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@5698k The bread was great and did its job. Light and airy enough to soak up the juices without turning the crust to a messy mush. I'm not an advanced baker. I just follow Ken Forkish, (Flour Water Salt Yeast). Tiny bit of yeast and give it lot's of time to make flavor. It's not complicated, but you do have to plan a day ahead. Once you get the dough started, you're on its schedule. Pretzel buns baked in the KK:

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?

There's an Irish Pub in New Orleans called the Erin Rose where we got this a few years back. It was too good not to try to replicate. Smoked pork belly with a Dark Rum and Ginger glaze, mustard/garlic aioli, and slaw on home baked baguette.

Sunday nights are non-stop activity around here, as with two school aged kids who are busy with many activities during the week it’s sometimes the only night to get any cooking done… So the KK was busy managing a chicken, chorizo, Roma tomato and green bean paella- while inside a bolognaise sauce was made, as well as choc chip cookies and brownies for the lunch boxes (and banana bread which didn’t make it into the final photo as it was still in the oven!)

if you want to grill fish but not have to flip with a spatula and damage the skin, you can make a grate sandwich with two small grates and wire everything shut. my kk is small and won't fit any fish shaped grill grates with a handle..

For the Super Bowl I went pork vs beef in my chili. It was the first time I made a pork based chili and I will absolutely make it again.

Made a porterhouse steak with poblano crema and grilled artichokes with charred lemon aioli. It turned out fantastic! Love the KK! Sent from my iPhone using Tapatalk

Wow, Remi. You certainly cooked up a storm and everything looks delicious.👍👍🤩

You have great looking buns !!!!!! 😳

I can see my KK now !!!! It took a few good days of melting but I am getting close lol

First glance i thought that crab was an open faced rare roast beef sandwich lol Great, now I have to go get some roast beef !!!

Gumbo!

If you hadn't told me what it was, I'd have guessed gumbo.

@tony b Ha! Yes "Purple Crack". Definitely want to micro dose. A few berries go a long way.

Nice job! FYI - Tasmanian Pepper Berry is known around here as "Purple Crack!" I just put some on a tomato for a turkey sandwich for lunch.

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

Oh yes! Olive wood smoke works well with chicken!