dstr8

Oh yeah!

Don't rely on Harbor Freight ala mostly crapanese crap especially for anything that might compromise safety. I've been using my Bernzomatic propane weed burner to regularly light my KK for almost 3-years without issue. Sorry to hear about your experience Shuley!

Enamel (essentially glass) lined steel or cast iron pots: Le Creuset, et al.

Dennis, one more little feature I have discovered would be useful while using my Baking Steel: Radius the two outer edges so that the slab of steel is a little more sink friendly. They do need to be rinsed now and then and my Baking Steel is relatively sharp and unkind to my kitchen sink...

Nice! Welcome to the "...becoming increasingly difficult to eat pizza out" club

Hmmm...all looks great Gr8 and especially liking the corn risotto idea!

Its so easy. Here's what I used today: Serves 4. Ok...I lied...it serves me + 1.5 4 egg yolks 5 egg whites, room temp 3T butter 3T AP flour 1C hot milk White pepper Worcestershire Dry mustard Nutmeg Pinch of cayenne Cup of your favorite grated cheese (I used a little smoky Blue + raw aged cheddar + goat Feta) Souffle dish (un-glazed bottom preferred); buttered sides & bottom then coated with grated parmesan or bread crumbs... Sautéed veggies, spinach + mushroom Duxelles. Anything goes here. One of my favorites is a New Mexico style souffle: Roasted poblanos & New Mexican green peppers + saute'd onions...aged dry cheddar or jack for the cheese portion. Lump crab/lobster + Monterey Jack isn't bad either Make a roux...let it develop some color (and hence flavor ). Add 1/2t dry mustard, 1/2t Worcestershire sauce, white pepper to taste and a pinch of cayenne. Off burner/heat: Whisk in the hot milk...incorporate slowly to avoid lumps. Back on medium heat until sauce thickens. Off heat whisk in 1 egg yolk at a time...until smooth and creamy. Pour into a large bowl and set aside. Make sure the bowl you will whip the egg whites is super clean and devoid of any fat or soap film. I use white vinegar to rinse the beater & bowl...leaving a little in the bowl...works in leu of creme of tartar ;). Whip the egg whites to soft peak...if you don't want your souffle to collapse immediately after removing from the oven/KK then pay heed to soft peak and no further. Fold about 1/3 of the whipped whites into the egg yolk mixture and throughly whisk to incorporate along with all but 1/4C of the grated cheese. Then carefully fold in the remaining whites. Pour enough batter into the prepped souffle dish to about 1/3 volume or so. Spoon your filling atop the batter then top with the remaining egg mixture. Sprinkle the remaining grated cheese over the top and then, using a butter knife or spatula, trace a circle about 1" in from the outside lip of the souffle dish about 1" deep. This will add, once baked, a nice "hat" style rim to the souffle. Bake at 400º for about 30-minutes or until golden brown. My KK was a little on the hot side at 475º so I closed all vents...and it baked in about 35-minutes to perfection...they're not super particular about the heat as long as its reasonable.

To add: Stainless steel for pot/pan cooking surfaces is IMHO very much over rated for any type of cooking. Enamel cast iron/steel does slow simmer/soups so much better...and all things carbon steel & cast iron reign for anything else. And its a bitch to clean cooked on crud from SS... Looks good in catalogs...but I digress

There just isn't a cook that can't be done better than on a Komodo Kamado including egg souffles. I'm no stranger to all things souffle, breakfast, brunch and dessert type; however this is my first souffle bake on my Komodo Kamado. And yes, it will happen again...its that much better! Wild local porcini mushroom/king oyster and onion duxelles anchors this souffle with a saute of diced crooked yellow squash & spinach from our neighbor's garden... The Incredibly Versatile Komodo Kamado!

Keeping carbon/cast iron cooking surfaces seasoned is ridiculously easy. But alas I'm preaching to the choir

@Syzygies I like your application using the impulse sealer! Generally, although it involves and extra step, I just freeze the tomatoes, fruit, soup, fish, etc., first then vac seal. But I can see the value in having an impulse sealer! Thanks!

I hate last minute panic attacks...happens to all of us eventually. I've had so many boxes arrive via UPS, mostly, that appear as if they were dropped from 30,000'.

Looks very tasty MacKenzie! Were your 2nd batch of fries more crispy?

MacKenzie: CI stated rigid crisp fries (think pommes frites) are possible with this method by allowing more fry time. My fries were a little darker than your's and although they weren't stiff like traditional pommes frites they were maybe more so than what you described. So maybe longer fry time... But like you commented, the interior texture was creamy and overall the fries are my favorite. But like all things BBQ one person's ceiling is another's floor...

Nice cook MacKenzie! Chicken thighs are a mainstay when we go camping. Boneless + Italian dressing + lemon zest + fresh oregano...they sit in a ziplock in the DC 'fridge for a couple days...a quick, delicious and relatively healthy meal + green salad. Oh so satisfying, home or camp, just like your's!

^ 'zackly! I make a different mac n' cheese from an old Martha Rose Schulman cookbook...and tomatoes play a part. These play a bigger part They are a nice twist-up in caprese salad! Sublime atop a burger. But mostly they brighten winter days devoid of anything that looks and tastes like a real tomato in the markets...

Just pulled them off the KK...sweet, syrupy, tomato unctuousness...

It will take 10-12-hours typically for the larger tomatoes in the photo. But given its supposed to hit 102 here today, maybe only 8 hours

Vac seal and into the deep freeze. They're great for anything...pizzas, salads, salsa...caprese salad with buffalo milk mozzarella(!), soups...

Its that time of year again...my Two-Three is sitting at 175ºF and the tomatoes are getting heat and a light smoke kiss from the lump oak.

Sorry to bust your chops CC...but Mickey Dee's also has the best burgers on the planet. NOT!

I think it will interfere with the transfer of moisture to the oil. Although I'm curious just the same...I'm staying with KISS for this

Beautiful and mouth watering!

Yes, single fry. Personally, and you know I'm all about all things sous vide, I'd pass on the SV step.

FWIW per what I read, this method will not work for frying protein (chicken, fish); not sure if it only applies to breaded protein or not...