ckreef

This is where a fully enclosed aftermarket basket on a KK straight rotisserie rod would come in handy. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's the way to get the job done. Great cook. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks good but I'm with Tony, I could use my yolk a little more runny. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks tasty to me. Even at md lamb chops are really tender. Charles - Prometheus 16.5", Cassiopeia 19" TT

Yummy Charles - Prometheus 16.5", Cassiopeia 19" TT

That and you have to figure out what most people would like to see. The best presentation won't win if nobody likes the basic idea. A bad presentation with a well liked idea will always win out. This has happened in more than one of the challenges so far. Charles - Prometheus 16.5", Cassiopeia 19" TT

Not really civilized except at the Bistro which is an oasis in the middle of nowhere. Charles - Prometheus 16.5", Cassiopeia 19" TT

No Costco, no Trader Joe's. I did belong to Sam's Club for a while but never used it enough. Could always find sales cheaper especially when buying for only 3 people. Charles - Prometheus 16.5", Cassiopeia 19" TT

I'm a little stumped. I had an idea but the more I think about it the more I'm sure it would have no chance of winning. I am working on a second idea. Maybe I'll try and get it together this weekend. Mrs skreef has come up with a decent idea. We'll both get something in before the end of the month. Wouldn't want to loose the ending bonus points. Charles - Prometheus 16.5", Cassiopeia 19" TT

Delicious. I love lamb, my wallet does not. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking bread Rak. I have some dry starter coming this week. (probably from the same member). Can't wait to get it going. Charles - Prometheus 16.5", Cassiopeia 19" TT

Fantastic, that is a work of art. I love the way you used the pizza dough. Gives me lots of ideas. Charles - Prometheus 16.5", Cassiopeia 19" TT

Should be 5mm x 12mm. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great setup and great color. Looking forward to seeing more pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking rotisserie chicken. Charles - Prometheus 16.5", Cassiopeia 19" TT

Sounds like a fun and delicious meal. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice wings. Charles - Prometheus 16.5", Cassiopeia 19" TT

First congratulations to bosco for winning last month's veggie challenge with his Smokey Swiss Jalapeño Portobello Burger. tinyfish came in second with his Mushroom Thyme Lentil Pie and Zucchini Fudge Cake. Mrs skreef tied for third with her Carrot Cake. This is an 18 month challenge series and we have now completed 9 months bringing us to the half way point. In overall standings for this first half of the series here is how us KK'ers stand. 1st place bosco 2nd tinyfish 3rd DerHusker (a guru member) 4th me ckreef 5th Mrs skreef So out of the top five spots us KK owners have four of those five spots. Fantastic cooking from all. Charles - Prometheus 16.5", Cassiopeia 19" TT

Awesome. Will give this a try. Always looking for new ways to do potatoes. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great lamb. What an appetizer. What was the rest of the dinner that everyone else brought? Great superbowl food too. Charles - Prometheus 16.5", Cassiopeia 19" TT

Fantastic looking lasagna. Love all the homemade layers. Charles - Prometheus 16.5", Cassiopeia 19" TT

Tonight I made a double batch using 00 flour (TY Rak). I did add 4 tsp Vital Wheat Gluten to make up for the lower protein content of the 00 flour. Will make these pies later in the week. The normal recipe makes two personal sized pizzas (about 9"). Decided to double the recipe for this second try and then divide it into 3 balls. Double recipe should make 3 pizzas in the 12" range. Charles - Prometheus 16.5", Cassiopeia 19" TT

Tuned in and waiting Charles - Prometheus 16.5", Cassiopeia 19" TT

I started a little late but wanted the KK fully heat soaked at 550* to get full dome radiant heat. It was worth the extra wait. I was very pleased with the bubbly crust. Crunchy on the outside but soft and airy on the inside. A truly awesome dough. Charles - Prometheus 16.5", Cassiopeia 19" TT

First pie initial stretch. Followed the directions and did the final stretch in the air, fist to fist, being careful not to touch the edge. My son's pizza - black olives. Fully heat soaked at 550*, high up in the dome. Cooked for eight minutes. First pie (my son's) money shot. Second pie on the Komodo Kamado - sliced tomatoes and feta cheese. Second pie money shot. The directions are much harder to read then to actually do. Followed the blog and it worked just as it was supposed to. I've been making kamado pizzas for over 3 years now and I consider this to be the very best I've ever made. Period......End of discussion ...... I learned a good bit about stretching dough with this cook. This will be my goto thin and crispy dough from here out. Rak next time I'm going to use the 00 flour. Charles - Prometheus 16.5", Cassiopeia 19" TT