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Pizza night

Decided to spin some legs ... Sent from my SM-T835 using Tapatalk

Alright, so I have been using my koko kamado quite a bit during Quarantine but this has to be one of my favorites. I only do it a few times per year, and every time I wonder why I don't do it more often. First, I've been making sourdough just like everyone and their mother. Then I got to making some delicious meatballs. I like them with a fair amount of sausage in them. Then I throw them on koko to get a bit of smoke on them. Meanwhile, I get a delicious sauce going. San marzano of course. After its cooked a bit, I use an immersion blender to have the smooth consistency I prefer for a meatball sub. After that has come together, I combine them so the meatballs can finish cooking in the sauce. I thought .. Why not make a pineapple upside down cake?... Did not use koko here. Annnnyway, after the meatballs were done assembly was a cinch and man are these good. I highly recommend trying this. The hint of smoke is a game changer.

I call mine "Daaaaaaammmnnn", since that's what everyone who sees my KK calls her!

Who inspired the pizza cooks? It’s the underside that tells a good pizza. That was the bbq sauce that darkened the top side. Still living in a building site, but should be completed this week. Sent from my iPhone using Tapatalk

Cooked a brisket yesterday while I planted out the garden. Used some eucalyptus scrap from some house repairs for some smoke flavour. It was pretty good...... drinking, then got thinking, this house was built in 1913, so that wood was felled about 110 years ago! Sent from my iPhone using Tapatalk

I just have OCD. I hate not being good at something so I practice it till I’m at least decent. I’m now on week 7 for pizza and I’ll tell you what I learned was I was very cavalier with my dough the first few weeks. Once I started focusing on getting my dough balls consistent from the time I formed them to when I started rolling them out it made a huge difference in my crust. Paying careful attention during my prep was what turned the corner for me and it was only last week that I was truly happy with my sauce and final product. Keep practicing it’s a good skill to have and worth the effort

Hurray, we’re learning... 😜 The fresh mozzarella has a lot of moisture, of course. That caused the middle of the pie to sog out after sitting for 10 minutes. We ate all but 2 slices before then. It was super crispy up until that point, though. I’ve learned that the pizza needs to be centered... Whatever side is closest to refractory material will cook/brown faster causing me to have to turn it. 😊. We use Ken Forkish’s NY style sauce and dough recipe. We love the amount of garlic in the sauce.

Hot Italian sausages and rosemary roasted potatoes.

Spit fired rotisserie chicken schwarma pita wraps with carrots, cucumbers and homemade Tadziki & fresh Mediterranean salad

I use Boeshield T-9 mainly for rust prevention on hand tools and woodworking power tool steel tops (cabinet saw, jointer, planer, etc). It does do a good job as a lubricant as well. I hadn't thought of lubricating the KK hinge. Good tip.

@Basher the underside does tell the story! Yours is perfect mate. What temp did you cook it?

Made me think that I've never added any oil to my hinge however the hinge adjustment was done only once when I first received my KK and still performs outstanding. Don't have the T-9 but I do have some clock oil, reminds me of Tin Man...hoping my KK doesn't start talking and roll away on me.

Wingman, it's the main way to earn badges.

If you haven't figured it out yet, Wingman, one of our favorite pastimes on this Forum is coaxing others into spending money on new toys! It's part of the rationalization process for us after we've bought it!

Tonight's dinner - pork chop! Direct, main grate, 350F, peach wood. Rub was Cider Maple. Plated with roasted broccoli with Parmesan crisps, and a mushroom & pea risotto. A light rose from CostCo.

Must. Fight. Urge... To spend money on this! Mac, you’re not making it easy. 😊

I recently adjusted my spring as the lid wasn’t opening quite the way it was when first delivered. I needed to slightly adjust it again today to get it right where I want it. I decided to lubricate the hinge and spray a little creeping lubricant into the hinge pivot point. I then opened and closed the lid a few times and I quickly realized that I added too much tension to the spring. It was opening faster and harder than I’d like, so I readjusted the spring and removed a little tension. The moral of the story is we should lubricate our hinges on occasion as part of our routine maintenance. My spray lubricant of choice is Boeshield T-9. It’s amazing stuff. If you haven’t used it before, give it a try. I’ve been using it for years on my 5th wheel in a multitude of places including hinge and latch mechanisms, etc. It worked wonders on Cronos’ hinge. 😊. It dissolves corrosion, displaces water, and leaves a thin, waterproof lubricating film. We’re making pizza tonight. I hope you all are enjoying your weekend!

Mouth watering, Troble.

Thanks my friend

That was fairly stable around 250c. I think that’s about 480f Sent from my iPhone using Tapatalk

You set a high standard when it comes to KK cooking, especially pizza! Thanks @Troble. Yours look amazing as always.

@Wingman505 solid effort. I rotate my pies at least once per cook and depending on how many pies I cook I rotate it multiple times. (Typically by the 4th or 5th pizza the heat starts dying off a bit and I rotate more) keep up the good work!

Troble, here we go again, killer pizzas just when I'm about to retire for the night.

Great looking pizza!! Sent from my iPhone using Tapatalk

@Aussie Ora that’s a great idea! How did you set that basket up on your spit?

Dinner is looking extra tasty tonight, Tony .

Wingman. look at it this way if you were Canadian you'd have to spend twice as much to get it. So, you are getting off cheap.

Need to catch up on a couple of dinners. First, simple lemon-pepper chicken legs, direct, main grate, 350F, cherry wood. Plated with curry rice and sauteed zucchini and mushrooms. Last night was a Surf-n-Turf dinner. Found a piece of pichanha in the freezer, direct, lower grate, mesquite. Market finally started to get some fresh corn (likely from FL), roasted on the half grate. The Surf - pesto shrimp pasta. Chimichurri mushrooms for the steak. Side salad w/blue cheese to round it all out. For early in the season corn, it wasn't too bad.

Well, I can’t say I have the pizza swinging skills yet but it sure was good. up next, brisket flat and more pizza Saturday. I may have to start doing take out in front of my house soon. 😂

Agreed, but I have several clay pots already and seriously don't need more! Plus, 2 Tagines and 2 cazeulas. I don't even count the 2 crock pots.