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@Garvinque-I'll show you mine if you show me yours! I'll go first. Sourdough is by far my favorite pizza crust. You can 48 or 72 all you want. I'll take sourdough. Changing a few things up today. First, the position of the steel. In previous cooks I've been putting the steel on top of the KK baking stone. This gives me the benefit of the quick conductivity of steel backed by the slower conductivity of the stone. Thought I'd try the steel alone, but wanted the radiation buffer of the deflector. First time I've used that deflector. Thought it might heat soak quicker this way, but my IR gun tells me otherwise. Also, once heat soaked, the dome therm was reading 100 degrees hotter than the steel and the surface of the dome, so had to run a bit hotter on the dome therm to get equivalent steel temps. Also changed up the sourdough a bit. I've done Forkish style 70% hydration sourdough with 00 flour and with 25% flour from the levain. And I've done 65% Hydration sourdough with high protein flour (All Trumps or KA Pizza Blend) with 10% flour from levain. Today I did the Forkish version, but with KA Pizza Blend. It's been my experience that All Trumps is easier to work with than KA, and today was no different. Running 625 on the dome, here's my wife's pizza with spinach. And the bottom. This is why I love the steel. Gives the bottom a terrific, crisp texture and a bit of a spotted char. And my pizza. Artichoke hearts, mushrooms and prosciutto. And of course some of my cold smoked mozzarella. Gotta have that. Some conclusions from these experiments: Putting the steel directly on the stone works well. Stick with that. 70% Hydration with 25% of total flour from levain is the best tasting crust to date, but stick with All Trumps. Alright Garvin! Your turn!

Well I have to say this is amazing and moisttttt Envoyé de mon iPhone en utilisant Tapatalk

Can't believe we just hit 2,000 users, quite a milestone. 7,775 Topics and 91,631 Posts.. We've come a long way, thank you all for making this forum so special, I really appreciate it.

John Henry's peach ribs smoked over peach with dizzy pig pineapple head dusted ,watermelon, rockmelon and pineapple tasted great.i let the ribs rest in butchers paper whilst I cooked the melons and pineapple kept them well Sent from my SM-P600 using Tapatalk

Ok so I made two pies and I really have to get my stretching technique down could not get the 12inch round I was going for the crust was better than good but not great. My sourdough starter is three weeks old but the tang was there so I will do this again, next up is whole wheat sourdough bread coming this weekend. Garvin

Now that's sort of funny. Nothing babe about a 23. The baby is the 16. The 19 is the teenager. We'll give the 23 young adult status. 32 full grown adult. The 42 is more like mid life crisis - LOL

Home made bacon and lemon myrtle and pepper berry egg for brekkie yum Sent from my SM-P600 using Tapatalk

I've never been much of a car person. I had a Geo Metro in college and it was perfect for me. It got great gas mileage. I went to college in a city and had to pay for parking. The lot right by the school had a 1/2 spot in one corner that was at a weird angle. They guy said, "If you can get it in that spot, you can park there for half price." I made it fit every time. I can't tell you how many times I needed to haul something in it and the person helping me load it said, "This will never fit in there!" and sure enough, it fit. Took it on a 1500+ mile round trip vacation. Put 125,000+ miles on it before I sold it and never did anything but routine maintenance. I probably saved well over $6 on spark plugs with only having to buy 3! Not my picture, found one on the internet. I doubt I have any pictures of my old one.

I thought my pizza experimenting days were over but I still have some pizza type issues I want to work through so I started up this thread. This is how it's going to work - once a week - sometime on the weekend I'll do a pizza type cook and post the results in this thread. Some things will be major tests others will be small tweaks you may not even notice. Either way I'll try to post something every week so check back often. Will let this thread ride until I work out my issues or my family cries "Uncle", which ever comes first - LOL. To start this off I want to get marinara sauce and calzones perfected. I've done plenty of calzone cooks over the years but only a few I feel were totally successful. Seems like a relatively easy goal but I'm sort of a pizza snob so perfection (in my mind) doesn't come easy. Marinara sauce started last night by roasting a shallot and garlic. This morning I made a jar of homemade marinara sauce. For the dough I did a 3 day preferment. This morning I started working on the dough. This evening I finished off the dough and built some calzones. Served with a side of baked feta/marinara dipping sauce. I know this looks good, it tasted good and there was some reasonably successful parts but I really consider this on a whole as a Fail..... The marinara sauce was decent but not ready for prime time yet. The highlight of the dinner was the baked feta cheese dish. Warm homemade marinara sauce in a small baking dish, sprinkled generously with feta cheese. Pop that in the broiler for a minute or two. Delicious. Got that from a local Italian restaurant pizza place. The 3 day preferment worked so next week I'll go for a 6-7 day preferment. Started next weeks preferment right after dinner this evening. Will talk more about this in a future post. It just wasn't the right dough to use. I'll try and research that out this week and will try another calzone cook next weekend. Hope you enjoyed my adventure - check back next week.

Talking Rotisserie Baskets. I've never been a fan of the spit rod going through the middle of the basket. Sometimes it's fine but others a p.i.t.a Cooked up some chicken chow mein tonight but spun the chicken in a basket vertical using the OctoForks. Plenty of room to spin multiple baskets! Rain rain go away but comfort food is good!

This forum is awesome. Will only get better with more members.

Finally a glimpse of sun on a weekend, so time to pretend summer is almost here. I was going to do some ribs, but saw a really pretty piece of pork loin at the butcher, so went with that instead. Simple rub, then smoked at 275F to 57.5C internal with a couple of chunks of oak. Served with coleslaw, bbq beans, green beans, potato salad. And beer. All in all, a very pleasant afternoon watching the pretty clean smoke coming out of the top of the KK whilst contemplating the joys of summer to come. Pictures attached.

Thanks guys. Wow - it's a real supportive network here. I spoke to Dennis who was very helpful. Thinking the 23. Thanks also to Aussie Ora for the advice too. Might ping you couple other questions. So it's just a matter of picking tile colour and submitting a business case to the minister of finance. Like Dennis said, I am not buying the 42, just the 23 babe. Sent from my iPad using Tapatalk

Great looking pizzas. A few days ago I bought 3 different bags of flour from KA (should arrive early next week.) Each bag is 3 lbs. KA pizza blend, KA 00, KA high gluten. I love the taste of the pizza blend, the 00 makes it silky smooth but low protein and that's where the KA high protein flour comes in to play. Going to try equal parts of all three next weekend and see what I get.

Two pork tenderloins with some homemade rub spun for about 40 minutes. Used the basket splitter and put the corn on the searing grate over the hot side. Corn was on for about 30 minutes. Everything was fantastic. The pork was so moist, it made a squishing sound when I sliced it, Sorry sports pork fans, no plated pictures. ETA: Apple must have changed something. I used to be able to take pictures with my iPhone held a certain way and they'd post correctly. Now they are all sideways.

Did a few drum sticks and it was a real pleasure to be doing so in a heat wave. It might have only been 62 F but to me it was a like a heat wave, short sleeves nice.:) Plated.

Heylo Tangles.. Don't believe a word they say.. I'm very difficult, actually a pain in the ass. BUT I do built a great grill so it's worth putting up with me.. We're on the same timezone, please give me a call, I have a Sydney number 028006 0968 that rings thru to Bali.. Look forward to you cooking on a KK

Howdy KKers! Below are just a couple of simple, quick cooks done recently here at ChezChef. Hope you enjoy! First are spiral cut jalapeño sausages and hot links smother in chili, cheese, a few chopped onions, garnished with Fritos, Franks Hot Sauce, and LandShark Lager. Wonderful meal. Now for the healthy choice, hamburger steak, salad, Brussels Sprouts, and last summer's corn. A sumptuous repast each and every one! Thanks for looking and enjoy your weekend!

Should be called "Oh My" chicken, because that's just how awesome it was. Another winner from Milk Street. We start with a marinade of cilantro, soy sauce, fish sauce, and a bunch of other things. Marinate the chicken for only two hours. Meanwhile, chop up all the ingredients for the Thai Cilantro Mint Slaw. No action shots, but a commercial advertisement for stupid sharp J-Knives. Added a Petty to my gyuto. Fantastic knife. The chicken is done marinating. My 23 is chuffing it's little heart out. And YES! The forest is back to lush green. Almost there. Before basting with reserved marinade. And after. Why two vids? Because I can. Serve the chicken with a chili lime dipping sauce and that fantastic slaw. This dinner was over the top! (Get it? Over the top??)

SWEET SOY CHICKEN WINGS Servings: 2 INGREDIENTS 8 chicken wings- Wing tip too! Salt, to taste Pepper, to taste Potato starch, to dredge Frying oil, as needed Sweet Soy Glaze ½ cup (100 milliliters) soy sauce ¼ cup (50 milliliters) mirin ¼ cup (50 grams) sugar ¼ cup (50 milliliters) sake 1 clove garlic, grated Garnish Toasted white sesame PREPARATION Preheat oil to about 160˚C/320˚F. Season both sides of the chicken wings with salt and pepper. Coat with potato starch. Fry the wings at 160˚C/320˚F approximately 7 minutes, remove from oil drain while heating up the oil. Heat oil to about 180˚C/350˚F. Fry the wings until golden brown, about 3 minutes. Drain them on paper towels. Set aside. Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings. Sprinkle toasted white sesame. Enjoy! Garvin

Is this like an E ticket ride at Disney? Looking forward to the adventure.

See, Purple Crack does make your eggs purple! Mine didn't look quite so purple this morning, as they were scrambled, but the color was still there!

Looking good!

@ckreef - I'm liking the way this is gonna unfold!

This is what I have. Can definitely recommend. https://shop.bakingsteel.com/collections/griddles/products/15-round-griddle

Looks good from the cheap seats! Will be following this for sure. Calzone is one I haven't figured out yet.

At my past home in Monterey I had three different sourdough starter cultures going: San Francisco, Italian and French. I made quite a few pizzas using each of the three and finally settled on the Italian; d'oh :). I found the SF to be too sour for what I was after for Neapolitan pie dough and the French was just too "light". But now with a smaller refrigerator and a slightly different life style I've made my peace with a 5-7 day cold ferment. But you are correct HalfSmoke, nothing quite gets the flavor boost for pizza pie dough like a solid sourdough starter culture!

Summed it up well ckreef Sent from my SM-P600 using Tapatalk

Now you guys have gone and done it - I'm starving and it's time for bed! AAAAAAAARRRRRGGGGGGGHHHHH!

WOW! That chicken looks fantastic. Bravo! Bravo!

Great looking dogs...actually everything looks great.

Good looking cooks!

Great cooks CC nice looking salad Sent from my SM-P600 using Tapatalk

Looking good Sent from my SM-P600 using Tapatalk

Aussie, you are on a very tasty roll.[emoji16][emoji4]

You purple ckrack dealers that's a fair amount ckreef should last ages. Good idea those bags I have rolls .but seeing I had the canisters Sent from my SM-P600 using Tapatalk

That's what happens when you cook on a KK.

My steel is the griddle. Just flip it over.

wow that looks so yummy CC excellent job

CC, that is quite the tasty collection, beautiful.

Nothing wrong with a quickie now and then. Could go for one of those dogs for sure.

Looks like a picnic at ChezChef!

I want some! They look so delicious

Awesome, ck.🤓

I'm sure it's going to show. But I will be bummed if something happened to it. I've wanted to send you that package for 6 months now. Onto other news. I found these kewl 1 pint sized Food Saver bags. I have 8 x 1 cup portions, 4 x 1/2 cup portions, my grinder full and some extra to make pepper salt. Felt like a drug dealer, measuring out and bagging up Purple Crack Berries - LOL

Hi I have been doing research on the kamado grills and it looks like the kamodo kamado is the one to go for. I would also be interested in knowing the costs for importing to Perth WA. Would be super appreciative of any advice. Sent from my iPhone using Tapatalk

Oh, Hell-yall-yeah - I'd eat that!

Envoyé de mon iPhone en utilisant Tapatalk

Leave it, but weigh your water and flour so you know it really is 100%. Cup measurements of flour vary a lot. You might want to do the last feeding before making dough with AP flour, or make a levain for your pizza using your starter and all AP flour. If you want 70% Hydration, consider this instead: 250 grams of levain 375 grams of AP flour 10 grams of salt (2%, which is pretty typical for pizza) 225 grams of water This will make 2 large or 3 individual sized dough balls. Consider using your starter to make an overnight levain. Take 50 grams of your 100% hydration starter and mix with 100g of AP and 100g of water the night before. This is the levain you'll use the next morning. You could then mix Forkish style: mix water, salt and levain, then add the flour. Knead a bit, then let bulk rise for three hours. Cut and shape your dough balls, then let proof for another five hours. Make pizza.