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Thibodeaux: Where did you get that new truck, Boudreaux. Borudreaux: Well you know MaryLoo is sweet on me. She brought me to the woods in her truck and parked in the trees. She got out, ripped her clothes off, and said "Take what you want Boudreaux." So I took the truck Thibodeaux: Well you were smart to do that. Her clothes would have never fit you.

Pizza night. Two large pizzas with pepperoni, canadian bacon, mushrooms and black olives, please. I make 14" x 16" pizzas because it is the maximum size my baking steel will take. KK at 500°F, steel at 480°F, 6.5 minutes per pizza.

Nice cook Aussie. Here’s a rack of lamb Greek style with garlic, olive oil, little chilli, rosemary, lime rind and lime juice marinade for only a few hours. Forward sear And finally eaten. Sent from my iPhone using Tapatalk

Tri tip with seasalt purple crack and gunpowder Sent from my SM-T835 using Tapatalk

Bone in Duroc pork chop. Rubbed with olive oil, Peruvian pink salt, black pepper, garlic powder, brown sugar & rosemary roasted baby potatoes with olive oil, truffle salt, black pepper & thyme Iowa sweet corn w/butter, salt & pepper roasted baby carrots with Momofoku savory seasoning served with balsamic Pinot noir red wine reduction sauce

Great minds think alike, Tony. I had wings and air fries last evening also. Used Frank's Hot Sauce. Wings are nicely smoked, using the EMC smoke pot and some cherry and apple pellets. Plated.

@Troble - killin' me with that "Iowa" corn! I won't see the "real thing" until late July. Great cooks, everyone! Ya'll been busy! Can't compete with last night's cook - wings & fries. Half the wings were done Jerk, other half were Buffalo. Both marinated with Shio Koji mixed with the seasonings. Made a foil pouch for the pimento wood chips, leaves and seeds (aka allspice). Main grate, 325F. Air fryer fries, sprayed with duck fat and dusted with Chippie salt. Green crack sauce on the side. Carrots, celery stix and blue cheese dressing to round it out. Served with my hoppy red ale.

Penguin: "Naw, it's just ice cream."

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.

I have spent the last few months practising bread making in the KK. Thank you to all who have gone before for all your guidance. This post is a chance to document what I have learned and to ask others to share their journeys too. First, taking inspiration from @Pequod's KK as a steam oven post and @Syzygies' updates, here is all the kit set up in my KK, See here if you want to learn more: I heat soak the KK and contents for at least an hour before introducing the shaped loaf and, very quickly afterwards, some chunks of ice onto the aluminium disc below. Before I did it I was really worried about how to introduce the ice and anticipated a big, dangerous whoosh of steam. It is more gentle than that and, once the ice is in, I shut the lid quickly to get this: 492D96A9-6CE0-476E-A2A3-A0114D77ADF5.mov It is too cold to stand outside checking how long the steam lasts. Will do that one day. My ambition was to test the difference between a loaf cooked without steam: and one cooked with: The one cooked with steam is prettier. I do not have the right vocabulary to describe the bread, yet, but we found the crust on the steam cooked loaf more pliable. I cannot for the life of me remember which loaf was which in the next picture. I think the steamed one is on the left. More experimenting to do and I am looking forward to making baguettes soon.

I've heard about the Firestones. Hopefully I can get one year out of them and replace them next spring. I have a few more truck and 5th wheel upgrades I want to buy. Plus we need to get camping. New tires just aren't in the budget right now. Not that I really know what a budget is but I'm trying.

Haaa - looking forward to you coming over ! Do get some stout-drinking practice in !!

Congratulations! We are almost neighbours ! I thought I could smell something nice cooking ! RD

Mac very nice looking cook yum yum!

And I was proud of my meal last night.....great looking cooks folks. Well done!

@Poochie - Classic poochie! Glad to see you. Hope you are doing well? I actually know this joke!

Yum great cook mate looks terrific Sent from my SM-T835 using Tapatalk

Trouble, looks pretty great and awesome flavors!! Thanks Tony b. I’m trying it.

Looking beautiful.

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.

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.

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.

That pix had my mouth watering. .

I don't think that'll be big enough

First cook complete- smoked turkey breast.

Something like this, perhaps? I think it is available in Ontario...

The last piece of the ODK jigsaw

Congratulations!

My truck is almost identical. Nice choice! Watch those Firestones. I’ve had them on 2 Rams and have had to replace them in 2 years both times. I actually have an appt. tomorrow at 2 pm to have them replaced on this truck. Beautiful 5th wheel... Congratulations!

Smelly old tomb or not, those baguettes look fantastic. Bravo P. Here is my offering for today. Two of the loaves were made with cooked porridge and almonds. Yummy toasted lightly. The third loaf included grated old bread, the heavy seeded rye to be precise. Yet to cut into it but I am interested in what that does for the taste and texture.

Sourdough demi baguettes with fresh milled, ancient grain Kamut harvested from a nearby Egyptian tomb.

Cinnamon Raisin Sourdough with 30% Fresh Milled Hard Red Wheat. Dr. Fauci says I'm not allowed to give you any. SAD!

The look is sometimes disappointing but home made bread (almost) always tastes great. Einkorn loaf and mussels made for a simple, tasty lunch yesterday.

Today’s loaf.

I finally feel like I nailed a sourdough loaf with the spring and shape I wanted. Twas delish. This was 60% hydration rather than 70% and I added a little dry yeast before the final proof. Maybe tells me I wasn’t feeding my starter regularly enough before adding it to the dough? Not sure I want to change this process for now. The other recent attempts have been too dense or too flat. Sent from my iPhone using Tapatalk