ckreef

His dough techniques are defiantly more in line with what I've found works best. I will start with his basic instant yest bread flour dough. I'll follow his techniques to the T and see what happens. I also liked his thoughts about super charging a starter and extended rise times when using a starter as the only levening agent. Also the trick about adding sugar to get a more sour taste. We'll try all this too.

I appreciate the sentiment. Any pizza dough recipe I've posted started somewhere. I tweaked it and tweaked it for months until my family finally cried "uncle". We didn't eat pizza for months after that. It all started with attempting to recreate a Sicilian pan pizza I had as a teenager. I never really succeeded but came close. I also vearded off that course a few times. I'm going back to my original goal of the best Sicilian pan I've ever had from back when I was a teenager. We'll see if I get any closer.

My thoughts on different pizza books..... I'm guessing you could learn a little something from every book but you really need to take most of the book with a small grain of salt..... Cross reference and cross reference some more.

I'll be buried right next to you

Eat healthy, die anyway. Bad attitude but it's the truth.

My first go round will be King Arthur bread flour with instant dry yest as he suggests. Second go around will be sour dough starter. I have about a 1 year starter. Yea this book has nothing to do with Chicago Deep Dish Pizzas.

There are definitely some funky recipes in the book but......... The way he mixes, proofs, and stretches the dough along with his reasoning behind that makes sense to me. For years I've been trying to recreate a pan pizza I used to get when I was a teenager. I've come close but haven't hit the mark yet. I hope this book gets me even closer.

Saw this on Instagram and grabbed it from Amazon Prime for less than $20. I've read the important parts and it's a good read if your goal is to make the Perfect Pan Pizza. He has some interesting dough ideas and techniques. He not only explains the how but also the why. Will be giving some of this a try next weekend.

Great looking KK, great location.

The 500* tests for Fogo Eucalyptus, Jealous Devil, and Komodo Kamado CoffeeChar have been posted at the bottom of post #3 in the original Guru thread. I wasn't impressed with the Eucalyptus lump. Both the Jealous Devil and the Komodo Kamado CoffeeChar lumps had pieces that were the perfect size for me. They both did a good job with the 500* test. I need my controller for something else this weekend so I won't be able to start the low-n-slow tests until next weekend.

If you are a fan of paella these grills work really well for that. With the ability to move coals around and change the grate height it's really easy to regulate the heat going to the bottom of the paella pan. I've done it a few times and at this point it's the only grill I'll use for paella.

Very sweet. I can't wait to see you fire it up.

It's got a good date on it. The original price per lb seems a little excessive but the reduced price works.

Just give me the brownies and I'll tent camp in the backyard.

It would probably be shorter but definitely not as fun/interesting.

That is a delicious looking scoop of ice cream. Will definitely try that out soon.

Looks delicious.

I think my son needs to grow up a bit more

After the last few posts in the Bruce thread I got wondering - really, how often do I cook outside? Only one way to know for sure - let's keep track of it. No pictures for this thread, just - Day, Date - what I cooked - what grill I used. I'll update this first post every couple of days. I'll keep this going for maybe a month or so or until I get tired of doing it - LOL - check back often. P. S. If Mrs skreef cooks outside instead of me I'm going to count that - she cooks every once in a while. Fri, 9/20 - salmon - 19" KK, direct using Grill Grates Sat, 9/21 - chicken halves - Nuke Delta Sun, 9/22 - meatloaf Wellington - 19" KK - Mrs skreef, Guru meatloaf challenge Mon, 9/23 - Bisquick Chicken Pot Pie - 19" KK - used leftover grilled chicken from the Nuke Delta grill. Tue, 9/24 - Wed, 9/25 - grilled thighs - 16" KK w/ Grill Grates - corn risotto - outdoor side burner Thu, 9/26 - pork tenderloin medallions and a cabbage steak - Blackstone griddle Fri, 9/27 - Sat, 9/28 - swordfish steaks and crab cakes - 19" KK Sun, 9/29 - grilled pineapple - 16" KK w/ grill grates - mushroom risotto - outdoor side burner Mon, 9/30 - boneless skinless turkey breasts - 19" KK semi indirect on KK grates Tue, 10/01 - hamburgers - 16" KK w/ grill grates Wed, 10/02 - Thu, 10/03 - Bronx Bombers and bread sticks - 19" KK indirect on upper grate. Fri, 10/04 - Cobia and crab stuffed U5 Shrimp - 19" KK Sat, 10/05 - Sun, 10/06 - Pan Pizza and Ranier Cherry Crumble - Wood Fired Oven Mon, 10/07 - meatloaf and green bean Caserole - 19" KK indirect, upper grate @ 400* Tue, 10/08 - 1/2 chicken - 19" KK Wed, 10/09 - Hamburgers - 16" KK w/ Grill Grates Thu, 10/10 - marinated pork tenderloin scraps - Blackstone Griddle Fri, 10/13 - Sat, 10/12 - Supreme Pan Pizza - WFO - lamb loin chops and crab cakes - 19" KK Sun, 10/13 - Brunswick Stew - 19" KK Mon, 10/14 - Mac & Cheese and chicken legs - 19" KK Tue, 10/14 - Brunswick Pot Pie - 19" KK Wed, 10/15 - Thu, 10/16 - Fri, 10/17 - smash burgers - Blackstone Griddle Sat, 10/18 - Sun, 10/19 - Flat Iron Steak - Nuke Delta Mon, 10/20 - Pulled Pork Mac & Cheese - 19" KK

My kind of meal - looks great.

Where is it located? I'm not interested but that information might help someone else make a decision.

If you currently own 3 KK's I'm guessing Santa Maria style grill unless this is a KK for a second location.

Awesome looking cook. My kind of meal and I wouldn't even need any sides

What does CAFO'd mean? Also pastured meat? What are you talking about? Grass fed and grass finished? Or Grass fed and grain finished?

I agree the steel plate looks awesome.