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This loin was already cut for sous vide and frozen but I thought I'd give the OctoForks another spin. Just seasoned with granulated garlic, black pepper and paprika, that was it. Put them on the OctoForks. Ready for the KK. Heated the KK to 425F and let it heat sink fir 30 mins. before adding the pork. Shut down the vents and ran the grill at 350 F for 35 mins and the loins were done. Next time I might go for 375F for 20 - 25 mins. Brought them into the kitchen. Sliced and it was amazing how much juiciness there was. Plated and the light is just right to show how juicy the pork was. I could not have been happier with the results.

Well, after braving the rain last week, a small glimpse of sun prompted thoughts of imminent Spring, so I thought pork belly might be a good start. Overnight salted, then rubbed gently with a coffee / cinnamon / cumin rub, now quietly smoking with some oak and cherry at 235F. 2 hours in, four more to go...

This thread is all about authentic Chicago Style Deep Dish, but cooked on the KK, of course. I did a thread similar to this on the Guru once. Put the entire site to sleep. If you caught that one, feel free to skip this one. Heck, skip it if you're not interested too. I won't be offended. Or you may find you need a nap in the middle. That's fine. We'll still be here when you wake up. First, let's parse the name. Most deep dish I see posted on the internet is NOT Chicago style, yet most people feel the need to insert that word "Chicago" in front of "Deep Dish", no matter how heretical it may be. Bottom line is there are a lot of deep dish pizzas out there, many quite good, but only some of these qualify as Chicago Style. Nothing wrong with making and enjoying those other pies, just don't offend a great city by calling it Chicago Style when it's not. So what makes it "Chicago Style"? To me, it comes down to two key things: The crust and the tomatoes. First, the crust. Many people think Chicago Style pizza crust is similar to a loaf of bread -- very doughy. Others think there is cornmeal in the crust. Don't get me going on that one. Let's just say I agree with this: http://www.realdeepdish.com/2009/05-06-pizza-rant-2-6-pat-bruno-im-calling-you-out/. Both of these are WRONG! The classic Chicago Style pizza crust, such as you'll find at Lou Malnati's, Pizzeria Uno, or Gino's East, has a biscuit-like texture. A bit crisp on the outside, giving way to a biscuity crumb on the inside. Again, if you like cornmeal in your dough or making pizza out of a loaf of bread, by all means keep doing it. Just don't call it Chicago Style or you'll be labeled either a heretic or a Cubs fan! Next, the tomatoes on a Chicago Style pizza have a distinctly bright flavor, and are usually a bit chunky as well. The closest I've come to replicating that flavor is with a particular brand: 6-in-1 All Purpose Ground Tomatoes. They aren't chunky enough, but the flavor is spot on and you can always add some high quality diced or hand crushed tomatoes for chunkiness. Let's start with the dough. Here's my favorite dough recipe for a 13" Deep Dish pizza. The recipe you'll find at http://www.realdeepdish.com is also excellent and I used to make one very similar to that, but I like this better: 350g AP Flour - 95% 20g Semolina - 5% 170g Water - 46% 64g Corn oil (17%) 14g Olive oil (4%) 1/4 tsp Salt - (.35%) 1/2 tsp Sugar - (.5%) 2g instant dry yeast - (.5%) First, mix all the dry ingredients except for the yeast, then pour in the oil. Remember, since we're not making bread, we're trying to *avoid* gluten formation, so we don't want to proof the yeast and we don't want to over-knead the dough. Partially mix in the oil, then add the water and partially mix that too. Then sprinkle the yeast on top. Stir that in until just barely combined, then knead the dough in the bowl with one hand for no more than two minutes. Now cover it with plastic and let it rise in the oven with only the oven light on for heat for up to five hours. It will rise, but not much. While that's going on, we also want to drain the tomatoes in a strainer over a cereal bowl. Some people like to spoon them right from the can. I prefer to let the water drain out so that the pizza isn't too wet. I also like to de-fat my pepperoni so that we don't get a grease slick on top. Put the pepperoni on a plate between paper towel sheets, then nuke for 30 seconds. Amazing how much grease is pulled out. Sliced and sautéed my onion for just a bit. No pics of that. Instead I give you my fancy new teak cutting board. Sweet, no? After five hours, the dough has risen, but gluten matrix is weak to non-existent. No way that dough would pass the windowpane test. Grease my decades old, highly seasoned steel deep dish pizza pan. I've been doing deep dish pizza much longer than I've been doing barbecue. Bought this one while I was still in college and realized the need to master this before leaving Illinois for good. Spread the dough, and pinch it half way up those two inch sides. You can use 8 to 16 ounces of mozzarella, depending on how cheesy you want it. This mozzarella is from a cow I own in the Shenandoah Valley, then delivered the whole, unpasteurized milk to an Italian Grandmother nearby to make the cheese for me. I lied. Safeway had this in stock. I'm using 12 ounces of the stuff. Then top the cheese with the sautéed onions. Now ready for the tomatoes. Here's what they look like after draining all afternoon. Look at all that water. Most, but not all of the drained tomatoes go on the pie. Now sprinkle with about 1 teaspoon each of dried basil and oregano. I prefer fresh basil, but none available today. Grate some parmesan directly on top. Then all of that de-fatted pepperoni. Onto the KK at 450. Turn it after about 15 minutes. Don't know if I really needed to do that in the KK, but always do it in the oven and it's a habit, And after about 15 minutes more, we're ready. Let it rest for five minutes. Remove it from the pan. Plated. Perfect. Here's the bottom.

Pulled it off the KK after 6 hours... bark came out really nicely, and I randomly shoved a couple of mushrooms on for a couple of hours because the mrs likes them. Served with some greens and the mushrooms. Can thoroughly recommend.

Coffee wood smoked Wild Salmon Skin- Crispy, smoky, fatty goodness!!

I wish I could find good lamb bones like this. Yum

Delicious dinner and that salad has lots of goodies in it. :)

Thanks, guys. Yes, Keith I was not leaving any room for things to fall off the tines. Not that anything budged.

You know your ZA places! BTW I just ordered an Oley's pizza just because of this post! The urge for a deep dish pie was just to much to resist. lol

Looks lovely, MacKenzie! Those potatoes look great too.

I use a Ruhlman's cure and hot smoke around 200 F until the internal temp is 145F. I am getting low on bacon and one of these days(soon) I will buy a 5 pound slab of pork belly.

Certainly looks very tasty.

Actually, I took the skin off this one... doesn't come out great on a low'n'slow. I tend to freeze skin until I have a decent amount for chicharones or to use in sausages or zampone. For those of you following the London weather updates, it has just started to hail. Yay spring!

I've had success with cap down around 250/275 until probe tender (200ish) I've had fails with cap up, burned the naked flare pretty good...the point was good but a crispy flat wasn't good. This is in a Kamado by the way. Sent from my iPhone using Tapatalk Pro

I'm in Ft. Wayne periodically for work. I'll have to ask my folks there about Oley's. You're close enough that I'd recommend a pizza crawl! Start downtown and hit the original Pizzeria Uno (NOT the heretical chain of the same name), Malnati's, and Gino's East. Then head to the south side and hit the original Aurelio's in Homewood for thin crust (my first stop whenever I return home). Move over to Sanfratellos for a completely different deep dish. The original has closed, but they still have locations in Dyer, IN. And if you're still hungry head down to Champaign-Urbana and sample Papa Del's. Different take on deep dish, but totally awesome. Almost forgot! Must get a stuffed spinach pizza from Edwardo's in Chicago, and Giordano's as well.

I throughly enjoyed this. I will have to try your technique sometime. While I love my version of deep dish pizza I was fairly certain it wasn't authentic and this post confirmed that Sent from my iPhone using Tapatalk

Thanks! It was all universally loved.... except my 3 year old doesn't like lobster so my hubby and I split his tail. Wins for everyone.

lol, it'd be nice. I'd love to add a blue KK to the arsenal!

I think it was slick, I'd skip the hinges and just put a bolt through the top with a nut below and above the aluminium for a handle.

Here's a pic of a 14 pounder I picked up for my son. I also think $3.00 bucks a pound isn't bad at all!

Thanks guys, got my coffee and Bailey's going this a.m., laying out my cook. Can't decide if I'm going lump or ECC, probably ECC. Looking forward to doing the cook today and many more. Still have a couple videos to make that people have asked for e.g. pizza. Hoping to do more cooking this winter.