Leaderboard

Shrimp marinated in Greek dressing, in the shell or with it off, it's good as change, tasty. This particular one has the olive oil. Crab cake, fish cake, stuffed Quahog with butter, cole slaw, Aldi asparagus and some tartar sauce.

Made a cherry / maple entry table for a friend. He gave me a very twisted 6 quarter slab, salvaged enough for the top and shelf. Left a live edge on the shelf, facing front.

Those loaves are beautiful. I tried keeping it simple with freshly ground flour, which is healthier and tastes better. They came out like Colorado cow patties. I had to claim I was making Moroccan bread. You identify the psychological crux of cooking. On one hand, most technique is unneeded embellishment that one wants to see through, and strip away. On the other hand, a typical day for most of us involves less manual dexterity output than five minutes of practice for a concert pianist. Some time ago I learned not to fear complexity in cooking, and my cooking got better. I remember cooking for a beach house, with people nursing drinks across the counter. They wondered how I could work for an hour like that. I wondered how they could stay still like that. The art isn't in minimizing effort, it's in not wasting effort.

Actually I wanted to have that marinade remain and not burn off so I offset them on the indirect side and let them come to temp. Grill marks on shrimp will give you a nice appearance, however that wasn't my goal this time. The shrimp will still pick up any smoke flavor and gather that good grill taste regardless. Those asparagus didn't film well, they were frozen...oh well, can't have it all.

I see that the skewers are blackened so I guess the shrimp were grilled, but I don't see any kind of grill marks on them. They look plump and juicy for sure. That's a fantastic looking meal!

@alimac23 yeah, i also ordered babadoh containers. dough ball shape was getting messed up and dry using big rectangular containers and also space saving when when proofing one or two balls.

Hey guys, I’ve just got a set of babadoh containers, they allow you to proof the dough balls in them, and then freeze them for use. https://www.babadoh.com This definitely makes the 2 day dough worthwhile, as you end up with 6 dough balls that are big enough to make a 12” pizza. Here’s a good video on how to freeze the dough balls, except with the babadoh you just let them proof and then freeze them in the moulds. Sent from my iPhone using Tapatalk

@Poochieyes floor stone temp on the alfa. this was on gas. haven’t tried wood yet.

That's a great find! It should last you two lifetimes. I would sand that red off see what the condition of the wood is. But you probably know a lot more about it that I do.

It was off to one of my favorite antique stores today with the intention of finding a cleaver, and so it happened. A 15 1/4 inch overall length, 9 inch blade approx. 4 inches at the head and 3 3/16 at the toe, it's 3/16" wide along the back having a 6.25" tang covered in wood supported by 3 brass rivets, and weighs in at 2lb 5 oz. The wooden handle for some reason was painted red, it does offer a good grip, but I haven't tried it under wet conditions. My intention is to take it to a blade smith and fix it with a modern handle, clean it up or should I remove the paint and see what the condition of the wood is like. It's carbon steel, has no apparent name I can distinguish. The straight edge razor blade was in fantastic shape and is marked Germania on the blade with a black horn handle, this blade at $20 purchased was hard to pass since it dates prior to 1900 and will fetch $75 all day. Think I'll use it to shave some chives. Would you bring this cleaver into the 21st century by dressing it up or leave it in it's old patina? Oh, it was $65, less than the going rate. I thought it was well balanced meaning all the weight was forward as it should be and felt comfortable in hand with a good sense of security. It has a FK just barely visible near the tang, could it Freddy Kreuger's blade, it does have a strange tingle to it. Nah, just kiddin.

Did the pallet jack roll across those plastic sheets fairly easily? From the front yard to the back yard is a decent hill (thus the walkout basement), and the pallet jack did roll easily. One son was "driving" and my other son and myself were holding the crate to make sure it didn't run away down the hill. Had three others leapfrogging the plastic, so it was a very smooth operation. I rented the sheets and pallet jack from Sunbelt Rentals, they rent heavy equipment as well as basic yard stuff, not sure if they are national or not, but I'm sure there will be something similar near you guys. The pallet jack and the three sheets cost me $30 for the weekend. The labor cost me two pork butts and several beers, definitely a bargain!

You have to be from the South to know what "chiggers" are! Nasty, little tiny bugs that bite the sh!t out of you and leave a red bump that itches like crazy! They are worse than mosquitos! I really don't know what grave vine this is. I'm guessing that it probably doesn't vary too much between varietals? @Poochie - Definitely pick up a flat of these chops! I'll probably look for more on my next run to CostCo.

@Poochie i bought an alfa brio about the same time i got my kk. in the past i was never happy with kamado pizzas so i invested in a dedicated pizza oven. regarding pizza dough, it takes time to make the dough. 2 days or more so plan ahead. as @alimac23mentioned, vita lacopelli on yt has great recipes. i used roberta’s pizza dough recipe. oven temp was 900+. floor temp was around 750-800. around 3 min to cook a 12 inch pie.

I agree. What you have is a KK lottery win of epic proportion. It is so rare to find one for sale much less that close to your house. And it is a beautiful color IMO as well. I own a BB32 and couldn’t be happier. Congrats!

Glad I got my 42, and love it, but the 32 probably is the "perfect" size. That grill is stunning. Not just rare that you found a used one but that's a particularly beautiful one IMO.

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.