Smokydave

Nobody in the tri-state area?

Looking for someone to split a pallet (of unknown size yet) of charcoal with me. Philadelphia, South Jersey, northern Delaware and vicinity.

I must be dreaming…💤

Trying to perfect my Detroit style pizza. Used the King Arthur recipe for the dough and did 2.5X so it would fit my giant Lloyd pan. I added garlic powder and Italian seasoning to the dough which I’m sure will make the purists shudder, but it was pretty tasty. My family likes it loaded up so we used mozz and muenster (can’t find brick cheese anywhere), pepperoni, chopped kalamata’s, and thinly sliced onions. Cooked at 450, no stone or steel and the crust was nice. Not as chewy as I wanted but we ate it all. Bottom pic is the finished product, although it’s hard to tell.

I got the large Lloyd pan for my birthday last month. Reading the comments about the pans on this forum made me ask for it. Boy it JUST fits on my KK. I saw ck’s post and tried the King Arthur recipe this past weekend. Made a 2X batch of dough Friday afternoon and let it rest in the fridge overnight. I was concerned that it was too little dough for the pan—as it warmed up and I stretched it, I kept making holes in it because it was so thin. Tough to fill to the corners. In the end, for this pan I would do a 2 1/4 times recipe. Anyway, mozzarella, fontina, parm, canned crushed tomatoes strained overnight, pepperoni, mushrooms, onions sliced wicked thin and black olives. One of my best crusts ever! Cooked at 450 or so for 20 minutes on top of my pizza stone. When done it slipped right out of the pan with no effort. I will absolutely use this recipe again.

Has anyone heard when the coco will hit the U.S.? Looks like no details on the KK website either.

Ok let’s try this a third time. Now that coco is on its way after a long hiatus, is anyone interested in a pallet share in the Philadelphia/South Jersey area? Looks like shipping to the East Coast is pretty expensive so I’d love to spilt the cost!

I just ordered this and two boxes of coffee wood. Can't wait! Man I would have given my eye teeth to have been able to order some coco charcoal too!

I see a muddler in the pic and an empty glass--How many caipirinhas were part of the cook?

Wow--that's awesome! Congratulations! Sorry about the completely maddening hassle with the trucking company and the extra expense. The ache will fade and then you'll be beaming when you show off your BBQ hardware!

You must be in agony. What an amazing moment it is when the crate is on the ground and you're alone with it for the first time!!! The first real smoker I ever had was a offset stick-burner. My wonderful wife bought it for me as a Christmas present and I didn't know until we had to drop everything we were doing and wait for the trucking company to get around to making a delivery whenever it suited them. It missed Christmas delivery and took some days afterwards. It was brutal. Burning a whole day waiting for nothing sucks. I just took delivery from Dennis this week. When I set up the delivery with the trucking co, I made sure to make it a point to ask for a phone call within a few hours of delivery. Nice woman said sure, sure, we'll call you about a 1/2 hour before. You guessed it--no call. How hard could it be?

Makes me want to cry. Our butchers here are plain vanilla. Can't even get a whole brisket! Their idea of pure bred pork is taking hot dogs fresh out of the box.

In a bunch of posts I've lamented my not finding good sources of quality, reasonably priced meat in my area. I just can't find the same cuts some of you do. I've now found a source for a few things at an ethnic food store about 45 minutes from me. They seem to be a purveyor of Hispanic and Latin American/South American items. In last night's cook, I put on some picanha (sirloin cap), which I was absolutely stunned to find. I've had it a dozen times at places like Fogo de Chao and it is absolutely delicious. I wasn't sure how it would turn out since I can't cook like these "churrascaria" with their spits and open flames, but I gave it a shot. I decided to put the meat on a skewer and rig it in the roti basket so I could get close to the "real thing", but ran into problems within seconds. The skewer was too long and stopped the basket from spinning. So I took it all apart and just threw the skewered meat on the grate. Cutting to the chase--it was freaking awesome! The meat was tender and had great flavor. My boys were even eating the fat. If you've never cooked this cut, please do yourself a favor and try it. We had it with twice baked potatoes, carrots, broccoli, and chimichurri sauce. First two pics show my jury-rigged setup and the last is the finished meat. Meat is dark because I sprinkled with salt the day before and let it dry-brine.

Has anyone had a sign created using the logo? Neither of my crates came with the logo emblazoned on them for me to use.