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Opposite Day on Taco Tuesday? I've smoked a lot of beef brisket and pork belly, but never the other way around. I put the pork brisket on the dome rack and got a just-right bacon flavor accent on the beef belly under it. Try ordering that at a restaurant! Dry aged beef belly smoked to probe tender (195f) and rested overnight @150f in a sous vide bath. Sides were pickled onions w/Tasmanian Pepper berries, baked beans w/peppers, onions and dark chocolate, slaw and cornbread --you definitely need to balance the insanely rich belly. If I were to change anything I'd back off the smoke a touch. It was great but more summer afternoon loud crowd/loud music vs. quiet winter thaw celebration... but the pork over beef is staying in the rotation. Has anyone else found other amazing KK meat stack combinations?

Dayum!!! Sent from my iPad using Tapatalk

Mexican pizza, have you done this or heard of it? The idea came to me for using Rotel tomatoes and green chiles with some black negro beans. Empty the can, add a dollip of tomatoe paste ( overful table spoon ) and blend by machine. Add this to your dough, then the beans and taco hamburg that you just cooked. Cover with cheese of your liking grated and cook. Now I didn't cook this on the KK because of time constraints so I used the Ooni with the new gas attachment. Brought into the house and covered with sour cream, lettuce and tomato. The pizza was spot on, top and bottom with beautiful leoparding all around...however the middle was a bit gummy. I attribute this to shopping at another store other than my go to for dough and I noticed the dough also didn't have a good rise. Although the pizza was very good besides this gummy it could of used a twist of Taco Sauce as olive oil is applied to a Margarita pizza, preferably after the cook. First time for this, has potential. I will go to confession for not cooking on the KK