ckreef

Good story Cookie - TY for sharing. I live out in the country. Gravel driveway and all. Walk out of my side door. Cross over the driveway, walk over a small motorcycle driveway (about 40'-50' in total) and you end up at Reef's Backyard Bistro - LOL Future improvements are planned.

With just this one burn in run I was easily able to lock in temperatures as I went up. It'll just be a matter of figuring out what vent settings get me what temperature.

I curled a headless one up on my 19" so I know the Beast could easily handle it. You really need to get a really small one so you can spin it.

Your welcome, hard to stop and take pictures. Many wonderful cooks to come.

It's the Beast's mini me - LOL

Yes that is a lower searing grate.

Arrived today. Since most of you already own a KK I'll just let the pictures speak for themselves Hope you enjoyed it as much as I did. Will throw something on Super Jr later this evening.

Just by a little bit. I had to wait about an hour for someone to arrive to help me lift it into place. It's a heavy little guy for it's size.

Waste no time, burn in has begun.

Super Jr arrived today. Full uncrateing pictures to follow later today.

My recipe is for a night of adult activities ending with sleeping in late the next morning - LOL One of those will do for a normal evening. Bailey's is a decent substitute for kahlua if you want a more cream type drink.

Dang it that sounds good. I use to make an Irish express. Equal parts - double shot espresso - Jameson - kahlua. A few of those and you're definitely not feeling any pain.

That one sounds especially good. I usually only drink coffee at night when I'm off work the next day. I like specialty coffees like that.

Interested in hearing your thoughts once they arrive.

Will give it a try sometime. Sounds delicious.

I'm definitely willing to try that idea. Do you Still build it upside down??

Never heard of doing coffee like that. Very interesting.

Yes I really like your pizza oven. Already informed Mrs skreef that eventually I want one. My Neo-Neapolitan dough is a hand stretch, thin and crispy dough. Cook it in the 800* range for a 60-90 second pizza. It's a dough I'm sure you will appreciate. Will probably do a thicker crust pizza next week but the Neo-Neapolitan cook is coming soon. I like most all dough types, here is how I usually use them. Neo-Neapolitan - thin, crispy and fast. Limited toppings and usually use fancier toppings. Cracker crust - thin and crispy tastes almost like a cracker. Usually use this for an appetizer or desert pizza. Chicago deep dish - a round, pan pizza, built upside down. Usually make this as a meat lovers pizza. Sicilian pan - a square pan pizza with thick, extra light crust. Usually make this as a supreme/junk pie. Whatever you got, put it on and pile it high.

The Cracker crust idea came from eating a lobster pizza appetizer at Red Lobster. I just had to make my own. Took me a bunch of tries to get it right but I think I've finally nailed it. I've done it as a lobster pizza in the past - now that is to die for.

TY cc, it's been a long pizza journey to come up with 4 dough styles I'm happy with. This journey is coming to a conclusion so I can fully immerse myself in the KK journey. I actually made one final tweak to this Cracker crust dough recipe. Turned out to be the best version I've done to date. I wish I would have had some more exotic toppings but I used what I had in the fridge.

Doing a lot of research I carefully experimented making different doughs. For instance this dough is a unleavened dough with no yeast and a lot of oil and milk. It cooks at around 400*. If you attempted to cook this in the 800* range for Neo-Neapolitan it would end up a burnt mess in seconds. Once I've gone through all 4 dough styles I'll post the recipe with cooking instructions. Although I do them in the Blackstone pizza oven they could all be done on a kamado.

For around the last year I've made homemade pizza once a week. Usually either Sunday or Monday night. I started out cooking them on a kamado but eventually bought a Blackstone outdoor pizza oven (propane fired). The Blackstone is able to cook from 350*-900* and only takes a few minutes to heat up. Anyway during this time I've formulated 4 different pizza recipes of my own. Neo-Neapolitan. Cracker crust. Chicago deep dish. Sicilian pan. Over the next few weeks I'll revisit each of these dough types. Last night I made pizzas using the Cracker crust.

Not really I do most of the cooking, Mrs skreef does most of the cleaning. Every once in a while she foolishly suggests something or someway to cook which usually ends in her doing the cooking. I like when she cooks but I hate cleaning. In our house you either cook or you clean. I'll just keep doing most of the cooking

Excellent meal. Very nice to see them kamado cooking. A great job all around.

I've never tried roasting garlic. Will have to give it a go sometime.