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OK, learned something new today. I'd never heard of this cut of beef, so I had to look it up. Low and behold, this is where the Flat Iron steak comes from!

our lunch today. sardines, potato salad and wings.

This was not meant to go on this thread but my phone is acting up. My parents missed the taste of smoked fish from Madagascar, hence I had to try smoking whole Tilapia since it was cheap this week. While not aesthetically pleasing, the taste came out pretty good.

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.

Anytime you can reasonably and safely do so, decompress any seals and gaskets you have. For the KK, when the fire is out, move the lid latch to position one and pop the top vent loose. Gaskets last longer if you can decompress them. Washing machine door, dryer door, dishwasher door, scuba regulator, fishing reel drag, needle valves, anything with a gasket or o-ring that you don’t have to tighten down on all the time, don’t. When reasonable, I leave the KK lid fully open. Look around at all your stuff and you’ll find applications for this concept. For example, I keep a spare Polaris backup valve for the pool. There’s an o-ring in the case halves and in the outlet for the reverse jet. I keep it disassembled with a coating of waterproof grease on these o-rings. I only reassemble it and compress the o-rings when I put it in service. When you take your garden hoses out of service for the season, release them from the spigots to decompress the o-rings and if you have any quick connects with o-rings, release them. Pelican or Seahorse cases, plastic ammo boxes, the list is endless. Look around and you’ll find lots of seals and o-rings you can extend the life on.

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.