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Showing content with the highest reputation on 07/09/2017 in all areas

  1. I have the KK baking stone and love it for bread and thick pizzas, it does produce an even heat, top and bottom if the KK is properly heat soaked. I have 2 Baking Steels, the Modernist one and a 15 inch griddle. They are great in the kitchen stove for pizza and great on top of the stove for bacon, eggs, grilled cheese sandwiches and English muffins. I have used the 15 inch griddle, flipped over for my last pizza on the KK and it did a fine job but I would not have wanted the bottom any darker. Verdict, both have their places.
    4 points
  2. Well this was totally different I was in the middle of my beef tenderloin cook when a monsoon rolled in[emoji16] still turned out great[emoji16] Sent from my SAMSUNG-SM-G935A using Tapatalk
    3 points
  3. I live in Spokane with rain, snow, and hot sun. I keep the teak side tables in the garage unless I am cooking. I use the cooker year round but I cover with sunbrella during heavy rain or snow, mostly to keep water out of the thermometer. So far after 2 years, I see no weather damage. Sent from my iPad using Tapatalk
    3 points
  4. I have to disagree with this. Sorry. The steel excels for thin crust pizza, giving perfectly leopard spotted crusts. The stone is best for lower heat transfer applications and longer bakes, like bread or thicker pizzas. Also, flip over the steel and, if you purchased the griddle, you have the perfect surface for smash burgers. I use my steel a LOT both inside and outside. Extremely versatile. Need to think of the steel and the KK stone as being for different applications.
    3 points
  5. I now have Coco Char at a New Jersey warehouse, will be installing new software to let the KK site ship single boxes from multiple locations Sent from my iPhone using Tapatalk
    3 points
  6. Well I'm out.. bit sore but feeling pretty good considering. Will fly home on Tuesday. Thanks to all for your notes and calls, I really appreciate them.. Sent from my iPhone using Tapatalk
    3 points
  7. Picked up a couple of beef roasts yesterday to make some ground meat, Ready to rock and roll. Only about 4 pounds so used the Electrolux to grind. Grilled a portabella mushroom and topped it with a burger Added cheese and put it under the broiler, sides were potato wedges and caramelized onions and cooked tomatoes.
    2 points
  8. Just to throw in my 2 cents, I agree with MacKenzie that both have their places, but IF I could only have one, I would take the steel over the stone any day. I use my baking steel FAR more often than the stone - biggest reason is I love searing on it. It also works very well for doing in-oven pizza under the broiler. A little bit of ghee to final sear that steak is freakin amazing!! One thing we do which may be a little outside the norm is use it a cooling stone for charcuterie plates. Throw it in the deep freeze for a few hours and then cover it with foil or parchment and your meat and cheese stay nicely chilled longer. One suggestion....if you don't mind the extra weight, get the thickest one you can! 1/2 inch would be great!! The more thermal mass the better.
    2 points
  9. @jarraa- I've used my 15" griddle on the stove. It works fine, but the skinny griddle would be better as it would straddle two burners. I've contemplated adding a skinny griddle for exactly that reason.
    1 point
  10. Now that's an awesome MacBurger!
    1 point
  11. Looking good Mac yum tasty
    1 point
  12. 1 point
  13. Sorry cc i would have to disagree as well baking steel is far better if you want that crispier crust plus you can use lower temp to get the steel to 700 plus degrees that is why Dennis tried to roll out the kk baking steel to us but ran into issues with supplier
    1 point
  14. I'm still in Bangkok but out of the hospital so I can't go measure but from this photo I'd say yes.. Sent from my iPhone using Tapatalk
    1 point
  15. Maybe you should cook in a monsoon more often if you get results like that!
    1 point
  16. Top effort and some great cooks that slope looked a bit slippery Outback Kamado Bar and Grill
    1 point
  17. Dennis still has these on Amazon. You can try out a box. https://www.amazon.com/Charcoal-Komodo-Sustainable-Smokeless-Flavored/dp/B00P9S71E6/ref=sr_1_18?ie=UTF8&qid=1499449411&sr=8-18&keywords=Coconut+charcoal
    1 point
  18. 4th - The bid day. Started 2 briskets overnight on Monday. About 7:00 am I added 5 racks of pork spare ribs. Took off the Briskets around 10:30 and spread out the ribs. Everything came out perfect. Used hickory for the smoke. I think I'm going to like this grill!
    1 point
  19. Firstly thanks to all the forum members here - great wealth of knowledge and so helpful. Aussie Ora has been really helpful with his local knowledge. Dennis and his team are first class. My KK arrived today. Wow... is all that I can say. It was larger than I anticipated. Packed so well and heavy very heavy. Such a beautiful thing. My neighbour saw me unpacking it and asked it if was a green egg. I had to say, well sort of but 1000's better. She said it looked awesome and so looks like they will be inviting themselves for dinner [emoji3] Name wise, we decided on Norberta el Drac or Ned for short. Norberta was chosen by the kids after a Harry Potter dragon. El Drac is gaudi art piece in Barcelona. I think Mackenzie said to let the kids chose as it would be theirs down the track. So a couple of pics. So once unpacked I managed to get it down the ramp. Next challenge was to get it to the alfresco around the back. It couldn't fit through the door at the back of the garage. So thought I would get it through the side gate. Nope... too hard going over lawn. So through the house it was going to go. Ramped it up and broke the ramp hahaha. Called brother for help and we managed to get it through the house to the alfresco out the back. So plan is to do the burn in tomorrow. Will start around 10:30. Burgers for lunch. Rib eyes for dinner. Might try to do some dinner rolls as well. Will let it run till about 9-10pm. Hopefully that will be enough. Will take more pics tomorrow. Need to clean up the alfresco area too... Sent from my iPhone using Tapatalk
    1 point
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