KevinD

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!

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...

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.

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...

Fair enough CC...I suppose I should make clear where my sentiment comes from and quite frankly I have to say that I am painting most professional athletes with too broad of a brush. At the same time there is no doubt that collegiate athletics in the United States is also a huge moneymaking machine that benefit many, though mostly to the exclusion of the bulk of the athletes themselves except for the education that hopefully they have gained. Very few student athletes are fortunate enough (blessed?) to make it to the pros and reap the big benefits/dollars, so let us hope that they did indeed get an education that they are able to use. Your comments about the Olympic movement have to be at acknowledged as well. My sentiment about "pro athletes" started quite some time ago and is focused on baseball professionals that negotiated multiyear contracts for big dollars, only to complain a couple of years later when "they" were no longer the highest paid and then wanted to renegotiate their contract for more money because they felt they were suddenly "undervalued." Really? Were they getting bad advice, perhaps from some "greedy sports agent" or other advisers??? Who can say but then they should have signed single season contracts and been prepared to reap the rewards of another "big year" and also, pay the price when falling flat on their "big fat wallet" - OK, also have to acknowledge that most of those athletes that sign big dollar contracts have every intent and really want to perform to earn the dollars that they just signed for…heavy sigh! And lastly, I know this is not limited to just baseball... OK climbing down from my soap box and stopping my perhaps somewhat illogical rant … LOL!

I've never been a fan of allowing professional athletes to compete in the Olympics. Over the years it SEEMS like the US men's BB team has exhibited the attitude of entitlement - while I personally would not like to see US men's team lose I think they need a dose of humility so in that respect, I hope somebody does beat them. And I have to agree with you Aussie Ora, I think that they should not be on a cruise ship, they should be in the Olympic Village with the rest of the athletes. I sure as heck hope that they are paying for that out of their own pockets and that no US Olympic organization funds are being spent to pamper them in that way. All of the money should be going to train and support our amateur athletes! But since this is the Komodo forum, I say let's go light up our KK's for epic cooks in celebration of the vast majority of the Olympians!

Hi Rick, It is really not a matter of folding the side tables down. The tables lift up out of the mounting brackets into which the the table hardware (attached to bottom of tables) was inserted. From there you hang the table from the mounting brackets. Using the link below check out the pictures, bottom side of the table with the mounting hardware. Once you see it you should be able to easily hang the table(s) from the "d" shaped hardware on on the bottom of the table, oriented towards the outside edge of the table... http://komodokamado.com/collections/23-ultimate-accessories/products/side-table-23-ultimate-rod-tube-w-hanger-15-lbs

Ok, now I have to do a deep dish this weekend! Can't stand looking at the posted results and not being able to have a slice!

Hi Bruce - I didn't mean to imply I needed now, simply commenting on your post and possible future needs. I still have many of each as I've barely gotten started... But if I were in the area and you still were willing to part with some, I'd likely want a few or more of each. It would depend on which "toy" I was driving and room to carry it home...