bosco

Congrats buddy. You are in the big leagues now 

awesome grill.  That looks really great. I hope that you love it as much as I love mine!

It was such a good combination of flavours.  I could send some FedEx Mac

I figured just in case I change my mind, I may as well make an entry cook.  

Today, I went a little different and tried something a bit different.

I made some fresh dough to start using bread flour 

I heat soaked the 23" KK and set it up with the baking stone to 450 degrees for 2 hours.  

Then I formed my pizza dough and put it on the kk for 6 minutes with nothing on it.  

The dough had just enough time to set and I brought it back into the house

I made a pesto using EVOO, salt, pepper, garlic and rosemary and applied it to the dough.  I figured that slightly cooking the dough would allow for the pesto to not get soggy.

I then added some fresh mozzarella cheese that I graded and back onto the grill it went.  I let this go for about 8 minutes.  I then removed the pie from the KK baking stone, and slid it under the stone onto the direct grill where it gave a quick char for 2 min.  This just really added to the flavour of the pie.

Once the cheese was golden, I brought it back inside and tore some prosciutto slices onto the cheese.  

I mixed some fresh squeezed lemon, EVOO, salt and pepper to the arugula and then placed that onto the pie.  I finished it off with some slices of parmesan cheese, and a balsamic reduction that I made

bosco still has it!

I did not realize that you were a grill grate kind of guy CC.  I had them and got rid of them never finding a need to use them.  Perhaps I am due for another set...

Good looking meal there buddy

We did it!!

back in August last year, Dennis opened an Instagram account. I made a commitment to hit 5000 followers in one year and Dennis said we would hit it before the end of the year.   He was right 

Within 9.5 months we hit that goal and are well on our way to the next milestone.  I will challenge myself to reach 10,000 followers over the next year.  

KK is being viewed at least 5000 times a day. It is because of the quality pictures that each and everyone of you take. Thanks for providing the media to fill the KK page with.  

I didnt even notice the truck.... my trained police eye took me right to doughnuts 

Dennis that reads like a romance novel.  Now I want steak 

having had both here is what I found.

I loved the D&C system with my KJs.  I banked the two deflectors on one side and cooked on that side and had the grate in the lower position on the other side.  It was the perfect setup.  I did most of my cooks this way.

Until...

The KK came to town.  

The one thing I am just smitten with is the fact that you can not burn anything on a KK.  The fact that the fire basket to main grate distance is as far as it is, I can create true two zone cooking just by adding the lower grate.  That does the same thing as having the deflector stones in.  

I have not yet needed to add the splitter basket for a cook, however, if I really needed, I would add some foil to the lower grate to help further shield heat.  Not needed yet

Plus when you need to call for heat, a spin of the top damper and you will watch that therm climb in temp super fast

Crazy money I love the sounds of that

A very fine colour choice indeed if I do say so myself

You are going to love the look of it when you see it in person.  Get use to saying to people, "It is true what people say about photos not doing it justice".  

I don't think it will take too long going to Australia.  I would think around a month would be a reasonable time frame for your delivery.  

I think you hit the nail on the head.  We splurge on all sorts of things on life and spend tens of thousands of dollars on toy cars, golfing, fishing, etc etc.  When it comes to a BBQ, suddenly we put the brakes on and say wow thats a lot of money.  The reality is, this is a hobby for you and why not treat yourself to the very best... if you can

Congrats, can't wait to see its new home

Can't wait to see the samples that he has.  If pebbles caught your eye first that's what you need to go with.  

I need to look that up too. 

Thanks mac

That is awesome.  I have been envisioning what a sandwich shop with the KKs in the middle would look like, with fresh baked bread in shop.  If I was closer to retirement, I would take a go at it

Can't wait to see this venture unfold.  Congratulations... I am officially very envious 

I love not having to worry about the weather anymore.  The top damper is a thing of beauty and completely practical.

Great looking cook

so what one did you decide on?  I see the 23" but we are all wanting to know if you are part of team pebbles or with the squares lol

I really want to try this, perhaps the recipe would be very sweet of you

good looking cook buddy.  

You are the reason that I went for it!  I think I will love it eventually for what it does... but the reality is, you really do not need it with the KK.  

If you like insurance, then a pit controller is your insurance policy.

You are not the lone voice, you are an exception to the rule my friend

I have decided not to participate anymore 

Good luck to all of you that participate still.  I look forward to your results

I really do not think that you need a controller.  

I will not argue that they are convenient but a Kamado is solid with temp control and the KK is rock solid at temp control.

I purchased a cyberQ wifi and have not yet used it.  I purchased it for times when I need to cook from work so to speak, I like the idea of controlling the fire remotely during a 12 hour shift.  

From day one I have encouraged people not to spend on anything until you know if you need it or not.  

As for accessories for the KK I always say buy as much as you can upon original purchase to save on shipping!

I have to say...

Robert recommended the grill floss to me and it does an amazing job at cleaning the grill.

My regular routine now is to start the grill and let the grease get warmed up a bit.

Then I use the floss from right to left and then from left to right.  This removes the heavy stuff from top and bottom of the slats of the grates.  

Then I wipe down with some paper towel, removing any wet grease on the grills

I then use my trusty weber t brush for a final scrub not really needed but what the heck

The grill floss is the real deal

Congrats on your journey.  I too have a very similar story starting from a WSM and Kettle to the KJ and finally to paradise with the KKs

I love my 23 and 32 combo but agree with Roberts comment above.  That oval XL will quickly be on the replace list with a 23" lol!  These things are so amazing to look at that nothing will look good next to it.

The XL will be a thing of the past and hardly see duty once you get rolling on that 32.

You ordered it all with respect to accessories that is an incredible order and you will absolutely love it!

stick around here lots of great people who share you love and enthusiasm for cooking.

Pictures of delivery or we will ban you lol

I really don't use the splitter much.  When I want two zone I leave the lower grate in and the main grate.  

I cook on the outer edge of main grate for cooler temps and then open the main grate to access the lower grate for hotter temps.  

That works for me all the time now

not related, but another question

I can't figure out how to check a post now and go to the newest post first.  When I click on a title, I go to the first post in the thread.  I want to be able to go to the newest so that I don't have to scroll all the way down through posts that I have already read