Pequod

@DennisLinkletter - I think he's referring to the spit rod issue in the video. The threads don't work on the adjustable end.

Wow. That is a beautiful setup. I love how the KJ lurks in the background, looking forlorn.

One way to find out, Bruce!

Beautiful sear on those "shrimp"!

A shmear of Vegemite would do the trick, eh @Bruce Pearson?

Beautiful bake! I always use a cast iron Dutch Oven for my indoor bread bakes and it works great. Can’t argue with success.

You need to contact Dennis about the roti rod threads. That’s not right. On the bracket...yours looks slightly different from mine. However, you don’t need to slide the motor all the way down the bracket. Just slide it to the point it needs to be to engage the drive shaft into the socket on the KK.

@Chanly1983 - this one’s for you. Just so happened to have two 72 hours doughballs in the fridge (recipe at the link posted above). Here is my configuration today. Repurposed Grillgrates from a long dead gasser are my IR deflector. Round baking steel up high. Ready to cook Pizza #1: I highly recommend Mike’s Hot Honey as a drizzle: Pizza #2:

Paella in the drip pan! Great idea!

I have several recipes for different styles. And use a different method for each style. Most are derived from those posted at pizzamaking.com. For Chicago Deep Dish and Chicago Thin I use the KK baking stone. For Neapolitan I use the Blackstone Pizza Oven, but this is far from ideal. For NY style I prefer the baking steel on my KK using the directions above, but will sometimes use the Blackstone. This is the formula I prefer for NY style: https://www.pizzamaking.com/forum/index.php?topic=8093.msg368433#msg368433 You have to read through the thread a bit to find the workflow. I use unbromated All Trumps flour for this pizza. A really good book that covers many styles (ignore the flawed Chicago style recipes, however) is The Pizza Bible. This book is very well regarded at Pizzamaking.com. There is another book by Ken Forkish - The Elements of Pizza - that many like, but is universally panned at pizzamaking.com. I think The Pizza Bible is far better than the Forkish book. However, Forkish’s book on bread - Flour Water Salt Yeast - is fantastic.

For sure! Happy Birthday Bruce! Hope you get to experience rhubarb pie.

No. I recall Dennis having problems finding anyone able to produce them at a reasonable price. I believe that's on hold.

@Chanly1983 - when I use the baking steel on my KK’s, I put the steel on the upper grate to get the pizza as high as possible into the dome to get more top heat from the dome. I also put some sort of deflector on the lower grate to block the direct radiant heat on the steel. I typically run around 550 with these measures help achieve balanced top/bottom browning.

...and the answer is paella on the BB32 whilst the 23 is cooking a roadkill, just in case the guests are extra hungry. Sautéing chook chunks with veg. Add more veg, tomatoes, Calasparra rice, and saffron rosemary broth. The roadkill is almost done while finishing with a bit of socarrat. Nailed it!

Hmmm...what have we here? Full arsenal in action today...

Sweeeeet!

Attaboy Bruce! We're with you on this...except for the tasting part.

There are very few rhubarb purists that I’ve found in the US. They seem to be mostly clustered in the Midwest - land of my youth. Ruining rhubarb with strawberries is the usual approach on either coast. Except in California, where they like to sneak kale into everything. @Bruce Pearson - put rhubarb on the list after you down that Vegemite. Resist temptation to ruin the rhubarb with kale or strawberries. @tekobo - I’m no fool, but I shall surely try your fool.

Crumbles, cobblers, crisps. You name it. Americans eat it. And airline seats keep getting smaller. I had hoped to make this: https://www.seriouseats.com/recipes/2017/04/rhubarb-crisp-recipe.html But the in-laws are visiting, handed me a bag of rhubarb from their “garden” (a single rhubarb plant they thought was a weed until I showed up), and insisted on pie. So pie it is. When it comes to rhubarb, there are 11 types of people: Heathens (haters), purists (must be prepared with NO other fruits), infidels (those that think it requires strawberries or some such nonsense). Guess which camp I’m in?

Oh...never mind. I could’ve read the title!

This is a very different Maverick. Very well designed. Super easy to use. Some great features, like the ability to turn on/off alarms for each probe independently. They took aim at the Smoke and hit a Bullseye.

Super looking pizza. Are those squash blossoms stuffed with something?

Not a KK cook. This is my kryptonite. Rhubarb pie. My superpowers are definitely failing as I wait for it to cool.

Sad indeed. Apparently he hadn’t heard that Cedar Rapids is the new California.

Vegemite ABT’s...where’s @Bruce Pearson? Maybe we can get him to try this for us before we ruin our children’s lives.