ckreef
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Everything posted by ckreef
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Pat LaFrieda 30 day aged bone in NY strips- 2 inch thick
ckreef replied to mk1's topic in KK Cooking
That is a serious steak. Looking really good. -
Very nice. Anticipating the run to home plate.
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Very nice. I think the whole fish makes for a better presentation, but I agree maybe a rectangular plate next time. Awesome.
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Very nice tri-tip cook. Looks delicious.
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Can't wait to see some pictures.
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Rack of lamb - yummy. One of my honeymoon cooks.
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Here is some Juicy John Meatballs from last night. Homemade cheese squares by stacking sliced mozzarella (hey it's what I had).
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Got wrapped up today working on the game room remodeling and didn't want to go to the store. Can't let that stop a good dinner so .......... I did have some sliced mozzarella. I stacked up some slices then cut the stack into squares. I used John's recipe and your juicy idea to come up with Juicy John Meatballs - LOL Mrs skreef thinks I'm a perv for calling them that - OK so I am a perv but what does that have to do with meatballs anyway?
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Some interesting pies going on in this thread. Great job. Would have never thought to use asparagus.
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Your killing me after reading the other post. See I went out today and bought the ingredients for John's meatballs to cook tomorrow night. Now I see this and need to go back to the store for some cheese. Making it hard on me, I say.
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Me too!! I have so many cooks and recipes I want to post but don't feel right about it, considering what I'm cooking on. Eventually it will happen.
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Great looking meatballs.
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Very nice pan. Are they made for all the sizes? More importantly for me do they make a small one for the 16.5" Super Jr?
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I too would like the full 16" specs.
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Just now checked out these unpacking pictures. They look awesome glad I saw this thread but .............. If I remember correctly you sort of ripped us off (1/2 way through) with the unpacking thread on another forum (and I was holding my breath during it) Bad CC, Bad Guru
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Well I don't/didn't agree with that arbitrary decision on a 14" grate. I do think the 19" high top is too big to be considered a Jr sized kamado considering how big it is relative to most standard sized kamados on the market but ............ I consider the KK 16.5" to be a Super Jr. If I get one (very likely for my family of 3) I know where I am going to post on that other forum. If nobody likes it they can just throw a fit and be a hater, I don't care. Besides the 16.5" may not exactly be portable due to it's weight but it's small enough to be transportable. I'll put it and a small stand in the back of my SUV and take it on vacation to my sisters house in FL. Yup transportable and more than capable of feeding a small group of people.
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I will soon. I haven't taken many marinade pictures yet. I will start taking some pictures and post the different recipes as I use them. I would post some cook pictures but I don't currently own a kk (yet) and feel it's inappropriate to post a cook picture from a different brand of kamado. One day soon enough I'll own a kk then you all will get tired of seeing all my posts.
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For me it depends on the target temp I'm trying to achieve. Some times 20 seconds, some times 60. Some times one spot, some times 2 or 3 spots.
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Great post. Something I will keep in mind as I marinade meat frequently. I love pineapple and I love ginger.
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Yup a MAPP torch. I was a die hard alcohol and cotton ball guy. Once I tried MAPP there was no going back. It's just quicker and easier.
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Wow - all these kk pictures look stunning.
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Just saw this post. With the diamond pattern that is some serious bling for a grill. Very nice.
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Just have to ask. Beef ribs are basically bone in ribeyes with very little meat attached. Last time I cooked them I brought them up to a md/md rare and chowed down on a fine "full bone" steak cook. Am I missing something?
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Nice looking ribs.
