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Tri tip - rubbed with Worcester sauce, dusted with Santa Maria rub & garlic powder. Marinated overnight and reverses seared at 350. Mesquite wood to add smoke flavor roasted potatoes tossed in olive oil, onion powder, garlic powder, truffle salt and fresh lemon thyme from the garden sweet corn on the cob

Yesterday was veg day in KK land. Bumper harvest from the allotment in the morning. Care for kale, lots of it, anyone? The sweetcorn are now larger. Still sweet but starchier. Slow cooked some sweet potatoes and tried a new bake with cherry tomatoes, potatoes and baby onions. Added in some cooked borlotti beans and charred the remaining corn. That's me set for veg sides for a few days!

recipe here: https://youtu.be/ucsRnO_LLzE oven settings: 180c. top and bottom elements. no fan. 15 min. this was my breakfast lunch and dinner when i was a poor college student. costs about $0.75 back then…

Okay, below are a few pics of the unboxing and semi-final location of the Alfa 4 Pizze. All in, it took about 4 hours to uncrate, peel off the **** vinyl from the stainless steel parts, remove the firebricks and clean them, check all the bolts and screws for tightness (only two were slightly loose - neither critical), make a ramp (one of the plywood sheets, screwed into the pallet), roll off the oven, and clean everything with stainless steel cleaner and metal cleaner (copper colored shell). That was Friday. Today a couple of friends came over and we rolled it around the house to the patio over 3/4" plywood sheets. This took about only 15 - 20 minutes (3 plywood sheets with two people moving the sheets and two rolling the oven), followed by another 20 - 30 minutes attaching the two side shelves, replacing the firebricks, and a final clean. It rolls very easily for the weight, similar to our KKs. Removal of the 8 firebricks lightened the oven by around 120 pounds and equally important, lowered the center of gravity considerably making it much easier to maneuver. Since you asked, here are some unboxing pictures. Crate in garage, positioned so the crate can be removed between the door track/guides: Crate off; parts are in the cardboard box; firebricks protected by paper inserts between them; and the protective vinyl film: Back view: Very well packaged shelves, chimney, cap, door, and an extra firebrick just in case. Very little assembly, just bolt the handles to the oven door and the shelves to the side of the frame, insert the cap on the chimney and the chimney to the top: Film finally off; ready to remove the back wheel stop, attach the plywood ramp and roll it off: Off the pallet; Cleaned and polished: In place on the patio, with chimney, shelves, firebricks, and door in place. This is position one of three possible locations on the patio, pending a few trial runs: I also have a 4.5' x 2' prep table which is the same height as the oven deck I can move over when using the oven. I'm waiting for my cooking wood delivery to seriously cook anything although I may try a few pizze with some bonfire wood to get some experience.I'm happy with it so far. I will say the Alfa cover is no match for the KK Sunbrella covers: it's pretty thin, although fitted. I may need to get a more sturdy one before serious winter arrives.

Choice ribeye aged 30 days in the umai bag. Sent from my iPhone using Tapatalk

Pizza night. Picked my San marzo tomatoes today made a fresh sauce and used home homegrown basil.

Leftover center cut piece of medium rare Tri-tip, sliced thin. Sourdough bread with butter & garlic powder on the outside. Fred’s horseradish sauce spread on the inside with Muenster cheese pressed down on one of the greatest kitchen inventions known to man, the George Forman grill

I haven’t cooked any of these yet, but in the past, they’ve been super tender, and I can best describe the flavor as concentrated beef. Sent from my iPad using Tapatalk

@Poochie I usually let the stone sit at temp for about an hour before I put the pizzas on. i cook the pizzas at 500-515

You possess some amazing talent

You can take out the fire bricks from the oven and that will reduce the weight. They probably weigh 15 pounds each. So far 95% of my cooks have been pizza but last evening I was wanting a quick supper and had some beef patties on hand and some small leftover potatoes from my garden so decide to give those a go. Tasty.

I found that a lot of my other equipment fits nicely inside it, so it's a nice way to consolidate stuff.