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8 shrimp @1.29 lbs. That's a full size dinner plate Now that I have your attention let's get on with dinner. We'll get back to the shrimp in a minute. We started by making 2 small pies for desert. Frozen Rainer cherries from last year and fresh blueberries.  Made a few ABT's and some green beans.  Now back to the shrimp. I pulled the meat out and layed it back on the shell. A quick slit to butterfly it open then stuff it with a crab meat mixture. To round this meal out we have USDA Prime first cut NY strips. There you have it. A fantastic 4th of July meal. 

Funny . Outback kamado Bar and Grill

Well, here is the short and long story of Pizza Sunday. The Short Story: The Pizza Bible 18hr + 36 hr pizza dough was the favourite of all four tasters. The Long Story: I am finding Napoletana pizza making interesting but difficult. Some new error categories will need to be created for the following. As always, I am very grateful for critical feedback to help me improve. Interesting start is the imported Italian tomatoes that The Husband bought for making the sauce. They came out of this tin and are responsible for the orange, rather than red, sauce that you see in the photos. Tasty. The Ken Forkish Enzo dough (10 hrs) is in the top row in this picture. Massively risen and bursting to get out. The Pizza Bible (18hrs poolish + 36hrs dough) are in the pan below. This is the Ken Forkish dough looking very sorry for itself prior to shaping. I used fresh yeast in place of the instant yeast that he called for. Multiplied quantify by 4 to come to a minuscule 0.4g of fresh yeast if I remember correctly. This is the Ken Forkish dough cooked. Shaping sticky dough is not my strong suit. The stone temp was approx 500F and dome temp varied, over the span of the 7 pizzas I cooked, between 550-650F. Here is the Pizza Bible dough being released from the cling film. More flouring required? Or ditch the cling film? Here is the Pizza Bible dough, cooked. I added the mozzarella two minutes from the end of the cook and we added basil leaves at the table. Here are the Nancy Silverton dough balls. They were the most complicated to make and included ingredients such as wheatgerm and honey. They were covered with a tea towel and had a skin on them which collapsed when I came to work it. Can't remember if she said to wet the tea towel. I probably should have. The Nancy dough was easiest to shape. Interestingly, the first thing one of the tasters said was that it tasted more "bread like" than the others. Given Nancy says she developed the dough using bread making principles that is probably not surprising. At 4.5hrs from start to finish it came a close second to The Pizza Bible dough.

My wife wants me to audition for thanksgiving for her family. What would be the best way to spin a good size turkey on my 32? I already have a set of Octoforks and a KK spit rod. Would a KK roti basket be the best way or do you think Octoforks with butchers twine work? I spun 2 chickens and a pineapple last week and they turned out AWESOME!

While in a market the other day I saw this fresh rabbit. I decided to get it and give it a try on the rotisserie. We applied a wet paste and added cherry chips for some extra flavour. We found the meat very tender. If anything I would have used less wood chips. The smoke flavour was a little overwhelming. Have a look.

This is so beautiful really well done . Outback kamado Bar and Grill

I made Syzygies' Spanish Onion and Potato Casserole today, just didn't have the Marash Pepper but did add some heat. Served with previously grilled chicken and first batch of spinach for the season. I loved the casserole and will be doing it again and again. The spinach leaves were huge although they don't look like it in the pix. They were the size of my hand and I was a little concerned that they might be tough. I steamed the spinach and it was lovely. Plated.

Completed first cook yesterday on the new BB32 Comments ranged from that not a grill to looks like a piece of art to its beautiful to didn't know you can cook burgers on a smoker Cooked 20 approx. 1/2 pounds burgers, some dog and brats, multiple comments best burger I every had, one said worth the 20 hour drive to get here And for Tyrus the fuzzy critter got some too Also the insulation on it is great, didn't have to be concerned with kids as it never got hot to the touch on the outside

Picked up the Suya pepper from Bazaar Spices in downtown DC today. That’s the Bazaar Spices version on the left and Nigerian version by way of the UK on the right. First thing you notice is the color is very similar. A side-by-side taste test proved them to be similar in flavor profile as well, although the Nigerian version has more heat. Neither has an overt peanut flavor like the Milk Street recipe does. These are much more similar to each other than the Milk Street version is to either (I smell Americanization!). Looking forward to a near future cook with these two and the Milk Street recipe side by side for a taste test.

Nicely done, ckreef - that's how you do "surf & turf!" I went into full blown depression when our Fresh Market closed here. Talk about Manic-Depression, as I was on Cloud 9 when it opened here, only to have it close a little over a year later! Now I have to bootleg my Duke's mayo back every time I visit the South.

Ok, the book came. Beautiful production values; the paper is so sturdy that I was sure I was skipping pages. Until page 100, dry and technical to a degree one wouldn't expect in a parody. How to fulfill the EU standards for making Neopolitan pizza. Some interesting details on proportions, mixing, rising. Pages 100 to 153 is an entirely different book. Each pair of pages is a stunning photograph, and a detailed description of a way pizza can go off the rails, and what to do about it. Worth the price of admission.

I try and stay out of Fresh Market. Every time I go in there my wallet cries as I walk out the door - LOL I found a citrus herb grinder at Fresh Market. Pretty good stuff. That, a little of key lime white balsamic and a little butter. The beans were really good. The whole meal just came out perfect. It's a good feeling when you really hit it right all around.

I had to balance the meal out Early morning July 4th we ventured into a high end grocery store. I just couldn't stop myself it all looked so good.

To round it out?? Prime NY Strips to "ROUND IT OUT??"

Great tip on the Fattoush, @_Ed_! Wife made that recipe tonight for dinner as a sort of cleansing purge after the July 4th festivities. Very, very good. Now back to our regular programming on the finer points of Nigerian cuisine!

Deer, raccoon and bears, oh my! Well, I guess if that's my worst sin...(it's not)

I've never been that hardcore to cook it ASAP after picking, but I understand that time is of the essence - at least 50% of the sugar is converted to starch within 24 hours of picking (you can slow this reaction down a bit by putting the ears in the fridge.) I buy it in the morning from the roadside stand - picked fresh daily, then put it into a slightly salted water bath when I get home until tossing on the grill, in the husks, for dinner. If it's early season corn, so not at peak sweetness, I'll peel the shucks back, remove the silk, slather butter, S&P and the "secret ingredient" - fresh tarragon, on it, then tie the shucks back up with butcher's twine, then onto the grill. The tarragon adds some perceived sweetness to the corn. But once the "good stuff" starts coming in, I do nothing to it until it hits the plate, then it's just butter and S&P.

I'm looking forward to what everyone comes up with using this nice rub. I'm going to keep working on my recipe - which is taking some direction from tekobo's. @MacKenzie - any fried potato would likely benefit from a sprinkle of this rub! I've used busted up pieces of cocochar to use in my yakitori grill. Works great. But, as you all know that have it, it's a PITA to start on its own. The benefit is the clean smoke - similar to binchotan; and both have high heat and are long burning.

Game on!

Shish Tawuq using a simple Aleppo Pepper marinade from the book, “Aromas of Aleppo”. Very tasty indeed.

Somebody is eating well. You forgot the wine or your preferable choice, anyhow, a great southern delight.

Great looking casserole Mackenzie

Very nice looking potato dish Mac. And your spinach is looking great, given how cold you have had it for so long.

The jury rules not guilty by reason of insanity! Just some tips based on my experience with the Forkish and Pizza Bible books, plus loads of lurking at pizzamaking.com. I don't know about flours in the UK, but most flours in the US contain malt, which is a browning agent. In spite of this, some recipes add diastatic malt powder (DMP). From the glossary at pizzamaking.com: Many of the better NY Style doughs posted at pizzamaking.com add a small amount of DMP in spite of the fact that they also use high gluten flours that already contain some malt. NY pizzas cook at mid-range temps, meaning from around 500-700F because they contain malt or other browning agents, and would turn to carbon if baked at a higher temp. 00 flour, on the other hand, is processed to such a degree that it contains no malt. Hence, pizzas made with 00 flour need either very high temps, high heat transfer mechanisms (e.g., the broiler method in Forkish and Pizza Bible), or added browning agents. Neapolitan pizzas use 00 flour and bake at very high temps. The difference between Forkish and Pizza Bible: Forkish is focused on Neapolitan style doughs using 00 flour, but then baking at low, home oven temps using the broiler method for browning. If you don't have a broiler you won't get browning. Even if you do, you don't really get Neapolitan pizza, even though it sort of looks like it. The basic Pizza Bible dough is a NY style dough that calls for high gluten, malted flours -- bread flour. The particular flours that are recommended really do make a difference. These flours already contain malt, and most at pizzamaking.com feel that the added DMP in the Pizza Bible recipe is excessive. My recommendation: try making the Pizza Bible recipe with bread flour. Added DMP is optional. I suspect you’ll like that pizza best of all.

The hanger was in the spare parts box If you have the shelves there is one for each shelf bracket that attaches to the shelf bracket and remains in place if you remove the shelves, very well thought out and handy Older models may be different

But I make sloppy look so easy

Crab and shrimp. Grilled. What is not to like?

@ckreef, thank you for those top tips. Spraying the pizza balls with oil and your sloppy* dough shaping tutorial will be very helpful for my next attempt. We will also try your tomato sauce making technique. The Husband has made the sauce the same way, using a blender, for quite a few pizzas and he commented that these tomatoes were more orange than normal. I can vouch for his character but not for his eyesight so I will check myself when we next open a can. *Note that "sloppy" has been selected as a descriptive term for the dough so please do not take it as slur on your character.

Nope. Just floured the pizza peel to make a skid pad and they all launched well. Bar one. That one made a big mess.

THAT sure was a celebration meal.

Wow!

I understand, I am often distracted by it as well. Cheers!

That was a great read, sounds like the Pizza Bible was the winner but if one decides to have pizza tonight then Nancy's dough would be a great way to manage that. All those pizza pixs have me wanting pizza, I guess I'll have to start a batch of dough. Usually I like to load my pies with ingredients but if I could do 2 pies then I could do one loaded and one Neopolitan.

Great cook. Even greater discovery for me. I had not realised you could hang your grills off the side of your KK. I am guessing/hoping that I have the right piece to do that (probably) and the space (possibly not). That will be great if so! Will check when I get home tonight. I learn something new from this forum every day.

@Steve M I like your ribs but, weirdly for 6:52am on a weekday morning, I am even more attracted to the cold beer that you have as your profile picture. I will blame it on the heatwave that we are having in the UK rather than my latent alchoholism. Looking forward to a cold cider later.

I think I’ve done that Chris Lilly recipe, and it is excellent. Should do that again soon. Beautiful KK for cooking it on too.

Tasty looking ribs!

I just came back from town and on the way I thought, "I bet that spice would be good on potato chips."That would be crisps to you, I think. Next time I make them I must sprinkle some on them.

Tee hee! To coin a phrase: Welcome to the Addiction.

I'll say they turned out well.

The best recipes and techniques I've found have come from the book "Paella!" by Penelope Casas. Others I've found online and in other cookbooks have been very sporadic. Some tips: Get the right rice -- Bomba or Calasparra Get the right pan -- a carbon steel Paella pan Do the first part of the cook -- browning meats, veg, and cooking rice on a hot grill on the main rack Rest covered with foil off the grill for 10 minutes for rice to absorb moisture Put the pan back on a hot grill on the lower rack (not sear grate) to develop socarrat.

Indeed - and we'll all be here waiting to see the pics of it, too!!

This went to a new home in Minnesota yesterday. Someday I will have another one.

Took our Easter baskets and went and picked some more Blueberries this morning before it got hot. Took 3 of us maybe 45 minutes. That's over 35 cups of Blueberries. Time to get canning.