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I keep my starter in the fridge and usually refresh it just once before making up my dough. This weekend it was about three weeks since the last time I refreshed the starter and so I decided to refresh it three times before making up the dough. What a difference! My leaven usually floats but it was soooo beautifully light this time. Danced round the kitchen at the sight of this: Yesterday I made the coriander and carraway loaf from Tartine No 3. Tonight I made a seeded loaf. Squashed onto the baking stone from my 23, sitting in my 32. Looking forward to having a lot more room when I pick up @RokDok's extra baking stone for the 32 which he has kindly said that I can have. Cooling. Looking forward to breakfast tomorrow.

Surf & Turf tonight. Prime grade rib-eye cap, marinated in Shio Koji, lots of fresh cracked black pepper and roasted garlic, then rubbed with a mix of Gunpowder and Dizzy Pig Cow Lick. On the lower grate, post oak & mesquite chunks, dome around 350F. For the "surf" part - CostCo tempura shrimp, done in the air fryer with classic cocktail sauce from Wegmann's (wonder where that came from??) and a house Japanese dipping sauce of shoyu, mirin, rice vinegar and wasabi powder. Twice baked potatoes (also in the airfryer) with the secret trick of putting the Peruvian green crack sauce INSIDE the twice baked potato! Sautéed mushrooms for the steak and a nice side salad with homemade blue cheese dressing.

You would be better off just leaving the stone flat and doing it Tony B. The problem you would have mainly is keeping a constant eye on it as they cook very quick and you really wouldn't be wanting to close the lid on the KK- or at least that is what I think. I don't actually use my tandoor for naan. I think it is too small as the naan would be too close to the coals. In restaurants they are able to regulate them far easier in very large gas tandoors. Charcoal tandoors are more traditional but the heat regulation is much harder unless it is very big. I use mine on very high heat for meats and fish mainly- but the flavours are amazing for that. You can make good naan at home in a pan but a pizza oven is great. Instead of naan you might also consider making bazlama in a pan and then brushing with ghee to finish? It is a turkish style naan and actually I kind of prefer them.

That pix had my mouth watering. .

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Depends on the protein. Steaks I typically do for 2 - 3 hours. Chicken for an hour. It's a great tenderizer and flavor boost - liquid umami. But, back off the salt in the rest of the preparation.

Now you've got me thinking about upgrades to my 19 which could do with a tune up.

A little oil, salt, garlic and Montreal chicken spice. Cooked to med rare.

Looks amazing!! Going to have to try the Shio Koji. Seen you mention it several times before. How long do you marinade?

Look Awesome. And no doubt tasting too. Envoyé de mon iPad en utilisant Tapatalkj

I've owned mine for 8 years now and the fun never stops!

@tekobo - PBW is expensive here, too, unless you buy in bulk. Our homebrewing club does a big bulk purchase of grains and stuff once a year through one of the local breweries. We get everything at the same prices as the brewery does. Last year I split a 50# bucket of PBW with 5 other folks. The price point was very nice ($3/lb) The "trick" with PBW is to start out with very hot water to soak the parts in. I typically mix it at 1 TB/gallon of hot water.

Bravo! The rest of this treatise is making my brain hurt! The one thing to note about both of these devices is that even when the fan is not running, there is still airflow through the unit into the KK. That's why @Syzygies discussion on the addition of the damper on the fan unit is important. Like I said, on a windy day, you can get enough vacuum drag across the top hat to draw too much air into the KK and you'll lose temperature control from the fan unit. I've had it happen to me before. I usually set the Guru fan damper at least 50% close, will go even lower if it's a windy day.

Pork tenderloin with Gates' Classic rub. Plated. Broccoli, bread, mashed potatoes and gravy, 2012 Merry Edwards Meredith Estate Pinot Noir.

Time for another trip through time. M101 -- Pinwheel Galaxy. Nobody knows why it's called that. Whirlpool Galaxy -- another mystery in naming Imaged the Pelican nebula and stitched it to my previous image of it's neighbor -- North American Nebula. So...a grand mosaic. And this week I bagged me an elephant...trunk nebula.

Most KK owners will say that you don't NEED a temperature controller device (there are several out there on the market that work on a KK - I personally own a BBQ Guru) to make great food on a KK. Once you learn the top vent settings for a given temperature, it's pretty rock steady. Windy conditions can sometimes mess with things, but otherwise, it's a "set it and forget it" situation. The controllers just add some peace of mind, especially if you're doing an overnight cook. This statement baffled me. It can't be a closed system. The combustion air has to exit somewhere, or you're going to pressurize the system to the point where it's either going to leak out somewhere uncontrollably, or it's going to put out the fire because the external fan can't overcome the internal pressure and the airflow stops. One of the nice features of many of the controllers is that they can recognize when the lid is opened and don't try and overcompensate for the sudden drop in temperature by running the fan too long, causing an overshoot. The downside of these controllers is that once you overshoot the temperature, they cease to work - they just shutdown. IF you're lucky and the temperature does drop back down into the control band, you're good, but that usually means the fire is going out and you hope that the controller catches it before it goes completely out.

So you decided that 60 holes should do it.

You can also reverse sear, take it to desired temp then remove and let sit to dissipate heat before searing or even refrigerate until the next day and sear hard with the precooked meat cold, when you get the crust you want, put it indirect with a probe and heat to just above 120º and eat.. The cold will prevent you from overcooking the meat when searing long and hard.. Just an idea.. I've done this with Tri Tips.. Cooked them to 130 and finished the next day cold.