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OMG. What have I done? Instead of everyone quietly ignoring @Pequod's faux pas with baked beans it has now taken over @ckreef's blueberry post AND some of you are even going to try it out for yourselves!

Don't know what you're missing. Just sayin'!

Well, the big bad arrived today. I was struck down with food poisoning the night before - so will take a trip to our building site tomorrow and then it’s about 3 weeks before the beast gets craned up to the 3rd floor terrace!

Maple (sweet) Sriracha (heat) Chicken Legs (meat) smoking with a bit of apple wood on the indirect side of the BB32. Kind of like how apples (sweet) and cayenne (heat) might combine with pulled pork (meat) in a dish like...oh...I don’t know...maybe Hog Apple Baked Beans .

Sometimes I feel like a bear of very small brain. I set myself up to start the Pizza Bible Neopolitan yesterday evening only to find that I first needed 18hrs to create the poolish. So pizza night was pushed on from Friday night to Saturday night. Tonight I met timetable to start the dough only to "discover" that the dough needs 36-48hrs in the fridge. What was I reading/thinking when I said the total lead time would be 18hrs??? Oh well, Sunday night is now pizza night. In the meantime it would be good to get some advice from @Pizzaiolo about cheese. We heard reference to dry mozzarella cheese for pizza and settled on buying some scarmorza (some unsmoked and some smoked). Is that OK for Neopolitan pizza or should we be using the wet buffalo mozzarella?

Got a decent sized tip from Raymond this arvo. gave it some braai. . On it goes over cherry. .can't wait. Turned out well ready to rest. .and the sear. Outback kamado Bar and Grill.. yum.sliced. . And plated.. Love my butcher

Me too

I've actually made a version of this mistake in the past.

Maybe this should be mistake #7 in that video.

Looking great but it does not convince me that those beans are not too sweet for me.[emoji4][emoji4][emoji4]

Marmite Prevents Auto Theft.......................(Gross Alert)

Baked beans good for your heart the more you eat the more you fart. Lol Outback kamado Bar and Grill

Yes, definitely don’t keep that much flour on hand, if you don’t use it pretty quickly. It’s happened to me before (and with caputo of late) that it gets infested with flour beatles...pretty gross. Check your best before dates to be safe, although I’ve even gotten flour that was not expired and have had them. Do a test sift first to be sure.

It's on my to do list. They sound.

I'd give it a try. Actually sounds good the way you describe it.

That sounds gross. Can't believe you hate marmite so much but will eat baked beans with apple pie filling. And no, dropping a load of cayenne in won't convince me that this is a good idea.

My experience says true Neapolitan can’t really be done in the KK. I’ve tried it on a Blackstone Pizza Oven as well - which does get hot enough and has flames rolling over the top - and it is still lacking. Hence, I’m eyeing a WFO. Really, I’m just keeping an eye on @ckreef and buying whatever he does. I wanna be him when I grow up.

I am just hoping that the pictures won't have to be captioned with "problema numero quattro", "problema numero sei", etc. Won't be expecting to be authentic. Will be delighted to find a crust and bake that The Husband and I both like and can practice with. Will be using the classic Margherita toppings for all of the pizzas to see how they compare. Just need to wait for the local Polish shop to open so I can get hold of some fresh yeast.

Ok, here they are, at completion and pulled pork ready to eat. No complaints at all. I even got a couple of "best bbq ever" comments. One guy says he will have to look into a KK of his own! I had the cooker thermometer on the grate, in a space between the meat. I suspect the dome temp was somewhat higher because of some relative insulation from the surrounding meat. I think with the next big cook, I will place it on top of the meat, or maybe use a second thermometer and put one both places, on the grate and on top.

Well let me say that the blueberry bbq sauce was awesome. Love this stuff. You can make anyfruit a good sauce for bbq. (my beliefs) this has been my most favorite sauce that @ckreefmakes. Good job Love