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Sorry no pics with the KK in them ... it was dark by the time pizza baking time commenced and also colder than shit outside With some influence from a local Neapolitan pizza joint and a couple on line recipes I put these ingredients together for a first try and damn if it isn't one our favorites of all! Neapolitan dough (ala Jeff Varasano, 5-day cold ferment) Mild kimchi (I would have preferred traditional spicy kimchi but need to keep the peace :D) Shaved/thinly sliced fresh Brussels Sprouts "marinated" in a lemon vinaigrette at room temp for a couple hours before bake off Rendered bacon (lardon size chunks mobetta) Sauteed fresh thick slices of Portobello mushrooms ... shiitakes would have been even better but not worth the 20-mile round trip to get them Sliced scallions Regular NY style tomato based "pizza sauce" (saute fresh garlic, onions & oregano ... simmer for 90-minutes, reduce moisture content...) Smoked mozzarella & regular un-aged provolone Fresh cilantro (adorn the pie 30-60 seconds from pulling off the KK) Baked at 700ºF atop the KK shaped stone

I thought I would try to do a pork loin the way churchi did and stuffed up lol. I scored the skin and salted it and left it in the fridge overnight to dry outwanted Ora to sit at 250 it decided 300 was more appropriate. OK so let it heat soak at 300 for 2.5 hrs. On it goes on the extender rackI upped the temp to 400Looks like the crackle is happening got it to 145 loving the thermapen but not the crackle I was afterbut the meat was tender as will give it another go Sent from my SM-P600 using Tapatalk

This looks like our new economy healthcare plan, the only thing missing is a bottle of tequila!

I could go into business, there is a pair of vice grips in the garage.

I have a little test dose of PBW coming. But frankly I'm sure I will just revert to never cleaning the grills, other than scraping big crud off with the Grill Floss.

Hard to believe that this Cornish Hen only weighs about 12 ozs. Ready for the KK. ItIT It's dark about 5 PM these days soon the days will start to get longer. 440F for 40 mins. and it was done. Plated. Nice and moist as always. BTW, this is a real organic Cornish Hen not one of those little chickens they sell at the store and call it a Cornish Hen.

I'll make you up a two piece one if you like..

We were supposed to get just enough snow to maybe cover the grass...I would say the grass is covered.

I believe we have discussed this before. In the admin section of this forum software there is a setting for how the software behaves after hitting the Carrige return. If can be set for 1 of 2 different modes. 1) Just do a Carrige return leaving the cursor on the following line. 2) automatically start a new paragraph after Carrige return leaving the cursor 2 lines down with no way to delete the extra line. Currently the software is set to option #2. This works fine when typing a normal post as it saves you some key strokes. Unfortunately this wreaks havoc on recipe posts. All your ingredients are now in separate paragraphs separated by a blank line with no way to correct the situation. Can we get the software switched to option #1? The only downfall I see is people will have to hit the Carrige return twice in order to start a new paragraph. If there is an easy way for me to do this on a post by post basis I'm more than willing but haven't been able to figure that out. I currently have a few recipes I want to post but not willing with the paragraph after Carrige return situation (just makes for a crappy looking recipe post).

Growing up in the south [side of Chicago], we had a natural affinity for New Orleans cuisine [never heard of it...is that near Peoria?]. Start with trinity and minced garlic. Make a roux. Cook it until it looks like peanut butter. Add the trinity and garlic. Cook it down for 10 minutes, then add diced tomatoes, bay leaves, salt, cayenne, Emeril's Essence (BAM!). Cook that down for a few, then stir in a quart of shrimp stock (which I just so happened to have saved from a Summer shrimp boil for just such an occasion). Bring to a boil and simmer for 45 minutes. Season 3 pounds of thawed shrimp with more of Emeril's Essence (BAM! BAM!). Onto the lower grate of the KK. I want it hot enough to get a char without overcooking the shrimp. Nailed it. Add the shrimp and some chopped fresh parsley. Serve. My Creole [Dutch] mother would be proud!

This wasn't what I had planned for the weekend. But had to work Saturday (last minute company decision). After work went to the local Piggly Wiggly and I saw this double pack for $1.09 per lb. I couldn't resist so I changed the game plan. Put one in the freezer. The other one I trimmed up and coated in a vinegar/BBQ sauce. Put it on at 9:30 pm Saturday night. After 10 hours at an IT 174* I pulled it, wrapped in foil and put it back in the KK. Total cook time was 13 hours. Removed from the KK, wrapped in a towel then into a cooler it went. Next I started on my 6 hour Brunswick Stew cook. After resting in the cooler for 6 hours 15 minutes it was still above 140*. Mrs skreef made my favorite Cornbread muffin tops. Served with summer slaw, pickles and an assortment of homemade BBQ sauces.

I am already looking forward to this cook.:)

Pin came came out today. Love the fancy surgical tool.

I love kimchi and a kimchi pizza sounds really good. Nicely done

Looks delicious you guys always amaze me with your cooks.

Crazy toppings for sure! Almost a Banh Mi pizza.

After this practice run, Susan, you're ready to compete on Cutthroat Kitchen!

Man that must have taken a lot of perseverance!!! I think I would have gotten frustrated with one hand and given up!!! Sent from my iPhone using Tapatalk

Man.... my mouth is watering. I love kimchi Sent from my iPhone using Tapatalk

I'd go with the rotisserie method, myself. YMMV Also, it looks like you scored it too deep to me, just barely cut through the surface, maybe 1/4" deep. Might have been why you reached your IT before getting the crackle you wanted.

Thanks Dan!

Stephen: Yes, squeeze the juice out of the kimchi. Doesn't need to be super dry ... just drier than out of jar/pkg.

Definitely an interesting set of toppings.

Never thought about kimchi on a pizza but I will have to dig some out of the refrig! Did you drain the kimchi first Dan?

dstr, that pie looks so so tasty and it looks equally colourful. Now if I can remember to put some kimchi on my next pizza.

Not a videographer but you get the idea Sage & Pinyon Pine Nut Biscotti

Aussie, that tree has colors like a maple but the shape seems different. Clearly a southern hemisphere beauty

Thanks everyone. I know most people associate certain food with spring/summer or fall/winter. Me and Mrs skreef was talking about this earlier. I basically don't make that association, it's all just food. I'll be honest my family loves pulled pork. For me it's just OK. I could take it or leave it except for Brunswick Stew. I love Brunswick Stew, it's the main reason I cook pulled pork. My son is not fond of Brunswick Stew. I told him sorry but with extra pulled pork from this cook in the freezer and another butt in the freezer he's got a bunch of Brunswick Stew coming his way - LOL - maybe I'll try making a minced pork sheppards pie just to change it up.

Aussie, that loin looks super delicious and moist.

I don't know what tree it is but it looks good Sent from my SM-P600 using Tapatalk

Fantastic colours.

Sent from my SM-P600 using Tapatalk

Beautiful Aussie. Something for me to dream about.

Looks delicious. Have you thought of cutting the fat cap off and cooking it separately just for cracklin. I've cooked chicken skins separately just to eat crispy chicken skins.

Nice and sunny down here lol Sent from my SM-P600 using Tapatalk

Love chicken wings and yours look great.

Susan that was a great one handed meal. Its better then I would I would have done with two hands for sure.

FontonDrv that was a great story. Thanks for sharing. Made my day. Glad this Trucker Girl push thru it. It was great as left overs too.

I've seen their site, seems like a complicated system for a simple task. It takes some practice to learn how to sharpen freehand but after a few sessions you'll get the hang of it and all you'll need are a few good stones. It's a "feel the Force" thing, the first few times you try it you have no idea what's going on but with a little practice and good technique it becomes muscle memory and you have to try to screw it up. Practice on cheap knives!

dstr, your biscotti looks delicious.

Yummy!

Dutch Kryptonite Not a KK cook, but worth showing. I was raised in an ethnic Dutch family in the south suburbs of Chicago which are (or were) largely Dutch. One of the neighboring towns was "South Holland", many of my friends had last names that started with "De " or "Van ", and my mother's side of the family bore the almost unpronounceable last name of the town they emigrated from on the ship Massachusetts of Boston in 1849, losing 3 out of 4 children at sea. Family Christmas gatherings were always full of Dutch treats like Jan Hagel and Speculaasjes, but the King of all was Banket, which I call Dutch kryptonite for the effect it has on many a Dutchman. Banket consists of an almond paste (NOT marzipan) filling and a flaky outer pastry. It is a rite of passage to bake and Sinterklaas is likely not to come until it is present in your home. Part of the process is that some of the filling MUST leak...cook's treat. These will be sliced later, and if there's any left (and I remember) I'll post another pic.

And don't forget to mention that it's made with pork belly, too!! Planning to talk to my buddy who has a sausage biz (The Sausage Foundry) to see when he's planning on making another batch, as he lists "Smoked Slovenian" on his website as one of the 80 recipes that he rotates through.

When I read your Post I was reminded of a friend who does NOT cook, trying to surprise his with with a birthday cake. They lived 30+ miles from the nearest grocery store out in the boonies to set the scene. He pulls out a box of cake mix when his wife is at work and tries to follow the directions. While he has the mixer in the batter the instructions said to beat until the batter was slightly stiff, so he lifts the beater out of the batter. Needless to say he is a typical guy and has the mixer going full speed, so when he lifts it the batter hits himself, the wall, the floor the ceiling and the stove. He panics because he realizes that most of the batter is on the walls and ceiling, and at that point he decides to drive into town to get another box of cake mix. Now the fun begins, the dog takes advantage of his leaving with all those treat spread about the kitchen. The dogs continues to wreck the kitchen in order to get every last morsel so when our hero returns to finish his mission of make a surprise cake he finds that not only does he have to make another cake, which he never completed in the first place, but he had to clean and restore the kitchen to its previous glory after the carnage that the dog left!! He begins the process all over again and this time remembers to not lift the madly spinning mixer from the batter. He gets the cake into a nicely greased pan and puts it into the oven. He is relieved that his mission is almost complete. He has the premade frosting at the ready, so he figures he can sit down on the couch and watch some football while the cake is baking and have a few cocktails while the process is merrily baking in the oven. He forgets one critical step, the oven timer.... When the smoke alarm jolted him into consciousness the cake was badly burned beyond redemption. Our hero had not purchased a backup box of cake mix so he leaves the house one last time to go get another box. He arrives home just in time to see watch his wife drive up as he is dumping the cake mix into the last bowl. Her first words when she came through the door were, "what the hell happened here". The moral of the story is never leave a long haul trucker in charge of baking a cake! SKREEF is the complete opposite of my trucker friend., she manages to persevere to true pain to please her sweetie. My hat is off to you!

Good for your Mon, but I'm not trading pheasants for black bears. (or any other colour)

Fresh Coffe wood smoked clams.. Soo easy and soo tasty. Just throw on the grill and wait until they fully open and pull them off. Baste with garlic butter with a touch of heat/chili.

It would have been MUCh easier to chew if you had sliced it across the grain. Just like the Tri-Tip these have grain and you need to study the piece before you cook it to slice it effectively. The blue is the grain, the green of course cuts. This will reduce the length of the fibers and make it easy to chew. If cut the other way you are putting long fibers into your mouth and cutting them with your teeth..