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Got some nice shorties and gave them some Grill mates steak rub and a bit of melted butter at the end .it always amazes me how these shrink and rise . They were falling of the bone gotta love how the KK keeps things moist. Sent from my SM-T835 using Tapatalk

Latest pizza night. 24 hour poolish dough. 650-700f for 4 min . We may try a side by side with a stone and a steel next time just for fun.

A few pics while wrapping. It is in the cooler now. Party is at 2 PM. It probed like melted butter so i think it will be ok EDIT: And the finished product, with bread of course. It was by far the best brisket i have ever cooked and i've cooked some decent ones in the past. This one was so tender and juicy, it wasn't a big party but we ate the entire thing

Just wanted to let you know that I'm back from my MUCH needed family holiday.. First time out of Indonesia since COVID started. DId four days in Paris, four days in Provence, four days in Venice and four days in Rome.. A great trip, my 16 year old daughter and wife's first time. Over booked the trip and ran myself ragged but lived. Produce was spectacular, but sadly most of the restaurant food was underwhelming.. I did not realize how good both the food in Bali and my house was.. Qatar airways was amazing and DOHA airport mind blowing.. the business class lounge was over 100,000 sq'.

Thank you for this conversation, I knew I could count on this community for a good pizza dough. I agree with Poochie this is a learning process with ingredients, the BBQ, down to how you stack your fuel. They are all elements to track and tinker with to make the ultimate pizza. We all have to start somewhere. I will try my first pizza on Monday, wish me luck and thank you all for the great conversation.

Enjoying my KK

The cook went really well. I put the brisket on the KK at 10:00 PM Friday evening. The KK stayed steady and cook well overnight. It finished about 4:00 PM Saturday. We let it rest for about two hours and then ate it. My wife and kids enjoyed it. I reheated some yesterday (Sunday) for a block party. It was devoured almost instantly and the feedback was very positive. For the block party, we also made some smoked Mac & Cheese.

It was stuffed pasta shells night here, stuffed with fresh spinach and ricotta. Added a few more things, mushrooms, olives, German Butter Cheese, aged cheddar, tomatoes and some marinara sauce. Once baked added some chives and parmesan cheese.

Good luck @SilverSuzieQue! It's a learning journey.

Yea I changed my setup to this…

Glad to hear it was a nice trip!

Two things.. I can't begin to tell you how much better an overnight rested brisket is.. My new minimum is 12 hours and as long as 18. Takes that long to redistribute the juices. I also add Wagu fat/tallow to the wrap and rest.. You can buy on Amazon in a big black tub. Just wanted to point out you have your basket splitter set up for a left-handed person..

Pizza looks perfect !!!!

these look very good. congrats.

Did my prep last night, this 15 pound brisket will be going on the 32 soon

Wow...that all looks amazing. The pork belly is candy!

Going to get a few things today but have to set it up first Sent from my iPhone using Tapatalk

They get you a nice edge crust

The Vito dough is definitely my favourite, and I’ve tried a lot of dough recipes. These are the latest pizzas using that dough. Sent from my iPhone using Tapatalk

Hey Poochie, I’ve cooked many pizzas on the KK with some good results. I’m saying that, I’ve just recently purchased an ooni, the pizza game has stepped up a level. Here are some of the pizzas cooked on the KK, I always preheat mine for at least a couple of hours with the stones in at 500-550c: And here are the latest pizzas from the Ooni: The dough recipe I use is a 48 hour dough, that uses a poolish: In short, the KK makes great pizza whereas the ooni is next level. Sent from my iPhone using Tapatalk