ckreef

Guns kill people, bottles are for decoration, pots and pans feed people.... Just sayin......... Love your decoration pans but to be honest I would clean up that little one and use it as a butter or sauce, on the grill/griddle/WFO pan.

Nice looking KK and really great pictures.

I got me a nice piece of Steel Head Trout. I actually like it better than salmon. It's not as tall as salmon so it doesn't have the thin belly meat. Gave it a nice lemon Pesto topping. Cooked it in my 19" KK on the upper grate in my new Grandma pan. It was a gorgeous piece of fish.   Below that on the main grate was some baked potatoes and homemade stuffed scallops. Slid right off the pan and onto the serving platter without a care in the world. I really like Lloyd Pans.

Some time ago I purchased a Lloyd Detroit Style Pizza Pan. It worked so well I decided to buy a few more Lloyd Pizza Pans. Lloyd Pans are made in the USA for the commercial pizza industry. They come in many different styles, lots of different sizes and in some cases different coatings. All my pans are hard anodized aluminum with the PSTK coating (Pre-Seasoned Tough-Kote). Although not fully non stick they are stick resistant for easy release. Some of the benefits of a Lloyd pan: Easy Release so the pizza slides out without messing up the toppings. Easy cleanup, can almost just wipe them clean with a paper towel. Great heat conductor for even browning of the bottom crust. Metal utensil safe. A max working temperature of 750* (per their technical support) This is my current collection: 10"x14" Detroit Pan, 2.5" sides with 76* angle. 12" diameter Chicago Deep Dish pan, 2" side with 76* angle. 10"x14" Grandma Pan, 1" sides with 76* angle. Three 12" diameter Cutter pans, .75" side with 63* angle. I am very excited to get these pans and have many tasty pizzas planned. I'm especially excited about the Grandma Pan as I think that will work well for a few other non pizza cooks.

Nice looking KK. Enjoy the white inside it won't be that way long.

That is old school right there

That's where I want to be grilling at. Yea definitely needs a floating cooler tethered to the kamado table.

I still have some left vacuum sealed but it won't last forever as I don't use black pepper anymore only crack berries but... Lately I have been mixing them with white pepper corns in order to stretch my stash a bit farther.

We only breed headless chickens here in the states Great cook.

I just have to ask - How? Were you rolling it across the "pavers"? Can you blame the kids? The dog? Or maybe one too many adult beverages? LOL I'm certain the wind didn't knock it over.

Welcome @Sharky. I'm not big into espresso but you have a kewl looking setup.

Don't know what your talking about up in Canada but I sure hope they are not taxing you on grills you already own.

Yup that would be another way

I feel so inadequate with my $150 espresso machine especially after checking the price of the DE1PRO..... Eeeekkk......... But that's okay after I add a shot of Jameson, Kahlua and Baileys who can tell the difference anyway. Besides how else does one drink espresso?

@tekobo that sounds like a really fun and tasty experience. I have an electric stove so I'm scared - LOL. I bought these to use in the WFO. There are a few dishes I want me and Mrs skreef to try in the Cazuela Dishes.

I had no idea but I should have known...

It's just an aquarium air pump everyone. They are a dime a dozen. If you have issues about $7 at Walmart will solve the problem or go to PetSmart and buy a high end one and your problems are solved for life. Of course the above comments has nothing to do with flashing in the "T" valve. When I bought my air pump at PetSmart I bought a metal gang valve for regulation.

I don't know about that. We're supposed to be in the age of insects yet insects are dying off at an alarming rate. Soylent Green rocks

Oh crap I'm a little slow with February and leap year and all. Sometimes the world just makes you feel stupid - LOL

I'm game and will follow @Tucker by skipping the 4th year. Provided this is the 4th year.......

Well dang I was supposed to soak one of the dishes this morning but was running late and totally forgot. I guess there is always tomorrow. The procedure from the La Tienda website: "How to Cure Your New Cazuela for Cooking: If you are planning on cooking with your cazuela, you will need to soak and cure it using the following directions. Soak the entire dish in water to cover for 12 hours. Drain and wipe dry. Rub the unglazed bottom with a cut clove of garlic (we are not sure how the garlic works, but why argue with tradition?) Fill the dish with water to 1/2 inch below the rim, then add 1/2 cup of vinegar. Place the dish on a flame-tamer over low heat and slowly bring the water to a boil (no flame tamer? Crumple a sheet of aluminum foil and create a ring that you place over your burner to create about an inch of space between the heat and the cazuela). Let the liquid boil down until only about 1/2 cup remains. Cool slowly and wash. Your cazuela is ready for use - the garlic has created a seal. This technique has been used since the Middle Ages. It seasons the pot, kills bacteria and hardens the unglazed parts. Alternate method: Especially if you intend to use the cazuela to cook strong flavored fish or seafood, after soaking, rub the inside of the base with olive oil and put into a preheated 300 degree oven for 1 1/2 hours. Turn off the heat and let cool. Either method will strengthen your cazuela. To clean, soak in sudsy water and scrub with a soft brush to remove any hardened food. If you have not used the cazuela for an extended period of time, you may need to re-cure it before use."

I was eyeing up those paella pans.

I knew you would say that's why I got my jab in first - LOL

The mushroom gravy on top. Now spread some of that gravy on the fries and you'd have a 5 star meal

Here are my 2 new Cazuela Dishes. Handmade in Breda Spain. Glazed inside and out (except the bottom). They are 9.5" which seems like a perfect size for me and Mrs skreef. Although I bought them to mainly use in the WFO I'm sure they will see the inside of my kamados from time to time. What I won't do is use them on the stove as that seems where most people have problems with them cracking. Will get them "seasoned" this week and will hopefully try them out next weekend.    This is my original Cazuela dish I got last spring with my WFO. Handmade in Portugal. I love the dish. At 10"x14" a Spatchcocked chicken fits nicely. Unfortunately it is a little big for what me and Mrs skreef cook most of the time which is why I bought the 2 round ones. Here is a little quote (if anyone is interested) from the website where I bought the 2 round ones.  https://www.tienda.com "Cazuelas, terra cotta dishes, have been used in Spain for literally thousands of years. Our cazuelas are unique in that they are made by potters who follow a Roman formula that has been employed for centuries in this area of Spain. Although terra cotta is nothing more complicated than moistened clay, low fired with an interior glaze so it can hold liquids, this particular technique that they follow involves including small pebbles in the mix which strengthens the bowl and increases its heat retention. La Tienda is the only source for this high quality cazuela in America. The glaze on the cazuela is perfectly safe for all applications -- it contains no lead."