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Yum & I can't wait to hear your tasting report but judging from the looks you've got a new winner MacKenzie!  

Finally had time to put the soup together yesterday ... just in time for a big west coast storm that is blowing in!

Can't wait to see how your 16" plays in, around and out next to your 22"!    Congratulations!

Not too many weeks go by without fire roasted New Mexican green peppers and/or Poblanos via Komodo Kamado & KK CoffeeChar in the fridge.   I use them for everything including, oh boy this should draw out some comments :D, in cottage cheese for a mid-meal snack.   

But lately with fall colors turning on and the World Series just around the corner I've been hearing the raw peppers scream John Fogerty's lyrics "... put me in coach" :).

So that's exactly what is shaping up:   Peppers and fatty pork butt cubes being roasted-smoked on the KK over CoffeeChar along with a little mesquite for another flavor layer.   Soup making to commence in a couple days ... stay tuned.

love smash burgers!   

Start with just a small piece, maybe 1/8 of a pepper if your palate is mild to mild-medium.   You can always add more

We started doing the smoked habanero and also smoked jalapeño in basil pesto almost 30-years ago and its just a wonderful combination.   I'm addicted to habanero's flavor and rarely venture into smoked jalapeño land anymore.

Also, mince the smoked habanero and add it to basic guacamole.   Just mashed avocados, a little salt, a spritz of fresh lime, a little pinch of freshly toasted ground cumin seed and the minced smoked habanero.  Addicting!

6 hours ago, tinyfish said:

Looks very good.

Do you freeze whole?

Yes, I freeze them on a parchment lined cake pan; although since there is almost no moisture in them the parchment paper liner isn't probably necessary. Then once frozen they go into a glass canning jar and vac sealed.   When I want one I just remove one from the jar, reseal and they hold in the freezer for a long time.  

7 hours ago, Aussie Ora said:

They look good what's the tongue factor L. M. Hot

Outback Kamado Bar and Grill
 

Smoking tames the heat ... for whatever reason I can't explain.   They're still hot but not 'rude hot'.   They're just so darn addicting!

Thank you.  

Soup making:  Me.   Photog work:  Rhonda

Just finished the soup and as you alluded to MacKenzie this recipe is a keeper for us!    I used Thomas Keller's sautéed in garlic oil torn bread croutons ... wonderful soup!   Really got burned out on the more typical basil-tomato soup so the fennel is a nice surprise and complement to the tomatoes.  Thanks for your post!    

Might try smoke kissing some good ripe Roma tomatoes with fruit wood on the KK next time ...

Smoked habaneros added to homemade basil pesto (toasted pistachios are our favorite) ... 

Gotta have a stash of smoked habaneros in the freezer; albeit a small stash today.    I've found mesquite is my favorite wood for the smoke session.   Normally mesquite isn't my go to wood for much but habaneros and mesquite are a match made in hot heaven

As usual MacKenzie, your food looks too good not to make.  

So that's what I'm doing right now ... making this soup for tonight's dinner!

Thanks for the inspiration!

Ditto what ckreef stated:   Baking temp (and baking time) is relative to the type of dough.    Cold fermented Neapolitan dough is mainly what I use for my pies.  With the KK shaped baking stone I typically bake them, highest grate position to take advantage of radiant heat push from the dome, at 700-800F to get the best results for this type of dough.  

FWIW I switched to a 3/8" thick baking steel and get similar results at 550-600F; much easier temp to manage on the KK.   If I tried a pizza dough containing sugar and oil, whether the stone or the baking steel at the above respective temps, would yield a black charred crust and unmelted cheese.

FWIW:  For those in larger cities with Whole Foods:   They sell chicken backs & necks cheap; makes for 'luxe stock.   Of course, most Mexican butcher shops, "carniceria", sell backs, necks and also feet which are another super flavor layer component for higher density chicken stock (although more than likely not from pastured chickens ... dunno as my Spanish is sub-par ) .

Great looking cabinet Bruce!   

Beautiful MacKenzie and darn tasty looking!  

FYI a pressure cooker makes quick & flavorful work of making stock; especially good at extracting all things bone essence & gelatin.  

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Real pork!   We're getting back and away, at least on small lot specialty farms, from the detestable "other white meat" of the pork industry machine.   

As always MacKenzie, very nice post and tasty looking food pics!

CK:  I wish you'd move to Sparks Nevada!   Then I'd invite myself over

To that end, would a paper grocery bag be suitable?   Should be "food safe" since its a food vessel.

Wow...very nice post and even better looking fare!   Another that's been added to "my list"

Never that long for any of the pork butts I've smoked either!    So you put the butt on at 11:00PM Saturday night then stayed up all night to mop it on the hour?!   You're my hero

Dennis, can you provide an update on your baking steel project?

Love Dennis' Coffeechar Lump!   Its not only great to cook just about anything over but Dennis, er his employees :D, take the time and care to sift through the lump and package virtually all medium size lump.   Nothing like it!