ckreef

@Lance I believe you're wrong! 2 KK's of any color cooks better than 1 chameleon KK. Throw in @Pequod's George Forman grill, why that's just icing on the cake so to speak. Just remember - he/she who has the most grills wins and I play to win...........

Sorry for your loss. Very tragic when a young person passes.

Awesome and double awesome.

One Kamado is definitely not enough and if 2 is better than 1, than 3 is better than 2. Not that you couldn't do it with 1 or even 2 Kamados, 3 just makes it easier. Potatoes and carrots on a Primo Oval Jr When those were close to done I did a 500* forward sear on the 16" Komodo Kamado using Grill Grates. I then moved them over to the 19" Komodo Kamado to finish low-n-slow. I pulled them at a IT of 130*. Almost ready to pull. While all that was going on Mrs skreef made a cheesecake with peach topping. Dinner and desert was served.

aka - griddle dome. Up your game -

I have no way of dumping the black tank so we had to use the clubhouse bathroom for that type of business. Mrs skreef used the clubhouse shower while I showered in the camper. The camper has a nice shower and the water is extra hot. The cabbage is more of a technique than a recipe. Make a vinaigrette dressing type marinade. No two cabbage cooks are ever the same. I just wing it for the marinade. Just needs to be a vinegar base. Cut the sides off a cabbage to make the cabbage "Steak" Cut a slit in the stem and the far end and tie it around with some string to help hold it together. Cut vertical sits down to almost string level. One side is slit north-south and east-west. The other side is slit northeast-southwest and northwest-southeast. Hopefully that made a little sense. Brush some marinade on one side and let it soak in. Wait a little while then brush the other side. Wait a little while before cooking. Sometimes I do this procedure a few times before cooking. The vinegar helps soften up the cabbage. The longer you pre marinade it the better. I cook this on a griddle on low/medium heat. I turn and baste on some marinade every 10 minutes or so. I keep it covered with my griddle dome the entire time. I'll also squirt it down with water from time to time so the steam gets trapped under the griddle dome that way you get some steamed cabbage effect also. 40-60 minutes later when it's falling apart you know it's done. I hate plain steamed/boiled cabbage but I love griddle cooked cabbage. People who tell me "I hate cabbage!", I respond, "that's because you haven't had my griddle cabbage yet!!!". Cabbage is like Brussel sprouts. Sucks unless cooked right. LOL

That maybe true but the easiest way to solve a cash flow problem is to actually stock the products that sell out quickly so you can make some cash. Unlike the soap bars that sit in the store for months on end without selling. I've made pasta before. Mrs skreef didn't like the crazy flour mess I made in the kitchen. You know since I cooked she gets to clean my mess

Great looking mussels and yup I see your pasta. Almost out of my pasta stash and the place where I get it has an owner with zero business sense. They get an order of pasta in. It sells out in a week or two. Then they wait like 2 months to order more. Makes no sense. If I owned that business I'd never let the inventory run out like that.

Wanted to try out this new recipe. I mixed up the dough Thursday night and into the refrigerator it went. This is my kind of recipe using stretch and fold instead of kneading. I debated weather to use a my 19" KK and CI pans like the recipe shows or my wood fired oven and a Lloyd pan. Being a gorgeous day decided to play with the wood fired oven. Brought the wood fired oven out of winter hibernation and fired it up. King Arthur Crispy Cheesy Pan Pizza. Parmesan, Fontina and Mozzarella with a homemade sauce. I originally upscaled the recipe for CI pans but I used a 11" x 15" Lloyd pan. Next time I use this pan I'll upscale a little more for a thicker crust. Oops left it in a minute or two too long. Still tasty and a nice soft fluffy crust.

Awesome. Please let me know what you think of it after you've used it a few times (be brutally honest).

If it's not Amazon you're probably good to go. The problem is not with the various shipping avenues, the problem is with Amazon warehouses. Employees on strike for more virus pay, ppe etc...

The big question is Amazon going to actually ship it. In the states some Amazon warehouses won't ship non essential items until further notice.

You'll like it. Good, hard, South American lump. Mostly the pieces are dump straight from the bag.

My current favorite is Jealous Devil. It's a South American, long burning charcoal. Definitely way better than Rockwood. Big bag is free shipping from BBQGuys.

Welcome back.

When you're only traveling from the front yard to the backyard the hosta was a bonus (actually it resided in the backyard all winter). Did you all notice the other plant? An Italian oregano if I remember correctly from a couple years ago. It too survived the winter. We have a few more plants to decorate the backyard campsite with. Just waiting for the weather to warm up a bit more before we move them out of the house.

Planted that in the ground last spring. Didn't do anything to it this winter. By the middle of summer it should be about 4' tall x 4' wide and maybe 3' deep. Rosemary for life at this point. Now if it could only be eaten as a vaccine for the beer virus I'd be set.

When I posted that I knew you were going to like it. When it was cooking I didn't think it was going to come out right. I was pleasantly surprised with the results. Definitely going to do that again.

The Govener basically locked down the state which canceled our camping plans for this past weekend. Having already taken off work me and Mrs skreef wasn't going to let that ruin the fun. So we setup our own campsite. Sitting under the awning this is the view we get. Enjoyed the fire pit. Walked to a nearby private pond for a little fishing. And of course some camp cooking on the CampChef. A couple different breakfasts. Bacon and pancakes. Sausage and French toast made with homemade bread from Mrs skreef. Grilled cabbage marinated with a balsamic vinaigrette homemade from 18 year old balsamic vinegar. Corn risotto and chicken thigh parts. A beef stroganoff type dish along with a personal Pan cookie. And lastly a sweet Sunday breakfast. Peach Slump made from the last of my frozen peaches from last summer. Yup not a bad weekend for camping in the backyard.

I'm not fessing up to buying extra, full personal protection ammo either. Almost went out and bought a new assault rifle. Figured it wasn't zombie time yet. I did take a shower in the new Travel Trailer just to check out the newly installed shower head.

Seems the latest crazy spree in the US is a run on guns and ammo. I guess people want to defend their TP.

Dang Aussie all that's a bummer. Let me know if you need anything. I'll send it your way. Might take a month to get there but so far mail is still going strong in the states.

Nope the reality show Survivor. I guess when you're really hungry a local delicacy - bat - tastes pretty good.

@Aussie Ora Mrs skreef really likes this little guy. Figured we'd let him hang around in the Travel Trailer.

Not cat - bat