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First pizzas on my new 32

I was so hungry and could have gone back for seconds.

Maybe sell both and get a 42? Hmmm...I hear it comes with a goat.

Well there is that old saying “it’s better to have it and not need than to need it and not have it” i bought the BB32 and have never regretted it. These cookers are not only great grills but works of art. No matter witch one you buy I guarantee you will love it. Good luck on your choice and welcome to the forum. Looking forward to uncrating and cooking pictures.

Ok so far after two cooks I am impressed. I made cilantro lime chicken thighs and now Jujeh Kabobs and it burns really clean and pretty hot. That coconut product smell from new briquettes burns off pretty quick and it holds a solid temp. It lights pretty quick with my MAP torch also. Any other info you guys want? Sent from my SM-G892A using Tapatalk

And all this time I thought it was for Pequod's Pizza in Chicago....silly me!

Supposedly that's the key trick.

Now that's a knife Alimac. These are my 2 favourites One's Aogami Steel and the other is Blue Steel. I've been through every kind of sharpener and have to say that none beat the good old fashioned wet stone. 1000 grit, 3,000 grit, and an 8,000 grit. The 8000 is overkill and not really required....... but it's fun slicing with a polished blade.

I think you're right although having seen the Ox Grills, they are well made and better than Solus. The welds and refinement in the finish are what distinguish it. Ox Grills will do whatever you want so if you had a design for a cover or a point of reference, they could fabricate it. Other than a bit of novelty and alternate grill surface, I think I'd rather put my money into a 32" KK and I think they're a bit further ahead on the convenience factor. Oh no. What have you introduced me to! 😁 I think I have an account already but have stayed away from temptation. Have Hashi. Enlightened Kitchen is new to me and looks very appealing. Donabe looks interesting but I'm not sure I would embrace it. Agree with you on the Italian ingredients and simplicity. I struggle with Tomatoes at certain times of the year and find the best place is The Tomato Stall when you want to make some of Ursula's recipes. Funny how places or situations evoke certain food experiences. I also rate Angela Hartnett and her book 'Cucina'. A number of recipes in the book were on the menu at 'Merchant's Tavern' in Shoreditch which was right on our doorstep so it's quite nice to have a point of reference in knowing how the dish should taste. Research. That's my excuse. 😛 I rate Ursula along with Hazan. I use the same technique although I've started using Amazon Prime as a rental library and only keep the books that I've road tested properly. I'll go through a few recipes and if they're well written and work, then I'll keep it. Too many books that have poor recipe construction or forget steps on complex recipes or what have you. I used to spend a lot of time in Farringdon - I had a client there whose office was next to Polpo. I worked their menu over five years and did a number of client lunches there. I always judged whether the clients were worth taking to a good restaurant based on their response to the food at Polpo. I don't know if you have seen Russell's later book - 'Venice - Four Seasons of Home Cooking'. It's excellent as well. But you're right, seasonality is central to the best result and in some ways, I'm not a fan of food miles all year round availability. It's lovely to look forward to local ingredients. I must check that out. In the same spirit of that book, I'd recommend 'Egg', also by Ruhlman. 'Salt, acid, fat, heat' by Samin Nosrat is also very good if you're looking at the underlying recipe construction and food science. I have a deep section on the shelves around science, technique and method. Salt, acid, fat heat was recommended by a client who was a colleague of hers at Chez Panisse and it didn't disappoint. She also did a Netflix series a few years after the book came out and while entertaining, the value is in the book. I'd like to make a recommendation and I'll stand you to the cost of the book if you disagree but Mary Contini produced a little book called 'The Sausage Bible'. There is a recipe in it which is Tagliatelle with Luganega Sausage, mushroom and cream. Luganega is a Northern Italian pork sausage and it's slightly sweet flavoured with garlic. We like it with fennel and you can get from Delicatezza. Funny, it's a blind spot for me. I think it came to the height of its fame peak Jamie Oliver. Rightly or wrongly. I've never been. I hope you enjoy your meal in August. 😎 Sounds like a lovely tradition to establish with those milestone meals, we do similar things as a family. I admire your commitment to getting SS in Italian. Silver Spoon is excellent but I have often wondered how well the translation worked from the original. You'll have to tell me how you get on. I think I'd have to be pretty confident to ensure I wasn't confusing cucchiaio with cucchiaino and everything else in measurement! Even now having typed that, I'm trying to remember which one is the teaspoon and have to think 'Bambino' to remember. 🤪

Aussie, now I want pork for dinner.

Pork shouder roast .Yum Pork on a layer of onion and red and white wine. . Sliced.. And plated.. Sent from my SM-T835 using Tapatalk

Yum Sent from my SM-T835 using Tapatalk

I took delivery of my Kamado in January, but was finally able to place the BBQ this weekend. Now I just need the pool to be finished. I can't wait to fire it up.

Had to spin some more wings .let them marinade in some buffalo sauce then sprinkled with pine apple head. plated with some salad and chips ....... Yum. Looks like Aussie Ora signed in with an alias lol Outback Kamado Bar and Grill

I slow cooked a leg of lamb on the KK on Saturday and thought I’d make Shepard’s pie tonight to use up the leftovers. Sent from my iPhone using Tapatalk

Happy Easter everyone. I bought a two pack of beef shorties from my butcher last week. Cooked one and froze the other .decided to cook the other one today .I must say they seem familar. Wait and see..gave these ribs some boars night out .I like it.. Ready to go on over black cherry wood.. On they go. . 4 hours in.looking good.. This was a pic of last week's cook. Look familiar. Lol. . Outback Kamado Bar and Grill

Happy Easter 🐣 everyone

Nice cowboy ribeye for dinner last night. Sous vide @ 130F for 2 1/2 hours, then onto the sear grate to finish. Pecan and Post Oak. Did a simple cheese and asparagus tart to go with it. Plated with a nice cold iceberg lettuce salad with bacon, tomatoes and blue cheese, paired with a lovely 2013 SLV Fay cab. And gotta have shrooms on the steak! But what to do with leftover asparagus tart?? Sous vide poached eggs on top for Easter brunch with a heavy dose of purple crack! Happy Bunny Day, ya'll!

I think I'm loosing it, just made a batch of Sriracha Mayo.