ckreef

Good 1st attempt but next time go even greener. No red in the middle, will be even sweeter. (sort of opposite what you would expect) If I can score a few more boxes will send you another one next time I send something.

I'd say you got the basic technique down. Now you just need to fine tune it.

When you serve prime rib roast for Christmas that was on the rare side of md rare what do you do for leftovers? Eat md rare ribeye steaks of course. Cut some nice 3/4" steaks. Salt and a little fresh cracked pepper. CI seared at 450* for 1 minute per side. Just enough to warm them up and turn them into a traditional md rare. Feta cheese crusted served with a strawberry salad and some leftover baby red potatoes. Damn this was just as good as Christmas dinner. The sad part about this situation - this was a better md rare leftover steak then the last time I ordered steak at a restaurant.

Well I fill the basket humped in the middle. Depending on how long and what I'm baking I'll go through half to all the basket to get it done. I've never ran out and had to reload.

I experience the same problem. What I do is similar to what Dennis suggests. Preheat the KK up to temp with no diffusers or stones. Don't just get to temp let it sit at temp and stable for at least 30 minutes or more. After that add the baking stone. The temp will drop but don't touch the vents. The temp will slowly start to rise. Once it gets back to temperature (about an hour) everything is heat soaked and ready to go. Nothing wrong with RO, it's all I use. Definitely fill the basket full up to the handles maybe even humped up a little higher in the middle.

Looks tasty.

Wouldn't be the same without the salad and red mug.

Nice looking roast beef and the bread looks fantastic too.

One day the US will get rid of the penny. Probably cost them more to make a batch of pennies then the penny is worth.

Very nice day indeed. Looking forward to seeing the seafood cooks.

The new plugs (which shuley probably has) already have the slice in them.

TY MacKenzie - and there was enough leftover to cut 3 x 1" ribeye steaks tomorrow. Give them a super hot/fast sear and they'll still be md to md rare.

Figured I better finish up this tread. Remoh's Artisan Bucket Bread (R.I.P. Remoh) Reverse Sear

Merry Christmas to all the awesome KK owners and to @DennisLinkletter, you all make this an awesome forum with top of the line posts. A special Merry Christmas to @Aussie Ora and Dee. You two rocked the Bistro this holiday season. Really excited to try the Prairie Dust.

Fingers crossed. I've never butchered and cooked a roast like this. Makes total sense to my brain. Should be good as long as I don't over cook it. Going to reverse sear it. Low-n-slow until 115*-120*. After resting a super hot/fast sear. We all like md rare and if I don't nail it we all would rather I error on the rare side.

The sample tasted good. It'll be better tomorrow after it's had some time to marinate itself. It'll be nice and cold by then too. Most recipes call for sugar. I didn't use any since I used sprite instead of club soda. I have a feeling Mrs skreef will want me to add some sugar tomorrow.

You are most welcome @Aussie Ora Merry Christmas to you and Dee. Other than me and Mrs skreef you are the only other people in the world who owns Bistro Swag.

So today I took it out of the cryopac and cut it into 2 chunks. The 4 bone piece on the left will be dry aged until early February. The 3 bone chunk will be for Christmas. (excuse the slightly out of focus pictures) For the Christmas chunk I cut off the bones. Trimmed it up then tied it into a nice round bundle. The Christmas chunk got sprinkled with kosher salt then they both went in the dry ageing refrigerator. I mixed up a Sangria for tomorrow. I figured it was something I could drink on all day while cooking without totally losing my mind. In the refrigerator it goes until tomorrow. Of course I had to sample a glass just to make sure I got it right - LOL

There in lies the crap. If you buy a new tank it's got 5 years on the hydrostatic date. They give you back one that only has 2 months left you just got majorly ripped off.

Now you've done it. Made me go and correct the title. I was more than happy not noticing the spelling mistake - LOL

Just curious who pays for the 5 year hydrostatic test and annual inspections. Do they have those tests like scuba tanks have.

Where I live at most it's $2 more. Typically the refills are $20. The exchange use to be $16.95 now they are all up around $18.95

This is something I noticed years ago and it just rubs me the wrong way. The standard small propane tanks for gas grills etc are 20 lb propane tanks. Back in the day before all the propane exchange places you would take your tank to a fill station. They would put the tank on a scale, zero out the scale then literally fill it with 20 lbs of propane. Fast forward to today's propane exchange prevalent everywhere. Notice on the plastic label it says "Net Weight 15 lbs." What gives that tank is rated for 20 lbs of propane? Curiosity got the better of me and I wanted to figure this out. An empty propane tank weighs approximately 16 lbs. (It's tare weight) Full from the exchange place it weighed 31 lbs. Yup 15 lbs of propane. I then took an empty tank a proper fill station. They no longer use a scale system, now they use a regulated system but that is irrelevant. When I got home and weighed this tank, 36 lbs. Yup a true 20 lbs of propane as I suspected it would. The couple fill stations I can use are the same price as the exchange places. Takes an extra couple of minutes but worth it to get the extra 5 lbs of propane. I'm sure if you called the exchange companies they would site safety concerns but that's hockey puck. The less propane they give you the more frequently you have to do an exchange - CaChing more money in there pockets. I try and use fill stations as much as possible. Well there you have it. Reef's propane exchange rant.

Nice Artisan looking pie. I think that is one of your best looking pies to date.

There in lies the problem with where I live. I'll be on the lookout. Or maybe I'll mail order one day.