ckreef

I've had that for over 16 years now. It was built by a fairly famous custom chopper bicycle builder in Canada. It too has a 7 speed rear hub but I installed a 60's vintage Schwinn Stingray suicide shifter. It's fun to ride and definitely gets a lot of attention.

Love your setup.

I've not been on BBQ forums much lately so what have we been doing? As you all know we bought a travel trailer earlier this year and have been camping once a month ever since. We also wanted to start riding bicycles. Mrs skreef needed a new bicycle but nice bicycles have been in short supply since Covid-19 hit. We solved that problem with a fully customized beach cruiser from Vivelo Bicycles out of Miami, FL. It includes a 7 speed rear hub with twist grip shifter. We also go geocaching on the bicycles. Here's a few pictures: This weekend we're camping near Jekyll Island, GA. We took the bicycles down Driftwood Beach in Jekyll Island for a nice picnic lunch. Anyway, that and work has been keeping us busy.

Missed this thread. Great looking ride. I'm sure you'll have a blast on it.

It was the final challenge in a 7 month grill challenge series that was Covid-19 themed. This challenge was basically an attempt to recreate a multi course (3 course minimum) restaurant meal in a time when many people are still not going out to eat in restaurants. In the end it was a very relaxed, drawn out meal for me and Mrs skreef. Mrs skreef still has to do her challenge cook so we have another multi course meal coming in the near future.

The members on this forum are top notch and will teach you some amazing cooks. I've learned a lot from everyone on here.

No Italian reds but I did drink a few crappy American beers in between - LOL

TY @Troble I still cook outside and use my KK's a few times a week. I use to post so much that most of what I cook I've posted in the past. These days I save my posting for new/kewl cooks.

This is the Cliff Notes version but here is the Sunday afternoon meal. It's actually 9 courses but I combined a couple courses so it's served as a 7 course meal. It was supposed to be 10 courses but in the middle of all this I forgot to cook one of the courses - oops by that time I was 1/2 a bottle of Prosecco down and well that's my excuse and I'm sticking with it - LOL. I used this guide for a full course Italian meal: https://toscanaslc.com/blog/guide-to-the-traditional-italian-meal-structure/ Here are a few "action" pictures And dinner is served........ Aperitivo - chilled Prosecco with Cranberry Cheese (Mrs skreef made me do it). Antipasti - tomato crostini drizzled with extra virgin olive oil and 18 year aged balsamic vinegar. Primi - Cheese tortellini drizzled with Alfredo sauce. Secondi - XL (7 Oz.) Meatball served in sauce. Insalata and Formaggie Frutta combined - Spring mix leafy greens with feta cheese and fresh blueberries served with a blueberry balsamic vinaigrette. Dolce and Caffe combined - Savoiardi (lady fingers) stuffed with orange flavored Italian sweet cheese and dipped in dark chocolate. With a side of espresso and some Canadian sugar in the raw. Digestivo - finally Limoncello served in frosted glasses to wash it all down. I am officially stuffed - LOL - Thank you once again @MacKenzie for what's in the little Sponge Bob cup

Dang it man. I'm jealous. I want an Alien Face Hugger. I'm guessing by the size it's lamb??

It's been awhile since I cooked something I thought was worth posting so I figured I'd share this one. Tuscan Tomato And Shrimp Soup with beans and spinach. A really easy soup which I've made many times in the past except this time I added grilled shrimp to give it a little something more. My best version to date. The base ingredients in the Dutch oven about to go on my 19" Komodo Kamado. After it simmered for awhile I grilled some Italian marinated shrimp on the 16" Komodo Kamado using a wok basket. When the soup was finishing up I added the spinach, shrimp and a dash or two of extra virgin olive oil. Dinner was served. A little fresh grated parmesan cheese and a slice of sour dough bread.

Great looking storage unit. The spin looks tasty and the fire looks inviting.

I have a different view on the gas v. charcoal debate. They both have their place in life. Yes charcoal tastes better than gas but grilling over straight wood splits tastes better than charcoal. If your goal is the best flavor for straight grilling then a kamado is not the right tool. A Santa Maria style grill using wood splits would be better. Sometimes the speed of gas outweighs the benefit of charcoal /wood flavor. At home I mostly cook on charcoal but my Blackstone griddle see's it's fair share of cooks and if I have the time, steaks go on the Santa Maria style grill using Mesquite splits. When camping in the Travel Trailer it's all gas at the moment just for speed and convenience even though I have a Primo Oval Jr with GO cradle sitting at home that I could take while camping. If you can only have one grill in life a kamado is the way to go and a Komodo Kamado is the best Kamado on the market. Life is to short for just one grill - LOL

Unfortunately I was thinking the same thing. Definitely don't need another device but that rarely stops me.

That's a really nice adapter and yes, an awesome looking odk.

Even if you don't own any at the moment you're still an owner at heart - and it won't be long now

Congratulations - 3 KK's is a great number. Even with just me and Mrs skreef I still use 3 kamados at once from time to time. My 16" is almost dedicated to searing with Grill Grates these days. As I type this Mrs skreef has the 16" fired up with Grill Grates to sear some chicken and a Dutch oven in the 19" for a bean cook of some sorts. I'm really excited for you and can't wait to see the unboxing and color choice.

Burnt pork ends from country style ribs. It's the only way I'll do CSR's these days. I'm sure I have one or two fairly recent posts about this. Basically rub and cook the CSR's at 250* until a IT of about 150*. Pull from KK then cut them into 1"-1 1/2" square chunks. Put them a pan with some extra rub, BBQ sauce and a few pats of butter. Back in the KK at 350*-400* stirring once or twice until a nice Crispy coating. Perfect bite size morsels. The best country style ribs you've ever ate.

I have a WFO. The KK's are my work horses. The WFO is one of my "fun" grills. He who dies with the most grills wins. I'm trying hard to win - LOL

Late to my own party - LOL Now that I see the last few posts, I want one of those fancy plates.

The 30" was too big to be easily managed (as reported by @Jon B.). I imagine most customers reported the same. Couple that with delivery drivers being pissed about the size and weight and "dropping" them off on your porch, the move to a slightly smaller unit just makes sense. The Bonfire is the biggest I want to manage on a regular basis. The problem with oversized/over weight items is the reason I watch carefully how much lump I order at one time. If the box is too big and heavy the delivery driver is just throwing it on the porch. They are phasing out the 30" replacing it with the 27". This is not a big conspiracy theory

That was a laugh for cannabis hoarding

Looks delicious. Welcome back!

I've seen that. It does look like it has a top vent. Currently under a strict no more grills rule..........

Most states peaked then flattened. The states opened back up now they are on the rise again. This isn't the second wave. We're haven't fully peaked on the first wave yet. Very sad. Back in the 1918 pandemic it peaked across the world 3 times about 1 year between each peak. We have a long ways to go before this pandemic is under control.