kjs

This is a look at our Matte Ocean Green tiled goddess. She blends well with the country farm green going on.

Sorry I had to start a new thread as i could not find a way to attach any pictures of our grill to a reply question so you could see it.

I know this is not an optional tile anymore but like i said i am so glad we decided on this one. We wasnt able to ponder at length cause i was afraid it would be gone if we didnt.

 

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This is beautiful.

I am an artist and in my opinion these grills are pieces of fine sculpture, exceptionally functional/gorgeous industrial design. They are the highest quality products in their class.

I wanted to show an example of using pizza as an appetizer. Unfortunately this was definitely not one of my better attempts but I did the cook and took the pictures so I figured I would post it anyway.

Italian Meatball Pizza Appetizer

What better crust for an appetizer pizza other than the world famous Reef's Cracker Crust - LOL - with some Italian seasonings added.

Parbaked the crust. I actually used 1 1/2 times the dough recipe then divided it into 4. Once baked and cut I had 8 appetizer sized pizza crusts.

Building the appetizer. Homemade spaghetti sauce, hand sliced mozzarella, a smooshed out homemade Italian Meatball and a little extra cheese.

Cooking on the KK.

A couple of appetizers.

Sorry for the crappy cook and crappy pictures. I'm a little disappointed in myself but that's the way it goes sometimes.

I think it looks good, no apologies necessary.

Beautiful, thanks kjs!

You're  welcome.

Great looking Canadian Bacon. That stuff is great on a pizza too!

So I hear. I'll have to give it a try, thanks for the tip.

Nice looking back bacon there, eh!

Eh, der it's good stuff. Apologies to my Canadian friends.

Great job on that canadian bacon

Thanks.

Great looking Canadian bacon. I need to try making that one day.

It's easy give it a try.

Looks really good!!! I would say that you nailed it!

Thanks.

kjs - Buddy, you're aces! Thanks for the guide. That thing is wonderful. And your step-by-step is gonna make me a hero! Thanks!

Glad I could help, let me know how things turn out. Hopefully others on the forum will find this guide helpful as well.

Great looking Canadian bacon. I have yet to do it on the KK but you can bet it's on my list. Wonderful stuff, add it to a sandwich with roasted sweet red pepper and some melted cheese and a little lettuce for a wonderful lunch sandwich.

Thanks, by the way I love your photography!

KJS - I'd love to have the details of your cure, smoke, etc. This looks too dadgummed good to not try here at ChezChef.

Thanks in advance!

 Thanks CeramicChef. Here is a step-by-step.

First:

I refer to the "Morton Home Meat Curing Guide" Morton-Windsor-Home-Meat-Curing-Guide.pdf this is an updated guide not sure about the first puplish date, but I suspect it may have been the early 60's. I use Morton Sugar Cure and add maple sugar or 100% maple syrup. On page 12 you will see a chart giving you the number of oz of cure per pound of meat and the curing time per inch thickness of product. You can purchase Morton products online, most farm and hunting stores, and some grocery stores.

Second:

I prepare the meat as per the guide [i add maple sugar or syrup (just enough to lightly rub over the surface of the meat with the curing salt)]

Third:  Wrap, seal and refigerate for the appropriate amount of time.

Fourth: After curing unwrap, rinse and place back in refrigerator for a day or two—loosely covered

Fifth: Prepare your KK, I use CocoChar and 3-4 chunks of applewood. Set grill temp at 250, indirect cooking method.  Place meat on grill and cook until the internal temp is 155F/68.33C.

Sixth: Slice and enjoy

It's really very easy and the Morton Guide is great.  I make bacon, Canadian bacon and ham.

Good luck,

Ken

Welcome.

I plan to order some.

I really like using this charcoal. It performs exactly as advertised.

I'll have to give this a try.

Made some Canadian bacon over the weekend.

Cured using maple sugar and curing salts for two weeks.

Placed on the KK with apple wood smoke

Four hours later

All sliced and ready to enjoy. We made eggs benedict for 10 people on Sunday

(sorry no time to take photos when making that many servings) 

Next time I make it for just my wife and I, I'll be sure to post photographs.

Had burgers last evening with a saute' of mushrooms, garlic and fennel, along with a cucumber tomato salad.

Nice subtle shot of your KK.

Thanks Robert, it is a great grill and work of art.

Hello everyone I would like to introduce myself.  I absolutely love my new grill, so far I have cooked, brisket, back ribs, pulled pork, chicken, steak, turkey and vegetables.  I really like using CocoChar. I am looking forward to participating on the forum. Attached is a pic of a recent brisket and my new grill at home.

If any one would like to see a 32" Bronze please PM me.