dstr8

Jeez...the cubes and cubes in the bun shot make me wish for that...RIGHT NOW!

Hmmm...everything looks delicious. And those crackers! Must make some crackers in the KK!

Thai Chicken Pizza (again) In the order of assembly: Homemade cold ferment Neapolitan dough (courtesy of Jeff Varasano's recipe for same...00 flour) Drizzle of toasted sesame seed oil followed by a liberal drizzle of homemade coconut peanut sauce atop the hand stretched dough circle thinly sliced red onion Left over spice rubbed roasted chicken from earlier in the week; roasted on my twenty-three KK of course (from the Stacked Enchiladas posted a few days ago) Diced red bell pepper lots of fresh cilantro Chopped peanuts Smoked mozzarella + provolone for the cheese liberal drizzle of homemade sweet & sour sauce fresh bean sprouts to cover Baked for ~3-4 minutes at 750ºF over KK Coffee Wood & CocoChar Lump atop Dennis' wonderful shaped ceramic baking stone Photo credit goes to Rhonda

Looks and sounds wonderful. Love all things miso (and wild salmon) too. Looking forward to spring salmon season...and stacking the freezer with wild king and sockeye.

Except double posting again

Yes...its working again. Thank you!

Plus or minus 1 for threads is not working...

At least it wasn't a rattle snake

Yes, agree on the versatility of the KK. Which, and sounds similar to your requisite, I use it for all things grilling, low-slow smoking, smoke/grilling and baking everything. We just flat out LOVE what it does for all things vegetables; which is more of our culinary center these days than a big meat cooks. And like my stacked enchilada bake, lasagne, et al, it lays down a flavor & texture that just can't be touched by even the SS propane/NG grills I've had in the past that cost me 2-3X as much $. When folks ask me about it I find it difficult, even though I have big passion for all things KK, to adequately convey their incredible value. But usually after a dinner or two prepared for them on the KK...it provides all the meaning and more

That's just over the top bosco! My colon quivers BTW, I've meant to ask you: Does your screen name have anything to do with Bosco espresso machines by chance? Dan

Although no pics were taken with the various components and final dish within my Twenty-Three KK...darn it anyway...the final taste results spoke volumes. Every ingredient and final bake was done on my KK; and for which no electric/gas/propane oven could replicate. Started by roasting poblanos & New Mex green peppers over Dennis' Coffee Wood Lump following by cumin & smoked paprika spiced cauliflower florets. Then I added apple wood chunks to the now heat soaked KK and roasted a chicken, spice rubbed & split; 20-minutes @ 500F and then shut down to 375F for another 35-minutes. The result: Super crispy spiced skin and moist tender chicken meat. Homemade corn tortillas are always a must and no exception this time. For the in-between the layers sauce I roasted fresh tomatillos, again over the apple smoke infused coffee wood lump then using a food processor combined them with fresh cilantro, roasted garlic, roasted poblano & new mex green (seeing the theme here? :D), chopped onion, a little sour cream to bind and S&P to taste. Plate up before the final bake on the thoroughly heat soaked KK: A little sauce atop the plate followed by one of the homemade corn tortillas with a layer of shredded roast chicken with enough of the roasted tomatillo & cilantro sauce to cover, then topped with another tortilla. Place enough of the sliced roasted spiced cauliflower florets to cover followed again by a light layer of the crema and a little shredded Monterey Jack cheese (if you live near Salinas or South Bay it will be worth your time to find Schoch Dairy's Raw Milk Farmstead Jack...'nuff said). Another tortilla followed by a roasted poblano & a little more M.Jack...and you guessed it: Another corn tortilla atop. Spoon enough crema to cover the top along with a thin layer of the M.Jack cheese and out to the hot KK for 20-30 minutes until light golden brown. Fresh cilantro to taste and more crema... This dish will get made again Photo credit goes to my 'bestest', Rhonda

Will try your recipe Rak...looks delicious and thank you for posting pics and recipe details!

Cheese that looks awesome . FWIW I had the Chefs Choice 610 slicer and although it was affordable it mostly frustrated me for slicing anything in the meat/cheese category. So if I choose to obtain another slicer it will be more robust and in the light commercial category.

Very tasty looking MacK!

They all look worthy...but my favorite, even though you didn't ask , is the anchovy & shiitake mushroom pie!

^ Right here. Chocolate Beet Layer Cake.

YOWZA!

CK, the One Grill system I am using does not utilize a straight through skewer but rather two short sections on either side of the basket assembly. The "code" that is on my order confirmation from Brian at One Grill is: 5PB814 This included the OneGrill 8" Performer Stainless Basket System, Motor Side Drive Rod support rod (10" 5PDR-10) and 10" Support Rod Handle End (5PR-10). The motor bracket comes from Dennis. I also purchased a 110v motor from One Grill however I can't find a receipt/invoice so I can't provide the model # for you; recommend calling Brian at One Grill. FWIW and I believe the newer grills are a little different in that I had to shim the motor bracket considerably to get it to be square to the skewer transfer socket on the KK. It wasn't a big deal but I do remember needing to be creative to get the entire assembly all in one plane. Here is a Dropbox link to a couple videos I made after I installed the One Grill system...frog shoes and all https://www.dropbox.com/sh/m0lzulqdxj37s0y/AAAtEwLyXu-aJIHz-NwMlOPca?dl=0

Will more rod and less open space appreciably effect air flow? When I'm baking my higher temp Neapolitan pies...for instance.

Mr. Twenty Three was hot after a beet roasting session...and scallops sounded good tonight so flames were allowed to lick my cast iron at 550-ish...and a little brown butter provided the lube. Tasty. And since I was bach-ing it tonight...this was a single serving

Tony, Everything came from One Grill except the drive rod adapter that Dennis supplied. Brian at One Grill is who I worked with... http://komodokamadoforum.com/topic/4662-rotisserie/#entry44018

Existing = No issue whatsoever.

^ FWIW I am using the One Grill Roti basket system and really like it.

^ yes. However I prefer the overall results of the more direct heat, and simpler, ala right above or on the coals as Dennis mentioned. And no clean up...

^ yes. As soon as they come of the grill they go into a soup type pot and lidded until cool enough to handle...or even completely to room temp as they don't suffer from waiting for me to get around to peeling