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Did some chicken noodle tonight also added apple and mesquite smoke to this one the smoke flavor profile was excellent on this a mighty tasty chicken soup

If you haven't done this Adam Perry Lang recipe, you really need to. Lots of flavors going on here. My daughter, the photo editor for the school newspaper, is always telling me to get closer. So here it is:

Its difficult for me to say what my favorite thing is to cook on my Komodo Kamado but pizza is right up there or tops! KK & Pizza.mov

Managed to find these extra large pork chops on the weekend. Started the potatoes in the pressure cooker for 15 mins prior to putting them on Little Ms. Pebbles grill. Plated. The chops were very moist although it may be hard to see in the pix.

Thanks, I AM thrilled! It'll be a bit before I can smoke anything, I have a photog's pass to the Wings Over North Georgia airshow this weekend and I work too much to do one during the week. I might just skip Sunday and get the cooker dialed in, maybe smoke a pork butt. But the first real smoke is definitely going to be the Aukashi brisket from Heritage Foods that's been sitting in the freezer whispering "Cook me." Best, Bill

I've been wanting to do pizza on the KK for a while now but owning a 32" it's hard to justify the insane full requirements for just one pizza. So a little tipsy on Saturday late afternoon I decided to do pizza on Sunday - bought flour and yeast and followed Ckreef's no knead recipie. Made enough dough for 12 pizzas so woke up the next morning and started sending out invites. I'm stunned by how well the KK handled pizzas easily 2 at a time and at less than 10 mins a pie I could have done commercial volumes. Certainly a great excuse for a party: "bring beer and pizza toppings" I said, and my friends and neighbours obliged! Photos are a little iffy due to the volume of beer provided...

Good looking soup on the KK.

Holy smokes, Stile, that soup looks sooooooooooooooo delicious. I want a big bowl of it.

Nothing more frustrating than dough that is still cold and has a memory. Roll it out and it just returns to it's previous shape ARGH!! Great looking bake.. Thanks for the shots.. please remember that the best shots for KK's social media are shots of the food fully cooked/finished on the grill.. and not cropped too tight because we need to use square images for Instagram..

I've really taken a liking to pizza on the kk. That one looks great

I always say ....kamado pizza is my favorite pizza! Yours looks awesome! Sent from my LG-D855 using Tapatalk

Nice pie!

TY for posting that. Nice bubbly action.

Looks good halfsmoke coloring is superb

Hmmm...strange, now I can't edit my original post. For those on mobile devices here's the YouTube link:

If you can't find the full recipe somewhere let me know. I have the book at home and can snap a picture of the recipe and send it to you. It really is a fantastic recipe.

If you type the title of the cook in Google it will come up with one of John's YouTube vids that he done straight from the book Outback Kamado Bar and Grill[emoji621]

Love the wind chimes and it bubbling away nice looking pizza Outback Kamado Bar and Grill[emoji621]

Yea I'm bummed - can't watch it either on my phone.

That looks amazing man! Sent from my LG-D855 using Tapatalk

Cook number 10. I was a little worried about this one because there was a huge ash buildup in the lump basket. No worries. I dumped in some new and it cruised up to temp no problem. I blurred out the on grill shot. It was a test cook for part of my Halloween challenge cook. Didn't want to give away my secrets just yet - LOL.

Got so close I had to wipe glaze off my iPhone. Hope she's happy.

Around here, we call those "Iowa Chops." I always ask my butcher for the "T-bone" ones, with a bit of tenderloin on the side. They rock.

Tony wanted to see if his signal lights (blinkers, turn indicator) were working, so he asked Ceramic Chef to stand in front of the car and let him know. Tony flips on the right blinker and ask CC if it's working. Ceramic Chef: "yep, it's working. No, it's not. Yeah, it's working. No, it's not. Yeah..."

Yum yum looks mighty delicious wonderful cook

Bruce, a starter is the first step to great bread. It is a commitment to caring and feeding. Here's what Breadhead posted over at Amazing Ribs to get me going: In a cereal bowl put in 50 grams of bread flour and 50 grams of Whole Wheat flour. Add 100 grams of water. Stir it with a spoon. When you're done stirring wet your thumb and index finger of the hand the spoon is not in with water. Put the dough stuck to the spoon back in the bowl. Seal the bowl with plastic wrap. Leave it out on your kitchen counter. In 3 or 4 days your starter will start producing bubbles to the point it will look like your old starter did when it was active. It's faking you out though. It's not ready to use yet. Dump out 100 grams and feed it 25 grams of bread flour, 25 grams of WW flour and 50 grams of water. Stir it up, cover it up with plastic wrap and leave it on your counter top. At this point it will go dormant and the inexperienced person will think their attempt at making a sourdough starter has failed. What is happening is the 2 different types of bacteria in your culture have quit doing what they are supposed to do because they are battling each other for position inside the culture. They quit eating and digesting flour and water so... There will be no more bubbles during this part of the process and you will think this starter has failed. It's important from the first time you dumped and fed your starter you do the exact same dump and feed every 24 hours from that day on, even though there is no, zero, zilch activity in your starter. After about 6 or 7 days of being dormant you will wake up one morning, look at your new starter and it will be fully bloomed. You will smile and think, woohoo, I did it! But, it's probably still not ready to make dough with just yet, close though. Dump and feed it 2 more days just like before. This is how you test your starter to determine if it is ready to levin dough with. Fill up a water glass with water. Get a teaspoon and wet it with water. Scoop a teaspoon of your starter out of the cereal bowl and dump it in the water glass... If it floats it ready to use to make pizza dough or a loaf of sourdough bread with. If it sinks, it's not active enough to use yet. I'm keeping the size of this culture very small during this process because you're going to dump out and waste to much flour if we did this on a bigger scale. After the culture becomes strong, healthy and happy, if you want to make it larger just feed it a bigger quantity of flour and water, 100, 200 or 300 grams of flour and water and in less than 24 hours that quantity of starter will pass the float test. Always feed your starter equal amounts of flour and water... That means your starter will be a 100% hydration starter. Bakers like 100% starters because it makes it easy for them to mix with their other ingredients knowing that the starter is exactly 50% flour and 50% water. That way they can scale a dough recipe up or down without using a calculator. The starter you will have at this point will not be very tangy, it will be very mild. There is a way to manipulate your starter so it will become very tangy. Let me know if you want to do that and I'll walk you through it. It's that easy and it's almost fail proof... Give it a try.