Troble

@Syzygies i posted this for Forrest on page 382 of the Everyday Misc thread but here is what I do. i think my pizzas are pretty good, crust never burned and has that "burnt/speckled" look on the bottom. I post a lot of my pizza cooks on that thread so you can check it out and see for yourself if my results look up to your standards (which i deeply respect), but i do use the drip pan for a heat deflector so not sure this is helpful. i've never tried it without it now that I think about it, but perhaps I will give it a try next time. I got this recipe from @MacKenzie so credit goes to her but it’s pretty easy to make in a food processor. https://www.seriouseats.com/basic-new-york-style-pizza-dough Some of the things I’ve learned as I’ve gotten better at the crust is the following 1. weigh your dough ingredients, be exact 2. try to focus on getting even dough ball once removed from food processor, then slice that dough ball into 3 smaller ones 3. take your time trying to get the three smaller balls even, the better I do at this stage the more even the crust comes out when I cook it 4. Refrigerate dough minimum of 24 hours up to 72 5. Take dough out 3-4 hours before cooking 6. once removed smash down on ball with hand a few times to flatten 7. Then carry edges of dough in hands, let dough stretch as you turn it 8. roll with rolling pin to get it nice and thin and evenly spread 9. twist crust 10. brush crust with olive oil 11. sprinkle sea salt on crust 12. add sauce and spread thinly 13. Leave pizza stone in KK (at cooking temp) for at least 60 minutes prior to cooking 14. place pizza on parchment paper on KK 15. I cook my pizzas at 500-515 16. cook approximately 10 minutes each, rotating the pizza every 2-3 minutes as there’s always a hotter part of the Kk, remove parchment paper last 1-3 minutes 17. I use the double drip pan for indirect heat pizza sauce recipe here (I double the amount of garlic) https://www.budgetbytes.com/thick-rich-pizza-sauce/

@Basher it’s only started to become an issue the past year. I’m 41 turning 42 and the docs say that’s the time for men so I’m on schedule. I started really noticing it least fall/winter

@Basheri shouldn’t talk I just got some modern technology to help me out…..reading spectacles

@Basher glad to see you can still cook without all that fancy modern technology! 😛

I’ve got “Parilla envy” looks awesome @Basher congratulations!

@jonj you going to make it up to Russian River? If you do please go see Freeman winery it’s one of my favorite up there. Small, family run. Really delicious I think it’s better than most of the more well known Pinot brands up there. Russian River Pinots are my absolute favorite wines to drink https://www.freemanwinery.com/#en Couple other favorites Sodaro - great cans nice tasting room/cheese plate https://www.sodarowines.com Chase Cellars - oldest vines in Napa I believe. Stellar Zinfandel https://www.chasecellars.com Del Dotto - buddy used to work there and did the cave tours, wines are good but cave tour is one of the best in the valley https://www.deldottovineyards.com Papapietro - excellent Russian River Pinots https://papapietro-perry.com

@C6Bill 350 for 90 minutes with double bottom drip pan on lower grate with a couple of apple wood pieces Ive never grilled the carrots underneath but they were awesome. I put them on after 30 minutes so they were on 60 minutes total and I rotated them after 30 minutes. Amazing carrots. I’ve put them in the drip pan before abs they get pretty soft this way they got chicken juice on them but still retained their crunch

Roasted chicken with butter, olive oil, garlic, salt, black pepper, rosemary, thyme, sage, marjoram & lemon juice with lemon wedges stuffed inside cooked over grilled carrots and served with roasted baby potatoes with olive oil, truffle salt, black pepper, garlic, rosemary & topped with Parmesan cheese

@alimac23 looks perfect! @MacKenzie you’re the Queen of pizza!

With the fresh halibut we got yesterday I made a Peruvian ceviche (which I’ve shared the recipe on other threads before) but decided to pair it today with a Pisco Sour 3 parts Pisco 1 part lime juice 1 part simple syrup Egg white topped with a dash of bitters also got this recipe from the Hotel in Agia Calientes (base of Machu Pichu), kept this piece of paper now for 8 years Side note we made this with “Kusi” Pisco which is my wife’s name. Kusi mean happiness in Quechua and whenever her relatives come visit from Peru they always bring us a bottle

Looks like a great meal. Well done

Nicely done @BOC

Looks good @C6Bill I keep getting the weekly email from the family run fishing boat that they are bringing back CA King Salmon. 4th week in a row. $19/lb delivered to my front door. Boat comes in Friday morning and it’s in my fridge by noon Friday. Can’t beat that. Also picked up 1lb of fresh halibut I’ll make Peruvian Ceviche with & 1lb of bluefin tuna that I’ll do sashimi with. standard salmon cook indirect with mesquite wood. Kids get salt, garlic powder & oregano. Wife & I use this house blend mesquite rub. Served with tri color quinoa sweet onions, celery & carrots with Oyster Bay Sauvignon Blanc. Tasty lunch

@jonj looks tasty. Montreal steak seasoning was the first rub I ever was introduced too and it’s still one of my favorites.

I always fill the basket when cooking pizza, it usually finishes 50% or more full but I’d start with that first. My best results are at 500-515 temp

I just did mine last week. Here are the instructions Dennis sent me “Permatex 27037 Optimum Black Gasket Maker 3.35 oz https://www.amazon.com/Permatex-27037-Optimum-Black-Gasket/dp/B072MRCG8W/ref=sr_1_6?s=automotive&ie=UTF8&qid=1528048747&sr=1-6&keywords=Permatex+Black+Silicone+Gasket+Maker You will want to put a bead down in the groove on the lid.. place the new gasket in the material. Please cut a piece of cardboard round, a little larger then your damper top.. cut a hole for the big shaft in the middle.. Place the cardboard over the gasket and tape around the perimeter so it does not move.. now carefully install the damper top thru the hole and slowly tighten making sure the cardboard does not move.. leave overnight and you are set The secret to the gasket living forever is not to tighten really tight at high temps then open it up again while hot. the silicone softens at high temps and tears from the torque.. You can close it and open it at temp but not torque it tight which you actually never have to do to cut the airflow//“

Chicken tacos Mexican market marinated chicken thighs cooked on the Trompo King salsa verde from homegrown tomatillos & Serrano peppers salsa rojo with homegrown. Cherry tomatoes & jalapeños homemade guacamole with cilantro, lime, red onion, garlic, cherry tomatoes toasted flour tortillas with melted Mexican cheese bkack beans with garlic powder and dusted with Cotija cheese

@tekoboexcellent job! What an amazing feast.

Tri tip marinated with Montreal steak seasoning, garlic powder, Worcester & soy sauce. Cooked indirect and finished on lower grate. Served with Fred’s horseradish sauce and chimichuri slow baked sweet potatoes with Greek yogurt sweet corn on the cob

@remi great job!

Congratulations @Kosh love the name too. Ca t wait to see your first cooks

@tekobo brisket is my favorite meat to cook. I’m looking forward to seeing your results. As @tony bsaid I use honey mustard on my pork butts (no gloves), but never done any type of paste or mustard on my briskets. Looking forward to your finished shots!

San Diego Roman style pizza. 2 pepperoni & a veggie (red & yellow bell pepper, mushroom & black olives)

I did one this past New Years eve for my dads birthday 350 on the rotisserie rubbed with Worcester sauce, salt & black pepper. Looked like this

Nice job @Snake Plissken you nailed it