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I figured just in case I change my mind, I may as well make an entry cook. Today, I went a little different and tried something a bit different. I made some fresh dough to start using bread flour I heat soaked the 23" KK and set it up with the baking stone to 450 degrees for 2 hours. Then I formed my pizza dough and put it on the kk for 6 minutes with nothing on it. The dough had just enough time to set and I brought it back into the house I made a pesto using EVOO, salt, pepper, garlic and rosemary and applied it to the dough. I figured that slightly cooking the dough would allow for the pesto to not get soggy. I then added some fresh mozzarella cheese that I graded and back onto the grill it went. I let this go for about 8 minutes. I then removed the pie from the KK baking stone, and slid it under the stone onto the direct grill where it gave a quick char for 2 min. This just really added to the flavour of the pie. Once the cheese was golden, I brought it back inside and tore some prosciutto slices onto the cheese. I mixed some fresh squeezed lemon, EVOO, salt and pepper to the arugula and then placed that onto the pie. I finished it off with some slices of parmesan cheese, and a balsamic reduction that I made bosco still has it!

We did it!! back in August last year, Dennis opened an Instagram account. I made a commitment to hit 5000 followers in one year and Dennis said we would hit it before the end of the year. He was right Within 9.5 months we hit that goal and are well on our way to the next milestone. I will challenge myself to reach 10,000 followers over the next year. KK is being viewed at least 5000 times a day. It is because of the quality pictures that each and everyone of you take. Thanks for providing the media to fill the KK page with.

Howdy KKers! So it was a miserable evening to cook last evening. The temperature was only about 95F, but the humidity took the Heat Index to 110F! Just flat dadgummed miserable. It's forecast to be a Heat Index this evening of 115F or better this evening! HOWEVER, ever the trooper, I was not to be deterred (I had a couple or 3 or 4 COLD beers ...). Here is a cook of mini peppers, summer squashes, Vidalia onions, etc. 90/10 hamburger, and cottage cheese. Simple, quick, healthy, and easy! Here are the veggies on the flip side of the Grill Grates. The torpedo burgers on the main grate of TheBeast. And finally a couple of money shots. Here is a money shot with Pete The Salt Pig supervising (as usual!). Thanks for looking! All y'all be safe as temperatures rise. Stay hydrated!

This might not be the best example, but I did a SV steak where I seared it on the KK first, then finished it in the SV bath (probably in the 125F - 130F bath temp).

That’s a PBS thing. They don’t allow identifying brands on equipment used during the show. You can sponsor the show and get mentioned during the beginning and ending credits, like Komodo Kamado does, but you can’t have the equipment be labeled. All the grills are set up this way, with the label either obscured, covered, or removed. All PBS shows are like this. If you watch This Old House, and pay close attention, you’ll see that there’s electrical tape over the brand names of the drills and other tools they use. It’s not too hard to guess which drill they are using, since Dewalt is yellow, Milwaukee is red, Makita is blue, and so on, but they obscure the labels anyway.

Today was delivery day! All very exciting, and now my new KK (as yet unnamed, although my wife has taken to referring to it as the 'disco grill') is sitting out back, where the Egg used to be. I have to say that uncrating and moving the KK on my own was really quite challenging, but ended up being a lot of fun. Just one picture, with more to come at a future point.

awesome grill. That looks really great. I hope that you love it as much as I love mine!

I get the steak to rare to medium-rare. Although I have no direct experience from what I read, leaving meat in the SV longer than recommended can result in diminished texture quality of the meat. Additionally I do like the ability to leave the steak uncovered in the refrigerator after the SV bath so the surface dries (at least 1/2 day). The caramelization of the meat surface is better if there is little to no surface moisture. I suppose you could, to get to the same goal, dry the steak after the SV, use corn starch coating (ref.: America's Test Kitchen) then into the freezer for 1/2 hour to completely dry the steak's surface. Again, different paths to the same end-game.

I like them for burgers, leg quarters and greasy stuff like that so all the grease does not go down into the coals. Makes flipping fish really easy too. Reef's Bistro

Well, I thought since we're going to be moving through the temps, we could have some fun with it. So I picked up a couple of racks of babybacks (start them for the 2 hrs at 225 and then finish them at 350). After those are done, probably time for a chicken between the 350-400 stages. Finally a loaf or two of bread for the 500-550 stage. That doesn't sound too ambitious, right? right?

Posted 2 hours ago · Report post Howdy KKers! So it was a miserable evening to cook last evening. The temperature was only about 95F, but the humidity took the Heat Index to 110F! Just flat dadgummed miserable. It's forecast to be a Heat Index this evening of 115F or better this evening! HOWEVER, ever the trooper, I was not to be deterred (I had a couple or 3 or 4 COLD beers ...). Here is a cook of mini peppers, summer squashes, Vidalia onions, etc. 90/10 hamburger, and cottage cheese. Simple, quick, healthy, and easy! Here are the veggies on the flip side of the Grill Grates. The torpedo burgers on the main grate of TheBeast. Torpedo burgers? I have so much to learn. Looks great

That's the thing about SV cooking - the temperature is essentially the same throughout the meat. There is no gradient between the outside and inside, once you reach thermal equilibrium. There are charts for time versus temperature to make sure that the meat is safe to eat. So, yes, it is cooked at 124F, provided you do it long enough. One picture is worth a thousand words, as they say. Here's the time/temp chart. ChefSteps-SousVideReference - Time & Temp.pdf

Just as miserable here, Ken. Today's a tad cooler, but back into the 90s over the weekend. Still planning to grill though. Cold beverages, indeed. Gin & Tonic weather, I call it!

I did not realize that you were a grill grate kind of guy CC. I had them and got rid of them never finding a need to use them. Perhaps I am due for another set... Good looking meal there buddy

Hey CChef that looks really good, my kind of food. did all you guys on this site go to cooking academy's all the food looks soo tasty. guess I have a lot to learn. it will be fun tyhough.

CC, that is a very nice dinner, lots of goodies on that plate.:) My temps. are just the opposite. This morning I went out to do some garden work, wearing polar fleece. The temp was 54 F. I hope to get out of the 60 range soon, this has been more than a week of wet and cold.

Tasty looking meal. Quick and easy the way I like it. Reef's Bistro

Did scallops again last night...122ºF for 30-minutes then into a very hot cast iron pan atop hot coals in my KK. Perfect tenderness edge to edge without the usual tough outer skin when cooked w/o sous vide. Yet the scallops were well caramelized on both sides. I'm doing a thick New York/strip steak right now...it gets s&p'd plus fresh rosemary springs...vac sealed and into 124ºF for 90-minutes. It will get seared later today over KK Coffeechar for tonight's dinner. Unlike Dennis' findings I have never found a slimy or squishy texture to the steaks I sous vide...YMMV.

We leave a 12 quart Cambro set up in the laundry room, corner cut from the lid for the Anova. One begins to find very pedestrian uses replacing the microwave, such as defrosting and cooking peas as a side for dinner. Or simply defrosting. Set the target temperature to 0 C, and a circulating water bath defrosts rapidly while keeping the food in question as cold as in the fridge. Our favorite approach to red meat has become a several hour bath at 136 F or so, followed by a much shorter "roasting" in the KK oven. Once one asks the question if one is just playing Simon Says in attempting a hard sear, we find we prefer this softer approach. (Everything in our chest freezer is vacuum-packed in sous vide bags.)

Maybe but definitely not pink - LOL Reef's Bistro

There we go. More like it. Sent from my SM-G920V using Tapatalk

I don't know it's a 1854 with a close ratio 5 speed and the biggest carburetor jets you can get. Way fast off the line but the Rev limiter tops it out at about 90 mph due to only 5 gears. Either way at 90 you're holding on for dear life being a rigid frame. Reef's Bistro

No baffles - loud as hell. Spits flames at night. Fortunately I have kewl neighbors that live a little ways away. I also live in a county where there is no inspection or emissions test. Pay the registration fee and you get tags. I go easy on the throttle when rolling through small towns. Mainly the cops just smile and wave. Reef's Bistro

Oh crap she saw this thread. Mrs skreef loves old pickup trucks. Reef's Bistro

With a reverse sear on the Joe with the D&C I don't have to reconfigure or remove anything its set up from the start all I have to do it tent the meat and open the vents for the sear. Either way as long as the intended outcome has been achieved it doesn't matter really Sent from my SM-P600 using Tapatalk

Thick slabs of any protein including king salmon, halibut, porcine & bovine :D, chicken wings(!) from another here on KK, scallops(!), shrimp and so on. Scallops take 30-minutes in the bag and I guarantee you if you like scallops you won't cook them without SV again. Scallops, butter, S&P and chervil/taragon; vac seal in a bag; into the water bath for 30-minutes; drain & save the liquid...reduce by 1/2-3/4 add butter and you have an amazing sauce for the scallops) then into a hot hot and hotter skillet (on the KK of course...) about 1-2 minutes per side and you have the most amazing scallops.

My Mom made killer fried chicken, but when Shake-n-Bake came out, we only saw real fried chicken on special occasions!

Pictures, my man, where are the pictures?? One of the "rules" on this Forum - no pictures, it didn't happen. I bought one of these pumps to do my Peking ducks. Only used it once, but worked like a charm. https://smile.amazon.com/gp/product/B000FE9CGE/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I've done a lot with mine, from the obvious steaks to perfectly poached eggs (scrambled too), seafood is the best (especially shrimp). Played with mashed potatoes some. Stuffed pork chops and chicken breasts are great - the stuffing doesn't run out. Makes awesome fried chicken - SV cook it first, then bread and fry (you don't burn the breading trying to get the chicken done.) I'm also a homebrewer and use it a lot in the brew room to heat my strike water. It also makes a great whirlpool circulator (set the temp as low as it will go, so it never heats the wort, just helps circulate it around my immersion chiller.) It's one of the most used appliances in the kitchen/brew room.

+1^ @Cookie Thats really old fashioned comfort food here at ChezChef.

Nothin' wrong with store bought. I grew up on shake n bake and kraft Mac n cheese. They still taste good. My wife makes a killer Mac n cheese, but I do enjoy sharing a box of Kraft with my kids from time to time....takes me to a different time and place.

Looks like a great week night dinner.

Ka-BOOOM! Nicely done, Charles. Kudos!

If you want a buzz by dinner, you have to start early in the day!