Leaderboard

Made fresh homemade pizza sauce & a few pizza's tonight on the KK[emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk

I have been waiting to do this and tonight was the night. Crust is rolled out and the ricotta and Parmesan cheese are spread over the crust leaving a 2 inch rim for turning up. Tomatoes added and pastry is coated with yolk and water wash and YES that is purple crack. On the KK ready to bake. Baked at 350F for 45 mins. Plated.

I usually wear glasses these days, and I always get a face full of steam that fills my glasses when I open my grill during cooks.. This cloud of moisture will condense inside the grill and even pool sometimes on the lower lip.. You will find this very common and nothing to worry about. Best NOT to peek while cooking because you loose moisture every time you open..

Howdy, I have an older Kamado ... The company has since gone out of business. It is still in fair shape but when it fails I would love to replace it with a Komodo Kamado. Stay tuned. Steve

Hi all, Just pulled the trigger on a 23. Had an egg for years. Looking forward to cooking with my KK in Delaware

Excellent, MacKenzie! I've been a slacker and not made homemade pasta in ages. Local supermarket has started carrying some high-end imported pastas - really good stuff.

Several of my work colleagues are former DARPA PM's and SETA's (I'm the slacker -- have PI'd DARPA programs, but never worked there). Many of them knew Mark and are stunned by his passing.

Last night Mrs skreef did Naan bread in the KK using a yogurt Naan bread recipe and a CI skillet. 500*, 1min 45 seconds per side. They came out perfect. I manned the KK while she rolled out the dough. Cruised right through making 8 of them. I usually do them in the Blackstone Pizza Oven but this worked so well it'll probably be my new goto method.

DiveandGrill, here you go- Cherry Tomato Galette from Recipes on PBS For the Pastr 1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully) 1/4 tsp. salt 8 tbsp. (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water For the Filling: 1/2 cup ricotta cheese 1/2 cup grated parmesan About 1 pound of cherry tomatoes, halved 1 tbsp. olive oil Freshly minced basil for garnish (4 or 5 basil leaves) Salt and pepper, to taste For the Glaze: 1 egg yolk 1 tsp. water Directions: First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper). In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes. Bake in a 375 F oven for about 45 minutes or until crust is golden. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve. I have the amounts in metric(Mostly): For the Pastry: 150g unbleached white flour chilled in the freezer for 15 minutes 1.75g salt 105g (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water

Cheers mate honey ham, left over pulled lamb ,red onion ,pineapple and cheese [emoji8] Outback Kamado Bar and Grill

Great looking pizzas Outback Kamado Bar and Grill

Looks terribly scrumptious Outback Kamado Bar and Grill

Very tasty looking. I need to try something like that one day.

Nice looking pizzas.

Delicious pizzas.[emoji7]

I wondered if that was what is required. Thank you CK

@tony b naan was made on a kk baking stone. The side walls of my kk are already too dirty to slap anything on it. The naan was the best we have had from our house so far, but it was using fast rising dough and we subbed buttermilk instead of yogurt for some extra tart. Want to do the same recipe but with a home grown levain. Speaking of bread fermentation, here is a photo of a BLT (with pickled onions) with bread from the kk from this morning.

Nice job on that virgin cook. And, NO, it doesn't stay pristine and white for very long - maybe 2 cooks at best. I was going to say that you're family will think you're crazy only until they've eaten your food - and now they've tried it, I bet they're changing their tune! Now, Dad's crazy like a fox! Looks like you got your ribs right, but in the future, use the "bend test" to check for doneness. Only sure way, as time is not a good indicator. Grab the rack about 1/3 of the way from the end with your tongs, pick it up and give it a slight bounce. If you see it crack, like in this picture, they're done. Also, when the meat pulls back on the bones sticking out of the sides about 1/2" inch or so, is another sign of doneness. Excellent choice of wines for BBQ. Big, spicy, reds like Zins and Syrahs are great with smoked meats.

@Aussie Ora - is that Purple Crack Stromboli? @jarraa - crazy looking kebobs and those plated pix are outrageous. Curious as to how you did the Naan in the KK. Did you slap it on the side walls like in a tandoor?

Persian shish kebab.

@Aussie Ora , the stromboli looks great. I am also interested in the ingredients.

Piada with burrata (1st course) and Tandoori Prawns (2nd course) both made in the KK.

Pakistani seekh kebab and Naan - both made in the KK.

I think I see why your Smoke grate temp is higher than the dome in that last pic. Your grate probe is pointed toward the edge, likely in a hot spot outside the deflector (or foil or whatever you're using).

Tony, you are evil. Don't think that I thought he was going to listen for one minute to that new rule. LOL You know that when we all show up to his place for dinner we want some of that beer too. He cooks, we drink the beer.

Don't listen to her, Paul. You know the Q won't come out nearly as tasty without beer in the Cook! Pictures be damned!

I'll start off by tell you there's no finished or plated pics. Darn beer! The son requested some Q the other day so we started off with chicken wings. Then I did a Flank Steak stuffed with prosciutto, basil, and provolone cheese. Rolled and tied. And some prosciutto wrapped asparagus. As I said, no finished shots but, it was delicious.

Watched "Barbecue" a movie on Netflix. Highlights Barbecue from various countries around the world. It's main focus was the interaction of people and Barbecue. Japan was a really good section, Mongolia was weird and they even had an awesome Shawarma cook. All in all a decent movie but the majority of it was subtitled. Check it out if you want to see some different Barbecue techniques.

When I do low and slow, I generally use cocochar and add in 1-2 large chunks of smoking wood for flavor. Let's just say 'oak' for the sake of this discussion... I usually heat soak the KK, then add the oak chunks about 45 minutes before I want to put the meat on...to give it time for the smoke to mellow out. Do you too hate waiting for the oak to get through that initial acrid / big white billowy smoke phase? Well, I've recently started 'pre-charring' the chunks with a MAAP torch, very quickly, just blackening all sides... Guess what...smoke is clean and blue from that point forward... I can't believe I didn't think to try this before. I've done it 3 times now with great results. And no, if it fully ignites, it won't instantly burn up, just take the torch off of it and flip it with a pair of tongs...when you close the lid it will settle. There are always remnants of these large chunks in the basket the next day if I've remembered to shut everything down -- so this doesn't accelerate the burn rate of the chunks enough to matter to your cook.