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smoked iberico baby back ribs. first time doing a bbq type food on the kk.

Finally the blizzards let up enough so I could grill some pork patties today. Plated with steamed and roasted cabbage, rice and pickled beets. It sure was nice to cook on the KK for a change.

Did pizza in the kitchen oven yesterday-

Had an excuse today to fire the Big Bad up. We made some Birria Tacos! Did not get any final pics but they turned out great 10/10! The picture Is about 2 hours In and she started to get pretty nice and MOIST. The grill was very easy to maintain the temp, It's was low 30's out here in Texas today and I was surprised on how easy it was to tweak the temperature. I think next I'll try and smoke a Pork Shoulder.

Well at least you know where you are! Ha, ha!

MacKenzie, that pork patty would make a great burger. A burger and a slice of pizza for lunch. Or two. Gweesh, it's always a good time for tacos. That mixture looks great. David, Great looking ribs. I've never had iberico. I'd have to mail order them

Because it is an ongoing debate on here and some of us are probably enjoying the show 1883. PS: I am still on team beans but it did make me smile. https://www.instagram.com/reel/CaXab4xFfby/?utm_medium=copy_link Sent from my iPhone using Tapatalk

Sounds like you are back in business, Bruce.

As we are discussing bread. Here is my basic extra tangy sourdough recipe. Use at your own risk lol Sourdough 200 g Sourdough starter 325 g Water, (90°F to 110°F) (start with 275 g) 525 g Flour (425 White and 25 Whole Wheat to start) 11 g Sugar 12 g Salt 50 g yellow cornmeal, for coating the paper Stir together all of the ingredients except the cornmeal and salt in a large bowl. starting with 450 grams of the flour and 275 grams water. Let the shaggy mess rest for 20 minutes covered. Then add remaining 75 grams of flour 50 grams of water and salt. Let rest an hour then stretch and fold. Stretch and fold two hours after that and another 2 hours after that. Then refrigerate overnight in a sealed container The next morning let the dough come up to room temp for two hours and stretch and fold one more time. Then place loaf in a floured Banneton bowl, covered for 2 to 4 hours. It should become nice and puffy. Gently poke your index finger into the top of the loaf, if the indentation remains, your bread is ready to bake. Towards the end of the rising time, preheat the oven to 450°F Put parchment paper on a cookie sheet, and cut to shape for dutch oven with tabs for handles. Put the cornmeal on the paper and gently roll the loaf on to the sheet and score the loaf however you like. Immediately put it in the oven. Put loaf in oven and turn temp down to 435. Bake the bread for 30 minutes and remove lid, then cook an additional 20 minutes until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. The interior temperature of the bread should register about 205°F on a digital thermometer. Turn the oven off, crack the door open, and allow the bread to remain inside for 10 additional minutes; this helps the crust crisp. Remove the bread from the oven and cool it on a rack. And wipe any additional cornmeal off the bottom.

Hi David, People have been baking bread since time immoral, and there's no right way. As a student of making bread, I've learned the most from people who are self-taught, such as Chad Robertson. Start out with hints from others, then become self-taught! Advice is most useful when one is stuck. Otherwise, the truths can be discovered by experiment, if they're more than cultural habits. Commercial bread ovens use substantial steam in the early minutes of baking; the ovens are designed to deliver this steam. It takes a great deal of energy to convert water to steam, and this energy is delivered back to the one cold object in the oven via condensation: The bread. This is obvious if one imagines how it would feel to stick your arm in at this point; wetting the crust is secondary. In the Bouchon Bakery cookbook, Thomas Keller popularized the idea of creating ample steam in a home oven. Many people are terrible at scale, and were content with a few grams of water from a plant spritzer, so Keller's advice was met in worldwide cooking forums with one of the more amusing and ignorant monkey chatterfests in recent memory. I was more concerned that the rocks he proposed would blow up, so I stuck to his suggestion of a stainless steel chain, along with a heavy aluminum scrap disk from eBay. (Betty Crocker learned to sell cake mixes by letting consumers add an egg; finding this disk on eBay was my egg.) Eventually I ditched the chains and moved the disk from rusty cast iron to an aluminum cake pan. Skipping the math, steel and aluminum hold far less heat energy by weight than water, and most of the energy in steam is from the transition to steam itself. Put together, each 100g of steam requires much more heated metal to deliver. How much steam does one need? 500g is enough to displace the air inside a KK several times over, probably reaching diminishing returns. Does one even need to displace the air once, or will a mixture of part steam find the bread? This is an empirical question. Commercial ovens are worried about not delivering too much steam; we're worried about delivering enough. What does your drip pan weigh? What do you estimate the volume of your KK to be? I could redo the math here. But start with less ice! Peek after the steam subsides; if your ice didn't all melt you used too much for your weight of drip pan, risking a now-cold pan bringing down your baking temperature. Baking bread in a Dutch oven is very popular, and works on somewhat different principles, but is also effective. We just don't like round loaves, but I discovered The Challenger Bread Pan, which supports making shorter batards. One can add a few ice cubes, all that is needed for such a small volume, and have it both ways. Bread bakes first covered then uncovered, diminishing the effects of the fire. We bake bread in the KK summers in part to avoid heating the house (we "sail" the house by changing the air overnight, rather than using A/C), so the KK is still useful here. One can use a guru to control a KK at bread temperatures. While they make probes with wiring that can withstand the heat, it's easier to just push the probe through the thermometer hole in the dome, controlling how far it goes in with an alligator clip. I tend to do this as a default, as before equilibrium in any cook I'd rather key off the dome temp. However, this is situational, you'll hear a chorus exclaiming this isn't necessary. Stabilizing a KK at bread temperatures is easy and requires a minuscule amount of intervention. Do you have this attention, or are you off in the kitchen making seven other dishes, or walking the dog while the bread proofs? Your call, try it both ways so you have a choice.

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.

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!

@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.

Took advantage of the rare "warm" day here in February (upper 50s) to do some grilling. Lamb chops for dinner. Scored these monsters (1 1/2" thick) at CostCo. Direct, lower grate, grape vine for smoking wood. Melting potatoes with shallot crack sauce and a nice side salad. Decent Merlot from Trefethen.

We've been flat out since mid-December when we bought a new house. Since then we've been preparing our current house for sale- which is epic amounts of work as I'm sure you all know. Little time for KK cooking- and then we also decided at the last minute to move out temporarily for the sales campaign (a very wise idea when you have young kids and pets!) So it's been awhile between posts for me. Our house sold at auction on Friday night- a sensational result; and so we've moved back in. The auctioneer even made a few KK references to ensure that the bidder knew that it wasn't included with the sale (just like the home brewery). What better way to celebrate than with a simple KK family grill- sausages of varied sorts, scotch fillet and eye fillet steaks, kofta, grilled asparagus and sweet potato with tomatoes from the garden. In three weeks we do the big move to our new place- where one of my big decisions is where to put the KK. We have secured excellent movers that are not easily intimidated by the KK, which is a big relief.

Another dish fixed in a pan. I used my doubled half size steamer pan. Doesn't sound right, does it? I grilled the chicken thighs first, then put them in the other goodies. Put a lid on it and cooked it for 3 1/2 hours at 275-300. The last picture of the clean pan was showing that when you double the pans, nothing sticks. I rinsed it in hot water and rubbed it with my hand before it gets a serious wash. Anyway, the meal came out very flavorful. The extreme closeup of the served food was because my plate was so messy it was embarrassing.