ckreef

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.


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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 

Purple crack or white pepper corns is the only pepper I use these days. 

8 hours ago, Jon B. said:

@ckreef Charles...I was studying the cooker and there is a side-to-side bar that is on the internal frame in front of the adjustable cooking grate.   It is shown in some of the photos and appears to be missing in others.  Looks like there are little mounting pegs sticking out of the frame that the side-to-side bar attaches to or rests on.   What the heck does it do??  (a rest point for the cover?)  Thanks!

Not sure about the bar. Mine and all I've seen only have the little pegs. The pegs are used for the lid to rest on. My left side peg is a little bent down. No worries as the lid sits flush on them. 

Although a litter cheesy, I really like the lid. Definitely traps heat (and smoke) above your food. Good for chicken cooks and such. 

54 minutes ago, Syzygies said:

Ñuke Delta Argentinian Style Wood Fire Gaucho Grill Overview | BBQGuys

Wow. I want one!

 

That's the one. Definitely a fun grill to use and reasonable quality for the price. 

5 hours ago, tony b said:

You live in south Georgia for crying out loud, you have no idea what real winter even looks like! Winter to you just means that you have to put on a coat to go outside! 

We've had 4 measurable snowfalls already and single digit temperatures at night several times. About to get another artic blast this week with highs only in the teens - and we're only a week into December. Can't imagine what January and February will bring us?? 

When I said slightly less than freezing I meant 30*-31* f

Hopefully we won't know real cold weather this winter   Wouldn't want to have to go out and buy a true winter coat. 

8 hours ago, Tyrus said:

Looking good Aussie. Haven't seen that particular Grill Mate marinade in the stores here although, I'm familiar with em. Nice job on that tri-steak

Great looking Tri-Tip @Aussie Ora

I think those marinades were a limited production run. They hit the stores, eventually sold out and I haven't seen them since. 

2 hours ago, Tyrus said:

Fall in Georgia, winter in New England. Unequal comparisons and then again we'll be jealous in the spring.  Like the large handle pan Ckreef, I believe it's steel if I'm not mistaken.  Do you prefer that over cast?  Snap, crackle pop over the fire..nice sound it makes, and oh yes, something good over rice or veggies. Sounds like a good day and that's GOOD.

We haven't really hit winter yet. It's only dipped down slightly less than freezing 2 nights so far. 

It's a double bottom steel paella pan. The double bottom helps with evening out the heat from a live fire. I've never used a CI pan for paella so I can't really do a comparison. 

I have a long Christmas vacation coming up (12 days off). I hope to do some kewl cooks on my various grills. Keep your fingers crossed for decent weather. 

It was a nice fall day. Partly cloudy in the mid 60's. Perfect weather for paella on the Nuke Delta grill. Oops forgot to buy some fresh veggies. That won't stop the cook. 

Cooking the sofrito. 

Sizzling Socorate 

One more good option that should be mentioned. KJ Big Block. It too is made from South American hardwood. The only drawback is similar to Quebracho, there are going to be a few pieces that need busting up. KJ has road shows throughout the year at various Costco locations. If you can find a road show near you the lump is reasonably priced. 

Done many lump tests recently. Not happy with Cowboy and Rockwood, threw the remainder of those bags in the trash. 

Lump cost can be very deceiving. If a lump costs twice as much but burns twice as long did it really cost more? 

Lump made from South American hardwoods are generally superior than lumps made from North American hardwoods. South American hardwood trees are just denser wood to begin with. 

Fogo Quebracho is really good. My only complaint is that it can have some really large pieces that would need to be busted up. My current favorite is Jealous Devil. It's made from South American hardwoods and the pieces are the proper size to dump straight from the bag. It can be ordered from BBQguys with free shipping. Just order it a few days ahead of time and it'll be waiting on your doorstep when you get home. 

@Tyrus  if you only go through 300#'s a year you need to get cooking  

I burn through close to 100#'s per month. Maybe starting January 1st I'll keep track of how much lump I use. Sort of like my how often do I grill outside thread. Could be interesting.