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Inspired by Macs rolls, I made some loaves of ciabatta this morning. This recipe usually makes two large loaves but I split it down into 4 smaller ones this time. The dough for Ciabatta is incredibly well hydrated, so much so that it very hard to handle until the gluten develops after a few stretch and folds. With the bench, my hands, and anything else in close proximity covered in semolina I managed to shape the dough into 4 rough loaves. Whilst they went through the final rise, I got the KK up to temp, today that was 220c Once lit I setup the KK with a pan on the lower grate that’s not visible in the pic, a sheet pan on the main grate and some pizza stones on the upper grate. I wanted to cook all 4 loaves at once whilst using the pan on the lower rack to generate steam when water is poured in. Halfway through the bake the loaves are starting to take on a bit of colour and have risen nicely with help from the steam. I moved the bottom leaves up to the top to take advantage of the dome heat for browning and finishing the loaves off. Another 15 minutes and the loaves were done. Then the agonising wait for them to cool. And finally.... we get to slice. The crumb isn’t as open as I would have liked, next time I’ll let the final proof go longer, but still a super tasty loaf. Sent from my iPhone using Tapatalk

Had a slice of rotisserie pork loin for dinner, with garlic creamed potatoes, and real baby carrots.

I’m also allergic to grass, but it’s okay because I’m also allergic to yard work.

@tekobo, you are not alone with those control issues.

Alimac, you are making my mouth water with that bread. The crumb might not be as open as you had wished for but I bet that bread tastes wonderful. Yum Yum. I know you had fun with that bake.

That is a really well researched piece @Pequod. I do drink gari with my suya and my mother was only last Sunday telling me about eating kilishi and how delicious it was. I have used a lot of superlatives to describe my excitement about my KK friends' adventures in suya but this time I will use a word that my mother invented. I am flabberwhelmed!

My normal guy at the meat place isn't working much at the moment. He usually protects me from myself and curbs my worst excesses. His colleague doesn't know to do that. Next time I will know to ask him "how much?" so I know what weight of meat is being offered and what it is going to cost. Instead I have just looked at the invoice and am saying "how much????" We will have some tonight and I am sure it will be so fabulous that I will forget the bill...

@tony b I love the fact that your place settings always have a nicely poured glass of wine in the shot. Very restrained. I always seem to have a bottle right next to my glass. Maybe that is where I am going wrong!!!

We are just finishing up our third snow storm for Nov. There are hundreds of thousands of people without power. Fortunately mine is still on although the internet was out for a while. After doing my snow clearing duties I decided to try my hand at Alton Brown's dinner rolls. Made a few Parker House rolls and I need more practice on these. Just out of the oven. Parker House Rolls

I decided to make crackers, so started the dough last evening and stored it in the fridge overnight. The dough is flavoured with cayenne pepper, black pepper and a little granulated garlic. Rolled it out this morning and did the bake. Only takes a few mins. to cool for the taste test. Just for fun I might push my luck and roll them even thinner.

Alimac, the bread looks wonderful.

That's pretty cool, hats off to both of you

Thanks Mac. It was indeed a very fun bake Sent from my iPhone using Tapatalk

Hey Bruce, thanks very much for the kind words. The crumb in bread terms means the white part inside the loaf, when you slice a loaf of bread you can tell a lot about how the proofing went by the crumb. If you have a look at a classic ciabatta bread it is characteristically defined by the big, open holes in the inside of the loaf (the crumb), like this (circled in black) Then compare that to mine today: It’s all a part of the journey, but the crumb is a good way to look at a loaf and see how successful the overall fermentation was and the lovely big holes in the crumb are a great thing to aim for in a ciabatta loaf. Sent from my iPhone using Tapatalk

Alimac your bread looks wonderfully delicious! I have a question what do you mean by crumb? I see it mentioned in almost all post about bread baking.

Tekobo enjoy your funky cow lol we will be waiting for pictures.

Funky Suya!

Looking very good, that should keep you going for a little while.

Funky old meat! looking forward to seeing how you prepare it. I know you had some before

So, I have been waiting for some months now for some more funky old cow. I finally got a message last week, offering me some strip loins and a rump on the bone. I replied, yes, yes please! Feeling a little overwhelmed now that it has all arrived. 27kg of sirloin steak and a whole rump. What can I say? Wow.

woohoo. I am so happy. So cool that you are colonising America for us, one suya stick at a time!!!

Heavens, no! I want the kids there to witness the look on her face...and for my protection!

Looking good Outback Kamado Bar and Grill

Sounds perfect to me!!! Guessing Tony has his bottle just out of camera view .

Beautiful looking rolls Mac, I can almost smell them fresh out of the oven! Sent from my iPhone using Tapatalk

Well I have gotten the email that my Konro is on the way! Wife is getting an awesome and unexpected Christmas gift!

Thanks, Steve. Since the Parker House Rolls have a pat of butter put in the pocket before cooking I just went with Cherry Jam and some cheese for the taste test.

Those rolls look delish. I hope you have plenty of butter on hand.

Nice T-bones, Aussie. Well to celebrate us "dodging a bullet" (the predicted heavy winter storm of up to 10" of snow missing us completely), tossed on a couple of chicken thighs last night for dinner. Plated up with some mixed rices and Mexican street corn.

Great cooks everyone .they all look delish .cooked up some T bones .yum..... Outback Kamado Bar and Grill

I forgot to post this from a couple of weeks ago, a friend come across to have a cook on the KK and bought a whole heap of ribs Sent from my iPhone using Tapatalk

Hi all! I have the propane gas option hooked up to my 22 and I've been using a high pressure turkey regulator to start up the charcoal. The problem is I've gone through about three of them now. They end up leaking at the part where you screw it into the K. I've used gas teflon tape and it works for awhile then eventually the gas coming out is very sparse. Has anyone here had the same problem and what's the solution? Thanks!

Preaching to the choir here, boys. My allergies have kicked into high gear the past 3 days. My nose has been flowing like a waterfall. Nothing in my usual arsenal of medications has done much to stem the flow. Thankfully, I don't have any food allergies - just the usual suspects - dust mites, mold/mildew, tree pollen, ragweed.