ckreef

TY tony b - that is good rice. Reef's Bistro

Great looking KK and nice setting. I agree with tony b - shouldn't have held that high of a temp overnight. Make sure vents are closed and you are latched in the second position. Also make sure the vent assembly is fully pushed into the grill along with your second rectangular assembly around back. Reef's Bistro

TY CC - I'll let you know when I start taking applications for taste tester - LOL I don't know - I think the pizza challenge is going to be the hardest field to compete in to date. Reef's Bistro

TY CC but Mrs skreef is 100 lbs soaking wet and well I haven't posted a picture of my gut (on purpose I will add). Reef's Bistro

TY MacKenzie - very tasty. Nice crispy crust with soft edges. You could hold a slice by the edge and it didn't sag. Reef's Bistro

The title says it all. I really like this recipe you just have to get the proportions and technique correct. . Tried the King Arthur Pizza blend flour. . Mix the ingredients until just incorporated. Cover and give it a 24 hour counter rise. . After the 24 hour counter rise. . Divided in two. Stretch and fold over from the right then the left. Rotate 90 degrees and repeat. . Turn over and form a proper ball. Place in a floured bowl. Cover and let proof for 1 hour. . Meanwhile preheat the KK. . Forming the pies I first do a board stretch. This is very wet dough so liberal use of extra flour helps. Try not to disturb the the outer ring of dough. . Next I do a quick air stretch allowing gravity to do the work. . A final shaping. Everyone loves a round pie. Try not to disturb the outer edge. . First up is a sausage and Canadian bacon pizza. . My favorite for the evening was Shiitake mushrooms with thin sliced tomatoes. . And the money shot. . There's my guru pizza challenge entry. Glad to get it over with so I can get back to using my Blackstone Pizza Oven for thin crust, hot and fast pizzas. Reef's Bistro

I actually had them configured for my 19" lower sear grate. In that position they are a tighter fit. A loose fit when I use them in other positions. Reef's Bistro

TY Stile88 - we put a little extra effort into the Challenge cooks which pays off every once in a while. Reef's Bistro

Yes and no. Most rotisserie motors are standard as far as the socket and mounting slots but...... . You really need a motor with anti backlash gears. They make it so an unbalanced load doesn't flop over and stall for a few seconds waiting for the motor to catch up. Not sure if the joetisserie motor has those gears or not. . When I first got my rotisserie setup I tried using my Blackstone Pizza Oven rotisserie motor. It would turn the meat properly but didn't have the anti backlash gears so it would do the flop. . There is an owner or two on your side of the world that sourced out the correct motor. Don't remember who - maybe they'll chime in. Reef's Bistro

Great looking steak dinner. Always nice to have some leftover for lunch the next day. Reef's Bistro

That is nice it allowed me configure them for my 19" and can reconfigure them to work on the 16.5". The only drawback is they can slide around on each other. Brad at Grill Grates did mention that they were trying to come up with some type of clip but haven't tested a design they really like. Reef's Bistro

TY tinyfish and MacKenzie - it was a tight race right down to the wire. I will add CC was poised for a third place tie with Mrs skreef and somebody pulled the rug out from under him in the very end. Oh well I guess that's the way it goes sometimes. Reef's Bistro

I started to post the same thing earlier but my connection went bonkers. Flip a steak and put it back in the same spot just as good of grill marks like the first side. This is because of the size of the SS grates. With thinner grates you have to flip to a fresh spot on the grate - not with KK grates. Reef's Bistro

Once the meat is on and the temp has recovered having 5 on compared to 2 shouldn't take a lot more time as they are all cooking together. At 250*-275* I think you could plan for 12 hours give or take a little. At 275* they will push through the stall a lot faster than at 225* and you won't notice the difference in the end product. That's just my quess as I normally cook for 3 but that is how I would plan it anyway. Reef's Bistro

Welcome Aussie Ora - glad you made it over here. Not as active as the Guru but all high quality cooking posts. Ask any questions you have were all here to help. Reef's Bistro

Fill the basket completely full (all the way to the handles) you'll have more than enough lump to do an extra long low-n-slow. Still some left for the next day. . Get the temperature settled in at whatever your looking for. With that much meat on I would go for 250*-275*. After it's settled in at that temperature let it ride for another 30-60 minutes. This allows for the complete interior of the KK to get to temp so it takes less time to recover after putting the meat on. When you put the meat on and your temp drops don't touch the vents it will work it's way back to where you had it stable at. Reef's Bistro

Great story and I love the anti-theft cover. Reef's Bistro

I knew he joined just couldn't figure it out through tapatalk - LOL Reef's Bistro

I tried to figure it out - I guess I'm just not smart enough - LOL Reef's Bistro

We have a lurker in our presence - show yourself - LOL . Couldn't help myself ........... . Reef's Bistro

Great looking breaded chicken. I like the use of the stone. Reef's Bistro

Great writeup about cleaning squid. I've only seen it in a store once and passed it up. Next time I won't. I want to try stuffed squid one day. Reef's Bistro

I use to be an Akorn owner (CI grates) now I'm a KK owner (SS grates). I found no real difference. Once either gets up to 500* it'll leave grill marks. . I believe it wouldn't matter what the material was, as long as it doesn't melt and it's at 500* it's going to give you grill marks. . With that said, CI might heat up a little quicker which would give you the perception of doing a better job. But I've never tested that out. . Reef's Bistro

Yummy chicken dinner. Reef's Bistro

Thanks everyone very tasty. It had 1 Tbsp curry powder and 1 tsp cumin so it was packed full of flavor. The lemon mellowed out the curry a good bit but if you don't like curry this wouldn't be for you. I loved it. Thought it was one of my better recent cooks. . It was in the DO for about 2 1/2 hours. The first 45 minutes and the last 30 minutes were with the top off. In the end I put the liquid which had thickened up a good bit through a fat separator before pouring back on. . Reef's Bistro