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ckreef

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ckreef last won the day on July 22

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

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  1. You couldn't imagine. If you ever want some serious inspiration just go back to the begining of the challange forum. Check out all the different challanges and the entries. That is Guru members cooking at their very best. That would keep you busy for a few days if not a few weeks. Most of the cook threads associated with the entries have enough details where you should be able to recreate what temps you.
  2. McCormick's makes a bunch of different marinade packets. I use them all the time for chicken and pork. The tomato Basil one is a favorite. Would probably work really good with SV.
  3. TY Kismet. The Grill Grates are turning out to be an awesome idea. I'm slowly getting the hang of it. Like the Wood Fired Oven, timing is key to success.
  4. TY buckleybj. I'm having a blast cooking on the Nuke Delta grill.
  5. TY @TKOBBQ, I was begining to think it was crap since nobody commented on it. But Mrs skreef really liked it, I guess that's all that really counts.
  6. Updated post #4 with the KJ Big Block low-n-slow. Was the most complete and longest burn time to date at 34:30. Definitely exceeded my expectations by a good bit Fogo Premium Black Bag scheduled for next Saturday.
  7. They would work good in a Wood Fired Oven.
  8. I think there will be slight differences. So far I've only burned post oak. Eventually I'll branch out (LOL).
  9. Yea it did. I was very impressed with that. 34.5 hours
  10. Never seen that one before. The KJ Big Block low-n-slow test this weekend had spectacular results. Will post the results later tonight when I get home and can take a picture of the leftover lump. It's been a fun experiment for me too. I still have 4 more low-n-slow tests before I finish that phase.
  11. At this point I'm 3 or 4 chicken cooks, 2 flat iron steaks and probably 3 hamburger cooks. I think your wife was on the right track. Everything cooked on this grill just has a nice campfire smoked taste. It's just different (and better). I'm finally starting to get a good grip on coal/fire management so things come out better and the cook goes along easier/smoother. Also sitting around drinking a bear watching the fire heat up is an added bonus. This style grill is definitely not for everyone. If you live in the right place, like playing with fire, and have the patience to learn new techniques then you would enjoy an Argentina style grill. The people on the internet using this type of grill with charcoal is missing out on a large part of the experience. You could do charcoal grilling in a webber.
  12. I actually did 3 cooks for this month's grilling Challenge. The first one was a Flat Iron steak cooked on the Nuke Delta grill. It tasted really good but the pictures sucked so I held that one back. The second challenge cook was a peach glazed pork tenderloin cooked on my 19" Komodo Kamado. One of our family favorites. Once again it tasted great but the pictures sucked. Since there was still plenty of time left in the month I held that one back also. Finally this Sunday I tried a new recipe. Rosemary Peach Chicken. Cooked on the Nuke Delta grill. I managed the grill properly, it tasted fantastic, and the pictures came out decent. I figured go with it so I posted that as my entry. The nice thing about multiple challenge attempts is we got to eat some good meals along the way.
  13. Rosemary, Peaches, and Chicken thighs with a white wine pan sauce, mozzarella and bacon. Cooked on the Nuke Delta grill. Fire up the Nuke Delta. Wood to the side for extra coals later in the cook. Slide the Grill Grates over and sear some peaches and thighs. Once the peaches and thighs have a good sear put them down in the warming area. Slide the Grill Grates out of the way and add the standard grate. Cook down some bacon. Remove the bacon and set aside. Add the thighs and deglaze the pan with white wine. Add some chicken stock, the peaches and some mozzarella. Close the lid on the Nuke Delta and finish cooking/thickening the sauce. What a fantastic meal. Bright, fresh flavors. This cook will go into our summer rotation. The Nuke Delta grill definitely has a learning curve but I'm a quick study.
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