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Thanks guys! Will start experimenting and post back.

Looking for ideas from the gang for some new tasty recipe ideas for Pacific Albacore. A buddy gave me 10lbs of loins and a nice bag of belly meat. I've done plenty of poke, ceviche, sesame crusted browned in butter and looking for something new to try. I do have an Anova so anything using the sous vide would be welcome too. I did find a recipe for confit that I'm going to try...should be a winner. What says you? And thanks in advance!

Looks super tasty MacKenzie! I'll start another thread but a buddy gave me 10lbs of fresh caught Pacific Albacore. Aside from poke, ceviche, the old standby mayo slathered and sesame coated fry I'm looking for new recipes. I'm going to try confit style with the bellies...

So, MacKenzie with her sous vide potatoes inspired me to revisit clam pizza: Thanks @MacKenzie. I've made and posted about clam & bacon pizza before but its been a couple years. I can't claim the original idea for this incredibly deelish pie but rather the raw idea came from Joe Squared in Baltimore as seen on Guy Fieri's Diner's Drive-ins and Dives a few years ago. This time I decided to leverage MacK's potatoes into an unseasonable, for summer in Northern Nevada anyway :D, pizza version of clam chowder. All the usual suspects show up for the bake-off at 700ºF on the Twenty-Three: Neapolitan style dough (3-day cold ferment), roasted garlic, cheese & herb béchamel, sauted onions, the sous vide potatoes, rendered bacon (d'oh), raw clams (sous vide'd for 30-minutes at 124º), grated asiago, fresh mozzarella ciliegine...and finished it, after removing from the KK, with a drizzle of fruity EVO & fresh oregano.

Nice CC! Hope you're eating inside...in the A/C If its any consolation...its hot everywhere in the central & west now! 129º F record set yesterday in Death Valley. Isn't that just about your heat index when temp and humidity are factored?!

Nice job Tony! Just a FWIW I like to, when I want to slow down the heat effect for whatever I'm cooking on the roti, use the basket splitter rotated 90º so the divider/splitter runs parallel to the roti. Just another 'tool in the tool shed'.

Thank you MacKenzie! Will try soon!

Well done Mack! I need to get my rotisserie unboxed and spinning again! Your SV potato salad looks great! Care to share your recipe?

Congratulations on getting your 32" installed Bruce! Don't forget yardbird! Its a quick and easy cook (once you get your burn-in done). My preference: Judy Rodger's (Zuni Cafe) salted & herbed roast chicken. It truly shows off the thermal mass, radiant heat method cooking and zero airflow benefit of our KKs! I like to heat soak my 23" to 500-550º (after 1-2 days salted, rested & herbed process...) then put the chicken in. Close all vents and in about 45-60 minutes you will have a roasted bird with wonderfully crisp skin yet tender & juicy meat. http://komodokamadoforum.com/topic/6555-grates-questions/?do=findComment&comment=70166

So, the KK was sitting there, after pulling sear duty for tonight's sous vide steak dinner, grill fully heat soaked. Seemed a shame to waste a good burn...so whipped up a batch of biscotti dough: Macadamia, fresh rosemary, Coke Farm heirloom polenta meal, orange zest...just to hit the high points...and baked them. Twice ;). If the local dry farmed Early Girls were available...I'd use what coals are left for an overnight drying/light roasting session...but another day it will have to be.

Syzygies...thinking your SV potatoes would push potato salad to a new height. Done it?

Started out early this morning: New York Strip, s&p and fresh rosemary sprigs in the Anova at 124º for 90-minutes. Cooled and air dried in the refrigerator until this evening when I laid it over coffee-char on the sear grate sitting at 650º dome in the KK. Shiitake mushrooms browned in butter & sherry...with an arugula, avocado, tomato & raw Japanese yam salad. It wasn't the best steak I've tasted, nor made. But it was PDG just the same :). The dogs are bummed there aren't any leftovers

^ On my list of to tries (the potatoes)!

Looks wonderful! Love arugula on pizzas!

I get the steak to rare to medium-rare. Although I have no direct experience from what I read, leaving meat in the SV longer than recommended can result in diminished texture quality of the meat. Additionally I do like the ability to leave the steak uncovered in the refrigerator after the SV bath so the surface dries (at least 1/2 day). The caramelization of the meat surface is better if there is little to no surface moisture. I suppose you could, to get to the same goal, dry the steak after the SV, use corn starch coating (ref.: America's Test Kitchen) then into the freezer for 1/2 hour to completely dry the steak's surface. Again, different paths to the same end-game.

I generally SV my steaks earlier in the day then into an ice bath then into the refrigerator until grilling time. This is generally the reason I SV at 124-ish. And I like the Maillard effect better when the coolish steak hits the hot KK grate...many ways to get to the same destination

Did scallops again last night...122ºF for 30-minutes then into a very hot cast iron pan atop hot coals in my KK. Perfect tenderness edge to edge without the usual tough outer skin when cooked w/o sous vide. Yet the scallops were well caramelized on both sides. I'm doing a thick New York/strip steak right now...it gets s&p'd plus fresh rosemary springs...vac sealed and into 124ºF for 90-minutes. It will get seared later today over KK Coffeechar for tonight's dinner. Unlike Dennis' findings I have never found a slimy or squishy texture to the steaks I sous vide...YMMV.

Thick slabs of any protein including king salmon, halibut, porcine & bovine :D, chicken wings(!) from another here on KK, scallops(!), shrimp and so on. Scallops take 30-minutes in the bag and I guarantee you if you like scallops you won't cook them without SV again. Scallops, butter, S&P and chervil/taragon; vac seal in a bag; into the water bath for 30-minutes; drain & save the liquid...reduce by 1/2-3/4 add butter and you have an amazing sauce for the scallops) then into a hot hot and hotter skillet (on the KK of course...) about 1-2 minutes per side and you have the most amazing scallops.

An incredible cooking tool and game changer. Love mine and I'd give it a 5-star rating.

Although I don't have the split grates, just the split charcoal basket, I prefer to use sous vide for the best reverse sears. Water is a much faster & better IMHO heat conductor than air...so at the end of the day SV is faster and without a doubt much more accurate with regard to internal meat temp. Just my $.02 and maybe all its worth

I'm sure they're as dee-lish as they look MacKenzie!

Oh boy...your customers are going to love you!

Great post and nice looking cook! Love stacked enchiladas! Funny, outside of New Mexico most don't get the "stacked or rolled" question. Little Mexico barrios included

Difficult for me to say MacK...which food shots I like the best. If I was forced to say what is my fave...it would be your SV tenderloin! But basically its a multi-way tie Also, what ice cream maker are you using?

Very nice!