alimac23

Inspired by Macs rolls, I made some loaves of ciabatta this morning. This recipe usually makes two large loaves but I split it down into 4 smaller ones this time. The dough for Ciabatta is incredibly well hydrated, so much so that it very hard to handle until the gluten develops after a few stretch and folds. With the bench, my hands, and anything else in close proximity covered in semolina I managed to shape the dough into 4 rough loaves. Whilst they went through the final rise, I got the KK up to temp, today that was 220c Once lit I setup the KK with a pan on the lower grate that’s not visible in the pic, a sheet pan on the main grate and some pizza stones on the upper grate. I wanted to cook all 4 loaves at once whilst using the pan on the lower rack to generate steam when water is poured in. Halfway through the bake the loaves are starting to take on a bit of colour and have risen nicely with help from the steam. I moved the bottom leaves up to the top to take advantage of the dome heat for browning and finishing the loaves off. Another 15 minutes and the loaves were done. Then the agonising wait for them to cool. And finally.... we get to slice. The crumb isn’t as open as I would have liked, next time I’ll let the final proof go longer, but still a super tasty loaf. Sent from my iPhone using Tapatalk

Same here, I like that design a lot. Sent from my iPhone using Tapatalk

Beautiful looking rolls Mac, I can almost smell them fresh out of the oven! Sent from my iPhone using Tapatalk

Thanks Tony, I was watching a video that referred to a spring loaded outside rod but mine definitely wasn’t, if it had have been then I wouldn’t have had to have done any trimming. Sent from my iPhone using Tapatalk

Ah no that’s definitely not ideal! What symptoms do you get when you eat pork, is it something you can live with once in a while? Sent from my iPhone using Tapatalk

All good I think I’ve figured it out, had to trim about a cm off the rod so it would all line up. Sent from my iPhone using Tapatalk

My motor has just arrived for the rotisserie, did anyone else have to trim down the rod that goes between the motor and outside of the KK? Sent from my iPhone using Tapatalk

Thanks Mac / Bonfire, I’ve come to the same conclusion, I’ll leave the point off. Sent from my iPhone using Tapatalk

All good, just figured out that those rod can be adjusted, it’s all fitting beautifully now Sent from my iPhone using Tapatalk

Hey all, just got back from Bali and having a play with the spit rod. I’ve screwed the sharp tip into the end but when I try and get the rod to fit the body it seems too long. I can push the end of the rod in the spring loaded insert on the left until it stops, but then the other end of the rod is too long to drop down and go into the right hand side. Do I need to remove the pointy tip from rod after the meat has gone on? Sent from my iPhone using Tapatalk

He certainly is! Sent from my iPhone using Tapatalk

I forgot to post this from a couple of weeks ago, a friend come across to have a cook on the KK and bought a whole heap of ribs Sent from my iPhone using Tapatalk

What a tasty looking cook Mac, I haven’t made fresh pasta in a long time, I’ll have to get the roller back out and get back into it. Sent from my iPhone using Tapatalk

It certainly does Mac, Dennis had some cool new little tweaks / prototypes he was testing out too, the amount of time and effort he puts into the design and engineering of everything is incredible! Sent from my iPhone using Tapatalk

Thanks everyone, some great ideas there for sure! I had a look at Dennis’s 42 and beautiful teak cabinet when I was there yesterday, both of them absolutely awesome. I was surprised at how much bigger the 42 looks compared to the 32. Sent from my iPhone using Tapatalk

Thanks mate that sounds awesome, I’ve got a flat basket already so just need to grab some pork belly now Sent from my iPhone using Tapatalk

Wow they look awesome mate! Where did you get the robins island from? Sent from my iPhone using Tapatalk

Hey everyone, I’m in Bali at present and yesterday I went over to Dennis’ place as he was kind enough to have the rotisserie kit sent over for me to pickup. Flying back to Perth tomorrow and looking forward to trying the new toy out. I’ll start off with a typical spit roasted chicken, but I’m looking for inspiration on other things to cook in the rotisserie. Anyone got any good recipes / suggestions? Sent from my iPhone using Tapatalk

Wow that meal looks sensational! Well done on a great cook. Sent from my iPhone using Tapatalk

Hey all, I’ve got my brother across from the UK and have been promising him pork belly bao buns since he arrived. Finally got around to making them today. Sent from my iPhone using Tapatalk

They’re the most inconsistent supermarket on earth I reckon, some are amazing, others are absolute toilet! Some of them have started selling honeybrix now too Sent from my iPhone using Tapatalk

Thanks mate, those little fillet mignon steaks from the local IGA are superb! Sent from my iPhone using Tapatalk

I picked up a couple of fillet mignons again tonight, these were absolutely fantastic paired with a simple jacket potato and butter. Sent from my iPhone using Tapatalk

Thanks guys, dinner was good. Those pans are fantastic for putting in the Kamado, I’ve got a full set of them, solidteknics. Sent from my iPhone using Tapatalk

Tonight we have oak smoked meatballs with pasta and sauce, a other nice simple dinner. Sent from my iPhone using Tapatalk