C6Bill

I believe @Cheesehead_Griller had the same question awhile back, it was for tilt adjustment or something. I can't remember exactly.

Funny you mention a wood fired oven, i gave mine away last week. i haven't used it since i got the KK lol

Great looking pizza

Someone asked recently about searing and it was mentioned that many use the top grate turned upside down right over the firebox for searing. So i figured i'd do that and take pictures for the person who had asked, then i couldn't find the thread so here i am lol This is how i reverse sear, others may do it a little differently but there are a thousand ways to cook a steak. I started at about 240 degrees. it settled there so i left it. Then after an hour and 10 minutes take the steak off to rest, i had an internal temp of 115. Then while resting i opened the bottom vents all the way and opened the top vent 3 full turns. That was plenty to get flames coming up through the grate. Then i seared 30 seconds and rotated the steak and seared for another 30 seconds. Then flipped the steak and seared it again in both directions for a nice XXX. I forgot to take any real plated shots cause i was really hungry by that point lol PS The burgers in the first shot were for the dogs, one isn't feeling well and i needed to get him to eat something. I couldn't give a burger to one dog and not the other so ........ lol

That would make horrible toast, the butter would run right through all them holes !!!!! LoL

I want more info on the scoring of your birds please 🫣

Good to have options 👍 I have the Fireboard pro and am using a BBQ Guru fan. I had initially ordered a Fireboard fan but they don’t have an adaptor that works with the guru port.

Beautiful !!!!!!!

Or use a Dutch Oven.

Sunday was a good day for yardbirds, here is mine along with roasted veggies fresh from the garden

Is it Podhale Deli ?

Thats a good looking brisket, great job !!!!!

I keep mine in the fridge. The morning before i'm going to bake i take it out and feed it. After feeding i leave it on the kitchen counter no matter what the temp is, 6 hours or so after feeding i will start making my dough and return the starter to the fridge. After i have done a couple stretch and folds the dough goes into the fridge to ferment overnight. In the morning another stretch and fold and into the banenton bowl to proof. I proof in my oven on the Proof setting, 95 degrees, for about 3 hours. Then it is ready to bake.

Thats a good looking loaf of meat !!!

This works for me 😁

The duck was eaten as an appetizer, they ate it as fast as i could slice it lol And of course all veggies/tomatoes were garden fresh

Looks great !!!!!

Porchetta is done and resting, just finishing a few duck breasts now then off to my sisters for a family dinner. More pics to come

Yesterday was my friends birthday and she always wants duck for her special day 😁 And we always enjoy serving duck on a board . To go along with the duck we had blue cheese stuffed olives, black plums, a nice aged cheddar and cherries. I don’t know what it is about the olives but they really make the plum pop !!!! And of course a small desert 👍. PS the duck may look a little over but it was extremely moist and tender, it just melted in the mouth. She loved it ❤️ forget to mention the boxes of zChocolates. But no pictures of those so it never happened lol

Ok new rule, every croissant night we have a forum meeting at David’s house lol

I bet that’s gonna be good !!!!!

Great looking short ribs !!!!

Moose burgers for dinner yesterday 😁 Finished with lettuce tomato onion and homemade pickles, all fresh from the garden except the tomato as it seems to be a slow tomato year so far

Congrats !!!!! And you got the perfect color and good tiles not the broken pebbles !!!!!

@tekobo that is a real nice selection of rubs !!!!!