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Here are my 2 new Cazuela Dishes. Handmade in Breda Spain. Glazed inside and out (except the bottom). They are 9.5" which seems like a perfect size for me and Mrs skreef. Although I bought them to mainly use in the WFO I'm sure they will see the inside of my kamados from time to time. What I won't do is use them on the stove as that seems where most people have problems with them cracking. Will get them "seasoned" this week and will hopefully try them out next weekend.    This is my original Cazuela dish I got last spring with my WFO. Handmade in Portugal. I love the dish. At 10"x14" a Spatchcocked chicken fits nicely. Unfortunately it is a little big for what me and Mrs skreef cook most of the time which is why I bought the 2 round ones. Here is a little quote (if anyone is interested) from the website where I bought the 2 round ones.  https://www.tienda.com "Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years. Our cazuelas are unique in that they are made by potters who follow a Roman formula that has been employed for centuries in this area of Spain. Although terra cotta is nothing more complicated than moistened clay, low fired with an interior glaze so it can hold liquids, this particular technique that they follow involves including small pebbles in the mix which strengthens the bowl and increases its heat retention. La Tienda is the only source for this high quality cazuela in America. The glaze on the cazuela is perfectly safe for all applications -- it contains no lead." 

Haven't Salisbury Steak in decades. Start with some of the ingredients- Ground 2 chuck roasts yesterday to get this meat for the steaks. Salisbury Steak. Grilled. Mayan Heirloom squash. Plated.

Cooked up some nice pork ribs with a pineapple dusting. .they fell apart... Next up the bacon gave it some pineapple rub lol seem to have a lot of this but I reckon it tastes so great..on it goes.over apple wood..looking good..and sliced..I ate some and vacuumed sealed the rest..scored this upright static freezer from work it has coil shelves for even cooling .finally have more freezer space than my bottom draw on the fridge..Bacon in the freezer..now that I have freezer space I can put my cusiant ice cream maker to work .choc chip peppermint. ..put it in the freezer. And before tony asks I was thinking about throwing some pineapple head in but forgot I reckon it would of topped it of .Next time lol. Outback Kamado Bar and Grill

I knew you would say that's why I got my jab in first - LOL

The mushroom gravy on top. Now spread some of that gravy on the fries and you'd have a 5 star meal

I have 2 of these that I got for "free" - they came with the chorizo. I use mine on the KK all the time. Didn't know the trick about the garlic clove on the bottom, but I've not had any issues with mine, plus being free, I've not sweated them cracking. https://www.cubanfoodmarket.com/chorizos-caseros-16-oz-with-free-9-clay-casserole.html You can buy them, too and they come in various sizes. They also have cheaper paella pans. https://www.cubanfoodmarket.com/paelleras-pans.html

I'm going to be losing a lot of weight................................

It's more like a meatloaf in patty form than a burger from the whole egg and panko in it.

Thanks! Very similar to my rice cooker.

I was going to get a chest freezer .but was lucky to get this ,plus I like the upright easier to get what I want Outback Kamado Bar and Grill

This is from poorly carbonized charcoal.. it is from the largest pieces that are under-carbonized. Pull those out and use for high temp cooks and use only the medium sized pieces. The largest are often under-cooked and the smallest ones over-cooked and brittle..

Nice looking meal!

I was eyeing up those paella pans.

ck, those dishes look lovely.

I've only ever made dry yeast bread and have wanted to learn the whole sourdough style, so I just purchased the Tartine Bread book and made my first sourdough starter and bread. I followed the recommendation to use a dutch oven (more steam) in my regular oven. This worked well and produced beautiful boules (see photo). I'd like to try baking inside my KK and wondered if anyone has pictures of successful KK loaves. Does the KK hold enough steam inside (similar to the dutch oven technique) to produce the crackly crust?

Nothing if you ask me. LOL

Cooking skinless chicken breast, planked in half, marinated in jamacan jerk. Using new warming grate on my 19.5

Nice that you sussed it out have it working now.

This is a little photo heavy - it was a heavy day! Possibly over catered with food and alcohol! the shoulder ready to go on the beer selection finally found an excuse to open the double magnum I bought my Wife for her birthday last year: that’s only way I could chill it! beans ready to go shoulder all done and pulled happy with my spread! lunch is served we probably didn’t need to crack this: it was a Long day!

Awesome and easy fix. Glad it all worked out.

I enjoyed reading this post, thanks. Glad to hear you have it all fixed.

Looks like your are all set for some gooood eating for a little while, Aussie.

@ CK, no way, ketchup on the fries.