dstr8

Before graduating to my KK a few years ago I used to roast peppers over my big gas SS bbq. The difference in ease of peeling the charred skin, quickness getting the peppers effectively and completely charred (which retains the firmness of the pepper's flesh) to the "no contest", more in-depth flavor including smokiness without being "smoked", of the roasted and peeled peppers is without compare. However, I'm not telling this gang anything you don't already know Dan

Tiny, those wings look deelish! I tried the baking powder trick once and wasn't impressed...but given your, et al, photos I must have done something wrong!

And the real money shot...right before the invasion by fork and appetite

This is where KK Twenty-Three gets to contribute with kissing the lasagne with a little fire and smoke

Layering process...

ckreef got me motivated to dust off the pasta attachment to my KitchenAid mixer, make some fresh ricotta and let my twenty-three do its thing! Basic recipe: Local grass fed pastured ground beef turned Italian Swiss chard, sauted and chopped Home made ricotta Grated whole milk mozzarella, provolone and a kiss of smoked mozz. Bechamel sauce My own pomodoro sauce 100% semolina home made fresh pasta sheets Heat soaked KK twenty-three and idling at 400º. Rolling out the pasta

Nice test out CK! I'm surprised you got the air trap/development on the outer crust at only 550º. That dough recipe will be next up for me...with 00. Thx!

Looking forward to your comments and feedback CK! I'm all about cold fermented/poolish/sour dough, autolyze style, in the vein of Neapolitan pies. But I'm intrigued with the KA's higher salt and also sugar content compared to my favorite dough recipe from Jeff Varasano along with zero kneading and how the texture/stretch develops without at least some kneading.

MacK, I've found I prefer to build the pizza pie on granite/marble/stainless steel counter surface (or similar ) then slide onto the prepped peel. But even with this procedure I occasionally need to give, right before I want to slide the pie from peel to hot stone, a quick blow of hot breath between the pie and the peel. Learned that trick here...sorry I can't credit the source but you know who you are For heavier and/or more pie ingredients beyond the typical Neapolitan style I just use a pizza screen...and take the easy/lazy/less messy way out

Looks beautiful and good 411 on the 505!

Wonderful looking pies! And looks like you nailed the crust too!

Agreed on the salt thing...and too much sugar in commercial bacon too!

The biggest problem with making your own bacon: Never being satisfied with even small craft store bought again! Well done MacK!

Ditto what Tony stated! What type of wood will you use for smoking?

Just caught up with this thread...very nice design idea and execution Wilbur! Always nice to have the KK parts, pieces and accessories organized and easy to get to/store!

Gr8! Just Gr8!

You will soon wonder how you managed to cook with lesser goods . Fortunately for you it will become a distant question with each passing fire session. I've always loved the river pebbles! If not for budget I would have opted that way...but don't let my 'Baby Blue' hear that

Yum!

^ I must will try the arugula aioli on my BLT+A+S That be Avocado and Salmon

Tony, if you like French Onion Soup, then I recommend making it via Thomas Keller's recipe (from Ad Hoc) which includes the 5-hour onions; after making it 2nd place and beyond just doesn't exist . Although the onions sit atop the stove for 5+ hours its just one of those things you will just not believe when you taste the finished product... and make time to do it a couple times a year.

Oh so tasty looking MacK! And great idea on the SV trick for wild meat! I will try that on some elk steaks a buddy of mine harvested a couple months ago!

Can you get real chicken in Iowa today? Don't know about other's here but I've mostly given up on supermarket chicken, yes even Whole Foods organic blah blah blah...as it all tastes the same...or rather taste-less the same :/. Even in California where they grow chickens by the gajillion its nearly impossible to find a real chicken (I suppose they're called "heirloom" breeds now)... Rant over

Wish we could get good shrimp out here in the west...that money shot CK makes me want to grill SHRIMP! Nice!

Looks tasty from here! You might try upping the temp to 275º and I'll bet you get your fall off the bone tenderness in less than 4-1/2 hours (unless they were ice cold when they went in to the KK).