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Set the KK up last night for an early morning pizza cook. Took a few pixs while it was quiet, windless, bugless, and nice clear air. It's about 6 AM. You can still see the moon in this first pix. Some pansies in the garden. Just look at all that peacefulness. Another reason to be up and out is this- Cooked @500F for 7 mins. then dropped a huge egg on for the last 2 mins. \ Sliced. Toppings were cooked mushrooms, cooked bacon, SV fried potatoes, diced tomato, cheese and a sprinkle of anise and fennel.

Always have a plan for the after-party. One favorite of mine is from some Spanish cookbook, three pounds of potatoes, an onion, a teaspoon each of salt, black pepper, pimenton, and olive oil to mix. Roast to taste. The cookware is a La Chamba clay pot from Colombia. My friends and I have many sizes. These are twice as good as the next best option for clay cookware, and this is coming from someone with a serious problem with accumulating cooking equipment; I've probably tried your favorite, if this isn't it. They feel like very dense wood, are so buffered that stove-top cooking behaves like oven cooking, and I've never managed to break one. They're made from micaceous clay; one hears accounts of potters desperate to break their mistakes with similar clay, and all hurling pots like this does is damage the floor. They easily take direct flame. I own some beautiful tagines that collect dust because of La Chamba. They're the dream stove-top bean pot, worth it for this if they never see another use. Good Mother Stallard beans from Rancho Gordo, inside while I cooked outside on the KK.

Ok...normally I wing it on fish burger ingredients but this recipe from Fine Cooking caught my eye so I decided to give it a go for tonight's bach dinner. And the fact the recipe has zero bread/bread crumbs was another big plus. Ditto for eggs! Although I saute'd the patties in a carbon steel pan atop the stove I did swap in habaneros, for the thai chile peppers, that I smoked on my KK . Just one problem: I only made two burgers . But glad I have a bunch of tuna loins in the freezer! HIGHLY RECOMMENDED! And don't skip the sauce!

Just saw this on Instagram. Will happen. Tried some of the fresh albacore loin...couldn't help myself while dicing it up for later's burgers :D...oh boy! Good bread toasted + mustard + avocado + albacore tartare + chopped chives + a spritz of sriracha But first...will post fresh tuna burgers after dinner tonight

As i have been searching through site for all the info i can get my hands on lol i have noticed older posts from 2008 2009 ect the images and url are broken for example the teak flooring forum with the gallery you cant access the none of the images url ect I am going to assume this happened when you tranfered from old site i have vbuliten sites and same thing occured when i went from one server to a new one it is a pia cause staff will have to fix this manually Just thought you might want to know

I've tried this a couple times with frozen fish fillets since you @Syzygies posted this up. Normally I do a fast thaw in 120ºF water but decided to try your much colder thaw using my Anova. I thawed fish fillets at 35ºF and like the end result much better! The fish fillets are not water logged compared to the warm water thaw. And using the circulator, as you already know, speeds up the thaw process even using near freezing water temp. But the quality difference, based upon trying the cold circulated water thaw several times now, is worth whatever additional time it takes. So thanks for posting this up!

Thanks, CC, I'm thinking that Heaven is modeled after N.S. dstr8, I'm pretty sure it was heat soaked for an hour although I didn't do the actual timing. I lit the grill before I took my pixs because I wanted it to be properly heat soaked. Guess that's why I never did a breakfast pizza before. It's certainly not a quick prep. Fortunately I like being up early.:)

You are definitely upping your game lately - no splinters for you. Reef's Bistro

Great idea mate love it they turned out teriffic Outback Kamado Bar and Grill♨

Thanks, Tony. After looking at your cooks and others here, I figured I'd better up my game or go sit on the bench. I hate splinters!

Way to go Ken, looks like a great recipe/idea and the tips are helpful.

My contractor just wrapped up my custom 17' x 7' grill gazebo today. Within the next 2-3 weeks, I plan to have the custom outdoor kitchen built right under the gazebo. I ordered side tables with my KK 32, but it now appears I won't ever use them. Also, I received my rotisserie motor today. I did not expect it to be so heavy. Won't it damage the KK 32 if it is permanently mounted on the side?

Sorry to hear about that. You should register on kamado guru. They have a sales and barging area. Post it there see if you have any takers. Reef's Bistro

Welcome to the KK Family! If you want to do high temperature searing, you use the smallest grate (upper grate), flip it over, the legs become the handles and set it on top of the charcoal basket handles. I have both very long tongs, and insulated mitts that come up to my elbows. Essential if you want to keep the hair on your arms.

From the juices on the cutting board, they looked pretty juicy from here. Like the idea of "planking" the chops with the pineapple. I think you're on the right track to marinate them first, then put them on the pineapple "boards". Can't wait to hear how "round 2" comes out.

Breaking News: Monday 6/27 is when I can expect a call about scheduling the delivery. The KK will not arrive at the terminal until after 6:00 PM tomorrow. This is really sad!

CC, that was a really neat idea and I imagine you had a bit of fun with it too.

Thanks, kjs, and CC, I'm smiling from ear to ear.

The issue is that I was really counting on the KK 32 to do a lot of cooking tomorrow i.e. 6/24 especially since the number of guests for Saturday has increased from 100 to 160. As for July 4, I'll have only 30 folks. Why wife keeps asking when will the grill show up. I have not told her the bad news, but I have already gotten in touch with a few caterers which should compensate for that. Actually, I'm trouble! However, the guests will be fed now matter what.

The coffee lump charcoal from Dennis is amazing. Think Japanese Binchō-tan, scaled for the KK. Seeing this charcoal first hand is dangerous information.

You might want to back off of that statement a bit, @CeramicChef. I, too, THOUGHT I could build it. I did my best soldering it and thought it looked pretty good. I even thought, "I might buy a few kits, put them together, then sell to make a few bucks." Then it didnt work. When I posted pictures of my work to the HM board, they were like "Whoa, that thing is a mess!" I tried to fix it and didn't have any luck, so I bought a second kit. I was really careful with that one... but, same result; it didn't work. Eventually, one of the HM board members felt bad enough for me that he offered to fix them. So I boxed them up and shipped them to him for repair. Bottom line - if you are thinking about building one, make sure you can solder. If you haven't soldered in a while, buy a cheap project to practice on.

I thought I'd throw this in the mix. This is just a minute steak and pan roasted zucchini and grape tomatoes with some capers, thyme, parsley, S&P, and a little EVOO. This was one wonderfully tasty and healthy dinner. I'm grilling myself thin this summer!

Cooked some Country Pork Ribs last night.........Marinaded overnight in a Japanese grilling sauce, for 3 hours, indirect, 250*F, with hickory smoke. Don't look the best but they were really good!!! On the past Saturday evening we cherry smoked beef ribs and a skirt steak.....................alas, no pictures............so it didn't really happen. (they were excellent also)