dozer996 Posted July 30, 2017 Report Share Posted July 30, 2017 Dream on CC, there will be no pizza leftovers from dozer's cook. Ate it all...best pizza cook I've done to date Quote Link to comment Share on other sites More sharing options...
Syzygies Posted August 2, 2017 Report Share Posted August 2, 2017 Focaccia di Recco, to christen my new KK pizza stone. (Ligurian cheese and crackers.) 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 2, 2017 Report Share Posted August 2, 2017 (edited) Your focacci di Recco sure looks tasty and the colour looks perfect, Syzygies. I hope you are as happy with your KK stone as I am with mine. Edited August 2, 2017 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 2, 2017 Report Share Posted August 2, 2017 Focaccia di Recco, to christen my new KK pizza stone. (Ligurian cheese and crackers.) Looks tasty I had to Google it lol sounds like the best cheese toastie ever Outback Kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 2, 2017 Report Share Posted August 2, 2017 I never had sauerkraut until this weekend and it was extra tasty so when I got back home I had to look it up and do a batch. It really should sit in the fridge for longer but I can't wait. 4 Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 2, 2017 Report Share Posted August 2, 2017 I wouldn't be able to wait either. I would say the leftovers will get the proper wait time but that is assuming leftovers. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 3, 2017 Report Share Posted August 3, 2017 After a successful dental check up a tasty dinner was required. Some spicy cheese sausages on the OctoForks in the KK grill. Sides of fried potatoes, yellow beans, onions and sauerkraut. 4 Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 3, 2017 Report Share Posted August 3, 2017 Dang, all I've had today were a couple of fruit smoothies. I think I could do some damage on that plate. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 3, 2017 Report Share Posted August 3, 2017 Steve, I bet you could finish it right off and I'd be left with an empty plate. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 4, 2017 Report Share Posted August 4, 2017 @MacKenzie - first rule in my house is always keep the cook well fed and happy! Thats a wonderful looking sumptuous feast. What kind of sausages did you spin? Looks like a little cheese and jalapeño made their way into the mix. now I'm hungry for breakfast. Kudos on a very nice cook! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted August 4, 2017 Report Share Posted August 4, 2017 After a successful dental check up a tasty dinner was required. Some spicy cheese sausages on the OctoForks in the KK grill. Sides of fried potatoes, yellow beans, onions and sauerkraut. Hate the dentist lolOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 4, 2017 Report Share Posted August 4, 2017 Nice meal Mac that sour kraut looks pretty tasty. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 6, 2017 Report Share Posted August 6, 2017 Marinated a flank steak overnight in soy sauce, rice wine vinegar, smashed garlic, and, olive oil, pepper and cider vinegar. Used some for a dipping sauce. Seared at 450F then put a heat shield on the lower rack of Little Ms. Pebbles to finish the cooking. I planned to stop just under 140F but ... it went a little higher. This steak was soooooooo moist. Plated with baked potato and sauerkraut salad, dipping sauce. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 6, 2017 Report Share Posted August 6, 2017 Looks delicious Mac. Care to share your marinade recipe measurements ? sounds delicious to also. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 7, 2017 Report Share Posted August 7, 2017 Thanks, Bruce, this is the site where I got the recipe -http://www.simplyrecipes.com/recipes/grilled_marinated_flank_steak/ The only difference is that I used Tamari Sauce. I put the lower grate in the KK and seared on that and then to finish the cook I moved the flank steak to the main grate and put a heat deflector under the meat. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted August 7, 2017 Report Share Posted August 7, 2017 Sunday is often pizza night. Another chance to try the Dennis stone. Dennis understands the thermodynamics cold, but so do others, such as Fibrament-D. I would have thought this would be like alkaline batteries, the chemistry is settled science, there can be no difference between good brands. But no, there's the issue of "generosity", this stone is shaped for the KK, as wide as can be without restricting airflow, and as thick as can be with a reasonable preheat time. Baking steels are a different animal, and while they're awesome for, say, burgers, fire control can be tricky for getting them hot enough without scorching pizza. This stone, on the other hand, was falling off a log easy to get the pizza to come out great. I can't wait to try bread. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 7, 2017 Report Share Posted August 7, 2017 Sunday is often pizza night. Another chance to try the Dennis stone. Dennis understands the thermodynamics cold, but so do others, such as Fibrament-D. I would have thought this would be like alkaline batteries, the chemistry is settled science, there can be no difference between good brands. But no, there's the issue of "generosity", this stone is shaped for the KK, as wide as can be without restricting airflow, and as thick as can be with a reasonable preheat time. Baking steels are a different animal, and while they're awesome for, say, burgers, fire control can be tricky for getting them hot enough without scorching pizza. This stone, on the other hand, was falling off a log easy to get the pizza to come out great. I can't wait to try bread. Oh heck, I thought it was my skill that made my pizzas turn out perfect every time. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 7, 2017 Report Share Posted August 7, 2017 I thought I'd put some of that flank steak to good use this morning. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 7, 2017 Report Share Posted August 7, 2017 Nothing better than purple crack eggs and meat for brekkie! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted August 7, 2017 Report Share Posted August 7, 2017 Killer cooks all around! Wonderful shots each and every one. Kudos to all. Quote Link to comment Share on other sites More sharing options...
