Leaderboard

I have the 3/8" thick Baking Steel and shaped KK baking stone and like them both equally but for different reasons. I'm all about Neapolitan dough; pretty much all I make/have made for years. To get the real deal cornicione, not a reasonable facsimile, using the stone at 750-800F dome produces the best results on a KK. I've done a ton of experiments using the same dough but 50ºF dome temp differences with the shaped stone on the KK from 550 to 900 and it is what it is. OTOH I can get, using the same dough, very very good results at 550-600ºF using the 3/8" Baking Steel. Not quite the same as the stone at 750-800F but close enough to justify the much lower energy requirements, lower heat soak temp and reduced time along with not having the hassle of maintaining 750-800 for more than a couple pies.

Last weekend I saw spare ribs on sale. I thought this meant St. Louis style. What I got were these. . I decided what the heck, we shall see what happens. Treated them like regular ribs. you can see how huge they were. Glad I only got 2 racks!!! At the end they looked pretty good. and you know, they were pretty good. But I definitely prefer St. Louis. They cook far more evenly. The next day I made Italian pulled beef. notice the WHOLE Peppers? I had used sliced before and then wasn't happy when they kind of disintegrated while they cooked. Turned out there was a reason that the Sliced peppers were the standard. Dang these came out hot!. Picked out the peppers and then it was much better (and I like hot stuff!). Last night it was raining pretty hard and I didn't want to get soaked again after being wet all day at work. So I resigned myself to an oven pizza. But then I had a great idea inspired by a black stone. I used two baking stones on two racks preheated at 500 degrees like this. The crust turned out great! Just as good as on a kamado! I was missing that hint of wood from the charcoal though.

I knew Lemon Myrtle Flakes would be awesome on fish. Served with a broccoli risotto. For the last 3 or 4 risotto cooks I didn't use any saffron because my family isn't really fond of it. I informed them tonight that the next risotto would be a saffron risotto - why? - because I love saffron and it's my turn.

Wend for a real deal Wagu steak last evening (we live in Japan). Definitely not one for those that like lean beef. Absolutely awesome!

A bit late and plated Outback Kamado Bar and Grill

Pressure Cooked the potatoes and squash then put them on a 350F grill with some homemade chicken sausages. Plated.

You can cook pizza at 550 (and I do all the time) with the baking stone. Neapolitan style has particular requirements, starting with use of 100% 00 flour. To get a char on the crust requires higher temps or baking steel. I think that's all Dan was saying. That said, I'm definitely interested in a steel for pizza.

another meal in its self still waiting on the ribs Outback Kamado Bar and Grill

I am curious as to what lemon myrtle is. Sent from my iPhone using Tapatalk

Here is some beef lo-mein with the carbon steel wok: Garvin

Sliced and plated. With roasted beats and cauliflower mash.

For the starter: 1/2 cup warm water 1/2 cup flour 1/2 teaspoon dry active yeast - mix well and refrigerate overnight For the dough: 1 package active dry yeast 2 teaspoons sugar 3/4 cup warm water - mix and let stand 15 minutes - add starter from day before (reserve 1/4 cup if you want to keep your starter going), plus: 3 tablespoons lard 2 teaspoons fine salt about 3 cups flour, or as needed (I used 1 1/2 cup all-purpose flour and 1 1/2 cups bread flour) water to spray tops of loaves Enjoy this bread! Garvin

Thought I would try this last night got some sausages and put them in my DO added two stubbies of beeron it goesafter 15 min at 350 I threw them back on the grill to finishI reserved one cup of the beer and added some cream cheese and some cheesestirred to readysnags are donesimple but affective tasted great Outback Kamado Bar and Grill

Yes I did Outback Kamado Bar and Grill

I like this. Easily trimmed to fit the 23" main grate: https://www.amazon.com/dp/B00LBH7TVO/ref=sr_ph_1?ie=UTF8&qid=1485113011&sr=sr-1&keywords=frogmats

Thanks, Garvin. That sandwich sure looks extra tasty. Garvin- May I suggest that to the Cuban bread recipe you add the cooking time and temp. The only place I could find it was on the video. Bake at 400F for 20-25 mins.

Aussie, thanks for posting everything ... looks incredible! Did you put more peach/spice rub on the rack after you removed them from the vac bag?

You will love how moist the chicken will be when it is cooked on the KK. PIxs pixs, pixs we will be waiting.

Things sure are looking extra tasty now just waiting for the ribs.

Yes. But, Dennis' shaped stone is more versatile overall. The stone is superior for baking bread, desserts, soufflés, etc. Whereas IMHO the baking steel is best when you want a very quick transfer of heat to whatever you are cooking (i.e. smash burgers, Neapolitan dough pies, etc.).

For New York, American or Sicilian style dough you can get great results with the stone at 450-550 temps. My comments are/were strictly relative to Neapolitan style dough where higher temps/conductivity are critical for the real deal outcome.

Yes, all of my comments regarding baking pizzas are in reference to all things Neapolitan dough. When oil and/or sugar as well as additional amounts of yeast are added to the dough the baking temp has to come down otherwise you end up with too much carbon

Awesome, thanks! That's EXACTLY the one I was looking at and for the same reason. Smashburgers on the griddle side.

Both stone and baking steel, for Neapolitan dough anyway, get placed on the 'high hat' to get the most from radiant dome heat. Otherwise the crust bakes too fast relative to the top. This is the Baking Steel I am using: https://shop.bakingsteel.com/collections/griddles/products/15-round-griddle Its what they coin as a "Griddle" ... I use the side with the routed moat for smash burgers ...

I'm sure it would work fine. I have several pans kinda like that. I'll see if I can dig them up. If you can find it, I highly recommend a steel deep dish pizza pan like you'll find in Chicago Deep Dish Restaurants. They aren't easy to find. I think my sister found this one for me in a store in Chicago about 30 years ago. Here's mine: Heres a link to a good discussion on pans: http://www.realdeepdish.com/2012/10-15-deep-dish-101-lesson-4-nuts-and-bolts/ Incidentally, realdeepdish.com is the real deal if you want authentic Chicago dish dish. Most of what I see people posting as "Chicago style" is far from reality. I tried wading into those waters once and got my hands slapped, so I no longer comment other than to suggest you look there. EDIT: Oh, and I can't tell about the pan you posted, but you want 2" sides. For some odd reason, there are a lot of pans out there with only 1" sides. Probably sold by the same folks who believe there should be cornmeal in deep dish pizza dough. Heretics one and all.

I'm with ya. I'm actually having a hard time keeping up with the guru lately too. Have had to ignore several threads I'd ordinarily be interested in.

Charles it all looked great, love that little bit of char on the salmon! Garvin

Everything look good, for the ribs cut them down to St Louis ribs and use the trimming for rib tips you will always get full spare ribs cheaper. Buy them when ever you can and just trim them to St Louis ribs and have that extra meat which is also good for making sausage. Garvin

Chicken is a good choice. Really hard to screw up chicken on a KK unless you under cook it. Search out my to kill a chicken thread. I tried really hard to dry out a rotisserie chicken in my 19" KK. I never did dry one out and that was with some fairly high temps and relatively long cook times.

Good link. Lemon Myrtle tea - not a bad idea. Sounds tasty to go along with a Yakatori meal.

Where do you place the steel? Upper grate? What size do you have?

The belly turned out nice a bit of five spice and taragon Outback Kamado Bar and Grill

After 3 hours not bending but oh my they sure do look good Outback Kamado Bar and Grill

Ok CK let us in on the details. Lemon myrtle is my favourite indigenous Aussie spice. How did you prepare the salmon? Sent from my iPhone using Tapatalk

Ready to go took them out of the bagchucked some pecan into the smoking pot and on it goesfoiled the bottom grate and put the top grate in and let it get back up to temp gave the ribs another coating that's the last of the peach rub oh well and on they goI have Aaron Franklins pdf book and thought I might try his sides done the potato saladand the coleslaw both are sitting in the fridge waiting next up will be the crackle decided to do this in the oven Outback Kamado Bar and Grill

Never had anything like this, coarse I don't like beer or beer food, but I love sausages. Great dinner.

Thank you all, I'm counting the days and hours until I get the chance to set up my new 22" table top up. I am trying to figure out my first cook, probely Chicken simple 1/2 cup soy , 3 cloves minced garlic , the juice of 1 good lemon and a 1/2 cup water. So simple , marinate overnight. I am so impressed that this cooker has such a great following with a wonderful group of people.

I have a 3/8 inch baking steel and love it for use in the kitchen, bought that before I bought the KK. On the KK I love the KK baking stone, no more burned bottoms and under-cooked tops. I've only done 1 deep dish pizza on the KK and I'm pretty sure I used cast iron.

I say, "No." to spritzing. Every time you open the lid you let moisture out.

It's only Sunday 10 am down here planning on kicking off around 1 pm so I can have it for dinner Outback Kamado Bar and Grill

That sure does look good it's not a bad spice Outback Kamado Bar and Grill

yeah, hurry up already

I don't know, I don't pay that much attention. Haven't found a chicken yet that wouldn't fit. 3 Cornish hens fit easily and you could probably squeeze 4 in there

Thanks for that Gavin, I will likely give it a try.

Love the rotisserie. Great way to flip the bird without anyone getting offended.

I actually have fired her up; pretty much every night ; I've been playing around with the different grate configurations. I love the way they are cut up, so many awesome configurations; plus having that much real-estate has really changed the way I cook, NO MORE gloves cooking on the lower grate. I think I've got her dialed in, I plan on firing up a pig real soon; I'll be sure to post some pics!

Online discussions can consume waaaay to much time so dividing your time wisely is the key to happiness

Thank you Stiles, after dinner I had a craving for something sweet so no better time than to cut a slice from a cheese cake my friend made for me.

Maybe the vegans got him from last year's add lol. https://vimeo.com/200131073 Outback Kamado Bar and Grill

I pulled the basic recipe from The Amazing Ribs website. The Prime Grade trip-tip was corned for 10 days; soaked in cold water for 24 hours, then seasoned to rest in the fridge for 48 hours. It was then smoked for 7.5 hours at 250 degrees. I used a combination of Real Montana Cherry lump charcoal and KK extruded coco charcoal for the burn. I was more than pleased with the result!