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Another nice day, so I had to grill out something! Tonight it was a pork chop with Dizzy Pig's Peruvian rub. Plated with some gnocchi with vodka cream sauce, a side salad and some crusty bread! Oh, and a decent Pinot Noir from TJs.

That grill (the 23" from the link in the original post) now lives in Columbia, MO... And that's the first recipie I cooked on it here...

I am in Italy at the moment and have to say that your focaccia looks better than any I have seen here. Nonna would be proud. If you have not seen the focaccia making scene in the Salt Fat Acid Heat series on Netflix, you must. Greed inducing thing of beauty.

I’ve been subscribing to the Fresh Pressed Olive Oil Club for the past year or so. Very pricey, but unbelievably good oils. Each shipment comes with one bottle each of a mild, medium, and bold freshly pressed oil. I used an Australian medium oil on my Focaccia last weekend.

Yep. Very good EVOO with some herbs added. Sometimes throw in some grated parm. Been doing variations of this for decades. I like it better than butter on good crusty breads.

Beautiful! I knead (spelling intentional) to do some Ciabatta soon.

Mac hope the weather is good for the pork belly cook. Looking forward to seeing pictures. I made a spaghetti sauce on Saturday it’s the best I have ever tasted. I can’t believe how good it was. Don’t know if I’ll be able to duplicate it though it was a pinch here and a dash there. Oh well maybe the next time will be even better lol

More ciabatta bread today, I poured water in the pan on the main grate and it generates steam for a good 5 minutes, really happy with how these turned out. Sent from my iPhone using Tapatalk

Having a "heat wave" here (in the low 50s!), so obviously going to grill out. Overnight marinade for tandoori chicken tonight. Penzey's Tandoori spice mix, Greek yogurt, lime juice and Frank's hot sauce to kick things up. Done. Plated with Basmati with golden raisins & pistachios and a nice side of steamed broccoli. Wine of the evening is a Vinho Verde.

I did not catch these have had no time .descaled them and gave them some stuffing. .on their way..looking good..and plated ..have missed my fish tasty fish it was . Outback Kamado Bar and Grill

Olive & gold 23’s are the best...even with a layer of ice!

Bruce, that sauce sounds wonderful. I hope you remember the recipe for the next batch.[emoji4]

Thanks guys, I love baking bread and the KK has been both an inspiration and an integral tool to take my baking further. I’ve still got a long way to go, but I know I can get there now with such a capable bread oven! Sent from my iPhone using Tapatalk

Fantastic looking fish cook. Will definitely give the fish rack a go during Christmas break. Tried the burger sauce yesterday - loved it

Tony, you are having a grand time with this lull in the weather. I have a pork belly to smoke this coming weekend, I hope I have the same luck as you with the weather.

Some beef shorties with a prawn,mango watermelon ,feta and blueberry salad. ...and plated.. Outback Kamado Bar and Grill

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.

Just some quick ribs and salad... . Outback Kamado Bar and Grill

Made a loaf of sourdough bread yesterday. Little ears -

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!

Same here, except I don't listen to my tummy and eat the super hot stuff anyway, even if I'm going to regret it later! Still on my "bucket list" is the hot fried chicken at Hattie B's in Nashville - gonna go all in on the "Shut the Cluck Up" hot!

I got given a dry aged tomahawk from the butchers that sponsor the team, been meaning to cook this all week and today was the day. Cooked using the reverse sear method. The KK performed flawlessly and got up to a high searing temp in a matter of minutes after I had finished cooking the steak to the desired temp. This was one absolutely sensational steak, one of, if not the best I’ve ever had!