KevinD

One more comment on the difference between the two deep dish pie's… The first had the traditional buttery/flaky crust and called for basically no kneading, just enough mixing to hold the dough together and after the appropriate rise, press it out from the center to the edge, then thinly halfway up the side to keep everything within the crust. Pequod version as the recipe tells, results in a very bready dough/crust which is a consequence of all of the kneading time (3-5 minutes) with a dough hook in a mixer. After rise has finished, press out dough to the edge but not up the sides as the mozzarella and tomato sauce will caramelize to form the chewy outer/upper crust – Yum! As mentioned before my next bake will use the original flaky and buttery crust but I will not press the dough up the side of the pan, leaving the cheese and tomato to form the upper crust. I'm hoping that will give me the best of the two pies – at least in my humble opinion – LOL!

So baaaaad!

I certainly don't have many low and slow cook so under my belt at this point but your experience mirrors mine so far. I think it is Important that you not only let the KK get up temperature but heat soak at least an hour at the desired temp to help compensate for when you put the cold/cool meat on the grill and lose the hot air while the dome is up. I'm fairly certain that would help your temperature recovery time but that's just my best guess so others will have to weigh in with their expertise... There is no doubt I would've dove face first into that plate of ribs!

Since the site seems to leave me in the old skin when I sign out and back in I changed the version to the "new version" and spent over an hour waiting for the site to come change and allow me to sign out. .. When the site finally responded I have to be honest, I said to myself, "screw this mess", and I changed the skin back to the prior version without doing any of what you asked. Sorry...

Absolutely correct!

This all looks very tasty but I'm thinking it was probably a bit rich and so a little bit goes a long way. There is nothing like a wonderfully ripe avocado! One of my in-laws has an old avocado tree and when those avocados start dropping I am in heaven! If my avocado is really good (as mentioned above), I think my favorite way to have it is just scooped out of the skin and sliced thinly, slices fanned out, sprinkled with just a little bit of salt, maybe some freshly ground black pepper and a drizzle of lemon juice...

450°F for 40 minutes… exactly as the version recipe called for. Whenever I first follow a recipe I tend to follow it exactly unless something is really needing adjustment for my own personal flavor preferences.

Ok, having finished my first slice of this version of deep dish I have decided that I would probably like a blend of the two different styles… I much prefer the original deep dish dough recipe flavor and taste over this Pequod version which is good, I just prefer the original style crust more. Being a fan of crunchy chewy cheese, I like the caramelized cheese and would make an original deep dish style dough but instead of pulling the dough thinly up the side, I would use the 'Quod process – meaning place the mozzarella cheese up the side of the pan and go from there…

Finish cook and slice pictures...of course, YUM.

So here we are one week after my first deep dish cook and I am attempting DD#2 but instead of traditional deep dish, I'm going to make the Pequod version, from RealDeepDish.com. This was done in a 12" x 2" deep pan. The 'Quod version dough recipe is a bit different from the traditional dough recipe adding ground black pepper and a bit of sugar. Two other significant differences from a traditional deep dish is that you do not pull any dough up the side of the pan and instead of putting down all of the ingredients and topping with sauce, this is more of a traditional assembly with sauce going down on top of the cheese, before the other ingredients are added. The mozzarella cheese and sauce placed up the against the side of the dish will caramelize to form a crust. You will see from the pictures that I actually put some sausage on top of the mozzarella and l put down the sauce, before adding the rest of my ingredients. Finish cook and slice pictures will follow...

You will probably need the solid hex shaft instead of that piece that will come apart based on how the whole thing is assembled may not work with the rotation of the motor - that rotation basically causes that piece you have to come apart...

It appears that once I select the skin theme to use, it stays the same even when I sign out and sign back in with Safari.

I certainly cannot speak for all but in my case I definitely had to cut the right side bolt/shaft down in order to insert into the right side wall of the KK. In fact I had to do it twice because I have the large roti basket with the reducer and the first cut I made was based upon the center mount (for use w/o reducer). So that worked just fine and then for the heck of it I tried the other fitting meant to be used with the reducer in place and found that my bolt/shaft was too long to fit in that use configuration. Clearly there was an issue with the depth of the basket sockets for lack of a better way to phrase it.

@churchi - I was able to roll back to the earlier skin version and performance returned to normal for me on the iPad while using Safari. I signed out of the forum and closed the Safari browser and then launched Chrome. I tried to access the forum site but after 90 seconds I gave up as the site never loaded... I hope this information helps out...

Ditto - also had updated iOS to 9.3.5. I wonder if issues are related in any way?

Love this thread - I have some pork tenderloins in the freezer that I've been wondering what to do with – now I know!

I wipe Pele down after cooling, which pretty much means I clean her up next day since most cooks are in the late afternoon to early evening...not sure what that bright patch of light was though...sun was going down but I'd have thought my wide body would have blocked the sun since I was between it and Pele when shooting the pizza on the right side table...

Didn't release well and left on a few minutes too long. Dome probe was sticking in pizza and I didn't realize it so based on "lower" than expected temps, left in a bit longer to compensate. I was scratching my head trying to figure out why the temp recovery was lagging...- DOH!

Ugh - don't know how those other pics got in...couldn't figure out how,to delete...sorry.

Had some problems releasing from the pan so the deep dish was a bit mangled. Thank goodness looks didn't effect the taste - YUM!

35 minutes @450 F and now time to cool...

Finally got around to putting my first deep dish together 14"x2" using the dough recipe from RealDeepDish.com. I played around with the filling recipe but started with it and added herbs and other seasoning until I was happy with the flavor. Assembly shots follow - Finish results will follow later...

I had the same issue and Dennis advised me to gently hit the handles from the inside to spread them just enough until the stone drops in. I used a hammer with folder paper towel to do mine. He recommended using a 2x4 piece of lumber but I didn't have...made do with the hammer and paper towel...

Very nice...I predict incredible cooks almost beyond counting!

Hi CC - have to agree with what you're saying...I guess Curt Flood and others that first battled for free agency did do a service to even out the playing ground...