ckreef

TY will give that a try.

Would love to see the cheese on the outside. Someone else on this forum (sorry forgot who) mentioned doing that, just haven't tried it yet.

Thanks everyone. My son told me last night he was tired of the specialty pizzas and we needed to get back to regular ones (thin and crispy Neo-Neapolitan style). That's a decent plan. When the new KK comes in I'll probably have to put them both out of commission for a few weeks while I get the stand built. We'll be doing a lot of Blackstone cooking.

Great story. Hopefully Skunk doesn't return for a rematch. If he does and he gets you were going to consider that a knock out.

I figured it was probably an unscrewing issue. I have a rotisserie motor on my Blackstone Pizza Oven and I'm hoping that the shaft socket is the right size. It's a nice black metal case one and should have enough umph as the Blackstone has to spin a good amount of weight. I believe it's rotating in the correct direction.

That's what they are calling this style on the Guru. A variation of a Chicago Deep Dish. Hand stretched dough and sliced mozzarella. Italian sausage. A little pizza sauce. Grated Parmesan and Romano. Hand stretched some more dough really thin. Put it on top then trim off the extra. More sauce and some shaker cheese. Baking it in the Blackstone. After 20 minutes pull it out for phase two. Shredded mozzarella. 1/2 green peppers and 1/2 mushrooms. Pepperoni. Back in the Blackstone to finish it up. Pizza time. Very messy but yummy. Not my best pizza attempt but it will do.

Should be an interesting cook.

Had to revive this old question. Why does it matter what direction the motor spins? The meat doesn't care. Is there something that could loosen up if it spins in the wrong direction? Did this joke fly over my head? About to be rotisserie owner wants to know.

Not yet - I have to get through Christmas first.

Nice coke machine and nice tap. Can't wait to see some pictures of the KK.

Don't worry everyone - the KK forum will be the first to know all future improvements - I promise.

I was wondering if somebody would catch that - LOL Can't divulge my secret yet - but it will be good .............

Haven't done a whole fish on the KK yet but ........ Last time I did one was a couple of weeks before the KK arrival and I did it on the Akron. I did it direct on the main grate. When I do one on a KK that is how it will be done. Direct at about 500* - 600* on the main grate. I think if you did it down low in the bottom searing grate you would burn it before the inside was properly cooked. As you stated - tuna excluded from this conversation.

Definitely got a chuckle out of me.

I love it. Cheaper than Lodge. I will only buy and use ceramic coated CI DO's. So much easier to clean/maintain. Not sure about the warranty but cheap enough so who cares. As a side benefit, it makes a really kewl crock pot picture - LOL

No papa bear in the future - no room for it in the Bistro - but .............

Yummy looking soup but like tinyfish said what happened to the red.

This is very exciting. Should arrive middle of next week. I was given 4 different Terra Blue 19" TT to choose from. Me and Mrs skreef picked the one we thought best matched the current 16.5" Wanted to keep someone's OCD in check

Just got off the phone with Dennis - Cassiopeia has been ordered and will ship from LA as soon as he can get everything together. 19" TT in Terra Blue (darkest variant in LA) Rotisserie stuff. Grill shaped drip pan. Here is a picture of the actual grill.

In the past when I've done this type of cook I would just dump everything in at the beginning and let it ride. The problem with that is - although the carrots, celery and onions can take it, the potatoes would get really soft and start to break up, the green peppers would basically vanish. So for this cook I decided to stager the vegetables by how long I think they needed to cook based upon a total cook time in the 4 hour range. Wow what a difference that makes. All the vegetables were cooked properly and nothing was mush. This was one of my best pot roast cooks to date. I will use the vegetable stager method from now on.

Grand Opening with fireworks and all.

The initial ingredients including a baby wild hog ham. Everything in the crock pot and down in Prometheus. After 2 hours I added some baby red potatoes. After 3 hours I added some green peppers. Total time 4 1/2 hours at 275*. Dinner is ready.

Yesterday I installed the baseboards. Also ran a second set of lighting along the bottom. This is on its own switch separate from the top lighting. With just the bottom lights on you get much more subdued lighting good for the after dinner cocktail. I needed to cross what will be the door threshold so I ran the lights down the stairs then back up. This lights up the stairs really nice (a safe Bistro is a happy Bistro). I also went under the porch and installed a horizontal 4 x 4 (spaning the floor joists) with 2 separate block pillars on the side of the porch where the KK's will be. The 16.5 " + 19" TT + 2 adults + stand could easily be 1,000+ lbs concentrated across 3 floor joists. I didn't want to take any chances. I have one more set of trim that needs to be cut, stained and installed. I already bought the wood so I should have that done by end of next weekend. We also need to decide on what to put down on the deck.

Great looking short ribs for sure.

Eggs look yummy - unfortunately SV is way down on the list of BBQ items to buy - but it's on the list.