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Made pizza tonight. Took pictures of the bottom of the crust just for @Basher had a minor slip up on the veggie pizza but the best part is I know exactly why...I’ve been keeping my dough balls in the outside fridge in my BBQ island and I recently turned down the temp to get my beer/water colder. I noticed when I took the dough balls out one hadn’t quite risen as much as normal and it was kind of frozen on top. Even though I let the dough sit out at room temperature for 4 hours that one ball did not rise as much as the rest. When I went to make the dough and transfer it to the parchment sheet I got a tear. I thought I was cool and could repair it but it ended up making a hole on the KK pizza stone and made a bit of a mess...oh well at least I know what did it and it really reinforces the lessons I’ve learned the last few weeks. The key to good dough is in the prep. Make sure it’s consistent from start to finish and it’ll turn out a consistent final product. Pay attention in the beginning!!!!

If this pandemic continues I'll have my freezers cleaned out of the old stuff, this is the last of the scallops. I think they are #50s LOL I did the scallops in the Vermicular at 123F for 30 mins.

I use the recipe from Tuffy Stone!

My setup for this afternoon. Interesting, half grate made for left side so I flipped it for the right side. I think this should do the trick for a nice reverse sear. Love how I can use diff zones and multiple levels, this is all new for me.

Hey everyone. I have a bit of an auto detailing obsession that keeps me busy. I have more money in chemicals, towels, polishers, pads, etc. than I care to admit. One way to realize more value out of a lot of these products is to find alternate uses for them in other areas of my life such as around the house, etc. I just used Adams CS3 on my KK and it worked amazingly well. It is a triple action, premium product that cleans, shines, and protects auto surfaces including paint, chrome, glass, plastics, etc. It contains ceramics that are MUCH more durable and resistant to temperature. It’s also streak free and designed to work on glass so those of you with glass tile KKs can use it confidently - it won’t cloud your tiles, or leave a hazy film. I’ve read that people like to wax their KKs, but natural carnauba wax has a melting point of approximately 180-187 degrees. Once you fire up your KK and get it hot, the wax is gone. Give this product a try. It’s a spray on, wipe off product that performs very, very well. https://adamspolishes.com/products/adams-cs3

Playing with candles and lighting

I've been trying different methods for that final sear and I think I like the cast iron option best. Much better control.

Similar to what I plan - I plan to use the splitter toward the back, half grate up high and searing (top) grate right over the coals for steaks. Haven’t tested it yet, but that should allow for bringing the steak up to temp using the higher rack, then searing the heck out of it right at the end. I’ll probably experiment with using a cast iron pan for butter/Worcestershire basting vs directly over the coals.

Happy Fathers Day to all you dad’s out there! Today I’m stepping it up a bit since I’m getting more comfortable controlling ole heavy. I’ve done a little wings cook and then burgers last night (were amazing), but today I’m planning on reverse searing these thick cut ribeyes we picked up. Dusted with Himalayan salt over night and they’re looking perfect. Thinking about finishing with a bleu cheese crumble topping but I may just go with a nice butter baste. My plan is to have splitter at 50% and lower grate in for the sear at the end. Or, maybe the top grate upside down to get closer to coals? Gotta look at distance and get a feel for what looks like a better idea. I’ll probably use my half grate to get steaks up to temp before the final sear. So that’s my Father’s Day dinner plan. If you guys have any suggestions on my setup before going into it I’ll all ears.

Gorgeous pizzas!!

Terrific looking scallops, MacKenzie. Love me some scallops and those look delicious. Ditto on the making me hungry for pizza. You guys are making me miss the KK while I’m on the other side of the country from it.

You need to touch up the grout where it vented anyway. I liked the visual indicator of were I needed to apply the grout.

Just keep a wet cloth handy and keep wiping it down during the burn-in. If you wake up tomorrow and there's more, a wet magic eraser works wonders.

Great sequence of pics - Brought back good memories of my delivery day! I know what you mean about burn in, but once it’s done, it’s done. The KK looks great in your backyard!! Sent from my iPhone using Tapatalk

Aussie = rib cooks =

Some of the forum members liked it so I figured it was worth a try

Good plan Ben. Definitely the lower setting with the grate for the final sear Sent from my iPhone using Tapatalk

Just put an order in for grill floss, will be here tomorrow. Looking forward to giving it a try, will report back.

Funny .Love it onya mate Sent from my SM-T835 using Tapatalk

That's the beauty of bbq .it's so diverse would love to see your ribs on the plancha. There are so many ways to do ribs .rotisserie is good Sent from my SM-T835 using Tapatalk

Troble, there you go again, making me hungry just when I am going to retire for the night. Well done.

CONGRATS HokieBen enjoy it.

I’ve got the grillfloss too and I love mine. It’s really easy to clean both sides of the bars with it, and the XL head that comes with it is the refectory fit for the KK grills. Sent from my iPhone using Tapatalk

Sounds like it's a tad too tight. You might want to loosen it up a bit. I'd wait until after the burn-in before doing it though, as things can shift about then.

You should'ah ask here about accessories when you placed your order. We'd have said on the rotisserie! Still not too late! You'll just have to pay the extra shipping charges.

Pineapple as well.

Aussie is the rib master for sure!

There is worse. I love pork ribs but I like them done fast. I also discovered a beef short rib recipe that you could do quickly on a plancha and I prefer that too. None of this is intended to take away from @Aussie Ora's preeminence in the rib department. His cooks almost tempt me to give low and slow ribs another go.

We made this on the same night Aussie cooked his pumpkin. https://cookieandkate.com/creamy-vegan-pumpkin-soup/ Hands down the best pumpkin soup I’ve ever had. With buttered crusty rye bread The cloves and coconut milk are the winner. The only recipe change would be to smoke the pumpkin in the KK. Pumpkin absorbs smoke more than most other foods. Sent from my iPhone using Tapatalk

🙀 Please, please, say it isn't so!

I am with you @AJR. I have never seen the point of soup and don't think I have ever eaten pumpkin soup. @Aussie Ora's posts are always good to see and challenge me because I am not mad on low n slow ribs either but his cooks always look soooo good.

DUDE, your own light show for the concert!