trying to figure out what to do with these chops. Mrs skreef came up with an idea. My response "Your idea, your cook, I'll help!" And so this is really her cook.

OMG !!! That is a serious cook. What kind of cooker are those on?

Nice money shot.

Me and Mrs skreef were talking about them last night. Will probably give it a go. Bugs aren't bad yet but another week or two and they'll be eyeing me up for dinner.

Great way to pack it on there. Fish looks delicious.

Waiting on a call from the delivery company to setup a delivery appointment. Should get that call middle of next week - hopefully. It will go out in the trees. That is only about a 40' walk from my side door. I do have another temporary outdoor kitchen idea I've been looking at. Would be screened in and should last till next summer when I can do something more permanent. It will all depend on how bad the bugs eat us up.

Not sure about the monkey pig twinkie dogs - LOL Everything else looks really good.

No worries we can handle the double post. Looks interesting.

I'm definitely tuned in for this ending.

Great looking chowder. Awesome use of the leftover juice. Nice pictures too.

Another good use of taco racks is stuffed pork chops. Get some nice boneless chops around 1 1/2" thick. Slice a nice pocket in them. Overstuff with whatever you choose. You can then stick them in the taco rack which will hold them upright while they cook so your stuffing stays intact. I love the taco racks, I have 3 of them.

I still voted for the red flame. It's the only one with color. I think a couple of the other designs would be doing better if there was some color in the design.

I'll try and do some menus in advance, although most of my cooks are spur of the moment so the menus happen afterwards.

Love some nice big scallops. Really great cook.

Yea I was at about 330 lbs but now the stock is depleted. Will have to buy some more soon.

If I would have had the kk Super Jr, I would have done the entire cook on it. I know one of those taco racks would definitely fit. Two will probably fit using the main grate and the upper grate. I'll do this one again once I get the kk. Maybe some type of different meat.

Since I started doing the menus (just recently) it's only been my wife and son. I am really doing it for something a little different to present my cooks on the forums. Next time I have some guests I'll figure out how to present them. Will need to do them on some fancy paper as I would seriously go through some ink printing that black/gray background. I've got a couple different templates so it only takes me a few minutes to whip out a menu. Takes longer to figure out exactly what I want to say then it does to edit up the menu.

Normally I would just do this entire cook on one kamado but last night I was feeling a little adventurous. Sizzle corn on 14" kamado. Steak taco meat on outdoor Wok. Baked Tacotillas on 19" kamado. Sorry for the sucky money shot. I can't wait to do this on a KK.