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Sunday Pizza Night! and first time using my stone and doing 'za on the kk the pizza looks a bit comically small but it was around 10" - it just shows the awesome size of the 32BB, and its a 14" peel. 600F in the dome, and ~3 hrs heat-up/soak

Developed this sauce recipe trying to get as close as possible to Johnny Harris's (Savannah) barbecue sauce. It isn't QUITE there, but it is in the ballpark: Johnny Harris- Style Barbecue Sauce 2 tbsp chili powder 2 tbsp fine ground black pepper 2 tsp white sugar ½ tsp salt 4 cups catsup 1 cup yellow mustard 1/4th cup Worcestershire sauce 1/2 cup real cider vinegar (may experiment with other vinegars, like champagne vinegar or sherry vinegar) ¼ to ½ cup packed brown sugar (prefer dark) (May substitute honey, and add dark molasses. Should be to your taste. 2 tbsp butter 3 Tbsps fresh lemon juice Directions: Combine catsup in mustard in large pot. Warm on low heat. Stir in all ingredients except butter and lemon juice and mix thoroughly. Cook on low and stir frequently until well blended- 15 minutes. Remove from heat. Cool for 15 minutes. Add butter, stir until thoroughly blended. Add lemon juice to taste. Best if heated before using. Do not boil. This is the base recipe, and it is good for all meats- beef, chicken, pork, etc. I also usually use both honey and dark molasses (as above) for the sweetener. Taste at the end and add more honey or sugar or salt if needed. You could add cayenne pepper or hot sauce if you wanted it hotter- most of the heat in the recipe comes from the black pepper. I have also added several shots of espresso sometimes; tried dark chocolate once to good result; tried adding (separately orange marmalade or raspberry jam to give it a more fruit base.) You can also experiment using different vinegars (like champagne or Spanish sherry), but this is usually a lot more expensive for very subtle difference. You could also try adding a little cinnamon, Chinese five-spice, or both (not more than a teaspoon.) In my last patch, I doubled the recipe, added one tablespoon each ground ginger and five-spice.

“Nobody puts baby in the corner” 😁

might as well take these as far as i can since vanilla is so expensive.. spent vanilla pods vodka (80 proof). rum is also ok but vodka has a neutral profile. foodsafe airtight container combine in a bottle and wait a few months. i read you can speed it up in a pressure cooker, but whats the rush..

Got it. Thanks!

I’m going to make it with aji amarillos next time instead of jalapeños. It’ll probably make it yellow but I bet the taste will be better

Poochie, we've never not had both spare ribs and babybacks at our Denver Costco's. I was getting the spare ribs for a while when the price on the babybacks got up so high ($4.69!!!) but now they are down to $3.79 or so and the spare ribs are the same (first time I have seen them priced the same.) I quite liked the spare ribs as well- quite a bit more meat on the bone. BTW, the babaybacks came out nearly perfect, and the country-style ribs were FABULOUS- with so much surface area for the rub and smoke, they were like a cross between the best smoked pork chop ever and burnt ends. I took some of the smaller crispier pieces and dipped them into a new batch of my barbecue sauce (see separate post) and it was eys-roll-back-in-you-head-and-see-God level good. I wish I had taken pics to post. I cooked both the babybacks and the country-style ribs at 225-235* for four hours, used apple wood for the smoke.

My father in law came back from Peru and loaded me up on spices. So I made Peruvian Pollo a la Brasa. Marinated the chicken for 36 hours. Roasted potatoes with truffle salt, aji pan a & oregano. Topped with Peruvian Green sauce. Will eat this next few days.

Beard Papa's Cream Puffs. It's like an eclair, but with 10x the pastry cream. Probably one of the guiltiest of guilty pleasures in the pastry world repertoire. Recipe is pretty straight forward. It's Japanese but the ingredients and how-to is in english subs. Bake for 35 min at 190c. I highly recommend a pastry bag or gun for this.

@Tyrus - I've actually intentionally cooked a frozen steak on the KK. I wanted to get a good crust without overcooking the interior. Sear grate at very high heat.

My wife asked, What do you want for supper, chicken wings? Nope, I want beef, check the freezer. Well, 10 minutes or so later she comes back with a frozen 3 rib choice rib eye from 12/20 and a recent one from 4/22, it was obvious kind of where to go. So the old piece set out on coolish day in the sun but never thawed completely in the 5 or 6 hours . I cooked it on the Santa Maria, although it could have been done on the KK as well but this had to be a visual cook being partially frozen. Who say's you can't cook a frozen steak and have it come out the way you want. Montreal on one side and a Santa Maria dressing on the other, just right.

Chicken thigh dinner. Plated.

My neighbor came back with a Sea Bass this time so it deserved some herbs to bring it around. Out on the KK and on to the plate. Herbs consisted of Chives, English thyme, Italian Parsley, Curly Parsley, Red onion, lemon, salt & pepper in olive oil . I used to get most my herbs at the market but this year we stepped up and built a herb box to hold them all.

chicken on dragon boat festival day and my in-laws actually ate my food..😓

Here are the rotisserie chooks and elote from the weekend. No plated pictures, but that is just because it was gone before any could be taken [emoji6] Sent from my iPhone using Tapatalk

this was done on the anova toaster oven. but you can do this on the kk, pizza oven, whatever that can get real hot.. so you take any lobster (mine was a live ornate spiny). split it in half. sauce the body in garlic butter. par cook it at 180c for 6min. remove and preheat oven to broil. put shredded cheese on the body. the more melty kind the better. roast it at 250c for 8 min. serve with lemon and even more melted butter.