alimac23

Cooked a tandoori marinated lamb leg yesterday, served with mint raita, garlic naan and mango chutney, such a tasty meal!





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Very nice tekobo! Where is this?


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The forecast here (Perth, Western Australia) is 39c (102f) tomorrow!

Might just leave the birds out on the deck, outside of the KK


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Good luck with it all Dennis.

Hopefully it’s a speedy recovery!


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Amazing Dennis, so rare these days that companies make price cuts!

I’m sure this will push the grills back into budget for a lot of people.


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Looks damn near perfect. How much did that pig weigh? I see more possibilities for my 32.

Thanks Poochie, that one was 12kg, was a perfect size for the 32.


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Hey all, I hope you are all well.

I recently made some sausage with a friends, Italian hot links and Borewors





Whilst making the sausage, we thought we’d make a day of it and cooked a large suckling pig, this one was a fairly big one and just barely fit in the 32BB








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Beautiful birthday dinner Remi! Is it your birthday?


I cooked some pichana on the rotisserie today, and a loaf of bread.








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Beautiful cooks everyone!

Simple roast chook tonight, always such a juicy result on the KK!





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It’s Mother’s Day here in Australia, I’m lucky enough to have my parents visiting from the UK, first time I’ve seen them since November 2018 - pre COVID!

We went out for a beautiful meal last night, but my girls and wife requested ribs tonight, served with cauliflower and broccoli cheese and corn on the cob.











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ThT Reuben looks sensational. Literally sitting here salivating!


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Hey all, Hope you all had a great Easter!

Sorry for my absence lately, we’ve just had the back yard completely re-done. I’ve been KK-less for just over a month whilst the new patio and flooring were installed.

Glad to be back on board now! The first cook was a shoulder of lamb, no on KK shots unfortunately, but it was delicious as it always is!







Followed up with a few crafties for Easter.




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Superb David! That looks sensational.


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so dome and stone temp at 550? stone at upper grate i presume..
 

Spot on, I put my stone in when lighting the KK, then let it come up to temp with the rest of the kamado. Give it a good heat soak and then get the pizzas in.


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Nice, i'm probably making pizza tomorrow. The question is whether or not to do it on the KK because I haven't made pizza on it..

The KK definitely makes amazing pizza, just make sure to get it nice and hot (550f) and let your pizza stone heat soak for a good couple of hours.


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The Vito dough is definitely my favourite, and I’ve tried a lot of dough recipes.

These are the latest pizzas using that dough.







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yup, roberta's pizza recipe is really easy. 
i'm doing vito's double ferment poolish recipe right now...
second ferment is in the fridge and i hope i used a big enough bowl to last until tomorrow morning. it's already huge..
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Definitely use a bigger bowl if you have one, I use a large mixing bowl with lid, and it always ends up pushing the lid up a bit.

The dough is very forgiving though, if it does overflow a bit then you’ll be fine.


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[mention=2427]alimac23[/mention] the small one is an Katsushige Anryu AS Petty.  it's pretty much a paring knife at 80mm..

Thanks David, love the shape!


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a guest of mine asked for grilled chicken ass.
i never refuse a challenge..

 
and grilled picanha for the first time today . it was delicious..
 

Great work David!

I think I’ll leave the chicken ass to your guest haha, but I’d definitely be up for the pichana!

Lovely knives, what’s the little one? It looks the size of a petty but the shape of a Deba, I love it!


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Hey guys,

I’ve just got a set of babadoh containers, they allow you to proof the dough balls in them, and then freeze them for use.

https://www.babadoh.com

This definitely makes the 2 day dough worthwhile, as you end up with 6 dough balls that are big enough to make a 12” pizza.

Here’s a good video on how to freeze the dough balls, except with the babadoh you just let them proof and then freeze them in the moulds.

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Hey Poochie, I’ve cooked many pizzas on the KK with some good results.

I’m saying that, I’ve just recently purchased an ooni, the pizza game has stepped up a level.

Here are some of the pizzas cooked on the KK, I always preheat mine for at least a couple of hours with the stones in at 500-550c:





And here are the latest pizzas from the Ooni:






The dough recipe I use is a 48 hour dough, that uses a poolish:

In short, the KK makes great pizza whereas the ooni is next level.


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[mention=2427]alimac23[/mention] great looking crust! Care to share the recipe?

Hey Troble, no worries at all.

This is for the dough:



This is how to freeze the dough balls:




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I tried out a new pizza dough recipe tonight.

The recipe called for a double fermentation, and took 48 hours to make, I’d definitely go to the trouble of making this dough again.

The best thing about the recipe is that you can freeze the dough balls as they reach peak fermentation, then use them when we you need them. I’ve got another 4 dough balls frozen, ready to go!






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Alimac, I love the look of your cooks, beautiful. I can just bet the 2 girls will benefit from your time tremendously.  

Thanks Mack greatly appreciate the kind words.

The girls are incredible, but being 2.5 years and 15 months old (16 months between them) they definitely need constant attention, I wouldn’t change it for the world, but it definitely makes me wonder what I did with my time pre-kids


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Hey all! I hope you’re all going well. Sorry it’s been a while since I posted.

Life’s been fairly busy lately, the two daughters are amazing, but definitely take a lot of work and time up, as I’m sure a lot of you will understand.

Had a few cooks recently, still absolutely loving the BB32.










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