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^^^^^^^^^^ LOL - thanks I needed that.

KJ does this roadshow tour held at Costco's. You are buying direct from KJ. It basically undermines all the dealers in the area by undercutting their prices and leaving them out of the deal. Sacrifice any hope of a decent dealer network (long term sales) for the sake of the immediate sale. KJ sells their own brand of lump and it's supposed to be a decent lump (never personally tried it). Can probably get it cheap at a Costco roadshow location. OK been wanting to get that off my chest for a while now. Scared if I did that on the Guru I would be booed off the stage - drawn and quartered - then left for the vultures.

@DennisLinkletter most nights I too am only a 2-3 item guy. It's only the special occasions that get the big menu. Pm or email me if you have any ideas on how to retrofit something on my charcoal kiln to after burn the gasses. As soon as I can find a bigger inner barrel I'll be able to load up more wood which will create even more smoke.

No worries we are pretty easy going around the Bistro. We'll let you take a make up test - LOL - and homemade sauce counts for extra credit.

Flavor profile test #2. Got it where I want it this time. I guess it's time to get on with the actual cook this weekend for a seafood challenge on the Guru. Also note, the grill basket fits inside Prometheus - oh yeah. Wasn't enough protein for dinner so I threw a chunk of Flank Steak on also.

Really good looking Cracker crust. The bubbling looked spot on. Pizza looked awesome. Graduated with a 4.0 - needed that breath of fresh air. Seriously glad it worked out. Just a quick and easy pizza dough. Works really well for an appetizer pizza since it's not overly filling. The original idea, came from me trying to replicate Red Lobster's - lobster pizza appetizer. Let me know if you have any tweaks you feel improve it.

I sure hope it works for you. I use it all the time. The latest pizza bite appetizer used the Cracker crust. Holding my breath ...........................

TY MacKenzie and Tony. Next time I'm hoping for a big rattle snake so I can put some grill marks on it.

Nice loaf of bread. I've done kamado dinner rolls a bunch of times - a loaf of bread should be no problem.

Looks like some good lunches coming up.

I don't know about using pizza flour, that might have caused problems. I have always had it bubble up a good bit. 1/8" should be OK. I keep rolling until I get them as thin as reasonably possible. There are a few other people on the Guru using this recipe with good results so I'm inclined to blame the flour( the extra additives in that flour). Next time try straight AP flour - I use king Arthur.

I don't invite many guests over to the Backyard Bistro but when I do you get the full experience. Good food, good drinks, playing with the charcoal kiln and even a rattle snake - LOL We started off playing with the charcoal kiln and encountered a baby rattle snake along the way. That was some hot work. Time for a refreshing adult beverage and pizza bite appetizer (cooked in the Blackstone). Chocolate dipped, candied orange peels. Some sides for dinner. Orange-Honey Shrimp. Oops I lost track of time with the guests and adult beverage. Flank Steak Pinwheels - not your traditional Turf. A few tuna steaks. A really crappy money shot. Sure glad it tasted better than it looks in the picture.

Congratulations - I bet that was a fun time.

Looks really good to me.

Got three dough recipes posted. Will do the Neo-Neapolitan sometime in the future. Doing this on my pc i have the dreaded small picture syndrome -- was there ever a resolution to this? Doesn't happen when I post from my phone using tapatalk.

Reservered for Neo-Neapolitian

Chicago Deep Dish Chicago style deep dish pizza. Thick dense crust built upside down. Best used for a meat lover pizza. Makes one 10" round pie. 200 grams All Purpose Flour (I used King Arthur) 126 grams Warm Water 30 grams Oil (EVOO is acceptable but any cooking oil will do) 1/4 tsp Rapid Rise Yeast 1/4 tsp Table Salt 1/4 tsp Sugar In a standup mixer bowl dissolve sugar and salt into the warm water. Add yeast, oil and a small amount of the flour. Using a mixing paddle combine until you have a thick batter. Add the remaining flout and continue mixing until all ingredients are combined. Switch to a dough hook and kneed for an additional 1 - 2 minutes. (Do not over kneed). If it looks smooth but ball hasn't formed yet remove from dough hook and form ball by hand. Place dough in a lightly oiled bowl, cover and counter rise for 1 - 2 hours until dough has doubled in size. Spread into your lightly greased pan. Spread it evenly across the bottom but pinch a thin amount all the way up the sides. You may have to work it a few times until the dough remains stretched properly in the pan. Building your upside down pie - the important part. For these pizzas, more is usually better. Start by adding a layer of thick sliced mozzarella cheese directly on top of the dough (no separate picture). next add a decent layer of pre-cooked Italian sausage (don't over cook the sausage) Add a generous layer of pizza sauce and some shaker cheese. Bake at 400* - 450* for 15 mins. Pull then add any additional toppings. Bake an additional 10 - 15 minutes until the additional toppings are done. Allow to cool for 5 minutes. Remove to a cutting board and slice. If using a Blackstone set it on low with both the front knob and the red knob. If cooking inside use the middle oven rack.

Sicilian Pan Pizza A Sicilian style pan pizza. Thick, light crust capable of supporting a lot of toppings. Best used for supreme type pizzas. A one to three day refrigerator rise is needed so prepare your dough ahead of time. Makes one 12" square pizza (I used a 11" square pan, 8" x 13" pan would work but crust would be a little thicker) 400 grams All Purpose Flour (I used King Arthur) 1/2 Tbsp Sugar 1 tsp Table Salt 1/2 tsp Active Dry Yeast 212 grams Warm Water In a standup mixer using a mixing paddle combine the above ingrediants for about 1 minute. Add 24 grams oil (EVOO acceptable but any cooking oil will do) and combine for an additional 1 minute. Switch to a dough hook and kneed for 15 - 20 minutes. Refrigerator rise for 1 to 3 days. On pizza night start 3 hours before dinner time. Remove from refrigerator and sit on counter for 1 hour. Spread dough into your lightly greased pan. You may have to work it for a few minutes until it conforms to the pan. Make it an even layer without any extra on the edges. Allow to rise in the pan for an additional 2 hours without disturbing it. Gently add your toppings. Try not to deflate the dough when doing this. You can add a lot of toppings so have fun with it. Bake at 400* - 450* for about 20 minutes until the toppings are done. The middle of the pizza should have risen as much as the edges - if not, continue cooking for a few additional minutes. This is a very forgiving crust so actual cook times is not important, you just want the toppings done and the entire crust to have risen evenly. If using a Blackstone set it on low with both the front knob and the red knob. If cooking inside use the middle oven rack.

Unleavened Cracker Crust A quick and simple, very thin, cracker style crust. Great for specialty or desert pizzas. Also good when you just don't have any time and want a quick pizza. Makes two 12" pizzas. 260 grams All Purpose Flout (I use King Arthur) 1/2 Tbsp Table Salt 1/4 cup Oil (EVOO acceptable but any cooking oil will do) 170 grams Milk (I use whole milk) Cook at 375* - 400* on a pizza stone. Using a fork mix all ingredients together until a fairly smooth consistency. Divide into 2 dough balls. On a floured work surface roll out a dough ball. Keep rolling until it gets really thin. (no yeast means no rise time) Par-bake the crust for a couple of mins until the bottom is browned (should only take 2 or 3 mins). The dough will bubble up after about 60-90 seconds so pop the bubbles with a fork. Once the bottom is browned remove and allow to cool for a couple of mins. Repeat for the second dough ball. Flip the par-baked dough over so the browned side is up. Build your pizza but keep the toppings to a limited amount. Bake for an additional couple of minuets until the toppings are done to your satisfaction. I kept the actual cooking times sort of vague for this recipe. The different steps happens quick and actual times depends on your exact temp and weather you are high up in the dome or down low on the grate. Keep an eye on it, you can't hardly go wrong. If using a Blackstone set it as low as possible with both the front knob and the red knob. If cooking indoors par-bake the crust with the pizza stone low in the oven and cook the toppings with the pizza stone high in the oven.

Kewl drink idea.

Hawke is not super fond of apricots so I usually use peach. I love everything Apricot, so last night I did it my way. I thought about doing a more fancy glaze but I really wanted a quick dinner so I could get onto some Bistro cleaning chores. When I use liquor it's usually a crap ass, cheap 80 proof Brandy. The good stuff I use for marinating the chef.

All ready to go. I'll get them posted sometime this weekend.

TY MacKenzie. We had a lot to do around the Backyard Bistro last night (guests coming to the Bistro on Saturday) so I needed something fast and easy. This fit the bill perfectly. Tasted as good as it looked.

I hadn't planned on posting this (why no grill or money shot) but when I got it inside it looked so good I had to snap something. Apricot ham steak cooked on Prometheus. Another Super fast dinner.

The Cracker crust is a unleavened dough made with just flour, salt, oil and milk. No yeast = no rise = nothing to really spring back. Sort of like rolling out a pie crust. Only takes about 5 minutes to mix up a batch to make those 2 pies. I do have my pizza dough recipes ready to post. I just need time on my pc so I can cut and paste into the post. Will try and get them posted this weekend. With my regular doughs that have a refrigerator rise I always let them come to room temperature for 2 or 3 hours before stretching.