ckreef

Yea looks like a chicken on that big Komodo Kamado. 

I need to do some  calzones it's been a long time since I did some. 

Yours looks great. 

Definitely an interesting setup. Never thought of using my Grill Grates as a heat deflector but it totally makes sense. Going to try that idea soon. 

Other than low-n-slow or grilling, most everything I cook on the KK - side dishes etc... Are always cooked on the upper rack. It just does a better more consistent cook. (not totally related but thought I would mention it) 

Tasty looking pizza. 

I have seen videos where people put a weber grate and cook over their bonfire units. 

We bought this strictly  as a fire pit. Will allow us to sit in the BBQ garden around a nice fire. Something I really couldn't do with the old rust bucket of a fire pit sitting out in the bone yard. 

Went and picked up a load of firewood this morning. The unit is supposed to be delivered on Monday so hopefully the weather will cooperate next weekend. 

@Jon B.  They were on sale and it comes with the bottom spacer stand. Do you leave yours outside for extended periods of time? We were thinking of buying the outside cover for ours so we can leave it outside during the winter.

Thanks to @Syzygies  I ordered Mrs skreef a new fire pit. The Solo Stove Bonfire. Will give it a full post when it arrives, hopefully next week.

@Syzygies  interesting links - thanks for sharing.

3 hours ago, Bruce Pearson said:

Hey everybody have a safe and fun, happy New Year!!!!!!!!!!

Safe and fun, happy New Year as long as you weren't sweeping or vacuuming. Moping is alright as long as it's on a piece of meat. 

Funny thing happened just now. I had been cooking a Boston Butt since 7:30 this morning while Mrs skreef was at work. When Mrs skreef got home from work she asked what I'd been doing all day. I told her cooking the butt and moped it. He face lite up thinking I had moped the kitchen floor or something stupid like that. I laughed when I explained I had moped the butt with a vinegar sauce. She should have known better. 

Great looking beef ribs. I love beef ribs when I can find them with a decent amount of meat on them. 

Definitely a different turf for surf and turf. Looks delicious. 

Great looking first cook after the burn in. 

On 12/27/2019 at 10:55 AM, Pequod said:

1. Vacuum cleaner
2. Dustpan and brush
3. Mop and bucket
4. Lawn Mower
5. Leaf blower
6. Laundry detergent
7. Iron
8. Broom

 

What are those things you talk about? I've never heard of them. 

Plant a proper BBQ garden and never worry about those other foreign items. 

3 hours ago, Pequod said:

Forward sear has the advantage of pulling at desired doneness, vs. shooting for 10-15 below with reverse sear and then hope you don’t overshoot.

That is very true and with a forward sear since you are ending with a low cooking temperature you don't get any residual cooking when resting the meat. 

The popularity of a reverse sear comes from the fact that you only need one grill to do a reverse sear and the average person only has one grill. 

A forward sear in most cases requires 2 grills. 

1 hour ago, Jon B. said:

I'm with you..........one can NEVER have too many cookers/grills!!!!   Just expand the patio 

 

I don't plant flowers in my garden I grow grills. 

Shovel the grass off a new garden section. Plant a few hundred dollars in the ground. Cover with some pavers and in a few weeks even you could grow a grill

Yea the porch is officially full. Any future additions will have to go in my BBQ garden. 

I'm a big fan of the forward sear. It just gives a better wall to wall MD rare since you are searing raw meat. With a reverse sear you are searing meat that is basically already at temp so you end up with a gray line just under the sear. 

If it's a thin cut I just do a direct cook and not bother with a separate sear phase. 

They say a picture is worth 1,000 words. Here is a good example of a forward sear. 

I run cables between the lid and base all the time. Never gave it a second thought. 

2 hours ago, Basher said:

Ckreef I could see you needed another bbq.
How many cooking devices now?
You could do with a restaurant next so you get to use them all regularly.


Sent from my iPhone using Tapatalk

A solid 7 cooking devices but up towards 10 depending on how generous I am with the counting. No need for a restaurant just use the best grill for the food I'm cooking, the current weather and how adventurous I want to go. 

You can never have too many although Mrs skreef would probably say otherwise. She keeps telling me I'm out of room. I keep promising no more grills. Truth be told I could easily squeeze in another 2 or 3. 

26 minutes ago, tony b said:

Way to go Mrs. Reef! 

 

What DON'T you own now, ckreef? 

To be exact a offset vertical stick burner. 

KBC Karubecue C-60 - hopefully the winning scratch off lottery ticket is waiting for me in my stocking

And of course a 42" KK but that would take a much bigger winning ticket. 

I must have been good this year because Mrs skreef came through on this one. 

Blackstone PROseries 28", 3 burner griddle. 

This was a huge upgrade from my 17", 2 burner table top griddle. Here are some random thoughts:

Very well packed in the box. 

It said 30 minutes assembly time and that was spot on. 

#3 phillips and adjustable wrench was all that was needed. 

Powder coated gray finish. 

Very sturdy stand. 

4" rubber tire casters makes moving it around very easy. 

Large grease catch for the rear grease drain. 

Grease catch pulls right out. 

You can get foil liners for the grease catch. 

Comes with 2 side shelves with a magnetic bar on one and a paper towel holder for the other. 

Both shelves have pegs that can be installed on the end to hang various utensils. 

Due to limited space I installed one shelf with the paper towel holder on the side that holds the propane tank. 

3 long SS burners each with their own ignitor. 

The front orange Blackstone is NOT a sticker. It was CNC cut from the metal with an orange backing plate. 

Nice hinged lid. 

The cheapest part of the whole unit is the handle for the lid. Seemed a bit flimsy but once installed is more than adequate for the lid.

Blackstone has come a long way with their advertisement stickers. I went through their sticker war when I bought a Blackstone Pizza Oven years ago (I almost lost that war - LOL - if you bought a Blackstone Pizza Oven years ago you'll know what I'm talking about). The advertisement stickers on this griddle easily peeled right off

I am very pleased with the purchase. Decent quality for the price. Anyways I guess I need to get cooking some breakfast. 

If you do order a bunch the general consensus is to vacuum seal and store in a cool dark place. No need to freeze. 

The supply of purple crack in the market has been very spotty over the years. It is weather dependent. If you can find some, buy it. If the weather in Australia/Tasmania doesn't cooperate next season it might be a couple of years before you have the opportunity to get it again. 

If I remember correctly the first batch of purple crack took 2 years for someone living in Australia to get it for me. It was another 2 to get me a second batch. It was all due to weather. Buy it when you can!! 

A great and very detailed review of the 32" KK. This was posted on the Guru Forum. 

I'm looking at a bunch of rain over the next week or so - bummer