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ckreef

Random Bistro Cooks

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ckreef - beautiful cook. You never cease to amaze me with your cooks on a small kamado. I'm really not sure I could do as well as you on such a small space.

Charles, just how big is Prometheus front to back? I know he's 16.5" across, but how deep? You use every square inch of that grate. Kudos on a great looking cook!

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Charles, just how big is Prometheus front to back? I know he's 16.5" across, but how deep? You use every square inch of that grate. Kudos on a great looking cook!

The main grate (after you account for the handles) is rectangular in shape approximately 13" x 12". Seems small by the numbers but much more usable space then my Akorn Jr at 14" round.

The key is finding properly sized pans etc.... to fit on it.

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Fiery Shrimp - flavor profile test.

Don't look at this post (everyone on the other forum - LOL ). This is not the cook but rather a flavor profile test for an upcoming cook.

Close but not there yet - will give it another test this coming week.

8ebf4edeee4ad42df1c5a936cd0ad10e.jpg

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It was a decent test and we gobbled them up but it wasn't the flavor I was looking for.

Oh well might run to the store for another test this afternoon. Really tough job trying to get it just right - LOL

Someone has to make the sacrifice and you're just the man to do it :thumbup:  :thumbup:  :iconbiggrin:

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ckreef - wow! I see you've discovered apricot preserves. Try mixing that with some nice bourbon whiskey and you've got a heavenly glaze for ribs, chops, etc.

Hawke is not super fond of apricots so I usually use peach. I love everything Apricot, so last night I did it my way. I thought about doing a more fancy glaze but I really wanted a quick dinner so I could get onto some Bistro cleaning chores.

Please tell me that you're not using your top shelf bourbon in BBQ sauce???

When I use liquor it's usually a crap ass, cheap 80 proof Brandy. The good stuff I use for marinating the chef.

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Hawke is not super fond of apricots so I usually use peach. I love everything Apricot, so last night I did it my way. I thought about doing a more fancy glaze but I really wanted a quick dinner so I could get onto some Bistro cleaning chores.

When I use liquor it's usually a crap ass, cheap 80 proof Brandy. The good stuff I use for marinating the chef.

LOL....I love marinating the chef too.

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Like my favorite apron says, "I cook with Wine. Some actually goes into the Food!"

 

I have two "sets" of liquor - the cheap sh!t in the kitchen for cooking (Rum, Tequila, Brandy, Bourbon, dry Sherry, and Marsala) and the good stuff for "marinating the chef" on the bar - and never shall the two cross paths!!!  :wynar:

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Like my favorite apron says, "I cook with Wine. Some actually goes into the Food!"

 

I have two "sets" of liquor - the cheap sh!t in the kitchen for cooking (Rum, Tequila, Brandy, Bourbon, dry Sherry, and Marsala) and the good stuff for "marinating the chef" on the bar - and never shall the two cross paths!!!  :wynar:

I know where I'm heading :pint:

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