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Thought I would spin a chook last night the star of the show dee made up a rub but would not tell me what was in it lol on it goeshad Ora at 400f I then chopped up some pear wood and threw it on looking good restedand carved look at how moist it is yumand plated with some chips the pear wood gave it a nice profile Outback Kamado Bar and Grill[emoji621]

Not all pizza doughs can go high heat. Sugar and oil in a pizza dough starts to burn above about 550*. All the high heat doughs are formulated with no sugar or oil and can cook at temps in the 700*+ range. Most dough recipes one can find on the Internet work good around 500*. Find a recipe and cook at the recommended temperature and see what happens. Tweak from there. Baking stone with no bottom deflector. Get everything nice and heat soaked for an hour or more.

So i spatchcocked two chickens， roasted some sweet potatoes and tried butter braising corn for the first time on my kamado tonight. Excellent results. My husband wants me to make these sweet potatoes (really，yams) for thanksgiving. They were with a cinammon sugar cayenne butter.

Have used the cold smoker a few more times since posting this. Some findings: 1) When smoking some cheese with apple chips yesterday, the chips tended to extinguish themselves periodically. I had to zap them with my kitchen torch 2-3 times to get them moving again. 2) When smoking my bacon with hickory today, decided to try a bed of pellets first, and then topped off with chips. That is, I loaded pellets to about the level of the holes on the side of the tube and lit those through the hole until they held a steady flame of their own. I let the flame go (lid off the smoker) for about 10 minutes until there was a nice, glowing bed of embers, then topped it with hickory chips. The chips burned continuously without needing a restart. Only one sample point, but it does seem to help to have a bed of something glowing before adding your smoke wood.

Echo the others - pizza stone on upper grate, direct heat, heat soak @ 500 - 550F for at least an hour.

Ditto what ckreef stated: Baking temp (and baking time) is relative to the type of dough. Cold fermented Neapolitan dough is mainly what I use for my pies. With the KK shaped baking stone I typically bake them, highest grate position to take advantage of radiant heat push from the dome, at 700-800F to get the best results for this type of dough. FWIW I switched to a 3/8" thick baking steel and get similar results at 550-600F; much easier temp to manage on the KK. If I tried a pizza dough containing sugar and oil, whether the stone or the baking steel at the above respective temps, would yield a black charred crust and unmelted cheese.

And now the rest of the story. After a week in the cure, Squeaker's other half is smoking with a bit of hickory. Makin' bacon!

Stile, it is a whole different story baking a pizza on the KK with the baking stone. It is formulated so that the bottom cooks as well as the top. I usually cook mine around the 500F range and have never burnt the bottom. I'm sure if you went a little higher in temp. the bottom would still be just fine and I'm pretty happy with how the pizzas turn out. Another thing in my favour is that I have a high top KK, the higher up in the dome you bake the pizza the better. Can't wait to see what you do and how it comes out.:)

After a flip and another 40 min I sliced the tofu I mixed some brown sugarwith the apple sauce and bourbon, Apple cider vinegar, apple cider and dijon mustardgot Ora up to 350f and basted the Tofu for 20 minpoked them with a toothpick and gave them another 20 Outback Kamado Bar and Grill[emoji621]

After 40 min I gave them a turn Outback Kamado Bar and Grill[emoji621]

On to the Tofu I'm trying my best to make this taste half decent took out of the fridge after 24 hrs I put them on some paper towel I then added some sliced onion and fresh gingerthen I added some cinnamon then some apple ciderand put the Tofu back ingot Ora up to 250f and threw on a chunk of apple on they go Outback Kamado Bar and Grill[emoji621]

OK started making the Blackbean and corn salad with sriracha honey vinaigrette chopped up some coriander some red onionI placed the onion in a bowl of water I find this helps get rid of the sharpnessrinsed and drained the blackbeans chopped up some red capsicumand cooked the corn in the microwave heaps quicker and less fuss this is them cooling downused my u beaut corn slicer drained the red onion and tossed everything together I then started on the vinaigrette added redwine vinegar, lime juice, honey, some evoo, chopped garlic, sundried tomatoes, oregano, cumin and to top it of some Tasmanian pepper saltgave it a whiz on my ninjaI added the sriracha last as I'm not familiar with this product ended up using 3/4 off a Tbls to get the consitancy that dee and I both liked you could tell it was there. I then poured it over the saladand mixed it through put some clingwrap on top at placed it in the fridge to let the flavours meld together Outback Kamado Bar and Grill[emoji621]

Aussie, I'm dying for a rotisserie chicken. Beautiful colour and it does indeed look very moist. I just hope drooling over yours is enough to cure my craving. I have soooo many leftovers that I need to hold off on the rotie chicken.

I would never make my teaser obvious, so caveman steak was out, sorry CK. I thought I made good use of my camp fire, nothing like a nice fire to help one contemplate.

I love that your wife wouldn't tell you what was in the rub. That's like what i say to my hubby. Sent from my LG-D855 using Tapatalk

Sounds delicious. I'm sure you'll pull it off so Dee wants seconds. Tofu is one of those no flavor items. It's all what you make of it. The biggest (only) obstacle is getting the texture right.

Nice chook! You've inspired me to spin a chook tomorrow.

That roast looks perfect. But I'm going to be a little honest here - sort of a let down. The way you played it up you should have thrown a KK grate on the campfire and cooked it on that. Just sayin.

Cheers guys it's early Sunday morning here so won't be done till this arvo or night lol but I can let you all in on the menu title, Apple sauce and bourbon Tofu, accompanied by Blackbean and corn salad with a sriracha honey vinaigrette Outback Kamado Bar and Grill[emoji621]

Most of the challenges thus far have brought something to mind that i have been meaning to cook and get me excited about it again....i just dont think thats going to happen here lol. And im actually not even anti tofu!

Our local distillery hand numbers all the single malt bottles. But most of these are single barrel releases, so there's only about 250 bottles in a batch. A far cry from 5000 bottles!

Great start Aussie looking forward to final product

Interesting...im debating if i want to participate in this challenge or not. Seems like some people are having good results. Sent from my LG-D855 using Tapatalk

If you notice the /5000 is part of the label but somebody sat down with a pen and numbered them 1 to 5000 times 2 different rubs. Sure glad that wasn't my job.

A really great start. Can't wait to see the end.