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Rubbed up and injected a collar butt with some apple sauce, orange juice and bourbon. let it go to 165 over some Pecan to form a nice bark. .the gave it some of this wing sauce I like the taste.. After a while it seemed to absorb the sauce and enhance the bark. .so I gave it some more..Dee whipped up her own version of slaw..looking good.and a final slather. .and ready ...and pulled. .not the best shot but tasted great. Outback kamado Bar and Grill

Half way thru “flour water salt yeast.” @Pequod turned me on to that book. Great book, not a bad read. Now I am trying to find some reading/ guidance material for cooking without a Dutch oven in a KK. Was thinking Any thoughts or recommendations?

Thanks for the sound advice @Syzygies and @Pequod and I am hoping a little light chop busting!?! It scares me that we need to make it a point to other people to not kill themselves by smoking your food with plastic or gassing your grill with zinc or galvanized steel. But speaking of smoking food. I am assuming there is a different flavor profile from bread in a Dutch oven baked in a oven compared to cooked in the KK? Well the timer rang and here is it is... loaf #1 and loaf #2

These are important nuances. However, people have been baking bread for thousands of years; bread will come out no matter what you do. Just do it. One learns anything in the KK by starting simple, then adding refinements. Like @Pequod I like to use ample steam, but that's a modern refinement. People have been happy with their bread for decades, baked in a home oven, genuflecting with 10g of water from a plant spritzer. While I learned a great deal from the Tartine books, I find the actual bread from their bakery to have an overdeveloped, nearly burnt crust. My neighbor prefers my bread to Tartine's. She's not saying I'm a better cook; she's saying my bread is more comfortable. That's what matters: making bread that more nearly resembles what you crave than anything you can buy. Dutch ovens have an effect on the crust; do you want that effect? That kind of artisan crust may make you happy, or it may satisfy you that you are successfully reproducing a social convention. Liberate yourself from the latter impulse. Bread, like clay, should facilitate freedom from convention, not adherence. While Dutch ovens and ample steam both affect the crust; they are not interchangeable. Initial steam transfers a great deal of heat energy to the dough at once. I choose steam both for its effect on oven spring, and the freedom to vary the shape of my loaves. First, master fire control, baking on a Dennis stone (or similar, though his is best) in the KK. I recommend also using a heat deflector (the chain steam skillet we use serves as one, but anything will do), as a key issue here is "fire from below": One doesn't want the stone hotter than the KK walls. So an older fire that has stabilized, but isn't about to go out, is best. This is tricky. As I get busy, I've taken to using a BBQGuru with their biggest fan, and a pit probe poking through the dome thermometer hole (not the side probe port), to stabilize a long fire at 450 F. Even then, there's an art to not overshooting. However you manage your fire, learn to do so for bread before adding other complications. I have KK Moroccan bread working again this morning. Before going to Morocco, I didn't really get Moroccan bread. It's a flat bread, an inch or more high, that's very forgiving and very versatile. Their protocol is dead simple, though I've restored most of what I do for my sourdough bread.

Sorry bout lack of finished pics, but got side-tracked with visitors. Decided to do Syzyies Spanish potatoe dish to go with 2 roti chickens....brined for 1 day and cooked at 300F for around 2hours, wood used was plum and sandalwood (fist size of each), all meat was juicy and tender but skin needed to be a bit more crispy for my liking. Was really impressed with doing the Spanish dish in the Cazuela for the 1st time,...the Cazuela really is an extension to using a cooker such as the KK Every 45mins the dish came out for a toss until tender, which in this case was the same time the chooks were ready, its a side or a dish that has made my little black book. I think need to use the full basket next time

This is a Tale of Two Suyas. It was the best of cooks, it was the worst of cooks... For this cook, I wanted to compare the Nigerian original by way of @tekobo with the Suya Spice sold by Bazaar Spices in nearby Washington, DC. My original plan was to compare these with the version by Milk Street, but the pinky test suggested these were very similar to each other and nothing like the Milk Street version (good in its own right, but different). The Nigerian version is on the left and Bazaar version on the right. After dry brining strips of flank steak for an hour, I divided in half. That’s 12 oz of steak in each bowl. The one on the left is rubbed with 1.5 Tbsp of Nigerian spice, and on the right is the same amount of Bazaar. Onto the skewers: Onto the sear grate of the 32 with some ears of corn: Resting on the cutting board. Bazaar version on the left, Nigerian on the right. I had shakers on the table of each for extra spice on the plate. My daughter the food critic gave me her opinion, which matched my own. The underlying flavors of each are the same, but the Nigerian version has a bit more heat. Both are very different from the Milk Street version. We agreed that the Bazaar version could easily be tailored by adding cayenne. Finally, she said to me: It is a far, far better thing that I eat, than I have ever done; it is a far, far better plate that I go to than I have ever known. (apologies to Charles Dickens )

Making good use of those bone from the rotisserie chicken - stock

I finally got my hands on a Komodo Kamado Cold Smoker. This thing is awesome. It burns pellets and/or chips and uses an aquarium air pump to inject smoke into your KK either through your Guru port or (for newer model KK's) a dedicated Cold Smoker port. It arrived earlier this week. I've tested it twice so far. I have a high end aquarium air pump and a two gang valve to control the air flow (more air = more smoke). It comes apart without any tools to simplify cleaning. I'm using B&B Cherry pellets. To start it up you put about 1/3 cup of pellets in the hopper tube. You then soak about 2 Tbsp's of pellets in alcohol for a few minutes. Drop the soaked pellets in the tube and light it with a long camping lighter from the side hole, leave the top cap off. After the alcohol burns off (10 minutes) your pellets are burning and smoldering. Fill the hopper with pellets and turn on the air pump and set to high. After a few minutes it's rolling out smoke. Once that was done I set the air pump to low and added a tray with 5 cups of Blueberries. 1 1/2 hours later it's still smoking good. The KK didn't really go up in temp (top temp cold smoker KK, bottom temp KK sitting next to it). Time to pull the Blueberries.  After that was done I kept the cold smoker going and fired up the KK for a low-n-slow rib cook. 5 hours after I fired up the Cold Smoker it's still going strong. Temperature running a little high but I didn't try and bring it down as the ribs went on sort of late in the day and I really want to eat sometime tonight. A nice wisp of smoke. Ribs not done yet (lower temperature) but they are coming along bathed in smoke. A look inside the hopper tube. After 5 hours of smoke the hopper tube is still more than 1/2 full. Did I mention how awesome this is. This thing would easily run 10+ hours set to low with a full hopper of pellets. Cold smoked salmon coming soon

King Arthur Artisan Dough made with King Arthur Pizza Blend Flour cooked at about 600*. Only one picture today as I totally screwed up Mrs skreef's pizza - sorry - LOL Here's mine

Funny, I resemble that remark! But, I totally agree. I have a couple of specialty spices coming that I hope are that missing taste. Plus, I've ordered Nigerian Maggi cubes in hopes that they are part of the equation, as well. If not, then this will have been an expensive lark!

Fortunately I had leftovers from that rotisserie chicken cook, but that was the plan in the first place. This is the first batch of Swiss Chard from the garden.:)

Two critical details: We remove the plastic bag before depositing the ice. Ice buys time to close the lid; one can get steam burns adding water. We use stainless steel chain. It costs more, but galvanized metals produce toxins when heated, and should be avoided in a barbecue pit.

Learning bread can seem like torture at times! Interestingly, one of the longest threads in the Pit at Amazing Ribs has nothing to do with meat at all. It is all about sourdough bread. The good news is that books like "Tartine Bread" and "Flour, Water, Salt, Yeast" shortcut the learning process considerably. The latter is really just an extension of the former -- Forkish simplifies the Tartine Bread process into something more accessible. For even more good info, there are some helpful videos and other resources at Stella Culinary: https://stellaculinary.com/cooking-videos/stella-bread/sb-004-how-make-basic-loaf-sourdough-bread

Pequod sounds like you are torturing that poor bread first burning it and then chaining it and then icing it LOL. I have to admit I have only made bread in my bread machine, but after reading all these threads about making and baking bread I may have to give it a try.

Hurrah! The Husband and I, having often spent hours trailing round a new city trying to find some special item and then finally finding it just a few minutes from where we started, have a theory. It is: "Everything you could ever want is usually within 5 miles of where you are." You just have to look. Not always true of course but it works very well as a good starting assumption.

I had already accused @Aussie Ora of making up weird combinations elsewhere and didn't want to be rude and comment on his use of wing sauce on pig but hey, we must bow to the magic of Aussie O.

No shame in an oven bake. Especially to get started with new techniques, best to start with the way the recipe is written first to get the feel for the process and the finished product. I haven’t tried the Baking Steel yet for bread. My concern with the steel for bread is the impact of the high initial heat transfer on a long bake. I feel like it would result in a bottom that’s considerably darker than the top. Dennis’ stone, on the other hand, is ideal for achieving uniformly browned breads. I guess my answer is: don’t do it until you have more bread notches under your belt. For the steam oven technique: I use two spools of chain in a large (16-17”) cast iron skillet. I deposit ~400g of ice into that as a single sheet frozen in a 1 quart zip lock laying flat.

Me not experiment and just go with the norm calm down lol I will be using it straight hopefully my taste buds can handle tonys heat lol Outback kamado Bar and Grill

Don’t know that book, but any of Forkish’s breads can be baked without a Dutch Oven. The purpose of the Dutch Oven is to trap the steam released by the moisture of the dough, creating the rough equivalent of a steam oven. Or that’s the conventional wisdom anyway. I suspect there’s more going on than that in terms of heat transfer. There are many ways to bake bread on a KK. One is to go naked on the baking stone. Another is to use an inverted, preheated Dutch Oven or stainless steel bowl to trap the steam. Another is Syzygies steam oven technique. The results between the three may vary, but they all can give you good bread. An experiment I’ve always meant to try, but haven’t, is to make two loaves of whatever Forkish bread you choose, baking both on the KK baking stone, but with one covered by a preheated stainless steel bowl for the first 20 minutes.

Chicken skewers marinated in lemon, ginger, garlic, and baharat.

Don't worry, cooking 2 or 3 pizzas a week (at the most) I'll have it figured out in another year or two - LOL

Nope she ate her disaster. She said it tasted good (it had her toppings) I just massacred it trying to get the peel under it to turn it before it was ready for a turn. WFO's are a serious learning curve and I guess I'm a slow learner - LOL

@Aussie Ora - I noticed that it was "mild" wing sauce! Actually looks like it's mustard based, which would make it very much like a South Carolina BBQ sauce, which is excellent on pulled pork; so you must be channeling your inner Sandlapper!

@Chanly1983 - I shoot for the same temps as in the oven...or thereabouts. A caveat: Most Dutch Oven recipes have you start hotter and then turn the temp down 50 degrees or so. A heat soaked KK doesn’t just drop 50 degrees like that, so go with a happy medium. Say 450’ish, which is a typical temp for bread baking.

Trying something new today on my rib cook. Instead of slathering on yellow mustard as the base before the spice rub (Dizzy Dust), I used the Tabasco version of Sriracha (pretty tasty stuff as it turns out). However, I didn't use a lot. We'll see how much flavor it imparts.

Looks dee-lish

I wish I had takin a foto not only did it taste great but looked fantastic, it would've warmed up nicely but I think even unheated the well rounded heat from the Alleppo pepper and Maras chilli would've also made a nice sandwich or topping on a slice off one of those breads I seen created on here. I couldn't put it to the test MacKenzie, the family was asking for more once it was gone

Chanly, I agree with Pequod, do the bake in the oven just like normal for the recipe. The baking steel will make the bottom a lot darker than the top, that is where Dennis' baking stone comes into play it is formulated so that the bottom doesn't get over cooked while the top is cooking. I hope you do a show and tell. :):)

I've got a bread machine but it's been in the box unopened for 15 or so years,,a Sunbeam. Yah, thought about crackin it open but then I realized there's a great bakery in town and that thought soon faded away. Maybe MacKenzie would offer to tour the States { she bakes well especially Saturday nite } and help you out Chanley. As for you Pequod there is certainly no chains on you ….there around the bread. Bruce, need a good bread machine as back up. Good luck,

That was my thought process on leaving my bread making to my oven until I get a chance to get the stone out. It looks like I am going to have to get to the hardware store and buy some chain and a larger cast iron pan in the next few weeks. Thanks for the feed back and guidance.

I love homemade stock and used to do it all the time, but stopped because the all day simmer method is...time consuming. This is where the Instant Pot has come to the rescue. Same ingredients, but one hour under pressure and I’m back in the stock game! Great use for roti chicken carcasses.

I haven’t been on BART in many years. Last time I rode Bart it had changed so much guys where panhandling and now I hear there are gangs harassing people and robbing them. It’s a shame how the times have changed. I moved to Calif. from Hawaii in 1967 and have been in the Bay Area ever since. I like the weather. Lol

We would both rank these as: 1) Nigerian, 2) Bazaar (close second), 3) Milk Street. Not that the Milk Street version was bad by any means. I quite liked it. It’s a reasonable approximation of the real thing with readily available ingredients. However, there is a certain je ne sais quoi in the other versions. The real epiphany for me is that I have a spice shop nearby that sells high quality, authentic blends using the correct ingredients, not just approximations.

Wow! Wing sauce as a pork mop. Pigs really do fly! Interesting idea. There are some Old Virginia, vinegar based sauces for pork that aren’t far off from a wing sauce. I can see how that would work very well.

Tee hee I love the idea of Nigerian suya crossing the ocean from the USA to Oz. I would like to say that you are not allowed to try one of your mad combos, like pineapple rub over suya. But.... I know that you will come up with something that tastes fab that I'd never have thought of so experiment away....

To give Dee her justice I missed the final pic here you go . Outback kamado Bar and Grill

It certainly looks it! What’s the sauce like that you put on the pork, I’ve never tried that before but it looks like it works really well.

Wow that pork looks sensational!!

Great cooks look tasty .I'm not that fussed on dry ageing but the stuff I have had was not to bad Outback kamado Bar and Grill

A nice well balanced Brew. Cheers too you

mid nite runs....lol

Tony has sent me a care package it on its way now with some of his suya rub looking forward to it Outback kamado Bar and Grill

I lived there from Summer 78 until Fall 82. I used to take the BART from the Fremont station up to Berkeley for classes 3 times a week for 9 months in Grad School. I worked in the south end of San Jose and we could smell the garlic when it was being harvested.

Yet more funky cow in my life. A week ago two briskets (aged 5 weeks) and one rib of beef (aged 9 weeks) arrived. The scene was set for impressing my Texan friend with an awesome brisket cook. Beautiful rib of beef cut into individual cow chops. Don't be put off by the mould. He sent me the end pieces so I could see what the outside of the joint looked like at the end of the aging process. Here is a nice clean "chop" from the middle of the joint. I was a little worried when I came to cook the brisket on Sunday morning. It was only 3.8kg and small compared to the Longhorn brisket (to the right in the photo) that I have cooked in the past. Decided there was no point into separating into tip and flat in this case. Heated my smoke pot up on the stove in the IDK. I have found this works and doesn't require me to light an extra fire outdoors. Carefully trimmed the brisket and did the Franklin salt and pepper treatment. Screwed up the cook by making a change. I normally cook to 88C internal temp. When this little baby looked like it was going to cook far too quickly, I throttled the fire AND decided to go up to the 95C internal recommended for "smoking" brisket. Big mistake. It looked more like a piece of leather at the end than a juicy brisket. I panicked and hauled out a couple of cow chops from the freezer. Cooked them when the guests arrived. Most said they wanted medium but ended up clearing me out of the rare chop because they loved it so much. It turned out to be the star of the show, particularly as one of the couples had lived in France for a while and were happy to be having "cote de boeuf" again. The brisket didn't turn out too bad either. They all liked it but I know the next one will be so much better.

Go for it!!! If you sous vide first, then sear on the KK, you'll kill 2 birds with 1 stone!