Troble

@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

@alimac23 finally watched those videos. Great tips. I have his other book on bread, salt, flour, yeast. I’ll likely pick this pizza one up too. Thanks for sharing 

@MacKenziei guess I’ve been making Roman pizza and hadn’t known it!

@MacKenzie I know you don’t use a rolling pin and it’s frowned upon but I’ve tried both ways and im 100% happy with my results with the rolling pin so I’ve kept it as part of my process since it’s working for me 

Looks good @MacKenzie

@Forrest 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/

@Seasport my mother in law bought two of those for Christmas last year. She said she got them from Costco but that she’s also seen them at Cost Plus World Market

made pizza again tonight. My gurus are now officially off cheese pizza and on to pepperoni which is good. So I made two pepperoni for us and one pepperoni & black olive for my wife and mother in law. 

Wagyu Ribeye w/Peruvian pink salt & black pepper 

Roasted baby potatoes with lemon thyme & rosemary from the garden, garlic powder, black pepper & truffle salt 

asparagus wrapped in prosciutto drizzled with balsamic glaze to finished 

cooked with mesquite wood & served with Grgich cab 

Nothing says Happy Birthday America like chicken shawarma! 😀48 hour marinated chicken things cooked on the vertical spit with sweet onions on top. Sliced and let sit in pan juices to further cook for 15 minutes… really tasty 

served with Mediterranean salad (red onions, bell peppers, garbanzo beans, cucumbers, mint, feta & homemade balsamic vinaigrette)

Pearled garlic & olive oil cous cous 

homemade Tadziki 

My local fish market ran a 4th of July special on my favorite fish in the world wild CA King Salmon. Last time it was around it was $34.95/lb and usually it’s been $25-$30/lb pre-COVID. 
 

the special this weekend was $19.99/lb which is just crazy. I showed up early Friday morning and there was a line of people all there to buy salmon like me

this fish is so deep red, so flavorful it’s the perfect grilling fish. I sprinkle garlic powder, salt & oregano for the kids and on my wife and mine I use this Salt Farm “Catalina Offshore” (name of fish market) rub which is a spicy mesquite rub and I also put garlic powder on our 

cooked indirect with mesquite wood with tri color quinoa with sweet onions, carrots & celery 

appetizer of bluefin tuna sashimi served over soy sauce with a drop of siracha on top

cutwater spirit mango margarita with lime/chili salt rim

@BOC nice work! How many people you feeding?

Now you’re just showing off @Basher but it looks amazing!

haven’t made pizza in awhile. 1/2 cheese & 1/2 pepperoni, pepperoni. And mushroom, green bell pepper & black olive pizza 

brushed the crust with olive oil and sprinkled sea salt after and that really takes the pizza up a notch 

served with Cesar salad 

@tekobo sorry I’m late to this thread, but great job on your cook. Very impressive. Also kudos for learning from previous attempt and nailing it. We’ll done 

@C6Billcongrats on the retirement and we’ll done with the cook. Looks delicious 

@Basher a perfect looking steak. We’ll done, I’ve been thinking about getting some Wagyu for this 4th of July weekend here in the US, might pull the trigger now thanks to you 😀

@Tyrus we’ve all been there and it sounds like you handled it properly the next day. Good suggestion by the wife to drink a beer and address  later. We’ll done on the home cook. Looks great 

@Syzygiesyou may be able to find banana leaves at a Thai or Asian market. I live in San Diego and while we have no shortage of Mexican markets here I would go to the Thai markets by house to get fresh banana leaves, it may be worth looking into. Did you purchase a whole pig or how did you end up with that cut?

Peru played Brazil today in Copa America. I’ve been wanting to try to cook my Lomo Saltado in the cast iron wok on the KK for some time now, so I gave it a try. Didn’t have any tomatoes but turned out good. Bought some thin sliced grass fed sirloin and didn’t realize it was almost sandwich thin cut, outside of that it was super tasty, better than the soccer game that’s for sure 

@C6Billno I had the pan in the entire time. I did put 3 chunks of peach wood in though to finish a bag and it was smoking very he’s g the first 20-30 minutes 

@Basheryou might be right I’ve never used that upper grate/flipped method. Will try to remember for next time 

@Basher this was a monumental cook, I’ve been cooking on my KK now for over a year and I just figured out I could put my drip pan on top of that metal cage thingy that goes over the coal basket. I’ve always been envious of you using your drip pan under your rotisserie but my drip pan does t sit on the 2nd gate and allow the rotisserie to spin, the only way to it it is on that metal top piece that the heat deflectors would sit on. 
 

the carrots were amazing all charred and cooked in the chicken juice. Really happy with it all 

 Nicely done @jeffshoaf