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Every summer I look forward to making cucumber sandwiches. Today was the day, first I needed to make some sandwich bread, then pick the cucumber fresh from the garden. Fresh from the vine. It is a simple sandwich, mayo, salt, pepper and cucumber slices. Plated.

Did a fresh clam pizza with arugula and a simple anchovy pie. My biggest fan preferred the anchovy pie. Me too.

Above pictures are a scaled down version for 2 people.  This is a really good recipe. Easy and almost impossible to screw it up. Serves 4 to 6 people. Easily scaled down for 2 to 3 people. 2 pounds fresh zucchini (3-4 medium zucchini), cut into 1/8 inch rounds.  1/3 cup thin sliced (or diced) sweet onion. 2 Tbsp Mild olive oil. 1 tsp herbes de Provence 1 tsp kosher salt  1 tsp fresh ground black pepper 1 cup fresh grated Gruyere cheese (or any fresh grated hard cheese) Combine the above ingredients in a bowl. Oil a ceramic baking dish and add zucchini mixture. 4-6 md plum tomatoes (or Roma tomatoes) cut into 1/4" rounds  Lay the tomato slices overlapping to mostly cover the zucchini. Bake uncovered, indirect at 400* for about 40 minutes until top is bubbling lightly and tomatoes are slightly charred. Let rest for 5-10 minutes before serving. Note: this dish will soak up a lot of smoke flavor so try and burn a clean fire (unless you want it Smokey). I warned you. 

I send it up to 800*+ then let it drift back down. When it gets back down to the temp I want (say for rolls) I'll add one last piece of wood which sends it back up and drift back down while the rolls do their final proof. It really depends on how your trying to use the oven. The simple answer is 2 hours but 3 is better. I ran it for 7 hours yesterday. I shut it down last night at 10:00 pm at 350*. Now 15 hours later it's still at 133* usually 24 hours later there's still a few glowing coals left. In a few hours I'm going to fire it back up for a couple of pizzas. Shouldn't take as long as I'm sure this 133* is through and through. It's a leisurely type of cooking. My remote digital thermometer definitely makes it easier so I don't have to constantly walk to the oven to check the temperature.

Nothing special here except the cheesecake stuffed peaches. They are always a hit and came out really well this time. A loaf of bread followed by a strange fish cook. TY @KismetKamado for the awesome pan but I did need to cut that really nice handle down to a more manageable length.      Went tribal counsel mode while waiting for desert to cook. I voted for the cat to get booted off of Reef's Island. 

It took one hour with my grill temp between 550-600 to get the following results: I found it interesting that there was about 100 degree difference on the stone itself even though the fire seemed even to me. Also took some temps on the outside. Sent from my iPhone using Tapatalk

Picked up a box from Aussie this morning loaded with tasty stuff! Excited to jump in and try them all. And scope out the recipes in the mag. Funny, but the Chicken Salt is the thing that caught my eye immediately! But, you know me and my hot sauce, so this one's going to get a sampling pretty quickly. Gotta sample and ponder what to do with the smoked honey, too? Thanks, Aussie!!! This is gonna be fun!

Everything looks great.

Where's the beef? Just kiddin, you do remember the commercial.

Patience and planning seem to be the key, thanks for the thorough explanation...seems like a lot of fun

Thanks, ck.[emoji4] I must try one with purple crack instead of pepper.[emoji4]

Thanks, alimac.[emoji4] It is so simple but every summer I look forward to these.[emoji39]

I'm not fond of cucumbers but it does look good.

Oh I can almost taste that! It looks fantastic! I really love my cucumber nice and cold, straight out of the fridge, it’s funny how little things like that make all the difference.

Stunning looking pizzas!

Welcome to the forum.. When all is said and done, while this may be a Komodo Kamado forum it's still all about the cooking.. I hope you feel welcome and enjoy the posts of the cooking here which I feel equal or exceed the quality of any BBQ forum online..

Sorry drew, thought the pics were about trouble to temp. Glad you reached your goal

Enjoy. Don't turn around she'll be all grown up .Good pizza

That pie! Sent from my iPhone using Tapatalk

Grant, thanks. I am glad to hear I am not alone in this adventure.[emoji4]

Sometimes the best meal is the most simple one. I too enjoy a cucumber or tomato sandwich from time to time. Your sandwich bread looks nothing short of perfect!

Made a chicken casserole today, just winging it- the chicken was previously roast on the KK.

I will Tony, hopefully I'll remember when the time comes.

Let me know how it works for you, may alter my technique.

Yes, I flattened it out and with the olive oil I don't think it will freeze rock hard and I'm pretty sure I'll be able to break off what I want.

Nice job on the brisket. @MacKenzie - did you flatten it out to keep the block thin so you could break off pieces? I have a set of small plastic cubes with attached lids that I fill up with pesto and freeze. Similar idea to the ice cube tray, but I leave the pesto in them, so they don't get as much freezer burn having only the top layer exposed. Don't remember where I scored them?

Oh my, alimac, I'd love a bowl of that right now, delicious.

All done, rested it for just over an hour before slicing, for a cheap bit of brisket it wasn’t bad at all.

We found some prime NY strips on sale for 9.99 lb. Cooked at around 240 until ~125 in the center and then cranked up the kk to put a nice sear.

Killing it mate like you always do Outback kamado Bar and Grill

Today started with a very simple objective, make my first batch of basil pesto. I have a bumper crop of basil this year, first time ever. Thought I'd have an easy day, pesto, no big deal. This looks interesting, I have to taste it, but I don't have any spaghetti in the house. Guess I have to make some since I really do want to taste it on something. If it's good, then I'll make more and freeze it for the winter. Homemade spaghetti spinning in the pot. Add a little of the pasta water to thin the pesto a little. Plated with some previously KK grilled meatballs. Today I just warmed them up and put a rack on top of the SoloStove and got the outside of the meatballs a little crispy. It was delicious and now I'm up for making a lot more pesto. Say GOODBYE to that store bought pesto.

Pulled Pork buns. For bread in a WFO it's all about timing your fire management with the dough proofing time. Getting better at that. You want a small bed of coals at the most relying mainly on residual heat. 400* happened just as the buns had 1 hour proof time.

Turned out great carved them up. . Dee made a potato bake. . Plated with some corn. Outback kamado Bar and Grill

tekobo, has just moved to the top tier of KK members, that's where folks who are instrumental in causing other members to buy more toys go. Congratulations, tekobo. Washed and ready to go. Clafoutis in the wings.