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You grabbed my attention with this one MacKenzie!    Many moons ago I was vegan (and 35lbs to the south of the scale's needle :D)...and in my hometown of Omaha Nebraska we had, back in the '70's, a small grocery owned and run by a Japanese family, and they made tofu weekly.   It was sublime and I've never had it as good since.   

I'll give smoking tofu a go and try this 'recipe' out!   

You nailed it!

Wow...that looks super deelish!    Love Greek food...and since we really don't have any good Greek restaurants in Northern Nevada I make my own too.   Normally I make Souvlaki and am not familiar with Souflima!   Any idea what the difference is between the two pork skewer dishes?

Super delicious looking food fare skreef!    I find dorado aka "mahimahi" can be touchy to cook properly...looks like you hit the bullseye!   

Thank you Stile88!    I still can't believe, even after quite a few Neapolitan pizza bakes on it, how much better/easier it is using the 3/8" baking steel (can't wait until Dennis has his ready to sell!) than even Dennis' thick stone.   I'm getting great results at 150-200F degrees lower temp...and the lump savings from less heat too ;).

So, its August and the time of year when zucchini plants are in hyper-drive.   What could be worse than a saute of onions, fresh young zucchini, garlic, ripe tomatoes along with a kiss of dry sherry turned into the base for a Neapolitan pizza?   Exactly:  Nothing!

A few rounds of Calabrese sausage a friend and cafe owner here in Reno made (Calafuria) atop a thick layer of ratatouille along with browned shiitake mushrooms and covered with a mix of whole milk mozzarella and apple wood smoked provolone.   Oh yeah, and a drizzle of EVO then baked over Dennis' CoffeeChar lump; thanks again @Bruce Pearson!  

How unusual!   But certainly looks deelish!   I can see why you might not want to make them...for a party of 10 though

Thanks MacKenzie for posting the recipe!   Its now on my list to try soon!

Thanks again Bruce for letting me purchase some of your KK lump!   It was great to meet you yesterday.   Now get that Thirty-Two fired up and get to cooking!   That is one fine set-up you have; and your custom side table will be the cherry atop the sundae!   

Cheers,

Dan

Kokanee on the Komodo Kamado just sounds like they go together     

A good friend gave me some wild Kokanee from a nearby Sierra lake and they are incredibly delicious.   For those not familiar with Kokanee, they are fresh water/land locked Sockeye Salmon.

I did a simple roast on the Twenty-Three tonight with Meyer Lemon slices, EVO & butter and just salt & fresh pepper along with a foil pouch of golden beets...over coco-char and lump oak.   

Oh boy does that look deelish!   Save some...we'll be down to MB next month   

Super!   I just made a green rhubarb & Monterey Bay strawberry galette; baked on the KK of course :).   But with dry farm tomatoes showing up now at the markets I'm game to try your lovely looking tomato galette MacKenzie!

CC, wait until you try thin crust pizzas atop the baking steel!   I was a non-believer...thinking there wouldn't be that much difference compared to even the thick shaped KK stone (which I love by the way).   I am able to get very, very close to the same results using my Neapolitan dough mix at 550F on the steel compared to 750F on the stone saving me considerable fuel and the time to manage 750F!

And smash burgers atop 3/8" plate are incredible too.  

Different tools for different applications.

Can't wait for Dennis to get his baking steel ready for purchase!  

you're killing me MacKenzie!   Beautiful bread!   

IIRC the old style side shelves had a hinge...the new style does not.  

What twharton & Tony said!   

Beautiful!   

Unreal!

I like my KK teak cabinet but if I had to do it over again, seeing your pull-out SS covered shelves...I'd add them.  Nice job!

Hmmm...all looks good but fresh out of the garden beets are so wonderful!   Hope you didn't throw the beet greens away!

Jeebus...if you were only local I'd come poach some

Not sure about leaving it longer in the vac bag; not generally a fan of vac bagged meat.   But you could unwrap, rinse and place it on a rack atop a sheet pan...and do a faux refrigerator dry aging process until next weekend.   I've done it many times with steak cuts...never a brisket but can't imagine this process wouldn't benefit flavor, texture and relative tenderness...

Curious to hear what others say.

Nice!

Nice post @MacKenzie!    Now I'm at least a little educated on cereus!    In addition to all the food you posted up about...your "salad bar" very much caught my attention and interest.  

Note to self:  Do not, repeat do not, come in here before dinner time (and without dinner fare planned :D).   Super looking cook MacKenzie!