Leaderboard

Tried out my new Baking Steel and Forkish's 24-48 hour dough yesterday. I intended to use the 24 hour rise but it was terribly hot and humid Saturday, so I held off until Sunday, hence 48 hour rise. With everyone baking these days, yeast can be scarce so I had to use our on-hand older yeast. I don't know if it affected the final outcome as this was my first try at this dough (I usually use the KA flour recipe Charles posted a few years ago). Cooked pizza #1 at 550°F dome with steel at 525°F (9 min) and #2 at 500°F dome with steel at 475° (8 min). I pulled #1 and immediately inserted #2 without waiting a few minutes for heat recovery as #1 was a little overdone for my taste. Dressed pizzas, FULLY loaded, roughly 13" by 14". #1 on steel in KK. Used the deflector (!) underneath on main grate. #1 off at 9 minutes Bottom crust of #1. A little overdone as crust exhibited cracking when bent, as shown below: #2 off at 8 minutes with slightly lower grill and steel temps I was going for a kind of New York style crust, but since this was the first time with the recipe, I didn't really know what to expect. The crust had good flavor, but was a little tough. Not cracker, but definitely chewy. I was a little suspicious of the yeast, but I got good first rise and a doubling rise during the 48 hour refrigeration period.

Grilled octopus bluefin tuna sashimi w/siracha & soy, wild Alaskan king salmon with quinoa (carrot, celery, sweet onion grilled zucchini

Thanks to Tony, I've tried these a few times and they never fail. Today's attempt: Super delicious with good bread to mop up the juices Lessons learned: resting the shells in salt is a great way to keep them stable in the cooker and in transit to the table. Next time I will cook them on the high grate so that they get more of the heat from the dome to crisp up the cheese.

Just barely squeezed this onto the KK. Now I just need to decide can I wait until the morning to slice it, decisions decisions.

Ribeyes and corn on the cob. Everything was great. Worked very well even though I didn’t use the lower sear grate due to not wanting to burn the corn. Had the dome showing 450 inside of 20 minutes from startup which was terrific. I can definitely see how the 32 would be needed for larger grilling sessions. Just the four large ribeyes filled the grill.

Can't keep you all hanging lol. After the rest..Got stuck into it..and threw it in a bun .. Sent from my SM-T835 using Tapatalk

Thanks for the great review, Aloha. I've been afraid to use it as I know it will most likely be a while before I get some more. Knowing it's going to last me multiple cooks brings some peace to my mind. I'm planning to use some this week for my first Brisket, some ribs, and a pork butt.

@AJR it’s my favorite as well. I’m lucky San Diego is a tuna town....right now all the fisherman are selling direct to homeowners since restaurants are down. You can go to the dock and buy fish literally fresh off the boat. It’s $10/lb for yellowfin tuna....that’s insane.....two years ago when the water was warm and the tuna were jumping into boats it was $5/lb for most of July. Bluefin is $15/lb....(which is the price for bluefin nigiri piece of two at a sushi restaurant). I make this dish all the time and people think it’s fancy big it’s just ahi on top of soy sauce with a drop of siracha. Takes 5 minutes and is crazy cheap @Basher I booked it the night before in water, white wine, police oil, sweet onion, celery, carrots and salt & pepper and dried basil. Then I put it in a bag overnight with salt & pepper, white wine, garlic, olive oil and dried basil....I’ve always loved octopus over a wood fire and I have fond memories eating it in the Greek islands in 2007, so when I saw it staring at me I said “WTF! Why not I can cook anything in my KK”. So I bought if it was only about $23 for 3+ lbs, and I watched the two YouTube videos and kind of combined them. Turned out great. Will definitely do it again....next tine will sear it on lower grate but overall it was a winner

I have a WFO. The KK's are my work horses. The WFO is one of my "fun" grills. He who dies with the most grills wins. I'm trying hard to win - LOL

Pulled at 200 F, rest for 1 hour IMG_8468.MP4

Thank you all for this conversation! We have always used our deflector, but my husband was just questioning its necessity tonight as he was preparing our KK for an overnight low and slow. I found this info just in time.

Nice Troble, Here is last nights meal. Seared on one side to caramelise the fat, then sliced. Plated, couldn’t finish the whole steak it was sooooo rich. And this is the agrodolce. Sent from my iPhone using Tapatalk

I’ve been counting the days till my cocochar arrived. I finally got it on Thursday (7-9-2020). So I decided to cook an 11lbs whole brisket. I’m totally impressed with it. There’s was a lot left over after a 10 hour cook and very little ash. I was kinda bummed at first because it took an entire 11lbs box to fill my charcoal basket. I thought I would burn through it all with this brisket cook. I’m glad to say that the 11 lbs of cocochar should be enough for at least 3 more cooks before it’s totally gone. If u haven’t tried cocochar u definitely should.

@jonj perfect pizza! Nailed it

I thought the same exact thing. If they only knew what they were missing it wouldn't be a contest.

I think you’re 100% correct. Getting rid of the stone made a huge difference...but I suppose I had to test it to find out for myself!! Sent from my iPhone using Tapatalk

Nice experiment, KKash. My guess is the stone directly below the steel leached heat from it, or prevented it from reaching as high of a temp as you wanted on the steel. When I cooked my pizzas (granted, I've had limited time to experiment thus far), I had foil/drip pan on the rack below the steel, and heat-soaked the steel directly on the grate for a good hour before starting my first pizza. The crust was awesome. I'd also guess, from other comments I've read from Dennis and others, that you're just burning unnecessary charcoal to heat up the stone if you're not using it in there.

That's got a narly tooth .nicley done Sent from my SM-T835 using Tapatalk

Ahi sashimi is my absolute favorite thing to eat on this planet. That looks beautiful.

Looks great, Troble!

Late to my own party - LOL Now that I see the last few posts, I want one of those fancy plates.

We just had this book delivered. We are very excited to begin learning from it

Pretty awesome. I haven’t tried mine yet. Seeing this makes me excited to do so. It seems best used for long cooks. I think it’ll be cool to pair it with the coffee wood chunks. I can’t believe how little ash you've got there!

Super hot out today so that calls for some fresh seafood. Bluefin tuna with a dollop of siracha above soy sauce, Japanese yellowtail with jalapeño and soy/lemon sauce. Peruvian ceviche with aji amarillo Leche de Tigre

39B9230F-3976-440E-8D99-D76F3F6BF815.MOV Second cook on the KK. Dry aged bone in ribeye .

Cheeseburgers...including two “beyond meat” burgers for my vegan sister in law. pizzas for dinner. Cheese, Hawaiian, vegan veggie, pepperoni, pesto & grilled chicken, basil & prosciutto

Looks like a great beach. Love living on the water. Had my niece and other kids over tonight so did a solid wing cook. Not lying, best wings I ever grilled. Top grate this time direct at about 325. Man, had lil crisp and moist! The KK makes me a much better cook than I really am. Needless to say, no left overs tonight.

I use my heat deflectors as stepping stones in the garden. Used one once many years ago when I was a KK grasshopper. Learned that lesson very quickly, it took forever to heat up the grill and wasted fuel.

Argh they have a photo of a 23" and with text and pricing for the 42" and call it a Komodo not Komodo Kamado... I've written the author