Pascalpro

Mille grazie Tony!

Hey all! Back on the forum, have been away for some time. I have to say this is a fantastic pie tonight! Best on the KK so far. Envoyé de mon iPhone en utilisant Tapatalk

I hate to use my kk as a fire pit but hey if you need a fire pit why not do it in style! Sent from my iPhone using Tapatalk

Pink Himalayan salt in larger crystals has a more subtile taste and does not salt as much it's more refined ans mineral. If the salt is too small it melts right away on the meat and most of the time it's too salty. For la picanha, the salt and the fat melts together and creates a flavourfull meat. You can always remove the extra salt for those who finds it too salty Envoyé de mon iPhone en utilisant Tapatalk

It was fantastic Tony! Keep me posted on your picanha experience, cut against the grain it a delicious cut. Inbox me if you need anything! Envoyé de mon iPhone en utilisant Tapatalk

Yes I found the carafe where small as well but the wine had 4 hours to decant and it turned out it was perfect! As for the wine being low, wine carafe are always better looking when empty and belly full lol Envoyé de mon iPhone en utilisant Tapatalk

Well, without my KK, travelling in Toscany We where invited to friends house where we purchased la bistecca alla florentina and a picanha. Slow indirect cook on a ciment carbon bbq as they call it here, smoking was a challenge but we finally used mesquite wood and it turned our really well! Envoyé de mon iPhone en utilisant Tapatalk

Had the share this incredible pizza Diavola as I enjoy it here in Sorrento! Took some advice to reproduce this crust and results with the kk. The cooks here where all amazed by the kk ) And here is their recipe! Envoyé de mon iPhone en utilisant Tapatalk

Yes Churrascarias baby!

Super Tuscan, french roots built in Tuscany, less traditional but excellent with a med rare meat, tight tannins but soft finish... it's got a great alcohol, wood, tanins, fruit and acidity balance. I'm all over red wines and red meats if you need anything or suggestions inbox me! Envoyé de mon iPhone en utilisant Tapatalk

Lol there are worst ways to die Mac! Enjoy!! Lol Envoyé de mon iPhone en utilisant Tapatalk

I absolutely love picanha but the Rib is sooo good on the kk! Envoyé de mon iPhone en utilisant Tapatalk

Wow very nice!!! Envoyé de mon iPhone en utilisant Tapatalk

Number 8 Tony! Enjoy!!

Use only salt, preferably rock salt an hour before, do not put any salt on the fat, just the meat, then remove the salt. Leave at room temp, score the fat, you can add a bit of salt while it cooks but taste to make sure it's not too salty. Slow reverse sear fat first, then meat up to 110 with mesquite wood, (maybe it took 45 min)...Then high temp sear to 125 The piece should be at the most 3lbs or so. Cut in 1 1/2 inch pieces, against the grain and keep the fat on! A must taste with the fat!!! You can dip it into manioc flour... Very tasty!! This cut has it's own taste and it's wonderful! ps: The traditional way is on a skewer folded fat out. This is very informative: Enjoy!

Thanks my mind slipped into my fingers. Picanha indeed!

Wow this was the best piece of beef I've ever had! Envoyé de mon iPhone en utilisant Tapatalk

Thanks for the feedback Dennis ! I preheated the pie before I actually put the topping so the top cooks just lightly, I like the sauce to be almost raw, I use san marzanno tomatoes, the mozzarella di buffala and the salame picante as well as the basil they are all ingredients that don't need too much heat to release flavour. My temp was at 550-600. I will try the heat deflector way next pie to compare! Your probably right! Btw: gimme a call or email me, my inlaws want the 19 inch KK. I 've sent you an email. Envoyé de mon iPhone en utilisant Tapatalk

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Lol. Never! Envoyé de mon iPhone en utilisant Tapatalk

And the english version... Ingredients: 1 chicken 1 to 1.5 kg 3 cloves garlic, minced 3 pinches of paprika 1/2 cup olive oil 1/2 cup white wine 1/8 cup of parsley chopped 1 chopped onion 1 bay leaf in piece 1 C. Of Sambal Oelek or piri- Piri chopped Salt and mixed pepper Preparation: Cut the chicken in half lengthways and Well flatten. Practice several notches of about 1 Inch deep into the flesh of the chicken. Thoroughly massage the chicken with the mixture of salt and pepper. Allow to stand for 60 to 90 minutes. Mix all the other ingredients in a bag Marinade or in a bowl. Salt and pepper. Before marinating the chicken, remove the excess salt and Pepper by scratching it. Place chicken in The marinade and water well. Leave to marinate About 60 minutes. Envoyé de mon iPad en utilisant Tapatalk

No problem but it's a french recipe: Poulet grillé portugais Ingrédients : 1 poulet de 1 à 1.5 kg 3 gousses d’ail émincées 3 pincées de paprika 1/2 tasse d’huile d’olive 1/2 tasse de vin blanc 1/8 de tasse de persil haché 1 oignon haché 1 feuille de laurier en morceau 1 c. à soupe de Sambal Oelek ou de piment piri- piri haché Sel et poivre mélangé Préparation : Couper le poulet en deux sur le sens de la longueur et bien aplatir. Pratiquer plusieurs entailles d’environ 1 pouce de profondeur dans la chair du poulet. Bien masser le poulet avec le mélange de sel et de poivre. Laisser reposer de 60 à 90 minutes. Mélanger tous les autres ingrédients dans un sac à marinade ou dans un bol. Saler et poivrer. Avant de mariner le poulet, enlever le surplus de sel et de poivre en grattant celui-ci. Déposer le poulet dans la marinade et bien l’arroser. Laisser mariner environ 60 minutes. Envoyé de mon iPad en utilisant Tapatalk

Well I have to say this is amazing and moisttttt Envoyé de mon iPhone en utilisant Tapatalk

I use to go fish my own back in Nova Scotia... too bad now I'm too far!