ckreef

Looks like my kind of dish. 

. 

Yes dough straight on parchment. You can always pull the parchment a minute or two into the cook if you want to.

What we need to talk about is "dough rolled out". Rolling dough out comes close to totally killing the dough. We need to get you properly hand stretching the dough. When you start hand stretching the dough you'll see a vast improvement in the outcome. 

8 hours ago, SSgt93 said:

More pizzas tonight on the 42. Delicious as always. I think these KK pizza stones are by far my favorite that I own.



Sent from my iPhone using Tapatalk

Awesome pizza money shot. What time does your restraunt open?

You sort of lost me but it's been a long day with a few adult beverages so no surprise there.. 

LOL - No matter they both look good and I've used parchment more times than I can remember..... 

4 hours ago, tony b said:

That is probably the most outside version of shrimp and grits that I've ever seen. 

Nice pizzas.

Yea went a bit outside the box with the shrimp and Grits but I went back and bought some more of those U5 Shrimp. They are the very best for stuffing. I wanted to stuff them with tiny bay scallops but couldn't find any so I punted with grits. 

That upside-down pizza was the bomb. I could have left it in another 5 minutes to crisp up the pepperoni a bit more. No worries going to do that again in the near future and I think next time I can hit the bulls eye. The problem is you can see what's happening underneath............

I think you need to keep at least one of the KK's....... But I do like the PK idea. For searing and totally direct cooks I love my NuKe Delta and a PK would be a similar experience. 

For me it really is all about the best grill for the job.

Pepperoni and green pepper upside-down pizza and a pan pizza (1/2 sausage, 1/2 ham and Pineapple). The upside-down pizza was a surprisingly good pizza. Will be doing that again for sure. 

A tasty looking meal. A fun time for sure getting kids and guests involved. 

Great cook all around. 

Really great start. Can't wait to see the finished cook. 

Shrimp and Grits anyone? A different take on a southern classic. A massive U5 Shrimp stuffed with grits covered in parmesan cheese. Served with a bit of zucchini noodles and a tomato cream sauce. Cooked in my Pizzaioli Wood Fired Oven from

Authenticpizzaovens.com 

Great looking pie. The last picture is a testament to its greatness - LOL 

3 hours ago, LK BBQ said:

One other question - to get a "raging fire" do you keep the KK wide open or do you just open up the vents all the way?

Top vent 3 turns, bottom vent fully open. You never want to keep the dome open for an extended period of time. 

28 minutes ago, LK BBQ said:

Thanks, all.  This is very helpful.  Believe it or not, the reason for at least some of these questions is that I was living for years in a condo that didn't allow charcoal - so with DL's help, I converted it into an electric KK.  I recently moved and am now learning my way through charcoal.  I would put the heating element right under the main grill, so I've never had to deal with the lower grill and even the firebox before.  

I've cooked a few chickens without a rotisserie and had delicious results.  Spatchcocked and even just whole.  The thing that hasn't worked for me is getting a crispy skin.  It's always been a bit too moist in there.   I've tried drying the chicken off and putting a little baking powder, but it didn't really do much.  Will experiment with higher heat.  

 

 

 

 

Chicken IMHO needs 400* minimum to get really crispy skin. I've tried to kill a chicken on the rotisserie with higher temps and progressively longer times. I never did dry out and kill the chicken. Search out the thread. 

I have a large freezer drawer (1/6 of my freezer) full of frozen peaches and Ranier cherries for use this winter when I'm missing the summer fruit. This syrup/peach topping is another source of summer later this year. Don't worry I ate my share of peaches and then some along the way. 

3 hours ago, jonj said:

I just measured my Guru port and it is 31mm in diameter.

Awesome. If I'm understanding all the pictures correctly it should fit without any adapter. 

@tekobo  there is an optional ingredient that I left out of the recipe. It's a trick I've learned about canning/boiling fruit.

If you add 1-2 Tbsp butter to your boiling mixture it helps reduce foaming. Doesn't do anything for the flavor but does help with foaming. 

I don't have a smartfire but....... 

Looking at the adapter pictures (links above) neither have anything to do with a KK/Guru port. But looking at those dimensions if the inside of the Guru port is 31mm it should work without an adapter. I'm not at home so I can't measure. 

I've had a 19" TT for a couple of years now. 

1) I've gone both ways. Main grate is easier to deal with and the 19" TT isn't that tall so with a direct raging fire you can still get a decent sear on the main grate. 

2) rotisserie chicken is basically high heat direct cooking. The rotisserie keeps things from burning and somewhat self bastes. I prefer rotisserie over Spatchcock. No big advantage doing a low-n-slow rotisserie cook, probably more pain in the rear than it's worth. 

3) definitely use a drip pan. Butts expell a lot of grease and water during a cook. Don't want that mess in the bottom of the KK. 

1 hour ago, Alohapiggy said:

 

1 hour ago, MacKenzie said:

They do provide you with the tape.

1 hour ago, Alohapiggy said:

Haha yes I feel the same.  Who’s supplying the tape?

Sticky tape on a $5k SS vent. I don't think so.............

1 hour ago, Alohapiggy said:

I’m not happy with their answer.  I really wanted an adapter to work with the fan port on my KK. I really don’t want to take apart my vent and use tape.  The cyber Q is looking really attractive now. 

I have to agree. I thought it was a bogus response. Tapeing vent holes - I had to laugh. 

23 hours ago, tony b said:

While likely cost-prohibitive, I'm envisioning 22# bags, 2 per 44# box - best of both worlds! 

That would be the best scenario. I just received Eucalyptus lump like that. 2 bags in a box. 

Glad you got it worked out. Once you get up in temperature with a good bed of glowing coals you can usually shut the top vent a bit to trap the heat. You'll use less lump.

2 hours ago, tekobo said:

Great, thanks!  I thought you had forgotten this request.  Now off to find some peaches to do the recipe justice.  

I didn't forget just wanted to wait until I opened up a bottle to make sure it was as awesome as I thought it was going to be

16 minutes ago, tony b said:

Here's where I get reasonably priced binchotan for my yakitori, if you're interested.

https://www.korin.com/grillware/binchotan-charcoals-and-accessories

I've looked at that page before. Which version have you tried? 

I'm going to try some one of these days but at the moment I'm sort of overflowing with lump including 4 bags of Marabu. 

On 8/12/2019 at 2:45 AM, tekobo said:

I like your recipes!  Please post when you have refined.  We don't get your lovely Californian peaches out here but I will look out for some good Mediterranean ones as the season progresses.  

Opened my first bottle from batch #2 - OMG !!! 

Big improvement from batch #1 and that batch tasted pretty good. I figured I better type this up before I forget what I did because this was mostly off the top of my head. 

You'll need 15-20 peaches  depending on size. Cut them in half, remove the pit, and Grill them hot and fast. 

Remove peaches from grill and put in a large bowl. Cover with saran wrap and let them steam/cool down for 20-30 minutes. This will make it easier to remove the skin. 

Start peeling and chopping the peaches. Put in a blender. Puree the peaches until smooth. You need about 5 cups peach puree. 

In a large pot on the stove add the peach puree, 1 cup sugar, 1 to 1 1/2 cups pure mapple syrup, 2 cups water and 2 Tbsp Real Lemon lemon juice. Do not use fresh squeezed, we want a consistent acid content from the lemon juice and the acid content in fresh squeezed can vary. 

Turn on stove to get it boiling. In the meantime peel and cut up the remaining peaches in small chunks. Hopefully you'll have about 3 cups of chunks. Add that to the puree mixture. 

Bring to a full rolling boil. If it looks too thick add another cup or two of water. After it comes to a full rolling boil simmer rapidly for 5 minutes. 

Jar it and water bath process for 20 minutes. Let jars sit until cool. You don't have to let them sit 24 hours because this has no pectin so it's not going to set. 

This will yield 6-8 12oz jars so be prepared. They should have a 6-12 month shelf life. Shake before using and refrigerate after opening. 

If you give this a try let me know what you think. You won't be disappointed.