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ckreef

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ckreef last won the day on January 18

ckreef had the most liked content!

About ckreef

  • Rank
    Guru Site Supporter
  • Birthday 08/03/1964

Profile Information

  • Gender
    Male
  • Location:
    Danville, GA
  • Interests
    Prometheus 16.5" - Cassiopeia 19" TT
  • Grill
    Komodo Kamado

Recent Profile Visitors

18,843 profile views
  1. I love the Australian Chicken Salt. but I'm running low. We use it on homemade, fresh, potato chips. Will have to give that version a try one day!
  2. Pork Tenderloin - cut into medallions, marinated, then cooked on high, on a griddle. 8 minutes to heat the griddle up, 3 1/2 minutes per side for MD. Tender and juicy, no need to reverse sear, no need to low-n-slow.
  3. Totally agree with the marinated pork Tenderloin Had that last night after work. Two choices, grill whole on the Kamado or cut into medallions and sear the medallions on the Blackstone griddle? Me and Mrs skreef actually discussed the two options. Medallions on the Blackstone griddle every time for a super fast meal.
  4. I know I haven't given an ending opinion to the lump comparison thread but I do have a few conclusions. One of those conclusions: B&B lump is not the best lump but......... B&B lump is the best lump for the buck!
  5. Good video. Would love to see a fish or chicken cook in there.
  6. Just curious - What is the maximum temperature ratings for the different probes? Is this unit water proof or does the case act as a water proof case when in use? Is there an instruction manual that can be download for both the controller and Kamado-grill?
  7. Check this out. Sort of kewl. https://www.autoblog.com/2020/01/11/fire-truck-wood-fired-pizza-conversion/
  8. That's a really good looking pizza. Just curious how long it took to get to that temperature and how long did it take to cool down?
  9. Buy better lump. With the right lump you should be able to get 30+ hours at 225*-250*. Plenty of time for two rounds of butts. Yes better lump does make a difference
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