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ckreef

NuKe Delta - Fire it up!!

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This is my new NuKe Delta Argentine style grill.  26" x 21" adjustable height main grate with a side Brasero (firebox). Here is the progression of the install. 

 

 

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It came with a cover, ash shovel, coal rake and steel griddle that sits above the side Brasero (firebox). I also bought a porcelain coated CI pan for makeing fried provolone. 

 

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To fire it up I have a bin of sticks from the yard for kindling and Post Oak sorted by size. 

 

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I decided to fire the main area and the Brasero. I stacked the wood similar to what I do in the Wood Fired Oven. 

 

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I fired the Brasero first immediately followed by the main area. I sit the MAPP torch down and let it go for 30 - 60 seconds. 

 

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After a few minutes it's well underway. 

 

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Up first was the fried provolone appetizer. Thick slice of provolone, black pepper (purple crack berries) and dried oregano with a drizzle of olive oil. Pulled some coals off to the side and cooked for 6 minutes. That was mighty tasty - Yum. An expensive little pan but it worked really well and is the perfect size. 

 

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I guess we'll call these smash potatoes on the steel griddle. A flat iron steak. 

 

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A nice md rare served with homemade chimichuri sauce. Mrs skreef really liked the chimichuri sauce. I slightly miss managed the fire in the end but still came out great. Awesome grill but a small learning curve for sure. Hope you enjoyed the ride. 

 

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14 hours ago, TKOBBQ said:

Enjoyed it, shoot wish I was there but you did a fine job making us feel like we were Thanks.  I like more details on the fried provolone technique. 

@ckreef is this cooked direct or indirect?  More details of technique?  Thanks.

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3 minutes ago, TKOBBQ said:

@ckreef is this cooked direct or indirect?  More details of technique?  Thanks.

 

That small coated CI pan. 1/2" thick slice of provolone. Sprinkle with black pepper and oregano. Drizzle with a little olive oil. Cooked direct about 2" above hot coals for 6 minutes. Cool for a minute. Square cut it with a pizza cutter. 

 

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21 hours ago, TKOBBQ said:

@ckreef Thanks this is on my menu for this week, we're on a staycation.

 

That small CI pan is 5 1/2" and a provolone slice 1/2" - 5/8" thick works. 

 

If you go bigger or smaller (with the CI pan) you would need to change the slice thickness accordingly. 

 

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7 hours ago, keeperovdeflame said:

Yup, more evidence, that you guys just clear and water a spot in the herb garden and another grill pops up. Great Cook and I enjoyed watching it come together. 

 

I can't seem to grow any herbs with my very brown thumb. Might as well grow some grills. B)

 

 

"Seriously Mrs skreef this is the last grill I'll ever want!!" - LOL 

 

 

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