ckreef Posted August 5, 2018 Author Report Share Posted August 5, 2018 5 minutes ago, MacKenzie said: You nailed it. Now I want rolls. TY MacKenzie, I tried this cook last weekend as a test but totally screwed up my fire management/proof timing. Learning from that adventure I got the timing spot on this time. I was very pleased with the results. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 6, 2018 Report Share Posted August 6, 2018 Same here Mac! Those rolls look yummy Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 6, 2018 Report Share Posted August 6, 2018 They say a picture is worth a thousand words. Charles those pic tell it all great looking pizza and those rolls yum yum yum. 1 Quote Link to comment Share on other sites More sharing options...
Cookie Posted August 6, 2018 Report Share Posted August 6, 2018 That pizza dough looks a lot like Nancy Silverton's, which to date is my favorite dough, but a bit of a pain to make... I'm going to try this King Arthur recipe, results look similar (and excellent). Nice work with the WFO... 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 12, 2018 Author Report Share Posted August 12, 2018 For my recent birthday Mrs skreef got me this book. The begining is a section about WFO's in general, different tools needed, how to fire the oven and fire management for 5 different cooking scenarios. It's a pretty good section. The rest of the book is a WFO cook book. It takes the stance that everything can be cooked in a WFO. While I agree most everything can be cooked in a WFO, the question stands. Should it be? In my opion not everything cooked in a WFO will produce optimum results. There are other grills that do some cooks better. With that said there is a bunch of tasty looking/sounding recipes in this cook book and some should work well in a WFO. Today I decided to explore that a bit. Some of this is an actual recipe while some is just a concept with my own recipe. Zucchini and Squash Gratin. Baked wild Alaskan salmon. Crab stuffed monster shrimp. Baked sweet potatoes. Dinner is served and it was a good one. The star of the show was the zucchini and Squash gratin which I'll definitely do again. 8 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 13, 2018 Report Share Posted August 13, 2018 Gee, ck & sk, that sure looks like a fun and tasty cook. Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 13, 2018 Author Report Share Posted August 13, 2018 4 minutes ago, MacKenzie said: Gee, ck & sk, that sure looks like a fun and tasty cook. It was fun and definitely tasty. Worked on a house project for a few hours this morning than relaxed on the porch while the WFO was heating up. Great way to spend a Sunday afternoon. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 13, 2018 Report Share Posted August 13, 2018 Whoa that looks really tasty. That WFO holds a lot of food! Everything looks delicious, but I really like the zucchini and squash gratin Yum yum. Nice cook Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 13, 2018 Report Share Posted August 13, 2018 Awesome nicely done mate they look terrific Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 13, 2018 Report Share Posted August 13, 2018 For my recent birthday Mrs skreef got me this book. The begining is a section about WFO's in general, different tools needed, how to fire the oven and fire management for 5 different cooking scenarios. It's a pretty good section. The rest of the book is a WFO cook book. It takes the stance that everything can be cooked in a WFO. While I agree most everything can be cooked in a WFO, the question stands. Should it be? In my opion not everything cooked in a WFO will produce optimum results. There are other grills that do some cooks better. With that said there is a bunch of tasty looking/sounding recipes in this cook book and some should work well in a WFO. Today I decided to explore that a bit. Some of this is an actual recipe while some is just a concept with my own recipe. Zucchini and Squash Gratin. Baked wild Alaskan salmon. Crab stuffed monster shrimp. Baked sweet potatoes. Dinner is served and it was a good one. The star of the show was the zucchini and Squash gratin which I'll definitely do again. Killing it mate like you always doOutback kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 13, 2018 Author Report Share Posted August 13, 2018 57 minutes ago, Bruce Pearson said: Whoa that looks really tasty. That WFO holds a lot of food! Everything looks delicious, but I really like the zucchini and squash gratin Yum yum. Nice cook The zucchini and Squash gratin was good enough to go into regular rotation. Plus could just as easily be cooked in a kamado. Win, win. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 13, 2018 Report Share Posted August 13, 2018 Nice job, Reefs! Those shrimp looks amazing! 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 19, 2018 Author Report Share Posted August 19, 2018 Nothing special here except the cheesecake stuffed peaches. They are always a hit and came out really well this time. A loaf of bread followed by a strange fish cook. TY @KismetKamado for the awesome pan but I did need to cut that really nice handle down to a more manageable length. Went tribal counsel mode while waiting for desert to cook. I voted for the cat to get booted off of Reef's Island. 3 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 19, 2018 Report Share Posted August 19, 2018 Your bread is looking very nice. Cheese Cake peaches Looks like you have a little night time activity. Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 19, 2018 Report Share Posted August 19, 2018 Great looking cooks. Can I ask how long it takes to fire to the point you have a working temp Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 19, 2018 Author Report Share Posted August 19, 2018 35 minutes ago, Tyrus said: Great looking cooks. Can I ask how long it takes to fire to the point you have a working temp I send it up to 800*+ then let it drift back down. When it gets back down to the temp I want (say for rolls) I'll add one last piece of wood which sends it back up and drift back down while the rolls do their final proof. It really depends on how your trying to use the oven. The simple answer is 2 hours but 3 is better. I ran it for 7 hours yesterday. I shut it down last night at 10:00 pm at 350*. Now 15 hours later it's still at 133* usually 24 hours later there's still a few glowing coals left. In a few hours I'm going to fire it back up for a couple of pizzas. Shouldn't take as long as I'm sure this 133* is through and through. It's a leisurely type of cooking. My remote digital thermometer definitely makes it easier so I don't have to constantly walk to the oven to check the temperature. 2 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted August 19, 2018 Report Share Posted August 19, 2018 Patience and planning seem to be the key, thanks for the thorough explanation...seems like a lot of fun 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 26, 2018 Author Report Share Posted August 26, 2018 Up today: Chicago Deep Dish. I started with a traditional Chicago Deep Dish, dough, sliced mozzarella, Italian sausage, homemade Chunky sauce. Into the WFO it went. After about 20 minutes I pulled it and added freshmozzarella and pepperoni. Back in the WFO it went. A final 20 minutes and we're good. I let it rest for 5minutes before serving. Very tasty indeed. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 27, 2018 Report Share Posted August 27, 2018 I hope you are saving a slice for me, but I doubt there was any left, it looks sooooo good.:) 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted August 27, 2018 Author Report Share Posted August 27, 2018 (edited) 6 minutes ago, MacKenzie said: I hope you are saving a slice for me, but I doubt there was any left, it looks sooooo good.:) There was some leftovers. That was a really late lunch. We only ate a couple of pieces because...........meanwhile baby back ribs and homemade baked beans cooking on the KK's.......... Edited August 27, 2018 by ckreef 2 Quote Link to comment Share on other sites More sharing options...
