ckreef

@tekobo that hurt my ears - LOL

I've had a starter going for maybe a year now in the refrigerator. I pull it out to feed it whenever I want to use it or at least every week or two. Just regular flour but I'm not a big baker anyway.

I have a 19" TT and cook for two or three all the time. As for pictures - search my user name. Everything you see will either be on my 19" TT or 16" TT with a few other various grills in the mix.

That's what I use too.

Let's hope NOT!!!

The Cole Slaw was especially good. I make a vinegar and oil slaw dressing. This was a peach and wild raspberry version. I used only the very best dressing ingredients I usually save for special occasions. I guess this was a special occasion

We had our Memorial Day cook today. Everything pictured is homemade.  Pulled pork from last night's controller screw up. Came out pretty good considering. Cowboy style baked beans. Cream corn - awesome and easy recipe. Vinegar based summer Cole Slaw. Mrs skreef's sweet girlie sauce. Vinegar based sauce. 

Yea I checked the 2 or 3 times.

When I moved the wires I pulled on the pit probe wire just a little bit and the temperature took an immediate nose dive. Wiggled it some more and temperature shot right back up. Wiggled it again and it took another nose dive. In the end it stayed low and the fan never shut off. That's when I knew if I wanted to get any sleep I just had to set the vents and go to bed. I'm a little bummed about this. The butt ended up finishing in record time but I was cruising close to 300*. It's now in a cooler resting and homemade baked beans are on the kamado doing their thing. Makes me wonder why I even bought a controller.

So that was almost a disaster. Just before going to bed Mrs skreef was worried about the wires and the stupid cats. So like any bad husband I listened to her and started messing with the probe wires. Something happened and the pit probe stopped working correctly. It was giving a false low reading which caused the fan to stay on and not turn off. That would not do. Fortunately I had my ThermaQ dome probe going along with a ThermaQ meat probe inserted into the meat also. I turned off and removed the CyberQ setup and went old school. It's cruising along and I'll post the ThermaQ graphs once this is all over. 

If anybody is up and about here is a link to my live feed graph for tonight's overnight Boston butt. This is in the Primo Oval Jr using Fogo Marabu lump. This should continue until sometime tomorrow. Normally I would do this cook in my 19" Komodo Kamado but I wanted to test out this Oval Jr Go setup before I take it on vacation to my sister's house in a couple of weeks. It does take Marabu a bit longer to get get going but it finally got there. https://sharemycook.com/Cook/Detail/a90caf52-9bd6-48bf-8e1c-f7dfd5a5b8e9

Looking good. Have me a butt going on just before bed. Grill and butt is prepped and ready to go. In the mean time I'm cooking up 2 different BBQ sauces. A vinegar based and Mrs skreef's sweet girlie tomato based sauce. I might run to the store in the morning and get the ingredients for a mustard based sauce.

Yea I guess almost anything peach would work.

I'll get something posted up eventually. Almost everything around me is fried but I'm just not willing to deep fry in the KK.

I guess living in bum f*&# nowhere GA, USA my contributions could be shrimp and grits, and fried green tomatoes - LOL

I wasn't really sure what @tony bwas asking. Setting up a new section would require @DennisLinkletter. I'm all for an African recipe section.

@Tyrus not a bow tie an hour glass for timing your cooks. You meant to do it that way. Who wants a bowtie anyway. I'll take an hour glass any day.

That came out looking fantastic. Something to be proud of for sure.

Another thing I noticed is they had numerous Mexican dishes on the menu but no sides that would go with a Mexican dish. Mash potatoes and gravy doesn't go well tacos..... Just sayin.

I use my double bottom as a heat deflector. My 19" round as a serving tray. My 16" round as a pan when transferring hot coals in a chimney starter to my konro grill.

Yup great looking chips. Mrs skreef does homemade chips deep fried all the time. The Australian Chippy salt is the bomb for seasoning them!!! I've been looking at a convection toaster oven that doubles as an air fryer. One of these days I'll pull the trigger.

For a side bar story - A couple of weekends ago me and Mrs skreef were in town and wanted a reasonably decent lunch. We decided on Outback Steakhouse. It was a really crappy meal but that's another story. My point to this is when we got back in the car I mentioned to Mrs skreef that thanks to Aussie I am quite positive I have more Australian ingredients in my pantry then they had in that entire "Outback" restraunt. Won't be going back there any time soon.

Contact Dennis. He should be able to give you the name of the boat. With the name you should be able to track its position and watch it on a map as it comes into port. A few members have posted the tracking in the past so we all could watch its journey.

That is the correct position. Normally you wouldn't use the drip pan and the lower grate at the same time but if you did no worries that the lower grate doesn't sit down on the lip.

Congratulations - You are now an official member of the purple crack berry alumni. It was the popping of a whole crack berry in your mouth that cemented your place in this exclusive club