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One of my favorite things about summer is when the Hatch chiles arrive at the local market. As I comment earlier this summer, I thought that I'd try and rig up a roaster basket for the rotisserie and spin some chiles to see how I like the results versus just putting them on the grates and flipping them around to roast. I built the basket out of 1/4" wire fabric. I left half-moon openings on each end to facilitate loading and unloading. Placing the roaster inside the rotisserie basket with the openings on the bottom, utilizes the solid sides of the rotisserie to keep the peppers inside. A couple of shots of the roaster in the rotisserie basket. Some lovely Hatch chiles. Toss a couple of pounds of chiles into the basket and onto the KK for a nice spin. Spun on direct heat, no smoking wood, started out around 300F, for the first hour, with a ramp up to 425F over the next hour period, with another 30 minutes at the higher temperature. Total roasting time was 2 1/2 hours. Just experimenting with it. At the low temp, they were sweating nicely, but not roasting, so I upped the temp to char the skins. I will likely do another batch soon, as they are still available at the local market. Happy with the way they came out. Next time, I'll start out at the higher temperature and probably shorten the time down to an hour to 90 minutes.

A friend brought me some sausages that were named for him, Nashbomb Sausages. There were so named because he brews the beer used in the making of these hot sausages. This was the first cook of the day and it was to be followed by bread baking. Plated. I put a little kimchi on the plate just because... While this was going on the bread was doing it's thing and was soon ready to bake at 450F . This is another loaf of Sygyzies' freshly milled flour bread. It is just ready for me to flip out and onto parchment paper and score. 20 mins at 450F and we have this- Here is the bottom of the loaf and you can see what a wonderful job the KK baking stone does.:) The lighting is a different colour as the pix was taken in the kitchen. The crumb. This very light and tasty bread. All buttered up, first slice. THANK YOU SYZYGIES for that wonderful recipe.

I think ckreef is on to something.

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.

One more comment on the difference between the two deep dish pie's… The first had the traditional buttery/flaky crust and called for basically no kneading, just enough mixing to hold the dough together and after the appropriate rise, press it out from the center to the edge, then thinly halfway up the side to keep everything within the crust. Pequod version as the recipe tells, results in a very bready dough/crust which is a consequence of all of the kneading time (3-5 minutes) with a dough hook in a mixer. After rise has finished, press out dough to the edge but not up the sides as the mozzarella and tomato sauce will caramelize to form the chewy outer/upper crust – Yum! As mentioned before my next bake will use the original flaky and buttery crust but I will not press the dough up the side of the pan, leaving the cheese and tomato to form the upper crust. I'm hoping that will give me the best of the two pies – at least in my humble opinion – LOL!

Following from my last post I'm starting to realize that these Kamados suck in the air. And if I want a quick temp 1 or 2 spins on the top is enough just open the bottom Outback Kamado Bar and Grill[emoji621]

Great looking bird. I'm so hungry right now.. Tempted to lick the screen.... Lol Mrs. Reef's Bistro

Great looking Ribs Mrs. Reef's Bistro

Nice cook. Very ambitious for first low-n-slow. Sounds like it worked out in the end. Sent from my XT1585 using Tapatalk

CK and SK, I agree, that dinner does look over the top amazing.

Super delicious looking food fare skreef! I find dorado aka "mahimahi" can be touchy to cook properly...looks like you hit the bullseye!