Buzilo

Stunning.


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Welcome to the forum Jadeite.
No regrets... once you have come this far, most likely you go the whole hog.
If you hold off too long everyone here will talk you into the 42”.


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Small world! If you have Facebook/ insta add me Arie Buzilo. 

Good evening,
I just wanted to drop a quick note and say hello. I am in the EARLIEST stages of the process of getting a KK (I only emailed Dennis yesterday with some basic timeline/availability & shipping quote questions in fact) and while I haven't heard back from him yet.. in the past 48 hours I've gone from "Well maybe I will" to "Yeah I am committed, let's do it!". Even my wife is accepting of the idea so no excuses right? 
I'll be upgrading from a Large BGE that I've had for 7+ years and I am VERY excited to say the least and I already know that I'll be wanting the 32" BB with just about all the accessories + cover. I know COVID has made stock harder to get but HOPEFULLY I won't have too too long.. I'll keep my fingers crossed for good news from Dennis.
I've been reading the forums the past few days and wanted to get my feet wet while I start the process of ownership. Hope everyone is doing well and happy to be here!

Cheese, pepperoni, veggie pizza.
 
Nailing the crust lately with a few minor recent changes, most notably brushing olive oil on dough crust and then also when taking the dough ball out I’ve been holding the ball with my fingers on the outside edges hanging it vertically and slowly spinning the dough and letting gravity help distribute the dough evenly 

Pizza night 

Same here, he’s a man of his word. Wish more people were like that.


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Thoughts? I’m thinking to keep the crispy chicken warm while the rest cooks

Salton Electric Warming Tray with Automatic Temperature Control, Keeps Food Hot for Buffets, Entertaining, Stainless Steel Warmer Cooktop for Appetizers, Large Surface Measures 25” X 12”, 1000 Watts (TWT40) https://www.amazon.ca/dp/B0002PZUEO/ref=cm_sw_r_cp_api_i_H1H7W2QCENDW6EQKRKMX

I’m gonna look for a warming drawer to keep the warm meat while the rest cooks. 

15 minutes ago, Troble said:

@Buzilo that looks great. What’s in the top rack?

@tekoboi think you should be able to achieve the same level of crispiness whether it’s rotisserie or vertical. It’s just a function of fine and temperature right? When I did rotisserie I usually did it at 425, I think I did one around 400. when I’ve done vertical I’ve been in the 375 range. It’s taken longer to crisp but looking back on my photos I don’t see a difference, but I’ve been using the double drip pan on the lower grate to block out the flames and try to force the heat to the top where the vertical meat stand is. It seems to have worked. I need to do the next vertical temp at a higher temp. I also found that allowing my meat slices to cook on the bottom  tray worked really really well when I used the double drip pan to block the heat see pics below from most recent cook 

The other thing is a desert, dough is made out of almond flour and egg (low carb) inside cream cheese and peanut butter. 
 

I hear you on the rotisserie.  I think I would take it out to shave the chicken.  Specially in the summer if we’re eating outside, shave some off, and throw it back for more

Oooh  That looks delicious [mention=3445]Buzilo[/mention]

1 hour ago, tekobo said:

Hi Brian.  I liked the rotisserie method because it looks great and you get a crisper finish when you slice the meat onto the pan below.  That said, the vertical method is sooo simple and fuss free that it is a winner for me.  I also think that the vertical method can work well in a 32 set up for two zone cooking. Cook slow on the "cool" zone and then move to the hot zone when you want to slice and give your meat a crisp edge.  You are of course limited by the height of your spike in the vertical method while stacking a rotisserie on a 32 would feed a crowd and would look super impressive.  

Not sure if you guys saw but that’s what I did on my 42. Here is a picture. I am going to try rotisserie once I get the motor.

Lamb choppppps

[mention=3070]tekobo[/mention] fantastic work. Try the shawarma recipe that I got from Padma that I posted in the beef section it’s my favorite to date. Gonna try it on chicken soon
im very excited to see your adobada tacos!

13 minutes ago, alimac23 said:

That dinner looks incredible Mack!

I whipped up a couple of pizzas last night, was very last minute so the dough is nothing special. But everyone enjoyed them.







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Nice crust! 

1 minute ago, MacKenzie said:

Here is the rest of the story-

 

 

 

Well done 👏

Pizza night on the beast yeah! 
 

So much that we are making more tonight! 

Just now, Tyrus said:

Done some time ago to house the 23, easily moved with two shelves for storage and room for another shelf

Nice!

4 hours ago, Troble said:

Pork tenderloin marinated in soy sauce, honey, brown sugar, salt, garlic powder, ginger and siracha 

cooked indirect at 325 then seared in the cast iron pan to finish 

accompanied with a stir fry “salad” of carrots, zucchini, sweet onion, red/yellow/orange bell pepper, garlic, fresh ginger, enoki mushrooms & Serrano pepper w/momofoku savory seasoning 

cilantro & fresh squeezed lime juice white rice 

Looks delicious!

Cheese, pepperoni & goat cheese, arugula and prosciutto pizzas 
 
 

Buz, have you or anyone else considered putting the Trompo King into the KK double bottom drip pan? I would assume this way you could cut off meat as it cooks and ensure it doesn’t burn. Maybe if you leave the cut meat in the pan it would overcook though. I’ve never used a spit so I’m just brainstorming here.


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Thanks Buzilo! I’ll order one of those.


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Amazing cook Buzilo!

What are the vertical skewer / spits on a plate called?


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