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Well, I didn't spin the chicken thighs, but I did take advantage of the 60F day to grill some for dinner last night (btw - it snowed this morning. Welcome to Springtime in Iowa!) Direct, lower grate, 375F, peach wood. Spice rub was Berbere. Au gratin spuds as the side dish. Not done on the KK - sorry. Plated with an orange juice, butter and garlic jus, with a lovely salad of arugula, spinach, orange segments, feta cheese, sliced almonds and pomegranate seeds, with an orange juice vinaigrette.

Second pizza was actually edible. A strong C+. Still working on it. In the "looks department" it rated an D-.

recipe here: https://www.kingarthurbaking.com/recipes/sourdough-hot-dog-buns-recipe i used milk instead of water. whole wheat flour instead of ap. whole wheat levain. no potato flour. no powdered milk. shaping could have been better. first time making these as hot dog buns are impossible to find in hong kong. upper grate. no stone. 350 was target temp. 20 min bake time. 25 min actual. had the kk at 365 but once i put in the loaf, temp floated around 335-340. maybe my sheet pan obstructed air flow, or the fact i used half a basket of charcoal. added extra 5 min in bake time as i undershot the target temp.

Yesterdays chicken, it went well with my salad tonight

Hey @Poochie I feel your pain. I bought all sorts of books, tried different recipes and kept ending up with complete dough fails or sad looking pizzas. That is until @MacKenzie shared this pizza dough recipe: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough Super simple. I mix it in my Kenwood Chef with the dough hook, leave to rest for four hours, shape and cook. Gave me confidence and tasted gooood. Good luck!

Overnight brisket cook. 14.5 hours worth. I used cherry, oak and hickory for the smoke wood. Very juicy and tasty.

Because Tony is a REAL MAN!

Thanks, Bruce! Life's too short to eat crappy processed foods and drink cheap beverages! One of life's simplest and greatest pleasures is cooking tasty food. Plus, we get the benefit of sharing it with our close friends and family, which makes it all the more enjoyable!

Just stumbled across this guy's video of "do's/don'ts" of Kamado style cooking. It didn't hurt that he has a 32" KK to show off either! I was very skeptical when I saw the title. BUT, his tips and advice were spot on. None of that "urban myth" stuff that you see in a lot of BBQ videos (my favorite - searing "locks in" the juices!) Good advice on quality charcoal and thermometers, too. I'll definitely check out some of his other videos, as I was impressed with this one.

Thank you, sir!

INGREDIENTS 153 grams 00 flour (1 cup plus 1 tablespoon) 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons) 8 grams fine sea salt (1 teaspoon) 2 grams active dry yeast (3/4 teaspoon) 4 grams extra-virgin olive oil (1 teaspoon) PREPARATION In a large mixing bowl, combine flours and salt. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.) To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

That is an outstanding looking brisket !!!!

Tekobo, that is my go to recipe for pizza dough been using it for years and it has never let me down.:)

I am the exact opposite to you on this subject David. It seems a waste to me to heat up and heat soak a grill to the high temperatures for a bread cook and not finish off with a follow on cook but not the opposite way round. Residual heat from most cooks won't be enough and you will be burning up more fuel to get up to and hold the temps required for bread. All of that said, i can see from other threads that you are not new to the bread game and I am sure you will be teaching us some new tricks as you explore bread making with the KK.

Those look great David !!!!!! And it looks like the tray is right under the tip of the probe so you are probably right that it blocked a little air flow

Another success story for you, David. I'll bet those are 10x better than any store bought hog dog bun.

Wow Looks delicious.

I’ve seen more than a couple if his videos, I enjoyed them all. I like common sense, it isn’t as common as you’d think lol

I'm accountable for 35% of the views on that video

Tony that looks deeeelicious!! You sure do eat good. Those pictures are making my mouth water!

Roasted squab on the KK. First run on the rotisserie. This dish is very popular in Hk restaurants and with my in-laws. I don't eat squab, but I will cook it on the kamado if the occasion arises. If you've never had squab, it's all dark meat, very juicy due to the high fat content in the skin. But kind of gamey. The recipe is a marinade of dark and light soy sauce, salt, sugar, sesame oil, chicken powder, corn starch. No measurements, just eyeball and adjust to taste. Clean the squab and let it marinade overnight. Roast it like chicken. 400f+ You can add smoke, but I didn't.

@Poochie - yer ma brutha from another mutha! HUGS!

Stargazer

I have a Finex that never leaves the cabinet. I stopped using it when i got the Stargazer. They are much easier to handle.

second cook on the 19 kk. first time splitting the charcoal basket and cooking dual zone. i pretty much maxed out the grill space and in the back of my mind i think i will probably get a 32 😄 tandoori chicken. i am shocked how this pretty much tasted like restaurant quality. at times the skin tasted fried with garam masala. palek paneer. first time cooking this. fantastic naan dip. naan made from scratch.

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.