ckreef

I love my deserts

This adventure actually started last Christmas when I bought 2 packs of Prosciutto but only used one. Later in January I figured the unused pack was getting old and I'd have to throw it out. Then I looked at the expiration date, 7/10/20 - What? I guess unopened prosciutto in the refrigerator lasts almost forever. With that realization I figured I would save it for something special. Then came February, March, April, and now it's May. What could be more special than a COVID-19 Challenge. Enough of the background, let's get cooking. Friday night I started a small Boston Butt that finished Saturday. Made a fresh slaw and some squash strips. Added bbq sauce to some pulled pork then rolled that and a little slaw in prosciutto. Cooked the squash on my Primo Oval Jr and the prosciutto wraps on my 19" Komodo Kamado. When the wraps were almost done I drizzled a little bbq sauce on them. Dinner was served with muffin top cornbread and a salted carmel brownie. Note: what's wrong with the prosciutto manufacturers? It costs enough you would think they could make that separator paper a little wider to save their customers some aggravation when trying to separate the prosciutto. Maybe I'm buying cheap prosciutto or maybe there's a trick to separating the prosciutto I don't know about.

Another fantastic lamb cook

I did burn JD in those tests. It was overall high on the list and my favorite. Like @MacKenzie I find it burns a long time. It's all I've been using since those tests ended. BBQ Guys were out of the big bags so I settled for 3 x 20 lb bags. Should arrive any day now.

I would do some type of pallet share in the middle Georgia region. Macon, Warner Robbins etc...... I do have a business where it could be sent to.

I think Mrs skreef would kill me at this point in time.

It's a good recipe. I like the stretch and fold method instead of having to break out the stand mixer.

I do have a Lloyd 10" x 14" pan but with my son home from college due to the virus that bigger pan works better.

King Arthur Crispy Cheesy Pan Pizza recipe featured in their latest sales magazine I got a few weeks ago. That pan measures 11" x 15" at the bottom or 12" x 16" at the top. It's a big one. About the biggest I can reasonably fit in the Wood Fired Oven. This version I upped the recipe by 1.75 times. Probably could have just doubled the recipe. Also I used half bread flour and half all purpose (recipe called for just all purpose flour). It was very soft on the inside. I made the dough Friday night and in the refrigerator it went until today.

Wanted to try this one again. Added a few toppings this time. This is becoming my favorite pan dough. I think it came out better than the first one.

WOW! How did I miss all this? Anyway great post and awesome looking meat.

Interesting indeed. Will give that a try.

Morning to afternoon is a bit long, that's probably for really big grills. From lighting that stack to doing the sear took about 45 minutes. If I wanted just embers I would have done a little bigger stack and it would have taken 75-90 minutes. Really depends on your wood and how big of a stack you built. I only use wood, never lump. Here is the stack. I actually added one more piece of wood to it before firing it up.

Of course you know that was a Black Cow Tri-tip

The sound is even more definitely tonight. Tarzan got nothing on me. This is Georgia - home of the 10 guns per household.

TY Bruce. It turned into a gorgeous day and it had been a while since I cooked on the Nuke Delta grill.

Did you hear the tree frogs croaking in the background?

Flame Kissed Tri-tip with homemade slaw and some onion potatoes. In these trying times you might not have all the ingredients you want. Improvisation is the key to an awesome meal. It was a gorgeous day. After the forward sear I slide the grate over to the side and inserted a temperature probe. About 30 minutes later I pulled it with a IT of 130*.

Both me and Mrs skreef agree these were the best country style ribs I've ever cooked. When I cut them up I trimmed off the fat so they were just bite sized flavor bombs.

I had some country style ribs and thought this would be something a bit different. Will definitely do this cook again. Country style ribs poked with peach balsamic vinegar, added some BBQ RUB, then low-n-slow at 230*. Pulled at a IT of around 150*. About 2 1/2 hours. Chopped them into 1" squares and put in a dish. Sprinkled on SOME more rub, maple sugar (courtesy from a friend in Canada ), two different BBQ sauces, and some butter. Covered in foil then back on the Komodo Kamado at 300*. After an hour or so more dinner is ready. Yummy.

Good post

@MacKenzie here is another one I know you'll love. Desert after the paella. Ranier Cherry Crumble. Just a small two person version as I'm almost out of frozen Ranier Cherries from last summer.

I was pleased with the socarrat. I had my ear to the pan listening to the crackle - you known Paella Wisperer fashion

I think they switched bags. My last bag of JD was in a more traditional bag. @MacKenzie it South American "axe breaker" hardwood. South American hardwoods are a denser harder wood compared to North American hardwoods. I used the last of my JD the other night. Need to order some more. Until then I'll burn through some crappy lump I have leftover from my lump experiment. Cowboy - yuk

Not the prettiest paella I've made but not bad for an impromptu cook scrounging ingredients from the house. Cooked on a CampChef burner. Yup camping in the backyard again but what else is there to do with a shelter in place order.