ckreef Posted May 18, 2015 Report Share Posted May 18, 2015 I don't invite many guests over to the Backyard Bistro but when I do you get the full experience. Good food, good drinks, playing with the charcoal kiln and even a rattle snake - LOL We started off playing with the charcoal kiln and encountered a baby rattle snake along the way. That was some hot work. Time for a refreshing adult beverage and pizza bite appetizer (cooked in the Blackstone). Chocolate dipped, candied orange peels. Some sides for dinner. Orange-Honey Shrimp. Oops I lost track of time with the guests and adult beverage. Flank Steak Pinwheels - not your traditional Turf. A few tuna steaks. A really crappy money shot. Sure glad it tasted better than it looks in the picture. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 18, 2015 Report Share Posted May 18, 2015 ckreef, you are sk sure put on a feast, everything sounds and looks delicious, except for that snake Quote Link to comment Share on other sites More sharing options...
tony b Posted May 18, 2015 Report Share Posted May 18, 2015 Yeah, you can keep the snake! Not a big fan of reptiles of any sort! Otherwise, great looking food porn, as usual from the Backyard Bistro! Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 18, 2015 Author Report Share Posted May 18, 2015 TY MacKenzie and Tony. Next time I'm hoping for a big rattle snake so I can put some grill marks on it. Quote Link to comment Share on other sites More sharing options...
mk1 Posted May 18, 2015 Report Share Posted May 18, 2015 My invite seems to be lost in the mail......NICE JOB! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 19, 2015 Report Share Posted May 19, 2015 When you cook that good...even the snakes want some. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 19, 2015 Report Share Posted May 19, 2015 TY MacKenzie and Tony. Next time I'm hoping for a big rattle snake so I can put some grill marks on it. I hope your camera battery goes dead Quote Link to comment Share on other sites More sharing options...
DaveyR Posted May 19, 2015 Report Share Posted May 19, 2015 Dam ckreef that is some fine looking cooking there. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 19, 2015 Report Share Posted May 19, 2015 TY MacKenzie and Tony. Next time I'm hoping for a big rattle snake so I can put some grill marks on it. Tastes like chicken! Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 19, 2015 Report Share Posted May 19, 2015 Looks great.. I love the depth of the menu at the Reef's BB My wife is ambitious in preparing many items but I'm not that disciplined yet.. I'm a 2-3 item guy at this point in my life When your wood starts off gassing that exhaust can be ignited and burned off instead of that big white plume.. It's much more fun to have a huge fireball/flame thrower than the white cloud too.. I'm exploring getting 1/4" SS plates CNC cut to be used as grates.. They could have three or four different sizes of slits for varying volumes of surface area and airflow. Probably half grills make sense too.. 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 19, 2015 Author Report Share Posted May 19, 2015 @DennisLinkletter most nights I too am only a 2-3 item guy. It's only the special occasions that get the big menu. Pm or email me if you have any ideas on how to retrofit something on my charcoal kiln to after burn the gasses. As soon as I can find a bigger inner barrel I'll be able to load up more wood which will create even more smoke. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted May 20, 2015 Report Share Posted May 20, 2015 Well done reef. Looks like a great meal Quote Link to comment Share on other sites More sharing options...
DaveyR Posted May 21, 2015 Report Share Posted May 21, 2015 CKreef what about a propane torch on really low to act as a pilot light for it. Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 21, 2015 Author Report Share Posted May 21, 2015 CKreef what about a propane torch on really low to act as a pilot light for it.Next batch I make I'll experiment with that idea and see what I can come up. I just have to be careful because that outer barrel gets really, really hot once it gets going good. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 22, 2015 Report Share Posted May 22, 2015 Charles - you never cease to amaze me with your cooks at the Bistro. Amazing! 1 Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 24, 2015 Report Share Posted May 24, 2015 Nice that both the snake and the flank steak roll were laid on the same tile for their photo ops! Probably added a nice top note to the flavor of the steak. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted May 24, 2015 Report Share Posted May 24, 2015 Doc, you crack me up! Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 25, 2015 Author Report Share Posted May 25, 2015 LOL - hey snake is meat too and I did chop it's head off before I brought it inside to show Mrs skreef. Quote Link to comment Share on other sites More sharing options...
tony b Posted May 25, 2015 Report Share Posted May 25, 2015 I'm sure that she really appreciated that!! 1 Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted May 25, 2015 Report Share Posted May 25, 2015 Nice that both the snake and the flank steak roll were laid on the same tile for their photo ops! Probably added a nice top note to the flavor of the steak. Priceless. I just spit out my drink. Reef, you go and flavor your flank any way you like. Quote Link to comment Share on other sites More sharing options...
