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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble


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Smokydave last won the day on October 20 2017

Smokydave had the most liked content!

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About Smokydave

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    Morton, PA

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    Springfield, PA

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  1. 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.
  2. Has anyone heard when the coco will hit the U.S.? Looks like no details on the KK website either.
  3. Are you still looking for CoCo Charcoal? I am an hour outside of Philly in NJ. I have an extra 15 boxes! Thanks

  4. 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!
  5. 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!
  6. Smokydave

    Awesome Picanha

    I see a muddler in the pic and an empty glass--How many caipirinhas were part of the cook?
  7. 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!
  8. 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?
  9. 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.
  10. 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.
  11. Has anyone had a sign created using the logo? Neither of my crates came with the logo emblazoned on them for me to use.
  12. Dennis, are you well and completely done with this idea? My wife is looking for gift ideas for me and I thought one of the baking steels/griddles would be nice...
  13. We took a family vote and it was decided to brine and smoke the turkey this year. I made an executive decision to dry brine instead of wet and based on the results, I won't be going back to soaking a bird again. I think the combination of a fresh turkey and the brine made it the moistest and most flavorful turkey we've had in a very long time. I only brined for one day, but understand I could have gone for 2-3, so I will try that next time. I was concerned about the meat being too salty, but that wasn't an issue and even the drippings made for a great gravy. Since I made my own gravy with bird parts earlier in the week, I was careful not to add salt and am glad I did, since the dripping were certainly saltier than they would normally be, without the brine. Combined, the gravy was good enough. Four hours and three chunks of maple and this was the result. The turkey was dark--not overdone, but I had a scare when I realized the grill probe was closer to the grates and the top of the 23lb turkey was much higher in the dome so it was cooking at better than 325 for a good bit. Caught it just in time and covered with foil for the remainder of the cook.
  14. Couple of pizza's we did last month. Best ones I've ever made, although I had to quadruple the dough recipe. I don't know how the author thought anyone could get two pies from the amount of dough that would have been produced from the recipe. As it is, I got 2 good sized pies and a smaller one (not pictured because it got eaten before I could could snap the shot). One meat lovers, one veggie. Kids love loaded pies so I don't typically do the thin margherita-types. I did let the dough rest in the fridge overnight and it seemed to make it easier to work with.
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