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a guest of mine asked for grilled chicken ass. i never refuse a challenge.. and grilled picanha for the first time today . it was delicious..

The Vito dough is definitely my favourite, and I’ve tried a lot of dough recipes. These are the latest pizzas using that dough. Sent from my iPhone using Tapatalk

You can't have his crab - he's being shellfish.

Spot on, I put my stone in when lighting the KK, then let it come up to temp with the rest of the kamado. Give it a good heat soak and then get the pizzas in. Sent from my iPhone using Tapatalk

I want that crab! My birthday is next month. Hint hint. That case sure is Purdy.

Oh no, you have crabs 😵

Definitely use a bigger bowl if you have one, I use a large mixing bowl with lid, and it always ends up pushing the lid up a bit. The dough is very forgiving though, if it does overflow a bit then you’ll be fine. Sent from my iPhone using Tapatalk

yup, roberta's pizza recipe is really easy. i'm doing vito's double ferment poolish recipe right now... second ferment is in the fridge and i hope i used a big enough bowl to last until tomorrow morning. it's already huge..

Thanks David, love the shape! Sent from my iPhone using Tapatalk

@alimac23 the small one is an Katsushige Anryu AS Petty. it's pretty much a paring knife at 80mm..

Great work David! I think I’ll leave the chicken ass to your guest haha, but I’d definitely be up for the pichana! Lovely knives, what’s the little one? It looks the size of a petty but the shape of a Deba, I love it! Sent from my iPhone using Tapatalk

The Nationwide slogan was introduced in the mid-60's.

To bad we weren't play poker, the three of you couldn't beat a pair. I'll try and dumb down the approach next time seeing we have a limited audience. heh heh

I let the KK get to 230, put the brisket in with a drip pan under it, shut the lid, and then opened it and took it out 14.5 hours later. No paper, foil or spritzing.

Welcome! Looking forward to figuring out how to spend your money next. Sent from my iPhone using Tapatalk

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

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.

Because Tony is a REAL MAN!

Hey Poochie, I’ve cooked many pizzas on the KK with some good results. I’m saying that, I’ve just recently purchased an ooni, the pizza game has stepped up a level. Here are some of the pizzas cooked on the KK, I always preheat mine for at least a couple of hours with the stones in at 500-550c: And here are the latest pizzas from the Ooni: The dough recipe I use is a 48 hour dough, that uses a poolish: In short, the KK makes great pizza whereas the ooni is next level. Sent from my iPhone using Tapatalk