ckreef

Fantastic - really great color.

I don't know the limits but I think the forum will resize them. I always resize them myself down to somewhere around 1024x???. Usually on forums you run out of total upload per post size limits if you try and upload a bunch of really large files.

@mguerra I was in full manual mode. I used a tablet with an app to do the remote wireless shutter. I too thought the pictures were decent for the high ISO setting.

I was asked to take a couple of test pictures in low light with a high ISO setting so we could see how well it did in low light situations. I took these pictures yesterday afternoon when not much ambient light was coming in the room. Both pictures were taken with ISO 25600. On a tripod with the camera lense about 24" from the subject. This picture is with the 50mm lense, 1/125, f5.6 This picture was taken with the 16mm lense, 1/125, f5.6 Posted for anyone interested.

Good looking cooks. I cooked on an Akorn for about 3 years before going KK. Akorns are quite capable kamados just a little trickier on temperature stability but nothing that can't be mastered with a little patience.

Nice cook. I think you get the prize for largest piece of smoke wood.

What is the AR forum?

LOL

Looks good. What's in your M&M mug?

Nice. I've been getting them at a local Walmart. Not sure I've see the Asian.

Nice fat T-bone. Great cook. All the Twisted Q rubs are surprisingly good. They have a few more flavors I'm going to try. Charles

Aussie Ora is in Perth. He comes on the forum once or twice a day. I'm sure he can help you out.

I don't pair anything with food. Usually by the time dinner is finished cooking I've had a few and couldn't care less. Mrs skreef usually does the sides but in her half (one hand) crippled state I've been doing it all.

@Jon B. Don't show me stuff like that. Especially when it fits perfectly in the 19" TT. What are trying to do get me to spend my money.

Ordered a set of 3 softboxes. Each one is 24" x 24" on a tripod with 4 x 45watt daylight bulbs. Each pair of two bulbs has a separate on/off switch. 2 of these will be for my picture taking station. The third I can move into the kitchen for my prep pictures.

Yea I noticed this version didn't number the posts. Nice to be able to reference an exact post by thread link and post number.

New lighting has been ordered. Probably can't open it until Christmas morning but in time for Christmas dinner.

Totally awesome - 365 grilling - can't let a little rain or snow hold up the show.

Good video. That really shows the 3 different muscles and the different planes to slice on. The first 2 sections is the 2 large obvious sections. The 3rd is the tip on the left when the grain bends around.

Looks good. I've only cooked tri-tip a couple of times so I'm no expert but a tri-tip is where 3 separate muscles join hence the word tri. You also must slice it on three separate planes. That looks like it's maybe only one or two of the muscles. With all 3 muscles you get a triangle shaped piece of meat. With that said I could be wrong - LOL

Good times but the rubber duckie is not having as much fun. Tacos look interesting.

My problem is me or Mrs skreef keep adding ideas to the projects so they never really end.

This is my first time trying Bison ribs. Nice meaty flavor and the Merlot reduction sauce was the best I've done yet.

On vacation over Thanksgiving we toured a free range Buffalo ranch and picked up some Buffalo Ribs. Here's the cook. Buffalo (short?) ribs. Marinated for a few hours in the refrigerator. The other ingredients. Pan seared the ribs and other ingredients. Dumped it into a DO then on the KK at 300* for a few hours. Served with mashed potatoes and a reduction of the left over merlor/paste liquid from the DO.

Maybe one day I'll learn how to finish projects - LOL