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Feeling a bit rusty with this after 12 months without a KK. I It took me a couple of goes to get the KK lit, the crust didn’t rise so I expect my yeast may have deteriorated?? It ended up ok, not great, but ok. Still, it was enjoyable to potter around lighting the fire and prepping the crust……. And plenty of scope to do improve. Sent from my iPhone using Tapatalk

Agreed Tyrus, something like this from last week at Noosa. I forget you northerners may have cabin fever at this time of the year. Nothing worth being cranky about. Light up your KK and take a moment to enjoy the small and great joys around us. Sent from my iPhone using Tapatalk

Well now that whatever cold/flu i had over the holidays is done with I can get back to cooking and eating As always my lady friend loves duck so as soon as i was feeling up to it i made some for her 👍 And cooked up some of the last winter squash from the garden. In my Christmas stocking was a maple bacon spice from Cuisinart that goes really good with the squash. As always I used Yardbird for the duck, I score the fat and season then vac seal and put in the fridge for a day or two before cooking. I flipped one breast over jusr for the pic, they don't need to be flipped when cooking, just keep it fat side down throughout the cook.

Sounds like you gotta get out town, maybe to the beach on the west side of Australia there might be a secluded spot. Otherwise don't worry about a thing, but if I had a peeve it would be the bottom shelf on the frig, man that's low. And on a serious note, who drank my last beer? There are questions that will never be answered, ZA might be one.... keep the faith Jeef, the tide changes every six hours.

With the wife and kids out of town, decided on a boys bbq/ beers/ movies night. Knocked out a 15lb brisket, given that I was at work during the day, with no one else home, I had to do it hot and fast from the morning. Cooked at 350F with post oak chunks for a bit over 6 hours, had powered through to 204F by the time I got home, so I wrapped in butcher paper and foil, and rested in the cooler for 4hrs. Bark ended up quite thick, but the brisket was still plenty juicy, and appreciated by the boys. By far the fastest brisket I’ve done, and you know what- it was still very good.

I spend way too much time on smoking, grilling, and pizza-making forums plus some time on YouTube and find several things that people do and say that really irritate me; I try to limit any response I make to constructive and/or educational comments (unless it's an attempt at humor), but sometimes it stresses my restraint... Assuming most folks have some of their own pet peeves, what are yours? Here are a few of mine: Calling charcoal "coal" - since there is an actual substance named "coal" and there are coal-fired ovens, this can just lead to confusion. Also, an appropriate term for burnt wood that hasn't been reduced to ash is "coals", opening another avenue for confusion. Calling pizza "za" - I don't have a logical reason for not liking this but it really irritates me.

any home oven with a top and rear heating element can do this i suppose. i used my anova apo oven. 250c preheat with baking steel for 45 min. place the steel close to the top element. bake for 5-7 min or until you are satisfied with the color. dough recipe. simple poolish around 60% hydration.

It looks great from here !!!!

I love just doing the breast, its just all meat

Haven't done duck in far too long. Not sure that I'm up for the whole Peking Duck routine (days of prep), but they are tasty. Maybe just follow your lead with simple breast cook.

Lovely day with my KK today, dodging the rain showers. I tried to maximise the use of fuel so I toasted some nuts and refreshed some frozen baguette in the KK while it was warming up. Then I roasted some veg and this veal chop. No time and not the weather for any basting and clinching, just old fashioned throw it on the KK, move from warm to hot zone and eat!

But it's snowing out