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    • John Setzler

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ckreef

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ckreef last won the day on January 15

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About ckreef

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  • Birthday 08/03/1964

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

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  1. Whole Milk Mozz

    Just don't buy the "part skim". I just want to know - Is there a processing/scientific reason we can have shredded whole milk mozzarella?
  2. The Weber Summit Charcoal Grill is a kamado

    Congratulations, that is totally awesome. Can't wait to see some pictures.
  3. There you go with that air chilled chicken again - LOL - I love that pan. Excellent cook. Colors make it pop. Great entry.
  4. I've done a bunch of these. The 3 way cut is definitely the hardest part. Get it right and it works, screw it up....... For the best success keep it flat on the cutting board. If you put it up on its side to do the cut the meat smushes down and the cut can come out uneven.
  5. KK Rotisserie Cornish Hen

    The more I cook Cornish Hens the more I like them. I Spatchcock (remove the backbone) and cut the wings off before putting them in the rotisserie. If it's just me and Mrs skreef I'll cook one and split it in half in the end. Served with sides a half Cornish Hen is enough for me. Of course there's no leftovers that way.
  6. Shun Knives Recomendations

    I still need (OK want) a few more knives. My sharpener arrived today (post in a few days). I'm going to visit CKTG again soon.
  7. Neither is a drip pan. The smoking stone has some amount of thermal mass. The bbqube is thinner which would give you a little more height for a drip pan and is definitely cheaper. Tough call.
  8. KK Rotisserie Cornish Hen

    A little more information from the link: Salt potatoes are bite-size "young" white potatoes scrubbed and boiled in their skins. The use of red-skinned new potatoes is not considered authentic. The proper size potatoes are Size B, Grade US No. 2. The potatoes are small and their appearance and shape are not important.[1] According to a recipe, the cooking water contains salt in a ratio of one cup of salt to six cups of water, giving the dish its name, unique flavor, and texture. After cooking, salt potatoes are served with melted butter.[3] The resulting potatoes are creamy, as the starch in the potatoes cooks more completely due to the higher boiling temperature of the extra-salty water.[citation needed] The salty skin stands up particularly well to both herbed and plain melted butter.
  9. KK Rotisserie Cornish Hen

    There is a history of the Syracuse "Salt Potatoes" and of course there are many versions of the story. Syracuse was called the Salt City years ago because of the salt mining industry. The poor immigrant workers would put new/small potatoes into the salt evaporation tubs and cook them for lunch. They could only afford the small, bitter potatoes. The salt bath would turn the inexpensive potatoes into really tasty potatoes.....and the legend lives on in this area. A local company brought them back and made them famous serving them at outdoor clam bakes. Now all the area grocery stores carry them a long with the bag of fine salt included. You can use small red potatoes or "new" potatoes with the salt and get about the same effect / taste. HISTORY OF SALT POTATOES The bag of potatoes included a bag of salt with approximately 1 1/3 cups of fine salt. I cooked a little over 2 lbs of potatoes in 3 quarts of water with 2/3 cup of salt. I served them as is which had a fine film of salt on them. Fork mashed on the plate with some butter.
  10. KK Rotisserie Cornish Hen served with honey balsamic, rosemary, carrots and NY Salt Potatoes. Awesome meal.
  11. Bloody Mary Meat Sticks

    Probably but I got my request in first Then again I look pretty good in a skirt - LOL
  12. Bloody Mary Meat Sticks

    That looks fantastic. Is there a package with my name on it?
  13. Baked Brie

    Your video was spot on the money as it turned out perfect Next time I'll cut off a thinner top slice then scoop out more brie so it could hold more Lingonberries. I love Lingonberries and they go perfectly with brie.
  14. Baked Brie

    I've never made baked brie before and Mrs skreef has never even tried brie so I decided to give it a go this morning. I strained out some Lingonberries and made a shallow pocket in the brie to hold the berries. Other than that I followed the directions from the video. Here are a few highlights. This didn't turn out to bad for my first attempt. TY @pesto3 for posting this.
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