dstr8

looks oh so tasty & great...but an elbee and a half = colon quiver

Tony, you've made me hungry for tri-tip again! Like you its only Red Oak for mine...and a Santa Maria style rub.

Thanks again amir for the dough recipe; I tried it tonight! I made the dough earlier today using Caputo 00 then just a short 2-hour rest in the refrigerator before sitting on the counter for a couple hours to pizza making time. I ended up with 1175 grams of dough...that got divided into 3 balls/pies. I had some fresh dill and parsley to use up so I made pesto with the two herbs, which was the base/sauce for one of the three pies I made; played well with the potatoes. Some left over shredded roast chicken, thinly sliced potatoes (thanks for the idea!) and a little cheese made for a tasty pie after baking off at 550*F in the KK atop the shaped stone. Normally I use an Italian sourdough starter based Neapolitan style dough for my pies. But the recipe you posted, amir, from Peter Reinhart resulted in an even thinner, more stretchable crust with a nice crispy under pie texture with a chewy edge. And after you get used to baking Neapolitan pies at 800*F on the KK...keeping and baking at 550*F seems like easy street! Tasty results!

Oh boy!

Tried a chimney after originally taking delivery of my KK but its more work and mess than its worth IMHO. Then I moved on to a Bernzomatic 19425 JT850 torch, fed with propane or MAPP, and never looked back.

^ I am not a butcher but my limited understanding: Ribeye meat is from the upper and inside portion of the rib section. Whereas short ribs are from the outer portion and lower, plate section, of the rib cage. I don't think ribeye meat is the same as any meat marketed as "short rib" meat be it bone-in or boneless. If you try to quick grill short ribs, like you would a ribeye, I think you'd discover the chewy difference.

What CC and 5698k said and my own 2 cents: I think most people, outside of true BBQ enthusiasts, aka "the masses" like their ribs fall off the bone tender rather than a product with proper texture (I'm married to one ). And steaming the ribs speeds up the process as well making the process easier and less failure prone. Lastly I think he's playing to his audience.

^ yes. The 23" shaped stone was designed to fit the smaller dimensions of the sear grate so plenty of space atop either of the upper grates including the top grate (my upper grate has the inward slanted handles too). I'd upload photos for you tony but I see the photo upload feature is gone (for on-site hosted photos)? ARGH!

Sav, Not sure how you're building pizzas but I learned building the pie and then sliding it onto the peel makes for consistently perfect releases onto the hot stone. Whereas, even if I was quick, building the pie atop the peel yielded as many disaster releases as it did perfect releases. And building them off the peel...allows me to use less bench flour atop the peel. And this results in zero to near zero bitter impart from the burnt flour on the bottom of the crust... I vary my pies but generally use 350-375g balls for my Neapolitan pies (Italian sourdough; cold ferment). One of the biggest improvements I saw, Neapolitan high temp pizza bakes related, came from using the KK stone. I can't say it too many times for those that don't have one and are doing especially high temp Neapolitan style pizza bakes: Dennis' stone (I've got the shaped stone) is light years ahead of any other pizza stone I've owned/used. Pie looks great BTW!

Great looking ribs Sav!

Like the front to back. And like and use the door on the two larger grates for longer sessions and/or keeping my KK at 700-800*F dome for my Neapolitan pizza pie bakes. As always, and regardless of the outcome, a big thank you for considering our input Dennis!

I have the two drawer, two door model and love it. I had planned to replace the teak top with granite but procrastinated...one of these days I'll have a granite top cut (damn mesquite lump throws sparks like the 4th of July). Otherwise its just like any teak wood...slowly aging. Mine is still brown...after a year and a half-ish on our patio. But at sea level and near the coast we don't have near the degradation we had with all types of wood including teak when we lived in the high desert at 5,000' and big UV ray time. I'll try to get some fresh photos posted tomorrow...

I'd eat it

Another welcome to the wonderful world of Komodo Kamado wibbylee! I see you are in NorCal...Monterey here. Looking forward to your results posts

Jeez Tony...that looks most unbearable! And the KK with snow atop just looks so forlorn ! My folks still live in Omaha and although they missed the latest round of blizzard action its damn c-c-cold! Keep trying to get them out for a visit but at 84 YO they're not traveling as much as they used to.

Sorry, I just caught up with this thread: Dave, offering sincere condolences for your loss. Words just don't stretch very far but know the power of thought and prayer and shared grief can be of benefit at times like this. Dan

Being originally from Nebraska I miss the old NU-OU rivalry. Still getting used to the new mix of leagues and teams. And, of course, we get to get used to yet another coach in Big Red land. This could be a long hyjack

You guys have probably noticed, unless you get your yardbird from a local farmer that raises and harvests them right, chicken is mostly devoid of flavor these days. Yes even the stuff at Whole Foods, etc. Not that long ago one could buy fryers, roasters and older stewing chickens that at least tasted like, well, chicken! Turkey is great except mericans won't buy it unless its immediately either side of Thanksgiving. And that means frozen for the rest of us outside of T-day. <sigh>.

Just reiterating the other's comments: Wonderful looking grub Wilbur!

^ perfect foundation for Cuban sandwiches, with a smoky twist, too

CC, those are some seriously tasty looking spare ribs! I always vacillate between foiling and not foiling. I like them both ways for different reasons...oh our first world problems! I've been off in pizza land and a few other quick sear type cooks but need to run down some small farm ribs and get back on it!

I'd "like" you...but I'm allergic to FB

Unlike my high temp Neapolitan style pizza bakes I don't completely heat soak my KK prior to roasting fowl via Judy Rogers recipe/method I described above. Therefore I can very quickly pull the temp down from even 550* (yes sometimes I do the above first roast session at 550* but pull back on the allotted time...12-15 minutes instead of 20) to 350-400*F by tightly closing the top vent along with bottom vent and getting to target in just a few minutes; probably less time than do this in an indoor oven! The whole cooking process is approximately 60-minutes so you don't need to stoke a big roaring fire...

wilburpan, et al: If you haven't tried the late Judy Rogers (of Zuni Cafe fame, San Francisco) roast chicken I encourage to give it a go. Overview: 1) Whole bird, thoroughly cleaned in and out. 2) Wipe impeccably dry (paper towels), inside and out; moisture is your arch-enemy for this recipe. When you think you have the bird wiped completely dry...do it again and you'll be surprised by the amount of moisture that you get. Be sure to wipe under the leg and wing joints...they hold moisture 3) Take your pick of fresh savory herbs: I like sage, rosemary, thyme and Italian parsley. Sometimes I use one and sometimes 4 for variety 4) Gently insert a couple sprigs of of herbs under the skin of each breast and again for the thighs 5) Liberally sprinkle kosher salt over the outside of the bird 6) Place the bird, breast side up, on a rack placed over a sheet pan and then into the fridge for at least 12-hours but up to 48-hours (I like 24-hours best); don't even think about covering it! 7) KK at 500*F. Use foil, per Dennis, or your SS heat deflector on the middle grate. Place the chicken, breast side up, on the large top grate for 20-minutes. Then damp the temp down to 350* for the remaining ~ 40-minutes/until thigh is to 175*F. Remove to a cooling grate over a sheet pan and allow to rest for about 10-minutes in a warm spot in your kitchen/oven before slicing/eating. (WTF??? The text editor will NOT allow me to use "8)" here but instead the goofy "cool-guy" moticon). Note: I also use my rotisserie attachment but to be fair the KK cooks so evenly I mostly keep it simple as above with equally wonderful results. Note 2: If you don't like juicy, tender roasted chicken with an incredibly golden brown and crispy skin with herb infused flavor then by all means avoid this recipe! Note 3: And DO NOT be tempted to put fruit or anything in the cavity. Ditto for oil or butter in or outside the bird...it will just screw it up. Try not to like it. Dan

Dennis, You probably know but I'll post this anyway: If you have dough with memory I find letting the dough rest, after you started pushing/pulling it, several minutes and more often than not it will cooperate. Again: Kudos on the new stone: It made ALL the difference in the world for my higher temp Neapolitan pizza bakes. In fact I had considered getting one of those Blackstone pizza grillers...but thought I'd wait to test the new stone. I deleted the Blackstone bookmark