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Pizza night, probably my best effort in regards to pizza cooks...following the members advice got me here!! KK settled in under 500, I wish the temp was around 550...maybe next time.

So Skreef through me for a loop with this challenge. When I do appetizers, I have never thought to do red meat before. I'm happy with how this turned out but not sure how it will do in the voting over on the guru- so this is what I am thinking of posting. Smoked tri tip crostini with roasted tomatoes, blue cheese and balsamic glaze. First I got my tri tip Made up a quick delicious rub then rubbed it all over and got it on KoKo for a lo and slow to pick up some flavor of the pecan wood while that was getting happy I started prepping some delicious tomatoes for roasting my three year old helped season them tomatoes and asked to cook on the little grill. Right after this picture he ditched me for something more entertaining. Here they are looking good meanwhile I was reducing some balsamic to make a glaze then I sliced up a fresh baguette and brushed with olive oil and grilled got out the cheese then seared the tri tip after resting I sliced then started assembling this was bomb.com. We ended up eating the rest of our dinner with these toppings because it was soooooo good. Only thing I'd change was making the slices cleaner. My hubby got me a slicing knife recommended by Aaron franklin for brisket for my birthday so I'm looking forward to breaking that in this weekend!!! Anyway this was a lot of fun and definitely tasty

My 23 Denim made it home and is parked in the garage till I can safely move it to the deck. I sent some pics from my phone to my daughters and said I have to name this kamado because everyone else has done it. my daughter immediately came back with COLOSSUS. Now I understand this maybe more appropriate for the 32BB or the 42SBB but I gotta go with family and besides the name fits. Will have some pics soon as I replace the card in my camera

So I've been unduly cautious about testing the upper range (475 F) of my DigiQ DX2 BBQ Guru controller. Is my fan powerful enough? Will the probes survive? However, for consistent results baking sourdough bread, I need all the precision I can get. (Today's version of my evolving recipe is attached.) On the phone some time ago with BBQ Guru, they suggested protecting the probe as best I could. I picked up this nice piece of bendable copper in the plumbing section of Lowes. The trick is to bend it enough to clear obstacles, but not so much that the probe itself won't slide through. Easy to do by hand. One opens the top damper wider than for a low & slow, but otherwise my "medium" Pit Viper fan had no trouble reaching cruising altitude, and locking on to 425 F. (My dome reads 450 F, which is where I like to be, modulo concerns that my stone gets too hot, risking burning the crust. My goal here is to learn what temperature works, even if I let the stone preheat for hours.) (I'm waiting on both a new gasket system, and a chance to try the Dennis stone.) Sourdough Bread-Recipe.pdf

Shuley, I guess you just need to sell that Acorn and get a second KK but that solution is not going to work for this weekend.

Dream on CC, there will be no pizza leftovers from dozer's cook.

Pretty yummy looking pizza

In my world "enhanced ketchup" taste like mustard.

I went back to my archives to find this black cod in the snow.