Leaderboard

So, MacKenzie with her sous vide potatoes inspired me to revisit clam pizza: Thanks @MacKenzie. I've made and posted about clam & bacon pizza before but its been a couple years. I can't claim the original idea for this incredibly deelish pie but rather the raw idea came from Joe Squared in Baltimore as seen on Guy Fieri's Diner's Drive-ins and Dives a few years ago. This time I decided to leverage MacK's potatoes into an unseasonable, for summer in Northern Nevada anyway :D, pizza version of clam chowder. All the usual suspects show up for the bake-off at 700ºF on the Twenty-Three: Neapolitan style dough (3-day cold ferment), roasted garlic, cheese & herb béchamel, sauted onions, the sous vide potatoes, rendered bacon (d'oh), raw clams (sous vide'd for 30-minutes at 124º), grated asiago, fresh mozzarella ciliegine...and finished it, after removing from the KK, with a drizzle of fruity EVO & fresh oregano.

The coffee lump charcoal from Dennis is amazing. Think Japanese Binchō-tan, scaled for the KK. Seeing this charcoal first hand is dangerous information.

Howdy KKers! Greetings from HOT Oklahoma! Here is a recent taco cook here at ChezChef. Quick, easy, and very tasty. I marinated the flank steak in my FoodSaver Quick Marinating Canister for about 4 hours (If you don't have one, I can highly recommend it.). Here is the cooked steak resting on the cutting board.Sliced Steak on the board.And here's the money shot. Sides were black beans and grilled corn on the cob.This was quick, easy, and sumptuous! Thanks for taking a look. Here's to great cooks and evening better memories withfamilyi and friends!

Looking for ideas from the gang for some new tasty recipe ideas for Pacific Albacore. A buddy gave me 10lbs of loins and a nice bag of belly meat. I've done plenty of poke, ceviche, sesame crusted browned in butter and looking for something new to try. I do have an Anova so anything using the sous vide would be welcome too. I did find a recipe for confit that I'm going to try...should be a winner. What says you? And thanks in advance!

I've outlined this procedure before but with a few new members I thought I would do it again. Besides had to cook something for dinner last night. . The idea is to quickly sear a piece of protein then use the kamado to bake a dish. . Start by lighting a full firebox of lump in 2 or 3 spots. Close the dome and set both upper and lower vents to wide open. The idea is to get a raging bed off coals (for the sear) while trapping as little heat in the kamado as possible. Once the coals are going good do a quick sear using a lower grate. (in this case 2 boneless, skinless chicken thighs) . Once the Sear is complete pull the protein, add your heat diffuser and main grate. Close the dome and adjust your vents for your desired baking temperature. Initially your temperature is going to plunge. Just be patient. The fire will die down while the ceramics soak up the extra heat in there. Your kamado should now slowly glide up to the baking temperature you set with your vents. I was aiming for 400* baking temperature. Once stable at your temperature proceed with your cook. . While waiting for the kamado to get to baking temperature I went inside and got my chicken pot pie ready using the grilled chicken. If you have never used grilled protein in a meat pie you are in for a treat. Takes chicken pot pie to a whole other level. I put the pot pie on a heat soaked kamado and 35 minutes later it was done. A simple easy meal using one kamado. Reef's Bistro

Normally I stay as far from fish dinners as I can but after hearing how great the fish is from a guy who parks beside the road at a local gas station I thought I try it out. Bought 1 pound of haddock fillets, raced home to look up how to cook them sous vide. 130F for 30 mins the recipe said. Sprinkled on some granulated garlic, a little black pepper and a little cayenne which turnout to be too much.;) Half way thru the cook the power went out, eek. Fortunately I had some water on hand so I heated it in a pot on the gas stove and was able to keep the water pretty much at 130F. Here's my first sous vide haddock dinner. I wanted to get an interior shot of the fish but didn't want a cold fish dinner. The result is not such a great shot, the fish was very moist, flaky and simply wonderful. I can't believe I'm saying that. I just came back from town with 2 more pounds. It is now vacuum sealed and in the freezer. The truck just shows up whenever, it could be weeks before he's back, you just have to be lucky and catch him when you can.

Found em. Got them at World Market. Yeah, they probably aren't teenaged son sized. http://www.worldmarket.com/category/mobile/dining-kitchen/cooking-baking/bakeware.do?template=PLA&plfsku=512679&camp=ppc%3AGooglePLA%3Anone%3A63000991512c_conditionvnew&adpos=1o2&creative=62747531219&device=m&matchtype=&network=g&gclid=CjwKEAjw7qi7BRCvsr3N58GvsTkSJAA3UzLvdpfQkVI6clo-CiMw3DIBM-Ul2GRDGkGm_jxc7ABWihoCk9bw_wcB

My guess is to continue using CoCoChar for low and slow. This CoffeeChar lump is for directly experiencing fire, for anyone who thrills to fire. I just ordered a Broil King KA5565 Charcoal Caddie Basket for lifting and cradling smaller lump charcoal fires. For example to finish a sous vide steak. I'll review this after playing with it. There are many alternative charcoal splitters; Dennis makes one that blocks the airflow on the unused side.

dstr8, that sure is a lovely looking pizza. I'm not that brave yet.;) Although I could use the bag juice from the haddock to do chowder.:)

Now I could eat the bejeezus outta that pizza pie! Nicely done @dstr8, nicely done, indeed! Kudos to ya.

man the steak looks so good. I like flank steak in fact had some in my stir fry from last Friday. everything on this site looks so good. how long did the steak take to cook?

Nice CC! Hope you're eating inside...in the A/C If its any consolation...its hot everywhere in the central & west now! 129º F record set yesterday in Death Valley. Isn't that just about your heat index when temp and humidity are factored?!

Everything looks perfectly delicious, especially the meat, it's awesome.

Yea, doesn't help when a reptile zoo gets wiped out in a hurricane and everything gets loose in a habitat they can thrive in. Reef's Bistro

Looking good! I went down the the Black bear restaurant last week to have a chicken pot pie and they don't make them anymore:-( Guess I'll have to learn to make my own, probably taste better anyway. This is a cool site, I'm learning a lot reading all the great posts. Thanks everybody.

Thanks all! It was a very tasty bird indeed. Ate one of the leftover breast pieces last night on top of my dinner salad after golf. (Too tired to cook.) I'll try one with the basket splitter down the road. I'll also do one with Charles' infrared shield. As a first-out-of-the-shoot cook, I wanted to do this one as straight-up as I could.

Wish we were that careful in this country. Look at all the invasive species we've introduced into our biology as landscaping plants (Japanese wisteria), erosion control (good old kudzu!) and pets (ask the Floridians about all the pythons loose in the Everglades!)

The 16.5" would work for a vacation kamado if you had two decent sized adults to load and unload it. Mrs skreef is a rather petite woman so I had to come up with something different. Of all the Jr sized Kamados this really is the best one for travel. Reef's Bistro

A trial run for the pizza challenge on the KG site. I made one of my favorite pizza's for taste and picture quality, my breakfast pizza. The pizza is topped with sauce, mozzarella, goat cheese, mushrooms, red peppers, bacon, sausages and garnished with parsley. I may try my hand at a deep dish pizza, but I've never made one so I don't know how it would turn out.

Great, PJ, enjoy the build:)

Sure is looking good.