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Afriend came out this afternoon for a specialty coffee and we thought it was be a fine time to make tekobo's clafoutis recipe. It was new to us and why not do it on one of the hottest days of the year, temp. was well into the 40s and the perspiration was dripping of us. Set the KK for 325F and put the drop muffin pan on to heat up for 30 mins or more. We used banana bits soaked in Frangelico for the topping. For some reason my my temp. dropped to 300F during the cook. When we checked it we thought for sure we messed up, but obviously it wasn't cooked and it had hardly risen, nothing to loose jack the heat up and let them cook a little more. The two missing ones are on our plates. Next time I'd sprinkle a little icing sugar on, just for looks. This was fun thing to do, thanks a bunch, Tekobo, for the idea.

Here is the recipe for the Mini Baguettes from the Lekue book. The methods for kneading are: Method 1 Mix for 15 mins by folding. Method 2 Fold 4 or 5 times every 15 mins. for an hour

And, a true Southern biscuit is NOT a scone, honey!

And from last night. It's the heat of the summer. No excuse not to fire up the Primo and keep the heat outside. I tried @dstr8 's recommended 3-5 day cold fermented dough recipe. The wetter dough is a little harder to work with. It kept soaking through the flour I put in the board to let it slide off the peel, hence the misshaped crusts. I did my usual pepperoni, mozz and pecorino using a marcella hazan-style pasta sauce altered to be a pizza sauce. Grilled at 550F air temp, 500F baking steel temp. Dough after 5 days and some proofing in the warm oven. Fire (mostly from grease burning off the main grates). Pepperoni Pizza. The dough on this one ended up being chewy. Might have been from keeping it warm while the other one cooked. At 550F on the kamado grill, these both took about 6mins each. Tomato, basil, burrata, mozzarella pizza. The crust on this one was perfect and crispy. Keeping the baking steel slightly cooler than the grill seemed to help cook the top and bottom at the same rate.

My old, meat-loving partner was in town and staying with us this weekend. So we ended up grilling Friday and Sunday, and went to the local BBQ place on Saturday. Friday night I grilled some sweet sriracha marinated jumbo shrimp, garlic bread, peaches and burrata, and summer squash skewers. Saturday we had brisket, candied bacon, smoked chicken wings, mac n cheese, greens, buttermilk biscuits, etc. Sunday night, we had friends over to see my old partner. And I loaded up the grill more than ever before (corn on the deflector plates, lamb and ribs on the main grate and chicken up top). We grilled 18 lamb shanks; a rosemary/garlic rubbed, spatchcocked, heirloom chicken; corn for a miso roasted corn salad; half a rack of ribs; watermelon, mint and feta salad, and fresh artisan bread with some 2010 Coquelicot estate sauvignon blanc. I really recommend that winery if you're every in the Santa Ynez area. I swear this was a candid photo. And last weekend, I grilled a rack of ribs, peaches with burrata and mint, garlic bread, and yellow beets.

Planning to cook my first beef brisket Friday night. I have a 12 # USDA Prime in the refrigerator now. Planning to salt it tomorrow night and put it on the BB32 Friday after a dry rub and beef broth injection. I'll wrap it around 150 - 155 degrees and hope to take it off late Saturday morning. I am making a sauce to serve with it. We'll see how it goes. I don't seem to learn. I am cooking it for my wife's birthday with friends coming over and no real backup, although so far the experimentation for critical events has gone rather well.

Thanks for posting, Aussie Ora. Those look Over-The-Top good! I’m not much of a beef eater, but want to fix some ribs for my son. Could you please post info about your cook? Keep in mind that I’m a complete newcomer as far as beef ribs, so any info would be appreciated.

I cook mine without wrap or injection. Comes out with. Fantastic bark and very juicy except for the end part of the flat. Sent from my iPhone using Tapatalk

Here is a hot dog bun recipe that I have made and did like. I should get busy and make some more. ;)

If you’re going to wrap, 150°-155° is kinda early. Are you using foil? If you want bark, (I love bark), you really shouldn’t wrap until closer to 165°-170°. Wrapping also shortens cook time. I’m not trying to mess with your plan, but you have a prime brisket on a kk, have you considered no wrap? Just cook it straight through until it jiggles, roughly 200°. Sent from my iPhone using Tapatalk

I will post the recipe tomorrow. [emoji4]

Standard hot dog is 1" in diameter and 6" long. I think they'd work. @Bruce Pearson - I say try it!

@KlausVanWinkle - excellent cooks!

Well it better be a skinny hot dog is all I can say.

Wow, what a great cook! That all look delicious!

Congrats Darren, you're going to love that KK when it arrives! I took delivery of mine a week ago yesterday so the experience of tracking the ships, waiting for the customs clearance etc is all very fresh in my mind, it's a super exciting time when it finally hits port and is on the way yo your home!

@KlausVanWinkle Really nice series of cooks. Those plated shots look yummy.

I remember tekobo saying she liked the crispy outside and next time I will try for that as I'm sure I'd like it.

@tekobo - the problem is ya'll don't speak plain English! And, a true Southern biscuit is NOT a scone, honey! It's so much better than that!

WELCOME to the Obsession! You'll understand once your KK arrives and you start cooking on it! A 42" - WOW! We don't see many of those on here, so can't wait to see the uncrating pics and those all important first cooks.

The Alabama brother-in-law was passing through last week so I made dinner for a small family gathering. Started with some corn and mushrooms. Cranked up the KK, added some top sirloin, evo and seasoning, seared the sirloin, let it rest, then sliced (some of it; kept the rest for later). Plated the lot with heirloom tomatoes, loaded mashed potatoes, baguette and some Cabernet. A good time was had by all.

Darren congratulations and welcome to the forum. Can’t wait to see your new KK and your first cook. SBB 42 wow that’s going to be something to see.

Like everyone else, I'll be watching for the landing and the unpacking pixs.

Congrats. Take plenty of pics. Sent from my iPad using Tapatalk

Awww. My other favourite colour! Super. It's gonna be awesome. Do you have any "in factory" photos to tease us with? And yes, dinner would be great. Will bring some meat.