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Today was steak day, I’d been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse 👍 cooked at 250 until internal temp got to 110, then rested before searing caveman style.

i just made a little double ferment poolish pizza with some left over dough in my home oven broiler set max and preheated the kk baking stone over an hour and maxed out stone temp to about 280c. i feel like the temps and environment were similar to a kk pizza bake. while the results were acceptable, i’m on team @Braai-Q here and add that the radiant heat from a live fire (wood or gas) is essential to the pizza experience (neopolitan). the biscotto stone in a pizza oven is also important here (something about the mineral content in the red bricks that retains high heat but doesnt burn the dough). its not to say i won’t use a kk to make pizzas, but for the amount of fuel it takes to get there, i prefer to use the dedicated pizza oven or home oven.

I'd hit Dennis up and see if he has some he can ship for a reasonable price. They're worth it. Oh yeah, I love the way that steak looks. Cooked perfectly!

So you would have 6 wing nuts, unfortunately I’d need 10. But thank you anyways

these things? you can have mine but you need to pay international shipping.

I usually cheat and start with a pre-brined corned beef brisket (good sales right after St. Pat's day). I usually soak it in clean water overnight - change the water several times. Then slather on the mustard and liberally coat in fresh cracked black pepper and crushed coriander seeds. Then I cook it just like any other brisket on the KK, except that I usually use a milder smoking wood, like a hickory. Starting from scratch, I'd brine it for at least 3 or 4 days, up to a week. Then continue as above for the rest of it.