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Great looking steak and loaf remi! I baked a loaf of sourdough today too. Sent from my iPhone using Tapatalk

Hello, its been about a year since i posted a cook. I'm constantly checking in to see all the impressive meals that are being prepared, and check out all the new kitchen and KK toys. Cooked these beef ribs for lunch today, they were very tasty. Used Meatheads beef rub. pulled at 204, wrapped and in a cooler, ran up the temp for corn on the cob and a hollowed out squash with tomatoes drizzled with balsamic vinegar topped off with pepper jack cheese. Very Tasty. KKook on fellow KK'ers Steve

My butcher had some nice steak tips on a stick and the jalapeño and shishito peppers were fresh picked from a friends garden. The peppers were stuffed with cream cheese and cheddar then wrapped in history smoked bacon. This was my first multi level hot and fast cook. Next time I’ll wrap the handle of the KK with a hand towel, it got more than a little warm lol Also used the smoke pot with the KK Coffee Wood chunks. I was happy with the results 😁

Going to see my favorite nieces today who were my flower girls at my wedding. Haven’t spent much tine with them in 18 months. I asked them what they wanted me to bring over they said “pork” and I said “pork butt sandwiches or ribs?”, they said “either would be great” so I’m bringing both. There will be no plated pics today but this is a 10lb pork butt with dizzy dust, Dijon mustard base smoked at 250 this is 16 hours in, internal temp is 185 about to wrap it and add butter, siracha, brown sugar and apple juice. 3 racks of baby back ribs with slap yo daddy rub and Dijon mustard as the base

Nice looking loaf !!!!! I'm still afraid to try my bread in the KK. I'm sticking to the oven for now

First time using my KK for simple grilling for a quick family dinner- sausages for the kids; scotch fillet steak for us with my home baked sourdough... sensational- even for basic grilling the results were perfect. The kids commented that the sausages were juicier with a crispy skin. Considering giving the KK a crack for the bread- but having got things well dialled-in in a cast iron dutch oven I'm not sure whether to bother?

@Syzygies i posted this for Forrest on page 382 of the Everyday Misc thread but here is what I do. i think my pizzas are pretty good, crust never burned and has that "burnt/speckled" look on the bottom. I post a lot of my pizza cooks on that thread so you can check it out and see for yourself if my results look up to your standards (which i deeply respect), but i do use the drip pan for a heat deflector so not sure this is helpful. i've never tried it without it now that I think about it, but perhaps I will give it a try next time. I got this recipe from @MacKenzie so credit goes to her but it’s pretty easy to make in a food processor. https://www.seriouseats.com/basic-new-york-style-pizza-dough Some of the things I’ve learned as I’ve gotten better at the crust is the following 1. weigh your dough ingredients, be exact 2. try to focus on getting even dough ball once removed from food processor, then slice that dough ball into 3 smaller ones 3. take your time trying to get the three smaller balls even, the better I do at this stage the more even the crust comes out when I cook it 4. Refrigerate dough minimum of 24 hours up to 72 5. Take dough out 3-4 hours before cooking 6. once removed smash down on ball with hand a few times to flatten 7. Then carry edges of dough in hands, let dough stretch as you turn it 8. roll with rolling pin to get it nice and thin and evenly spread 9. twist crust 10. brush crust with olive oil 11. sprinkle sea salt on crust 12. add sauce and spread thinly 13. Leave pizza stone in KK (at cooking temp) for at least 60 minutes prior to cooking 14. place pizza on parchment paper on KK 15. I cook my pizzas at 500-515 16. cook approximately 10 minutes each, rotating the pizza every 2-3 minutes as there’s always a hotter part of the Kk, remove parchment paper last 1-3 minutes 17. I use the double drip pan for indirect heat pizza sauce recipe here (I double the amount of garlic) https://www.budgetbytes.com/thick-rich-pizza-sauce/

Bottom line..I’m waiting for Dennis to get his shipping issues worked out..there’s nothing better than coco char… Sent from my iPad using Tapatalk

It is hard on the gasket if the KK is run too much with the lid open, just saying.

JD is what I have using lately.

@C6Bill - odd that you said the handle got too warm to hold? Outside of the burn-in, I've never had mine get that warm? Were you opening the lid frequently?

It's 1/2". I just used it to shift out half a bag of JD. Was shocked at how little went through, but I didn't get to the bottom of the bag yet. I was also surprised by how many very large chunks were in this bag. I think that JD is going to be my steady going forward.

Lucky, nieces.

I just did my first batch of local corn in the Vermicular this evening. The corn was 3 days old so I didn't hold out much hope for it and thought I'd better bring out the big guns to try and rescue it. 2T of water in the Vermicular and 25 mins. at low and we have this.- Finished steaming. Where the corn caramelized where it touched the bottom of the casserole and it added an extra nice flavour. Dressed with, ghee, salt and pepper. I was amazed at the flavour, it was truly wonderful, no hint of it's age. The end.

Just fired her up for the very first time! Sent from my iPhone using Tapatalk

Beautiful day at the lake. Great view to my front. Great view to my right. The company is pretty good too [emoji6] Anyone else enjoying a great spring view? Sent from my iPhone using Tapatalk

It took me a long time to get to the stage where I wanted to post any bread pictures. Mac put up with a lot of my wild ideas en route. For some reason I decided that, in order to amp up the sour in my sour dough, I ought to leave my leaven for two weeks between refreshes. How wrong was I?? My dough was flat and wet and I ended up with this misshapen loaf. The other loaf in the same batch came out ok, just. I now refresh my leaven the day before I want to use it. It grows beautifully in the warmth of the kitchen and makes nice plump and sufficiently sour loaves. Hurrah.