jonj

Great video, thanks for sharing.

With apologies to MacKenzie for stealing her line*, I made my first Deep Dish Pizza and used the Reef Deep Dish recipe. I'm very happy with the way it turned out and received numerous kudos from dinner guests (a.k.a. experimental subjects). I used my new Lloyd's 12" deep dish pan, again thanks to Charles' recommendation. Dough in the pan after two hour counter and six hour refrigerator rise, followed by return to room temperature. Lightly browned Italian sausage and cremini mushrooms are flanking. Added a layer of fresh mozzarella and another of picante' provolone, followed by the Italian sausage, mushrooms and herbs and finally, topped with "Rao's Homemade Pizza Sauce®" (which was great flavor but not quite enough for a 12" pie) Into the KK for 15 minutes (dome temperature 500°F, pizza stone temp at 455°F), then pulled to add fresh picked basil and fresh bought pepperoni then a topping layer of mozzarella Returned to the KK (now at 450°F dome temperature) for another 20 minutes, resulting in this Pulled from the pan after a 7 minute rest (couldn't get a photo of the bottom crust due to constantly beating back many attempts trying for "...just a taste", but it was nicely browned). Cut and served with heirloom Caprese salad and Schramsberg California sparkling wine. (Not a MacKenzie quality photo, but I was hungry by this time). A good time was had by all. Thanks again, Charles, for the pan and recipe tips. I'll make this again.

Without regard to the quality of the actual food (which, of course, is excellent), that is a beautiful set of photos.

I'm following the roll-out of this fan, although a bit miffed about its lack of compatibility with the other three ThermoWorks BBQ temperature devices I already have (all but Signals). Oh well, at least most of the probes are compatible. However, I don't think I am going to be an early adopter this time...

That is one great looking brisket! Terrific bark.

I grew up in Easyville, just a few miles from Purdy.

@tekobo, like Mac, I have the guru port access smoker, but it seems to me your proposed solution is appropriate or at least the one I would use. Stability but also ease of removal for cleaning.

You might call them artificial lures... It's all just bait in the Ozarks.

It's amazing to me to see the growth of Bass Pro Shops. When I was in college in Springfield, Missouri in the early 1970s, the first "Bass Pro Shop" was a small window in the back of one of the Brown Derby liquor stores. You slid your written order through the window and the clerk eventually came back with your items (basically just baits at that time) in a paper sack. Eventually they opened a separate store and catalog function and never looked back. Interesting they still label some of the rubs as Cabelas. Cross marketing, I guess. We still have both brand stores around Kansas City.

I think they must have an Australian branch or subsidiary. The label on my Grill Mates bottle shows the company location as Hunt Valley, Maryland.

The first and last shots really tell the tale of the size and majesty of the 42KK.

I agree with the others: 20 Kg is large enough. It's not just the weight in itself, it is trying to keep a grip on the weight in a paper or poly bag. When large (80-100 pounds) animal feed sacks were made with jute or hemp, they were much easier to handle.

Why yes, Happy Canada Day!

I can attest to a 23 + 16 as an excellent combination.

I kept thinking about the Niche Zero but ended up recently getting a Eureka Specialita instead, which was a great improvement over my legacy Baratza Preciso. I was equally concerned about overall size and counter space once I got into the better (albeit not best) class of grinders. My various kitchen toys were already pushing the envelope on counter space...

Thanks for the pictures. Looking forward to the uncrating.

None here yet as well. The regular sweet cherries just appeared however, so the Rainier variety shouldn't be far behind.

Depending upon where your grill is located, stainless tables can reflect the sun in a very painful way. I chose the teak tables to avoid the issue I have with my old gas grill.

Note that the person(s) who developed / use this method say fewer and smaller holes are best.

I've done several Prime Rib roasts (although boned). This is the method I use. Trim, tie and apply chosen rub to roast and refrigerate overnight. On cook day, remove roast to counter to warm slightly (insert temperature probe to monitor), start and heat sink KK to 200°F. Smoke roast on upper grill with chosen woods (I use apple and cherry via the "cold" smoker) to internal temp of 112°F. Pull roast and tent while opening all KK vents to achieve 500° - 550°F dome temp. After removing the temperature probe from the roast, using the sear grate, return the roast and sear all sides, about 1 1/2 minute per side or less. Remove roast, reinsert temp probe (it should be about 120°F at this point), wrap in foil and towel and insert into cooler to allow temp to rise to your chosen doneness (I serve at around 130°-133°F - medium rare).

Bad Byron's Butt Rub! A personal favorite.

".......... stumped for words....."

I use Lumberjack as well.

That is an interesting device. It reminds me of upholstery springs. Seems to hold the fish well.

Nice video and a good tip. I liked the removal of the connective tissue before the pull. It isn't my favorite part of pulled pork.