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Showing content with the highest reputation on 12/16/2018 in all areas

  1. Aussie Ora
    Just some quick ribs and salad... . Outback Kamado Bar and Grill
    5 points
  2. Pequod
    Naturally leavened focaccia. Topped with super high quality fresh pressed olive oil, fresh rosemary, sea salt, tomatoes, kalamata olives. The Italian grandmother in me is shouting, Mangia!
    5 points
  3. MacKenzie
    Made a loaf of sourdough bread yesterday. Little ears -
    4 points
  4. franciscusj

    Ham

    I will be smoking a leg of pork on my KK for Christmas after first brining it in a wet mixture, sugar, salt, vinegar and water. I would like some advice please. A. How do I get the brine to fully penetrate the leg? B. Should I smoke with the skin off or on? C. Should I wrap the pork in muslin at the beginning or half way through?
    1 point
  5. tony b
    The only time that I parbake a pizza crust is if I'm going to put a lot of wet toppings on it so the crust doesn't get soggy. I just put it on the stone for a few minutes until the bottom just starts to brown, then remove it, flip it over and add the sauce and other ingredients, cheese to the parbaked side and finish baking on the stone until the top crust gets brown and the cheese is all melty goodness.
    1 point
  6. Bruce Pearson

    Ham

    How about cross cutting through the skin and fat it will give it more area for the brine to penetrate plus a way for the smoke to get into the meat. Just a thought
    1 point
  7. sfdrew28
    I cook the dough and sauce/toppings until there is about 2-3 min left then add the cheeses. While not “traditional” my pizzas come out superb Sent from my iPhone using Tapatalk
    1 point
  8. MacKenzie
    I have never done a pre cook. I guess it might depend upon how thick the crust is.
    1 point
  9. MacKenzie
    I would just shape the dough and then dress it. From go directly onto the KK pizza stone. Temp 500 to 550 F. It should be a very tasty pizza. You might want to turn it after about 7 mins. Do it quickly, no need to fully open the lid. This should give you a good idea how much longer you need to bake it.
    1 point
  10. Tyrus
    Pequod, Now that bread does look good. One thing it"s missing, a side with a good olive oil mixed with a nice parm and some spice, Yes, I'd sure appreciate a slice and I'm sure it's as good as it looks just the way it is.
    1 point
  11. Bruce Pearson
    Hey Mac ribs for breakfast not a bad thing. A hearty breakfast to start the day. Or as they say a stick to your ribs breakfast LOL.
    1 point
  12. MacKenzie
    Aussie, you are making me hungry for ribs even if it is breakfast time here.
    1 point
  13. Bruce Pearson
    Just in time for a Christmas cook. Pictures please lots and lots. Give Dennis a call he may be able to tell you where to get a motor
    1 point
  14. Bruce Pearson
    Mac your sour dough bread looks delicious. Sour dough is one of my favorites.
    1 point
  15. Bruce Pearson
    Pequod that looks yummy!
    1 point
  16. MacKenzie
    Beautiful and delicious looking focaccia, Pequod.
    1 point
  17. tony b
    Very tasty focaccia.
    1 point
  18. tony b
    Yes, pics, pics, and more pics! What's for Christmas dinner on the KK? What better way to break her in?
    1 point
  19. MacKenzie
    Sorry can't help with the motor but that is great news for Xmas. Don't forget all those arrival pixs that we will wanting to see.
    1 point
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