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Here is my new 12 x 16 Sicilian pan from Lloyd Pans. Including a really nice aluminum stacking cover. I also ordered a stacking cover for my 10 x 14 Detroit pan (sitting on top). I consider Lloyd Pans the very best pans for deep dish and pan pizzas.

So I inquired at the local supermarket and found that they have the piece generally running in the 18-20 lb size for $3.99/lb. For something on this scale you really have to have a few hungry appetites around to consume it. A holiday cook for sure

Long time no post...... hot and fast beef ribs. 350 for 2 hours on smoke. 350 for 2 fours wrapped in paper. pulled at 195 IT when probed like soft butter.

Had to replenish my bacon, that is one thing I don't like to be without at breakfast time. Did a 3 hour cold smoke with cherry pellets, the cold smoker worked flawlessly for the entire smoke. Then when the KK was ready the pork belly can out of the fridge for a hot smoke. Oh my goodness the ODK smells wonderful as does my fridge and kitchen. Interesting how the 2 pieces came out so differently. They were one pork belly that I cut in half for easier handling. All sliced, packaged and in the freezer. All set for breakfasts for a while, 10 lbs of pork belly. While I was out smoking I notice those same flying insects that plugged my torch, have plugged my rotisserie hole. What next.

Spun a chook for dinner tonight. Hadn't done one in ages. Used the basket splitter, fire in the rear, with a chunk of cherry wood. Ran about 350F for a bit over an hour. Plated with sous vide mashed potatoes and a nice side salad. Tasty rose was a good accompaniment.

Ribs and rib-lets smoking. Will drop in the lower rack to grill a couple pork chops when these are done.

Aussie is coming to dinner. New to me recipe and I did like it and plan to make another batch tomorrow for the freezer. These are good warm or cold, nice to snack on. https://www.onceuponachef.com/recipes/balsamic-glazed-roasted-beets.html#tabbox Peeled beets- Baked and glaze is on, balsamic vinegar and maple syrup. I went back for seconds and normally I would not do that for warm beets but these were tasty.

Ribs turned out great .,plated. . Sent from my SM-T835 using Tapatalk

Did some pork belly burnt ends today and Mac & Cheese. The pepper is from my garden and they are unbelievably hot, I've eaten raw jalapeno peppers before from the store, they don't even compare with the ones in my garden for heat. The cheese is a white cheddar that I smoked at the beginning of the summer. That is maple syrup and butter the burnt ends are sitting in. Plated.

Got some beef ribs on the go.looking good ... Sent from my SM-T835 using Tapatalk

Sous vide ribeye about to finish on coffee lump.

Baharat Spiced Porter Road Chicken over coffee wood lump. Perfect fall meal.

Just some ribs gave them some 321 rub then some Gunpowder then some more 321.on they go..Looking good..Ready.. Sliced..And plated . Sent from my SM-T835 using Tapatalk

Made some hamburger buns today and you just know I have to check them out for dinner. A KK burger is hidden under the cheese and other toppings. From my phone some bun pixs.

First post but not first cook. Have been learning by trial and lots of error over the past 3 weeks. First brisket - 3.5kg post fat trimming; simple salt and pepper rub with some thyme & rosemary; oak chunks; 225F for 12h; 1h rest; KK23 performed amazingly overnight as meat went in at 23h30. Not enough time to get through stall as I had to take out when guests arrived (181F internal). Nonetheless very satisfying. Next attempts will trial Texas crutch vs. 300-350F method I’ve seen on the Forum.

I wanted to try Syzygies' idea of using the double bottom pan under the pizza stone, so here goes- I just set this whole arrangement on top of the main grate. Add a little fresh basil from the garden. First slice of three. I'd do this again but next time I'd be a little more patient and wait for the KK to get to 500 F. This time the stone was 465F. Crust seemed to be a little more chewy than normal and I could have cooked the whole pizza for another minute but it really was very tasty as is. A shot of the crust from my phone.