ckreef

BGE is rebranded RO but I believe they get first pick on the lump so the pieces should be better than your average red bag of RO. I used RO for a long time and never had any problems with it except the size distribution was sketchy at best.

Yea no laundry done around here. Plus he has to set the table and then do the dishes after dinner. It just is what it is. Don't forget the trash. I feed him well for his services not to mention the school and dorm shopping bill.

You were buying the Super Premium. Much bigger pieces. I buy the Black Bag. Definitely the right sized pieces. It does spark a bit when lighting with a MAPP torch but I can get any lump to spark with a MAPP torch. Once lit it settles down.

I've tried number one a few times. Left a gray film all over the inside of my kamado. Won't use that again. Number two is really hard and can be hard to light. Very sparky. With that said it's the only lump I'll use in my Konro grill but I wouldn't use it in a kamado. Haven't tried number three. I buy the premium black bag. It's supposed to be the same as number four just smaller pieces. I like the smaller pieces better but all my kamados are smaller kamados.

Fogo lump is having a 15% off Labor day weekend sale. Entire site 15% off through September 3rd. Use coupon code laborday15off

Yea he eats what me and Mrs skreef does combined with and then some

You are definitely going to want the rotisserie setup. If for nothing more than to cook chicken. Rotisserie chicken on a KK is as good as chicken can get. I need another cook or two planned out for the weekend. Sons home from college for a few days and rotisserie chicken sounds like a good idea.

WOW!! That is an awesome story. Even though I knew how it was going to end I had to read the whole story. Awesome looking KK. Can't wait to see a whole hog on there. You must be mighty proud because I'm a little jealous, I so want to KK a whole hog even if it's a smaller one.

Congratulations. Are you using an iPhone? They tend to have picture orientation issues. I've heard if you edit the pictures and crop just a smige off of them and then save them they'll post in the correct orientation. Note: I'm android user but that's what they were saying on another forum.

No, No, No on the canned Blueberry filling. That is cheating Blueberries, sugar, flour and a splash of lemon juice for the Blueberry filling. Almost more effort to open a can.......... Just sayin. I'll get a recipe posted this coming weekend. Just want to tweak the proportions first.

Yesterday at work an idea started to form. Took a quick mental inventory of what I had at home: Large ripe peach - check Frozen blueberries I picked this spring - check Blueberry pie recipe - check Crumble topping recipe - check  With all the components at home an idea was born. Let's see what I can do with this.  I started by cutting a peach in half and scooping out some of the flesh (chef's snack). Filled it with homemade Blueberry pie filling and topped with a crumble topping.   Baked it indirect at 400* for about 40 minutes.  Let cool for about 10 minutes then served. I always thought my cheesecake stuffed peaches was the best. This was way better, took stuffed peaches to a whole other level. Really simple procedure. Hardest part was scaling it down for one peach. Maybe this weekend I'll post a full recipe with my two stuffed peaches recipes combined into one post. 

There was some leftovers. That was a really late lunch. We only ate a couple of pieces because...........meanwhile baby back ribs and homemade baked beans cooking on the KK's..........

Up today: Chicago Deep Dish. I started with a traditional Chicago Deep Dish, dough, sliced mozzarella, Italian sausage, homemade Chunky sauce. Into the WFO it went.  After about 20 minutes I pulled it and added freshmozzarella and pepperoni. Back in the WFO it went.  A final 20 minutes and we're good. I let it rest for 5minutes before serving. Very tasty indeed.

Yea I got that email too. Still ain't holding my breath. When it shows up on the doorstep I'll believe it. Until then just more fake Meater news.

Mahi Mahi Acqua Pazza served with fresh green bean Caserole and yellow potato, bacon, cheddar something. Acqua Pazza translated means Water Crazy - don't ask me I didn't name the recipe - LOL Side dishes cooked on the Oval Jr, fish cooked on the KK. Fantastic meal. I seasoned the fish with Slap Ya Mama Cajun seasoning so the fish had a little bite to it.

Pictures, can't wait to see the pictures.

I think (hope) there is a picture missing.

I send it up to 800*+ then let it drift back down. When it gets back down to the temp I want (say for rolls) I'll add one last piece of wood which sends it back up and drift back down while the rolls do their final proof. It really depends on how your trying to use the oven. The simple answer is 2 hours but 3 is better. I ran it for 7 hours yesterday. I shut it down last night at 10:00 pm at 350*. Now 15 hours later it's still at 133* usually 24 hours later there's still a few glowing coals left. In a few hours I'm going to fire it back up for a couple of pizzas. Shouldn't take as long as I'm sure this 133* is through and through. It's a leisurely type of cooking. My remote digital thermometer definitely makes it easier so I don't have to constantly walk to the oven to check the temperature.

I'm not fond of cucumbers but it does look good.

Nothing special here except the cheesecake stuffed peaches. They are always a hit and came out really well this time. A loaf of bread followed by a strange fish cook. TY @KismetKamado for the awesome pan but I did need to cut that really nice handle down to a more manageable length.      Went tribal counsel mode while waiting for desert to cook. I voted for the cat to get booted off of Reef's Island. 

I have a remote location garden. It's located in Publix - LOL The cheese is in there. Didn't really take the pictures with a recipe post in mind.

Posted it in the side dish forum of the recipe section. Even tastes good as cold leftovers.

Above pictures are a scaled down version for 2 people.  This is a really good recipe. Easy and almost impossible to screw it up. Serves 4 to 6 people. Easily scaled down for 2 to 3 people. 2 pounds fresh zucchini (3-4 medium zucchini), cut into 1/8 inch rounds.  1/3 cup thin sliced (or diced) sweet onion. 2 Tbsp Mild olive oil. 1 tsp herbes de Provence 1 tsp kosher salt  1 tsp fresh ground black pepper 1 cup fresh grated Gruyere cheese (or any fresh grated hard cheese) Combine the above ingredients in a bowl. Oil a ceramic baking dish and add zucchini mixture. 4-6 md plum tomatoes (or Roma tomatoes) cut into 1/4" rounds  Lay the tomato slices overlapping to mostly cover the zucchini. Bake uncovered, indirect at 400* for about 40 minutes until top is bubbling lightly and tomatoes are slightly charred. Let rest for 5-10 minutes before serving. Note: this dish will soak up a lot of smoke flavor so try and burn a clean fire (unless you want it Smokey). I warned you. 

I thought about the trailer hitch keg setup but it's way more than my 2-3 person family would ever need. And the Primo Oval Jr with GO cradle is just way kewl - LOL

I doubt I'll sell the Akorn Jr. I understand grill equilibrium but I've just now hit the plateau - maybe. When I finally get a 42" I'll get rid of the 14" Akorn Jr to maintain equilibrium - that only seems fair If the right person comes along I will give them my old small Yakatori grill. I doubt I'll ever break that out again.