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I finished using the pizza dough that I started last Fri. It has been fermenting in the fridge for 4 days. A very good friend whose opinion I value sent my this link to the dough recipe. I, also, think it is great. It is quick to make, as it just takes a few seconds to get the gluten to form using the food processor. However there is one big draw back, any time saved useing the food processor is eaten up by cleaning the processor. So don't expect to save any time but you will get a great dough for pizza. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html The toppings, cherry tomatoes, Monterey Jack cheese, parmesan cheese, KK smoked bacon ends, dehydrated tomatoes ( leather texture), some processed meat that arrived home at Xmas, black olives, anise and fennel seeds. Pizza is loaded and ready to bake at 455F for 9 mins. Baked, the crust is crispy on the outside but chewy on the inside. You can see how crispy the crust is on the slice on the right side. View of the dough crumb. The bottom crust.

I'll break the rule also. My next will be the BB 32 KK. I have a 16" KK, Weber Kettle performer, and 36" Weber Rancher. Between the four I should be able to handle just about any cook.

Spoken like a true Aeronautical Engineer - always worried about reducing the weight.

Bastard! The cover on my KK is still one big sheet of ice. But, we might actually hit 50F by the end of this week. You KNOW I'm firing up the KK then!

Nothing fancy but tasted great lamb burgers for dinner Outback Kamado Bar and Grill

I grill goats regularly on the KK. Goat ribs, goat legs, shank, chops, etc. I also get a really good variety of lamb called a dorper lamb - https://en.wikipedia.org/wiki/Dorper. Very close to goat in flavor. Goat kebabs, ground goat or Lamb Kefta. The KK has handled it all. I also make goat tacos (cabrito). Just delicious on the KK.

I have 3 Kjs next door that I have allowed my neighbour to use and in the yard I currently have my 23 and 32 KK with table. A friend gave me a traeger that he is not using and I am enjoying it so far. I am done and really have no further needs for BBQ

I will chime in I have a KJ classic all the gadgets that go with it like the joetisserie and a Jr I also have a 23 KK I'm pretty happy with all the of them I'm looking at getting a home built for them first and then was thinking a gas burner or induction cook top Outback Kamado Bar and Grill

My old man was a simple cook meat veggies but one thing I loved was ox tongue in the pc he used to cook that and slice it up with cold potatoes and salt and pepper on German rye bread for our school lunch . Outback Kamado Bar and Grill

Just catching up on my threads... Delicious leg of lamb! I was looking for your trademark salad on the plate but all I saw were veggies.

Tri tips are the bomb!!

I agree with Aussie that Bush Tomato is awesome stuff. I put that on lots of different things. Goes good on top of scallop or hassle back potatoes. Everything you have looks good. You're going to enjoy the selection.

Yes, the square end goes in the motor and the hex end in the KK.

Sounds tasty, I do love lamb and goat is pretty good too.

And then add a bad back, torn rotator cuff (s) and then the desire for less weight and same function becomes more clear. My Golden Years are more like tarnished brass, but still kickin it!!

I got an email today that I will be sent both pieces. Hoping I will be able to figure it out once they get here. I am wanting to see if my current motor will work prior to purchasing a new one. I'm thinking it might of the part that goes into the motor is square. Sent from my iPhone using Tapatalk

Nice looking burgers, Aussie.[emoji4]

Well, Santa took some extra time Down Under to enjoy the nice summer weather, but on his way back to the North Pole, he dropped off this nice package on my doorstep today. Can't wait to try them all. BTW - the Native Pepper seasoning package was a nice "gift" in the box. Top notch folks. Hey, Charles and Aussie, any good jump start ideas on where to start?

Well, got my first shipment from the Lane's BBQ kickstarter campaign today. The 1st rub in the Pitmaster series is for Beef. As they describe it, their regular brisket rub on steroids! Looking forward to trying both of them real soon! So, we're off to the races!!!

I always had my grandmother's carving knife lurking around today I was scrumaging through some box's in my spare room that I had kept with some of the things that I got from my grandmother after she passed away all those precious things and to my surprise I found the fork lol .whilst everyone got the gold cooking must have been in my heart lol its amazing what we forget what we have .gave the knife a quick whiz on the warthog sharp as its been used and sharpened over time you can tell but that's the beauty of it how many roast were carved with this interesting feature on the fork. Outback Kamado Bar and Grill

Nice memories, indeed!

Down south, we call that "pot liquor." My Dad would dunk his cornbread in it and that's all he'd have for dinner sometimes, with a glass of buttermilk.

It's the best for the price point - IMHO. There are some others out there that are a bit cheaper. I just ordered this one for my nephew's birthday. Got good reviews on Amazon. Fingers crossed. https://smile.amazon.com/gp/product/B01M6AZ8CL Had I been on top of my game, I'd have remembered and gotten him the Anova when it was on sale for $99 over the holidays - DUH!

Luke, don't give into the dark side. While this is funny, I hate to see it continue to perpetuate the beer can chicken myth.

What a great looking dinner, sooo tasty and so moist. I agree with Tony on the sous vide.[emoji4][emoji4][emoji4][emoji4]

The Doctor thought it was healing a little slow.. But he said everything looks really good.

Great job. When you put it into the vacuum bag, I held my breath thinking you were going to sous vide it, but no ... Aussie, you gotta get on that train. Sous vide is great.

Aussie, it looks like you Nan's stove tiles are falling off. Guess that was before Dennis's time. Paul, that looks like a fun way to start the day.:)

It might be this breed they lay blue and green eggs and remember the color of the egg is just that the color will not affect the actual taste. The breed is called Ameraucana but ask the vendor because there is another breed that lays them too!

Good to hear you're on the mend.

I cooked breakfast ON the woodstove the other morning.

Yeah can remember my Nan carving the leg of lamb after she cooked it in the wood stove don't see them any more And the best pumpkin songs ever Outback Kamado Bar and Grill

Thats so nice to hear.

That is great news I've heard your frustration good to hear your motivation lol even better hearing it's healing nicely Outback Kamado Bar and Grill

I have a b-day coming up towards the end of the month. Might have to order one of these Anova SV tools.

Glad to hear the good news. That was a nasty wound.

That is good news, to have come so far from disaster to almost back to working order.

Well it worked too well. Comments were that it was the moistest ever. Dry brined for a day, injected with butter, sprayed with olive oil to hold the run. One key item: when salting the skin mix 1/3 baking powder to 2/3 salt. You will never taste the baking powder and the skin will be dry d to perfection. Sent from my iPhone using Tapatalk

Another in house bake today. Made a loaf using a recipe from HalfSmoke's, Field Blend bread for a neighbour. Decided to try out an old pan for a loaf of sourdough to see how it would work. The taste test.

We'd cook up a storm if you were. And I'd borrow your 16 when you're not looking.

Six pounds of bacon. Have tried a number of bacon recipes lately, and this is the one I like the best. It's Meathead's Maple Bacon from Amazing Ribs. Have also tried Chris Lilly's from Fire & Smoke, which is similar, and Raichlen's bacon from Project Smoke, which is far too salty. Used the cold smoker with maple chips. Awesome.

I really have no need for another grill. As long and I can figure out the rotisserie thing, I will actually be getting rid of my gasser. Sent from my iPhone using Tapatalk

A true wood fired pizza oven is on my list but it's so far down the list it wasn't worth mentioning. Since I own a Blackstone it would probably have to be a project type build and the project list is much, much longer than the grill list.

We're going to my sister's house for Thanksgiving and won't be cooking. Reef's Bistro (ckreef and Mrs skreef combined) decided to enter a family seafood feast for the November Guru challenge. Crocker sack steamed King crab legs. Dwell in the shell lobster Tails. The Ghost of Old Bay grilled peal and eat shrimp. Mojo Magic corn. Homemade summer slaw and a bucket of beers (OK a couple are missing but I was getting thirsty manning the KK's). A great family meal. Takes a little while to eat so plenty of time to talk.

Hello, or Heylo as Richard says! Waiting patiently, somewhat, for our new 22" Hi Cap to be delivered this week, just got notice yesterday (10/11/16) that it's on it's way! Coming from Carson, CA to the beautiful mountains of Prescott, AZ. Hoping it will be here before the weekend! Do you think she might? She's got some great accessories, and I am waiting anxiously for her to arrive. Even postponed my hubby's angiogram in Phoenix on Friday in anticipation of her arrival. Still haven't named her, hopefully her name will become apparent when we unpack her. We are not new to Kamado cooking, our best cooks have come from a Kamado in the past. We've had Richard Johnson's K7 and K3 Kamados for 17 years and they have served us well, one of the few I understand, with no problems whatsoever, but it's time for an upgrade. So we've treated ourselves to a wonderful 35th wedding anniversary gift. Anyone interested in picking up a Colbalt Blue or two tiled K3 or K7? K3 can been had in Prescott, AZ and K7 can be had in Phoenix, AZ. Looking forward to sharing pictures, cooks, and recipes with everyone in the near future! Sharon

Sorry for the late reply got caught up in the celebrations lol here you go they turned out greatdee whipped up a quick saladand plated Outback Kamado Bar and Grill[emoji621]

No tears were shed over this one, other than tears of joy. This was one seriously flavorful dish. Let's get rolling. Start by juicing two limes: Then slice some shallots. I like to name my shallots "Gene": Let these marinate in lime juice for awhile: Next, slice some cherry tomatoes: And toss in a handful of coarsely chopped cilantro and mint: Make a rub of brown sugar, kosher salt, and white pepper: Where there is rub, there must be something to be rubbed. Skirt steak: Run the KK up to nuclear: And grill it: Howsabout some pineapple while we're at it? Now add some fish sauce and red pepper flakes to the shallots and lime juice: Slice the steak. Nailed it! Toss it all together: And serve: A simple cook with HUGE flavors.