ckreef

I started with a 16" TT then bought a 19" TT. I love them both and use them all the time. I've never owned a BGE. With that said if I was to do this all over again I would go 19" TT then a 32".

Doing over for me is not an option. I'm out of space and depending on how I count them, I'm currently at 10 grills. Mrs skreef would most likely kill me if I bought another grill. 

Here are a few more pictures. 

A 19" TT sitting next to a 16" TT

Brunswick Stew in the 16.

Steaks on a Lodge CI griddle in the 16"

4 hours ago, tekobo said:

 

Pssst @ckreef, @Wingman505.  See that meat slicer in the background in the first shot?  You know you want one.  

Eeekkk don't do me like that - LOL 

For me it's more of a space issue. If I can ever get that solved a slicer would be nice along with a vacuum chamber sealer. 

+1 for pellets. Just buy high end pellets not the cheap crap. 

2 hours ago, tekobo said:

Here is a whole new rabbit hole for you to go down Charles: buy a decent meat slicer and buy whole cured cuts.  The cured cuts store almost indefinitely if you vacuum pack them each time you finish with them and, sliced fresh, the meat always tastes better.  And you are saving the world from silly waxed paper liners!  Win win.  

(with my ears plugged) I'm not listening - na, na, na, na

LOL

5 hours ago, Basher said:

Mmmm, pulled pork and caramel brownies for dinner.

Ckreef you might be onto something there.

My kids would love that dinner.

 

That butt looks very good

 

 

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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

1 hour ago, tony b said:

I like the eucalyptus, a bit pricey, but nice charcoal. I use their Quebracho a lot. 

I'm finding that the Jealous Devil is burning up more than the others that I've been using. Regular cooks in the 300F - 400F range, under an hour. Rough guess is that I'm using 2x as much JD as Fogo. Would be curious to hear what others are finding? @ckreef - did you test JD when you did your charcoal study? I've slept since then and don't remember all of them - LOL! 

37 minutes ago, MacKenzie said:

Tony, that's funny because I did a double pizza cook tonight on the little KK and thought the JD lasted really well and the fire was steady throughout the entire cook. It's cooling now so I don't dare open it, could get one of those flashbacks that I do not want. I'm really liking the JD lump. I'll look later and see what I have left.

One thing I did notice did love, it does not spark. 

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. 

3 hours ago, Basher said:

That’s outstanding tony.
Syz although I am happy with my current fire pit, I’m intrigued by the solo stove and will definitely get the no smoke pit next time.
Is it a better design than the Breeo?
Neither are supplied in Aus so I may need to get one made. I understand the logic in design and love it.


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I can't speak highly enough about our Solo Stove Bonfire. Haven't cooked on it yet but we use it as a fire pit all the time. Just last night actually. Every time we use it I mention to Mrs skreef what a great purchase it was. 

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

2 hours ago, Steve M said:

I was just looking at this recipe a couple days ago. I will have to try it.

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. 

27 minutes ago, Pequod said:

Do tell. What pan dough recipe is this? Lloyd 10x14?

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. 

44 minutes ago, Basher said:

Have you tried the reverse fire starting technique?
Ckreef with your love for fire I’d be surprised if you were not across this.

http://thehelpfulengineer.com/index.php/2011/02/make-your-fire-last-longer-light-it-upside-down/
I started doing this a few years ago and it makes an amazing fire that needs very little to no maintenance for a few hours.
Haven’t tried it for a cooking fire. Most cooks want just the embers with no flame.
This fire definitely has less smoke as it’s burnt off through the flame, so, maybe it does make for a good cooking fire?
Give it a go and let me know your thoughts.


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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. 

24 minutes ago, Aussie Ora said:

Yum great cook mate

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

47 minutes ago, Tyrus said:

Great sound, thought Tarzan might sweep through and steal the Tips.  A nice plate.

The sound is even more definitely tonight. 

Tarzan got nothing on me. This is Georgia - home of the 10 guns per household.  

26 minutes ago, Bruce Pearson said:

WOW! Charles that video was wonderful and your meal looks so delicious! Nice cook and not bad for camping out  lol

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

2 minutes ago, MacKenzie said:

Delicious and the perfect day for it.    

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*.

3 minutes ago, tony b said:

Interesting idea. I might still have some country style pork ribs in the freezer?

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.