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Here is a recipe I adapted for the KK that was originally obtained from Sunset magazine (Oct. 1997). This is my first recipe post that I decided to do to get experience with this editor. I've had challenges managing pictures with prior posts but I hope to get that worked out today. I prepared this dish on my 23 inch KK for Cinco de Mayo 2016. The attachment is a CPAP machine that I'm using as a billows to get the fire going quicker. Preheat your KK to about 325 degrees. This supplies about the right amount of heat to obtain a simmer. Ingredients: 2 pounds pork shoulder or butt 1 onion 3 cloves garlic 2 teaspoons cumin seed 1 cup chicken broth (or water) 2 can (19 oz. each) red chili or enchilada sauce 2 or 3 canned chipotle chilies 1 bag (1 pound) frozen corn 1 red bell pepper (3/4 pound), stemmed, seeded, and chopped 1/2 cup chopped fresh cilantro salt - to taste 8 flout tortillas (10 inches diameter) 2 cups shredded Mexican cheese blend 1 cup (about 5 ounces) crumbled cotija or feta cheese 1 firm, ripe avocado (about 6 oz.) cilantro sprigs (for presentation) Trim and discard excess fat from pork. Cut pork into 1/2 inch cubes. Alternative: It's much easier to cook the pork whole and then trim the fat. Target 165 degrees (F) internal temperature because we're not aiming for pulled pork yet, it will become fork tender when it simmers. In a large dutch oven, combine pork, onion, garlic, cumin seed and 1/2 cup broth to boil for 10 minutes. Then boil, uncovered, stirring often as liquid evaporates and a brown film form on the dutch oven bottom, 5-12 minutes. Add another 1/2 cup broth and repeat. Add 1 can red chili sauce and stir browned bits free and then reduce heat to simmering. Finely chop the chipotle chilies. Add the corn and red pepper and stir the chilies to taste. Move to the preheated KK at 300-325 degrees (F), uncovered. I placed the dutch oven on a kiln shelf placed on the lower rack after adding mesquite wood chunks. The wire rack between the kiln shelf (heat deflector) creates an air gap provide more even heating around the dutch oven, and to prevent the mixture from burning to the bottom in the event the heat deflector gets too hot. Let the mixture simmer for about 75 minutes, then stir and add chopped cilantro. Grill the tortillas on the lower rack of the KK and set to the side when done. Assembly: Remove the mixture from the KK. Pour the remaining chili (enchilada) sauce into a rimmed pan at least 10 inches in diameter. Dip 1 tortilla in in the sauce and place in a round dish, 12-14 inch diameter, that suitable for the KK. Cover tortilla with about 1/7 of the pork sauce, Mexican cheese blend and cotija (or feta) cheese. Repeat with remaining tortillas, ending with a tortilla on top. Place the pie on the KK at 350 degrees (F) until the internal temperature reaches at least 140 degrees (F) - about 25 minutes. Sprinkle the remaining Mexican cheese blend on the top and cook until melted - about 5 minutes. Remove from the KK. Peel, pit and slice the avocado. Also heat the remaining chili (enchilada) sauce and drizzle about 1/4 cup over the pie and garnish with the avocado slices and cilantro sprigs. Cut into wedges and serve. Notes: Any oven-safe item is safe in the KK when using a heat deflector, but I like to wrap mine in foil to make cleanup easy and and my wife happy. I found that I didn't need as many flavor wood chunks as I used due to the long cooking time. Of course it tasted great when done, after a long day breathing the smoke, but the smokiness was much more evident the day after (we had a guest cancel so there was a slice left). Next time I'll only add flavor wood for the final bake of the pie and rely on the great natural charcoal flavor for simmering the mixture. The consistency of the mixture should be like a thick chili when ready for assembly. Vary the liquid additions and simmer times to achieve this. You may need more broth or water because we're simmering with the lid off, but we don't loose much moisture in the KK anyhow and we're after flavor. When assembling the pie, try to keep it level for each layer and bias the amounts added toward the perimeter of the tortillas. This will help prevent sagging at the edges and loss of filling. Well, that wasn't so bad! I figured out how to place the pictures but also, more importantly, I found out how to delete them. The "Remove this attachment" icon in the uploaded pictures (Uploaded Images pane) wasn't visible in the photo in previous posts, so I didn't know how to delete them. I see that option shows up as hover-text. Hope you enjoyed the post!

ora has many translations but most commonly defined as a plural noun describing multiple openings or mouths. If I were to guess it means that you are buying 2 of them or it also is used as a battle cry as in Ora Ora so you are declaring your new love for KK and going against the grain that being your old KJ or it is used to describe light as in you have seen the light or it is a term to describe gold meaning that you are getting the gold one There are multiple meanings and I am so confused and spent way to much time thinking about it lol

Well good news everyone the business I have been waiting to get sorted out is settled some of you know what I am referring to but I will give full details on my unpacking thread .I have just sent Dennis an email so we can get the ball rolling .looking forward to the journey lol Sent from my SM-P600 using Tapatalk

Local BBQ cook-off with car and bike show. Spent 4 hours last night giving it a final polish then entered it in the show this morning. Won the highest bike award - Best Bike. . This was my first show and will probably be my last. Not a show bike but since it was a local show I wanted to support it. Maybe next year I'll take my small KK and enter the cook-off. . Reef's Bistro

The last of the rotisserie chicken is served with pasta, peas, Thai hot pepper, chives, and diced smoked cheese in thickened chicken broth.

@dstr8 - I am squarely in the stacked enchi camp with you. I was raised for a while in New Mexico, Four Corners Area, and can remember going back to visit . It was the first time I ever saw stacked. I was hooked. The only place I ever saw stacked again was years later in Colorado Springs at a great Mexican Restaurant next door to my office. They had an amazing menu. Even better, the wife of the owner kind of adopted me and she' cook up some food for me. What a cook! I will take mine stacked any day!

Same here, CC. I have to make sure I tap well above the circle/star or I end up on someones profile page. I don't see a setting, is that maybe a Tapatalk thing?

@tony b - all it takes is practice. If I can do it, I know you can! May I suggest practicing on a pig foot like Docs do or maybe your wife/girlfriend. The wife/girlfriend practice may lead to extracurricular activities!

You guys are lots of help......[emoji849][emoji849][emoji849] Rob

To get to the first unread post, there’s a little circle or star in front of the post title (circled in green in the screenshot below). Click on the circle or star, and it should take you to the first unread post. (If it’s a star, then it’s a post you’ve started or replied to. Otherwise, it’s a circle.)

I look forward to seeing your tutorial, as I struggle with it. It's like I need 3 hands.

White Casket (I like that) is the quintessential 2:00 am drunk feed. If it didn't taste good you weren't drunk enough - LOL Reef's Bistro

like Aussie Joe on KG its a reference to the name of the kamado http://tolweb.org/treehouses/?treehouse_id=4457 and soon to bee the name of my new kk :)

i went to another place called the white castle for a quick feed after i came out of a pub shocking lol my sister said did you go to the white casket

Anyone figured out what Ora means yet it's going to be the name for my kk aswell

I tried this again today and it was a success ! I found out once the chicken hits 145*, take it off which I did. I left the Remote Thermometer in, set the timer for 8 minutes. In those 8 minutes the internal temp went up to 149. After the 8 minutes I let the chicken rest for 10 minutes. The chicken was cooked and juicy. Will see if I can repeat another time with success.

Ahhh, Dennis! Happiest of birthdays! You might be needing some hair of the dog by now, but I'm UTC +8 and hope it's not too late. I want to thank you for being you, and especially doing what you do. When Richard Johnson could no longer get minerals from Rhodesia to make his original Imperial (Mushi) Kamados, I really wanted to jump in and do exactly what you did - make it better - with refractory. But I didn't have the resources or the entrepreneurial attitude, but kamado cooking has remained a significant part of my life, nonetheless. We share the passion, but you lead the way and I'm so happy you continue to be a trailblazer. Joe

Great post and nice looking cook! Love stacked enchiladas! Funny, outside of New Mexico most don't get the "stacked or rolled" question. Little Mexico barrios included

@BBQKaeding - now that's a post! Great pics, nice recipe, I'd say you've got this deal on a downhill pull! If that cooks tasted half as good as it looked, that was a little bit of heaven on a plate! Kudos!

I do the same, but I found my old "hair dryer" cuts the time in half or better. Us unfortunate CPAP users would more likely call it a mouth dryer though . I just need to remember to remove the hose from the Guru port before it gets too hot and melts the connector (it's not silicone, unfortunately). I thought about injecting oxygen that I have for oxygenating beer wort into the air supply, but decided that might make time too short - if you get my drift Did you know that my member icon/pic is a kettle of wort over some overly excited mesquite charcoals? Believe it or not, it was an amazing beer.

And if you didn't chunder (Aussie for throwing up), you'd be spending some time in the bathroom the next morning. But, I have to say that their making taco shells out of nacho cheese Doritos - Brilliant!

Now that's funny - I think you meant Taco Hell Reef's Bistro

The title says it all. I really like this recipe you just have to get the proportions and technique correct. . Tried the King Arthur Pizza blend flour. . Mix the ingredients until just incorporated. Cover and give it a 24 hour counter rise. . After the 24 hour counter rise. . Divided in two. Stretch and fold over from the right then the left. Rotate 90 degrees and repeat. . Turn over and form a proper ball. Place in a floured bowl. Cover and let proof for 1 hour. . Meanwhile preheat the KK. . Forming the pies I first do a board stretch. This is very wet dough so liberal use of extra flour helps. Try not to disturb the the outer ring of dough. . Next I do a quick air stretch allowing gravity to do the work. . A final shaping. Everyone loves a round pie. Try not to disturb the outer edge. . First up is a sausage and Canadian bacon pizza. . My favorite for the evening was Shiitake mushrooms with thin sliced tomatoes. . And the money shot. . There's my guru pizza challenge entry. Glad to get it over with so I can get back to using my Blackstone Pizza Oven for thin crust, hot and fast pizzas. Reef's Bistro

I knew he joined just couldn't figure it out through tapatalk - LOL Reef's Bistro

I tried to figure it out - I guess I'm just not smart enough - LOL Reef's Bistro