Leaderboard

Turkey Breast top grate 325F pulled at 158F wrapped in foil and butter. This time tried stone deflectors on lower grate for indirect cook and seemed to work fine as they are still far from fire box and top grate. Also used KK cold smoker which worked great with rechargeable pump. Deep crust came from mayo binder under rub. Not very thick however, they cooked very fast and crust did not set well. Perhaps a lower temp and longer would have worked better.

Happy Easter All! Yummy day of eating here. White sprouting broccoli and blue cheese tart. Japanese black cod. First time cooking it on the KK. Lost the skin but the flesh was much moister than it normally is when cooked under the grill indoors. Cooking one steak well done for our guest. Apple pie chaser.

Hope the Easter Bunny was good to all y'all! 🐰 Easter lamb dinner here - tenderloins, direct @ 325F. Plated, with rosemary & garlic roasted potatoes and haloumi "fries" (cheese coated in crumbs and baked), side salad, and nice Merlot.

You couldn't resist, could you? If I had done rocket science I would tell everyone about it too!

Pizza cooked in a Gozney Dome at 625 degrees... Celsius:)

Most of the time, if I’m doing “2-zone” in the 23, I’m fudging indirect by grilling on the main grate with a full basket below and with or without a sheet of foil on the middle grate. Then remove those grates and go low for the sear. Not a true 2-zone, but distance squared works pretty well. Turns out I used to do rocket science. I wish the rocket folks would think a bit more, and the grilling folks think a bit less.