2Club

Put the Rolled out pizza dough on the stone for 5-7min then bring in and put all the ingredients on, then put back in the KK

We respect your decision but family comes first.  Take good care of her.

Great suggestions.  Thanks

We all love our KK’s, but way too big to take to football games.  Looking for a grill i can put in the trailer hitch of my SUV.  Does anyone have a good idea.

Thanks JV

Take lots of pictures for us. 

I think many eggers will come to the dark side and buy a KK

Who did you order the E37S from?

There seems to be a common thread here.  We like really nice things, and we are all addicts.  I bought the Vesuvius machine,  looks great but have had some problems.  Customer support was fantastic and got both issues fixed.  The pressure profiling is what got me to go over the top.  And love the Ceado E375 Grinder.

My Biggest concern now is what else I will find on this forum that I can't live without.

4 hours ago, Pequod said:

Adam Perry Lang’s Peach Rosemary Pork Tenderloin is often requested by visiting guests at our house.

This will make my wife happy, she loves Pork Tenderloin.

5 hours ago, Basher said:

2Club I reckon a great fathers day meal is a french classic, Coq au vin. https://www.lifestylefood.com.au/recipes/18656/coq-au-vin

This is one variation of the meal. You will find others online.

The key musts are: 

MUST USE ROOSTER, NOT HENS. They have a gamey, stronger flavour and need a long cook as they can be a bit tougher. Chook livers are sensational, tender, not as strong as lambs fry and beef liver.

MUST USE LOTS OF RED WINE. Not just as a marinade, this forms the main part of the sauce.

MUST USE GARLIC. Preferably whole cloves.

I've cooked this once before in the imposter, turned out sensational, however, classically french and very rich flavour. 

It may not be everyone's cup of tea, but hey, it's FATHERS DAY.

 

This looks great for a cool fall day.  will save.  Thanks

She said it’s Father’s Day and you can cook whatever you want.   Send me your thoughts and recipes 

thanks

Fantastic video.  Thanks for sharing 

Love mine as i am sure you will love your new KK

The biggest problem with my new KK is my wife want me to cook every night.  Love it

Hopefully the cool smoker that I have coming.

2 hours ago, Bruce Pearson said:

2Club nice bunch of photos great looking KK and yummy looking cooks

Thanks

Great idea for using a wine cork.

Roll out the dough, spray with olive oil, put it on the pizza stone for about  5-7 minute bring in.  Put all the goodies on then cook for another 5-7 minutes.  Much easier to handle this way.

Truck driver, two workers and myself got this beast to the back patio.  Used pieces from the top of the crate to soften the step down the ramp.  The BGE in the back ground is sad, but will find a new home soon.  In the first two weeks I have done several chickens, brisket, Pizza and Boston butt.  I was very nervous about the size and cost, but after only 2 weeks I know (and my wife) think this is great.  Dennis was very helpful and never pushy about the sale.  

Cant believe how much better this is than the BGE.  The food is soooo much moisture and the heat control is outstanding.  

Gizzie the white lab is waiting for the Boston Butt to come off the KK.

There is no better gin than the Botinist



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First pizzas on my new 32 

Dennis, that has always worked in the past so Im sure it will work in the future 

When my new 32 showed up I only got one dirty look from my wife. “Butt” I did tell her I would sell the BGE and the SS Hasty Bake.

None, but I might have misses one, I stayed up late to watch and had a 3rd martini

I was a little disappointed on my burn. Nothing happened. Just a few white spots, but the chicken was great.


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