dstr8

FWIW when I built our former outdoor island our granite company advised to use 30mm thick granite to insure a crack free life in the outdoors; they wouldn't guarantee 19mm to remain crack free however.  We were then located in Reno at about 5,000'...with a seasonal ambient temperature range of 10-110*F.   For the 3-years I used the island it performed without issue...including countless times getting the 75kbtu bbq crazy hot (~650*F +). 

I can smell it from here!   Looks great!   

Memphis is on my all things BBQ bucketlist   Thanks for posting up your experiences and photos mk1!

Beautiful!

Counterpoint:  When using too much bench flour, that adheres to the bottom side of the pizza crust, and the high temperatures required for true Neapolitan pizza (750*F and north) the excess flour will burn and add a not-so-pleasant bitter burned flavor to the crust.  

For crusts containing sugar and oil, typically baked at much lower temperatures (500-550*F) maybe it doesn't matter so much...

As many pizzas as I make in a month's time I still find getting the dough exactly and perfect a mini-challenge for Neapolitan style pizzas.  Too dry and the end result is mostly devoid of the big air pockets that result from a wetter dough.  Too wet and the toppings get to the hot stone before the dough  Just right and its pure amateur pizza making bliss

All in all...just like all the other foods we cook on the KK making pizza dough and pizzas has made me significantly more critical of restaurant pizza...most of which we completely ignore today.  

Same here...not a huge fan of beef ribs.  But gotta say your photos make me want to pick up some beef ribs, if I can find some as lean as your's(!), and try to repeat  Nice job!

Nice!

I typically (depending on what type of meat/fowl, mass of same and smoke session time period) use several chunks that are generally in the 2"x2"x2" range.  I need to try the flour/paste trick on a cast iron dutch oven, especially for longer smoking sessions, but for now I'm just using the MSR SS pan with a few holes drilled for venting.

^ I agree!

Kudos mnacht...nice looking ribs!

Although I generally prefer trimmed up spare ribs to baby backs....I do love them both.   For a break from smoking baby backs we like this version equally well too.  Essentially make a paste using minced fresh rosemary, parsley (or sage), minced smoked habanero, coriander, sea/kosher salt & black pepper:  Simple!  I like to use a mortar and pestle but a food processor works in a pinch too

Rub the BB's and let sit in the fridge for a few hours or overnight.  I slow roasted these on the KK over oak and hickory lump for about 3-hours at 325-350*F and they were just superb.

BTW/FWIW/FYI

You can get the pizza screens, in a wide variety of sizes/diameters, at any commercial kitchen supply store.  They offer them in solid, hole punched and screen type variants.  

I do find Firemonkey's tip for blowing a puff of air/breath under the pie, just before I slide the pie from the peel onto the hot pizza stone, invaluable when I either let the assembled pie sit a little too long, too many ingredients or when my dough is just slightly too moist.  

Commercial salmon season, namely King/Chinook salmon, opened in California waters on May 1.   We currently are getting the most delicious, buttery, fatty but mild King salmon out of our own Monterey Bay.  

Simple is best in my opinion when you have an ingredient so pure...and I like slow cooking/lower temps to retain all the fat and unctuous texture of King salmon.

Salt, pepper, 300-325 degrees F indirect over KK coco-char in the 1/2 basket.  Belly and two filets:  I call it my Triple K

I like it!   What is the thickness Dennis?  And ETA for USA?

Similar debate about bringing meat, destined for fast grilling, to room temp or not.  Most of the big steak houses take them from cold to hot grill...

As Emeril says:  Who are the food police?!  

And I switched up on where the heat deflector is located when doing high temp Neapolitan pizza bakes on the KK:  I now put my pizza stone directly atop the ceramic heat deflector and like how it performs mobetta!  

So...what works for me:  Largest grate; then the reversible grate on top of that (positioned in the "highest" position); then the heat deflector then my pizza stone (16" x 3/4") atop the reversible grate...lov'n life in the dome  

<snip> When you are ready to slide the pie off the peel and onto the stone, lift one edge of the crust, and blow a sharp puff of air under the crust.  Sort of like blowing out a candle.

 

 

Firemonkey:  Although I don't always use your tip, blowing under the pizza crust to help it slide off the peel, there is no substitute for when its needed!   I really like this tip...used it tonight and it helped keep the toppings atop the dough as I was flipping it onto the hot stone!  Thanks!

Yes...snow peas.  Yes I did the rice pilaf style.  I normally cook my rice this way just didn't realize it was called "pilaf style".   BTW:  If you like quinoa, sorry if you already know/do this, instead of rinsing to remove the bitter impart post cooking you can also achieve the same thing by toasting in a dry pan...instead of rinsing.  Plus you get the benefit of enhanced flavor too!

I probably would have preferred long grain brown rice, in one variant or another, but the short grain worked out fine too.  

Very nice!  Custom job...for some lucky person with a 32 and a 23?  

Apologies for non-KK food photo...well not quite true as the diced pork baby back rib meat came from the KK

Turned out great Tony...we like whole grain so used whole short grain brown rice...thank you!  

Thanks...I'm going to try it tonight!  

Tony...I'd appreciate the general outline/recipe for your pork fried rice!   

aavkk:  Cigars, scotch and a KK tells me you like smoke   If you want to try something different and wonderful, tequila related, try to locate one (or more ) of Del Maguey's single village mezcals.  Truly wonderful with a nice roasted agave pina essence.  The Tobala is wonderful.  The Chichicapa and Minero are very good relative values and make fantastic real margarita, as well as for sipping, floaters adding a unique smokiness and kick that you, if like me, just can't do without. 

http://mezcal.com/

Very nice video and editing KC!   I was so enthralled...and then it ended abruptly (which in turn made me recall you stated it was a "short preview"); I felt robbed   Can't wait to see the full length movie!

Our Whole Foods stocks La Quercia prosciutto and pancetta and although I haven't tried the pancetta, favoring thick slices instead of paper thin, the prosciutto is some of the best I've ever had!  

We bought a 1/2 Iberico direct from Iowa a few years ago and split it amongst friends.  It was super tasty...and none of that hybrid super lean "other white meat" pork food industry crap.  I spent the first 37 years of my life in Omaha and we had several western small town Iowa butchers that provided us with incredible pork and beef.  

I intend to order samplings of the Swabian...thanks for posting up and 'turning us on' to it!

Dan

Butter makes everything better.     I'm not a ribeye fan but you may have gotten my attention with this one

I can't wait to hear the answer on the 2nd 1/2 moon shape steel too!   Generally I have the sear basket oriented so the divider runs front to back of the KK; just because that's the way I've viewed it here and there.   Having said that, when using the rotisserie, I turn the basket 90 degrees so that the coal portion sits left to right at the rear of the KK and thus providing a little indirect heat for the roti.

Because I do go back and forth with both baskets often I opted for the 2nd coal grate so I could have dedicated systems; quicker and a little less messy going back/forth between full and 1/2.