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I made two and fitted just a few tweaks in a bit while my KK was in the zone, temp wise. The first, a lighter crust cooked at 530-40 for 15 min had a nice even brown crust. The second laid in a couple mins longer and was crusted along the edge and darker along the bottom yet neither was a condition affecting taste, I found it crispy yet holding together well. Notice the parchment paper, a tell tale sign of the bottom crust or a signal to where your at. Fresh tomatoes from the garden and geeeez they took there sweet time. One looks like Ireland and the other is Madagascar...you decide. Cooked up high, 3rd zone near temp gauge where everyone knows, except one that doesn't.

Pepperoni and green pepper upside-down pizza and a pan pizza (1/2 sausage, 1/2 ham and Pineapple). The upside-down pizza was a surprisingly good pizza. Will be doing that again for sure.

It was the best sort of lunch. Guests arrived at about 1pm, all gone by 5pm and all followed by a three and a half hour snooze. Nice. Tortillas first. My guess is members of your family might not have thought the tortillas were up to their standard Paul but, for a first go, our guests were very appreciative. The tortilla press did not arrive on time so we did it the old fashioned way - rolling pin and child labour. I heated up a Chinese dish to super hot in the microwave and stored the initial batch of tortillas in there. After the first rush we made them to order. About 10s one side and say 50 the other seemed to do it. Re-heated the black beans On to the brisket. The KKs held steady at 150C for the whole cook. I don't use any of those blowy devices to manage the fire because the KKs are just sooo reliable in my non-windy back garden conditions. Nice to have two KKs to do this but I guess a 32 or 42 would have done this cook in one go. Now, the recipe called for wrapping the dishes in foil. I did not do that, thinking the KKs would preserve moisture. Not so, sauce predictably evaporated leaving tasty bark. Friend did the shredding Whacked up the 21 to cook the sopressa. It's a Venetian sausage that you slice, cook on both sides and then finish with splash of red wine and vinegar. Everyone declared them delicious. Yum And yum Thanks @PVPAUL and @Braai-Q!

I saw a previous thread where Pequod recommended the Pizza Bible after trying multiple dough recipes. I have the Pizza Bible and am about to try out some of its recipes on the KK for the first time. For those of you who don't know, the author is Tony Gemignani, who is a champion Pizza maker. He has won multiple dough throwing tournaments, but also won the coveted World Championship in Naples with his amazing Margherita Napoletana. If any of you pass through San Francisco, be sure to go to Tony's pizza. It is truly the finest pizza in the world. An American winning the Naples Pizza Championship was as unlikely and earth shaking as when American wines first won at blind tastings in France. http://tonyspizzanapoletana.com/about/ When you read his book, you will understand how he won. He is exacting and demanding. He recommends that people buy a kitchen scale sensitive to 0.1g. He prefers live yeast and also recommends specific flours and dissects the advantages of each. At his restaurant, he has a wood fired oven, a coal fired oven, and a gas fired oven for different temperatures. He recommends either two steels or stones in the oven - one to cook the pizza on and one to move it to briefly to finish the pizza - as the slight drop in temperature from cooking the pizza would result in a slightly less crisp bottom. He believes that pizza dough must be made slowly, as accelerating the yeast leads to bigger bubbles and less intricate dough structures. I am not a big Pizza eater myself, but Tony's is truly special. BTW, I do not know Tony and do not benefit from this recommendation! I have a question for all of you. Tony's Margherita Napoletana recipe has a version to cook at 500-600 degrees and also a version to cook at 900 degrees. Have any of you fired up to 900 degrees and do you have any tips? Any guidance on how long it takes to heat that high and any cautionary notes? I'm already wary of potentially not working fast enough and damaging the gaskets at such high heat and would love advice on whether to bring the temperature that high - or whether I should just do the lower temp recipe. Many thanks in advance!

A good trick for reading your thermometer at a distance - turn the dial so that your target temp is at the 12 o'clock position. Now all you have to do is check the relative position of the dial to 12 o'clock.

I was just thinking.....I would hate to live down wind from ckreef !!!!!! The great smells coming from his cooker(s) must drive the neighbors crazy.

I finally broke the seal! I used the new grill this weekend. My daughter is moving to Spain on Thursday and wanted some of my signature ribs. I did 4 slabs, with 2 on the grill for the whole time, maybe 4 hours at 235, and the other two the last hour and a half in Aluminum foil. for fall off the bone style. It was very enjoyable. I like the top the way it goes up and down so easily compared to the old K7. I also think the temp is much easier to control. I do wish the thermometer was more flat so I could see it from inside the house or out back by the pool. Also the old K7 had more places to hang utensils. Overall the new grill is fantastic. L

It's the easiest way for me, if I tried placing the pizza skid under the pizza and onto the stone my technique was terrible and I'd ruin the pizza. Paper is a no muss, no fuss operation. Having a good even consistent fire helps

I made too much, but at the same time; not enough! Lol. They are resting now and waiting to be pulled. Can’t wait! Sent from my iPhone using Tapatalk

Just about time to remove these pork butts and let them rest before pulling them. Hope everyone is enjoying their Labor Day! Sent from my iPhone using Tapatalk

So...instead of selling one or both, I’m now leaning toward adding one of Dennis’ fancy cabinets to store my grates at the new house. Dang I’m fickle.

Fell in love with that tablecloth. Perfect decor for your dinner.

Well, in an earlier post some of you voiced comments / concern about my keeping my 32” KK at a vacation home. My reply was that I do most of my entertaining at our vacation home and that works for me. Well, as my time at vacation home is winding down for the summer I started having mixed feelings about leaving my KK behind 😪..........solution.....I pulled the trigger and purchased a new KK the same color but in the 21” supreme size 😀 . The other good news is that this is available from inventory so no long waits. Tonyb was right......I’ve been bitten by the KK obsession bug and need to have A KK to cook on all year long! I’m excited to have the 21” to compare to the 32” KK. Cheers, Paul

I just had the most delicious supper, 6 cobs of picked today corn. This is especially for Tony, who loves corn on the cob as much as I do. Looks like 5 cobs but there are 6 here. Ready to inhale. End of story. Also tried a new sour to me sourdough recipe and even though I did make some mistakes it turned out, had a nice tang to it and I will do it again. There was mostly bread flour but some rye and some home ground whole wheat.

I am basing today's lunch around recipes from two fellow KK'ers. First I am making tortilla's according to @PVPAUL's family recipe and second, using @Braai-Q's recommendation for Mexican style brisket. Tortilla recipe here: Brisket recipe here: https://www.deliciousmagazine.co.uk/recipes/mexican-style-barbecued-beef-brisket-with-quick-pickled-onions/ A girlfriend and I made up the tortilla balls. Double the recipe meant 36 tortillas at 71g each. Yay! It was such fun and the dough felt really good. Now sitting here with damp cloth and cover over them. Will be proving for about two hours before we eat. I tried out my two cooking implements. I didn't get the clay comal hot enough - was being too cautious - will do better when we come to cook for the meal. I did 10s one side and then 1 minute each side. Thinking I should follow Paul's instructions with 10s one side and 1 minute other side so that you get a soft inside to roll. I am sooooo looking forward to lunch. We tried black beans in the first tortilla and it tasted great. I ordered a tortilla press yesterday in the hope that it would arrive in time today. No worries if it doesn't, rolling with a pin seems to work just fine. In fact, I am betting that the Amazon delivery man will arrive just as we finish rolling the last tortilla. What's on the menu? Black beans, brisket and sopressa. To be wrapped in lettuce leaves (low carb friends) or tortillas (everyone once they have seen them!) and topped with pickled cucumbers or pickled red onions and guacamole. Did I say I was looking forward to lunch??

I’ve never used parchment paper on the grill before, but may have to try it. I usually do a quarter turn about half way through the pizza cook and it also allows me to see where the crust is at brown wise. Sent from my iPhone using Tapatalk

You know that Toney, "That Girl" ........she's got an edge.

You sort of lost me but it's been a long day with a few adult beverages so no surprise there.. LOL - No matter they both look good and I've used parchment more times than I can remember.....

Another way, soft butter, salt pepper or whatever spices to fit the dinner...........wrap individually in alum foil till hand hot all around., done and ready to servrrre. let them unwrap

Yum! Awesome looking pizzas tyrus, just on the train to work and this had made me hungry Sent from my iPhone using Tapatalk

Awesome!

A by-product of last week's sausage fest was loin of pork that I couldn't bring myself to mince to make sausages. We split it in two - one half for further aging and one half for bacon. I used my new molasses cure and left it in a vacuum bag for 8 days. Cold smoked yesterday using maple pellets. I just love the warming grate in the 23 for this application. I am amazed at how much bacon you can get out of just one half of a pig loin. Much happiness to follow.

375 was the temp. till the crust changed a brown, got the lens to close on the cut and smeared it with apple, oh well the last picture is foggy...........but I knew I could have eaten the whole pie,,,,,,but my daughters getting married on Sunday and couldn't risk not fitting into the Tux if I ate it all............................ Anybody wanta piece.

4.3 kg of Aussie Black Angus Rib Roast some simple seasoning, olive oil, AP Rub, a bit of Cajun Rub, some Beef Rub and on the top Herb de Provence Hickory chunks for smoke (could have taken some more) 3 Hours at 275° I left it resting for 2.5 hours. I’m very happy! It was sooooo juicy I missed a pic of the sandwiches, sorry!,

I have had the 42 for about 2 months, so new to it and working through options - mostly cooking for a family of four, and double that 3-4 times a month. What I have worked out for everyday cooks is to split off both ends of the firebox and cook on the lower center grate for most med/hot cooks. (Salmon, tuna, steak, pork tenderloin, etc.). Using some ceramic plates for now, Dennis is shipping me another steel divider for the other side. This works VERY well since often times we do the entire dinner on the grill and use the top side racks for veggies, etc. Attached a couple photos as examples.

Shrimp and Grits anyone? A different take on a southern classic. A massive U5 Shrimp stuffed with grits covered in parmesan cheese. Served with a bit of zucchini noodles and a tomato cream sauce. Cooked in my Pizzaioli Wood Fired Oven from Authenticpizzaovens.com VID_408491207_063207_346.mp4

Love that Moka has her own cocktail!