Troble

Flat iron steak. Marinated for 24 hours in soy sauce, Worcester, garlic, Montreal steak rub and a little bit of honey.  Grilled at 350 over coco char with mesquite wood and then finished on the lower grate (first  time doing this after 9 months of KK ownership)

served with some grilled sweet corn roasted in the husk and grilled asparagus and baby carrots using this new little tool my mother in law got me. 
 

super tasty, healthy, & clean. Love the mesquite wood flavor. Will continue refining my lower grate game 

Made my favorite Peruvian dish Lomo Saltado 

grass fed top sirloin with Peruvian pink salt, garlic and cumin 

sauce has soy sauce, pisco, aji amarillo, red onions, garlic, cumin, red wine vinegar, chicken stock, tomatoes and cilantro. Served with French fries and white rice 

@Adam Ag 98 nice looking steak!

@MacKenzie last night I turned the heater on. It was 54 degrees....my brain can’t even imagine cooking at -15. You are much braver than I am 

@Tyrus thanks for sharing looks like an awesome grill I totally agree with you. I like to spice things up and try new ways of cooking. I was always hoping to add another grill to my Arsenal but I’m years out on that considering all the work I just did but I’ve always wanted a Santa Maria style grill. This contraption  you e got may have to be considered as well. Have you ever roasted a whole hog on it?

@Tyrus I also like to put apple (Fuji or Honeycrisp) in my butternut squash soup. BTW your chicken cook looks great. I’ve never seen your grill before but that looks cool. What is it? Looks kind of like a Santa Maria grill that I see here in CA but without the pulley.

@tony bthat looks like a perfect meal to me 

@MacKenzie perfect looking plate as always 

Cheese pizza, pepperoni and the wife mixed hers up tonight and did pepperoni, bell peppers, mushrooms & black olives. NY style pizza crust courtesy of the great @MacKenzie

turned out great. @tony b made the dough Thursday wasn’t sure when I’d cook it this weekend but was good today 

@alimac23 I need to try that one day. Every time you cook it it makes my mouth water 

Off to a great start @Boom Boom

I’ve owned my 32 now about 9 months. It took me a few cooks to figure it out but as @tekobosaid now I just fill the basket instead of trying to measure out the right amount. It’s so efficient I still shake my head after brisket cooks. 

@Basher looks fantastic. Nice work. How was the grilled lettuce?

Pulled pork sandwiches with slap yo daddy homemade rub. Generous portions of brown sugar, siracha and .394 pale ale added. Served with Hawaiian rolls and cooked at 250-275 over coco char with Syzergies smoke pot apple wood. Spritzed with apple juice and finished in the broiler before plating. No picks of sandwhich because it ended up being a 14 hour smoke and we were hungry. Finished with sweet baby rays BBQ sauce 

No I don’t lose the bark. I spray every 30 minutes after the first 5 hours and I don’t wrap it until the bark is caked on there. I’m actually doing this cook right now as we speak about 12 hours in wrapped and probably will take off in 30 

I wrap mine in foil the last hour and pour a bunch of siracha, Brian sugar, apple juice abd beer and then put it back on

everything else Tony said is pretty much what I do. I serve with Hawaiian sweet rolls abs also use in morning for breakfast scrambled or fried egg sandwiches. 
 

this has been my base recipe for pulled pork for 10+ years 
http://slapyodaddybbq.com/images/06 Culinary Artistry/Slap Yo Daddy Pork Bone-In Pork Butt.pdf

Tonight’s cook are two pork butts (I finally got a 2nd fridge/freezer in the garage so I can start storing more cooked food). In the pics the pork butts are about 3 hours in. But since the KK was firing I decided to make a breakfast frittata and finish it in the KK over coco char, with apple wood in the maiden voyage of my syzergies smoke pot 

frittata is made with Yukon gold potatoes, sweet potatoes, sweet onion, applewood bacon, baby Bella mushrooms, fresh basil abd topped with Parmesan cheese. Started in pan, broiled in over then finished in KK. I was able to pick up a bit of smoke flavor which was nice 

My sister in law is vegan and I’ve made her really good vegan pizzas on my KK by buying vegan cheese and then adding whatever veggies she likes to her pizza 

you can almost take any recipe and turn it vegan like stew or soup, I made a vegan lasagna two weeks ago as well. Just source the right ingredient and substitute. Beyond burgers are good for vegans 

@ckreef well when I was doing my research I remember seeing many of your posts and they were inspiring. It’s great to meet you.

Grilled some chicken breast dusted with garlic powder and chicken shit rub cooked 350 on half grate with mesquite wood 

used some of the chicken tonight to make an orecchiette  pasta with heavy cream, butter, pancetta, garlic, red onion, peas and then finished in the broiler with Panco bread crumbs....

will be using leftover KK chicken to make fried rice later this week 

@ckreeflooks incredible. Love to see you posting again

@MacKenzie doesn’t speak to me when I cook seafood but tonight was grilled salmon dusted with garlic and rubbed with a local fish blend served with day old microwaved mashed potatoes and de thawed pesto I made a few weeks back....I never thought you could have too much pesto but I definitely served too much here 

@Braai-Qi did see that post and I have yet to attempt neopolitan pizza yet. It’s on a list in my head of things I want to but haven’t yet. That and whole hog. But i am eager to try as I love neopolitan. For me though NY style is my favorite and at this long I did it almost every week from may-October andI just got the process down and have gotten comfortable 

3 hours ago, Braai-Q said:

Out of interest @Troble is the dough quite sweet or salty? I ask because I've not had NY style dough or pizza so it's a blind spot with my palette.

Looking at the proportion of sugar and salt, I get that the sugar is necessary for proving up to a point with instant yeast but it still feels like a lot and by volume that looks like a lot of salt. I use 2 level teaspoons which is about 8g but my volume is a third greater. Mine is a classic Italian that I've tweaked slightly so a different style. 

@Braai-Q I’d say it’s a bit on the sweet side but I like it like that. I’ve never really played with the ratios too much other than to increase it to 1.5x and I usually make 5 pies. As the recipes calls for it makes 3 dough balls. 
 

but truth be told. I roll out the dough with a pizza roller because it’s fast and I bang out the pizzas in 5-10 minutes while each one cooks individually on my KK. 

8 hours ago, tony b said:

As a last resort! I'm not a baker and don't pretend to be one. Plus, to do it properly, one needs to plan several days in advance. I was looking for a better option than Papa Murphy's for a last minute decision for pizza for dinner. 

But, yes, in the future, I'll likely make my own when I plan enough time ahead. 

I got a great recipe from @MacKenzie that I use takes at least 24 hours advance but I usually give it 48. It definitely got me on the path to good dough https://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html

@Braai-Q that is one fine looking burger!

I grilled up a few lobster tails tonight, basted with butter, garlic, rosemary & thyme. Cooked on half grate at 375 with mesquite wood and coffee char. Served with sour cream Parmesan & rosemary mashed potatoes and Kono Sauvignon blanc from Trader Joes

@tony b why not make your own dough? 

@MacKenzie had to use your IPhone like the rest of us? Looks great as always!

@Basher big cook mate. Beef ribs spun on the rotisserie! Never thought of that And those lobsters looked great. Wished I was eating at your house looks lovely

@Braai-Q great looking taco! Can’t go wrong with tacos and beer!

@tony bconsistentky perfect as always 

@Mcjudsten nice looking beef ribs

@Aussie Ora you are the king of ribs sir

Welcome! I strongly recommend the rotisserie spit as well. And definitely get a cover. Congrats on making the purchase