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Dunked them in our homemade Bama white sauce and they were killer! Sent from my iPhone using Tapatalk

A rotisserie cooked pork loin, with roasted creamer potatoes, Swiss Chard fresh from the garden and some mustard pickles made last year during cucumber season. Now for a double espresso.

Yep, She had a swim yesterday, then went tearing through the dirt. What a mess.

Made Spanish Fried eggs for breakfast, they are so delicate, not your typical fried egg. https://www.thekitchn.com/spanish-fried-eggs-22932094 I used a Tuscan Herb Olive Oil and it imparted a wonderful flavour to the egg. Topped with freshly ground black pepper, chili, and Egyptian Oregano and it only takes 1.5 -2 mins to cook. Pretty soon it will be time to make more KK breakfast bacon.

I didn't forget just wanted to wait until I opened up a bottle to make sure it was as awesome as I thought it was going to be

Interesting! That's the way I make eggs when I'm camping. Exception is I use the bacon drippings instead of EVOO.

Just wanted to add a few pictures now that we are approximately 40%-50% completed. 32” Big Bad-Zeus still sitting in his crate. I will share the latest updates again in about a week! Make it a great KK week!

Thanks fellas. I got it up to 750. I took the advice of leaving the vents wide open, used a MAPP torch, stoked it with a blow dryer. What I never have done is add more charcoal on top.

Your husband must be a Unix/Linux sort of guy. Between that and his espresso setup...I think we'd get along. I admit that I use my KK less and less for bread. I still use it on occasion with the steam method outlined here (STAINLESS steel chain, thank you very much). But I've been getting terrific results with my Challenger Bread Pan. Heresy, I know. @Syzygies is correct -- can't say either method is "better". Just that the crust is different between the two. I've taken to overnight retarding in the refrigerator with early morning bakes, which isn't conducive to the long high temp pre-heat needed in a KK, so...oven with Challenger Bread Pan works better with my schedule.

Yes. Let me give a meta-answer: Commercial bread ovens inject a great deal of steam at the beginning of the cook. This is a lot of trouble to design; they must have a good reason. Individual cooks can come up with some pretty whacky explanations for why things work. Trust their observations that things work, but don't accept their explanations. I learned this for example working on what is perhaps my best-known theorem: It takes seven shuffles to randomize a deck of cards. One piece of evidence that people under-shuffled was the outrage from duplicate bridge players when tournaments switched to dealing hands by computer. The players astutely observed shifts in game play, but wrongly believed that the computer was doing a worse job of shuffling than humans. I believe that the effect of steam at the beginning of a bread bake is this: Just as it takes a great deal of energy to convert water to steam, a great deal of energy is released when steam condenses back to water. One needs to be attentive working with steam; a steam burn could easily put you in the hospital. So at the beginning of a bread bake, what's cold in the oven? The loaf of bread. Steam condensing on the bread delivers a giant burst of heat energy to the crust. I observe better oven spring, and a better crust. There is however an ensemble of effects. The process is simply different. Proponents of baking no-knead bread in a cast iron pot often claim that the cast iron pot traps steam, also replicating the steam injection in a commercial bread oven. Huh? Their method also produces good bread, but it's totally different. There is no initial surge as steam condenses to water. The crust is interesting, much better than not using the pot, but not the same. I'm reminded of debating programming languages. Never debate programming languages with someone who isn't proficient in each language under discussion. Too many proponents of no-knead bread are no damn good at baking conventional loaves, and I simply don't trust anything they have to say. Confirmation bias, they like no-knead bread and they don't like kneading. I get it. The truth here is much more subtle. Chad Robertson for example advocates a very precise method of turning dough in a bowl, a very light kneading, that works well with baking in a cast iron pot. I bought some Danish landrace wheat flour at a farmers market this morning, and the directions about a long hydrolyze and the faintest knead were carefully given. If one isn't versed in both no-knead and classic kneading techniques, one doesn't have the skill set to adapt to actual conditions. Die-hard no-kneaders are simply dogmatic, they're not taking in new information.

Definitely never let galvanized metal anywhere near a BBQ cooker. When heated, the fumes include zinc, and too much zinc can be toxic. Is Galvanized Steel Toxic I've been using stainless steel chain from Home Depot: Stainless Steel Straight Link Chain Cast iron doesn't hold up so well in this application; I've switched to a 16" cake pan. I'm not aware of any health issues involving aluminum; the dementia scare from decades ago was a false alarm: Fat Daddio's PRD-163 Round Cake Pan, 16 x 3 Inch, Silver One can buy metal disks on eBay, apparently left over from cutting big holes. This disk nicely fits a 16" cake pan. One could use two disks and skip the chain; I use one disk and chain: 1 Aluminum Disc, 1 1/4" thick x 14 3/4" dia., Mic-6 Cast Tooling Plate, Disk I wondered if this would work as well as chain. In fact it appears to work better. The water ends up in the moat between the disk and the cake pan, and the disk conducts heat quickly to boil the water off. Now, I don't understand how the chain works! Most of the chain never contacts water. It does work, as we've observed. I review the physics in my first post in this thread: Comment One needs 30 lbs of thermal mass, one way or another, to boil off 350g of water or ice. Commercial bread ovens simply inject steam at the beginning of a bake, and plenty of it. Thomas Keller popularized the idea of reproducing this steam at home, though this didn't originate with him. He sure got a lot of flack over this in various forums; many cooks have a crippling lack of any sense of scale, and believe that a 10g spritz from their plant spritzer has the same effect. The Bouchon Bakery book proposed rocks in a sheet pan. I don't like that idea; steam in the wrong place could make a rock explode. But rocks have a similar heat capacity to metal: About 1/7th that of water. That's why one needs so much metal to boil off so little water.

Great, thanks! I thought you had forgotten this request. Now off to find some peaches to do the recipe justice.

Yum. I have tried @MacKenzie's Spanish egg method the last two mornings and this morning I got nice crunchy edges and soft middle. Yum! The thought of doing that with bacon drippings is making my mouth water...

Pizza party - two Publix dough balls and two from home - all with simple toppings for the kids and friends. Cooked at 550-600 for 7 minutes. We start them on parchment and then pull the parchment and rotate the pizza at the 3 min mark and then finish. Very simple, but always a crowd pleaser (in my world the crowd is a bunch of 4-8 year olds most days). The first home made dough on the KK stone, a decent start, will adjust the hydration on the next run or turn up the heat a bit. Cheers

Personally, I *love* pizza on my baking steel. Pizza in a KK on a baking steel (using something like Grill Grates on the grate below as a deflector) is perfect, in my opinion. Just watch the temp...don't go over 550 or you'll get carbon instead of a perfect leopard spotted crust. Pizza in my Blackstone Pizza oven just can't compare. I know others disagree. YMMV. I also love my steels indoors -- I have a baking steel griddle I use often for both the stove top and in the oven for thermal punch when I need it. That said...I'd be worried about using them for steam generation. I suspect they could/would warp over time. I might be wrong on that.

Glad you got it worked out. Once you get up in temperature with a good bed of glowing coals you can usually shut the top vent a bit to trap the heat. You'll use less lump.

Got some nice ribs from my butcher. Gave them some Pinneapple head and Gun powder.. On they go over some apple wood. . 3hours in looking good. . Been waiting to try this stuff I got from ckreef. .Gave them a glaze. . Ready for a rest. . . After the rest. . And carved up nice and meaty. . Plated ,the Whisham peach glaze tasted bloody marvellous. Sent from my SM-T835 using Tapatalk

Aussie either your photography is getting better or that's your best looking cook?

I didn't think the 30 minutes of cold smoke would have much effect, but man, when I opened the fridge this morning the smoke smell was delicious. Not so strong this evening, however, pleased I didn't smoke it longer. BTW, I have the thermostat in the cold room sitting pretty constant between 2- 4 deg C.(36- 40f) and will blow out to 6C( 43f) if the doors are opened for 30 seconds.

SS those chooks look perfect.

Thanks for all the feedback Charles aka Lump Whisperer. You are helping me edge towards a decision. I am intrigued by the different charcoals that the Oxford guys make and offer. I will get in touch next week to see if I can get one of each at a sensible price (including any they may have a few of but are not advertising) so that I can do my own experiments before committing to a larger order. My char journey has been simple and uneventful to date. I hope I will have a fun time trying out different chars and seeing how the make a difference to the cooking time, method and taste.

Opened my first bottle from batch #2 - OMG !!! Big improvement from batch #1 and that batch tasted pretty good. I figured I better type this up before I forget what I did because this was mostly off the top of my head. You'll need 15-20 peaches depending on size. Cut them in half, remove the pit, and Grill them hot and fast. Remove peaches from grill and put in a large bowl. Cover with saran wrap and let them steam/cool down for 20-30 minutes. This will make it easier to remove the skin. Start peeling and chopping the peaches. Put in a blender. Puree the peaches until smooth. You need about 5 cups peach puree. In a large pot on the stove add the peach puree, 1 cup sugar, 1 to 1 1/2 cups pure mapple syrup, 2 cups water and 2 Tbsp Real Lemon lemon juice. Do not use fresh squeezed, we want a consistent acid content from the lemon juice and the acid content in fresh squeezed can vary. Turn on stove to get it boiling. In the meantime peel and cut up the remaining peaches in small chunks. Hopefully you'll have about 3 cups of chunks. Add that to the puree mixture. Bring to a full rolling boil. If it looks too thick add another cup or two of water. After it comes to a full rolling boil simmer rapidly for 5 minutes. Jar it and water bath process for 20 minutes. Let jars sit until cool. You don't have to let them sit 24 hours because this has no pectin so it's not going to set. This will yield 6-8 12oz jars so be prepared. They should have a 6-12 month shelf life. Shake before using and refrigerate after opening. If you give this a try let me know what you think. You won't be disappointed.

Look in my pantry/fridge/freezer right now - country ham, stone-ground grits, Dukes, Whistle Stop, Jimmy Dean, Sweet Tea - don't get much more Southern than that! If I'm seriously desparate, I'll "stoop" to Sir Kensingtons mayo. Still too sweet for me, but at least it's not Hellmans!