David Chang

i used to make pizza on the kamado jr. smaller than the kk 16. it's kind of difficult..you have to get very close to the fire. it hurts like hell.

@tekobonice fish basket. i could see the turbot finished off basted in flaming tallow with a flambadou. @Poochieturbot will be similar to alaskan halibut. but turbot is smaller, and the texture will be more delicate.

@tekobo this is chicken fried chicken. thank you for making caesar salad from scratch and not use dressing from a bottle. chicken fried steak is fantastic with the gravy.

tonight was a series of high temperature bakes starting with: 1. levain chocolate chip cookies. baked on two levels. https://www.joshuaweissman.com/post/levian-chocolate-chip-cookies this was underbaked but i finished them in the oven. tastes good, but tastes better from the original levain bakery in nyc. 2. originally we planned on making pizza using vito's double poolish dough, but we changed it up to turkish pide. this was the wrong dough to use. i need a thinner, less leavened dough. although i took the kk to 550, i pushed it to 650 because it was just taking so long. at the end, i think i will leave these types of bakes for the wood fired pizza oven. https://www.youtube.com/watch?v=u7Hd6ZzKgBM 3. sourdough loaf. didn't want to deal with ice cubes so i used my trusty ceramic cloche. not enough clearance on the upper level so i used the main level grate with the baking stone underneath. came out ok. bottom got charred a bit. probably would have been avoided using upper grate..

so dome and stone temp at 550? stone at upper grate i presume..

Nice, i'm probably making pizza tomorrow. The question is whether or not to do it on the KK because I haven't made pizza on it..

yup, roberta's pizza recipe is really easy. i'm doing vito's double ferment poolish recipe right now... second ferment is in the fridge and i hope i used a big enough bowl to last until tomorrow morning. it's already huge..

@alimac23 the small one is an Katsushige Anryu AS Petty. it's pretty much a paring knife at 80mm..

a guest of mine asked for grilled chicken ass. i never refuse a challenge.. and grilled picanha for the first time today . it was delicious..

recipe here: https://www.kingarthurbaking.com/recipes/sourdough-hot-dog-buns-recipe i used milk instead of water. whole wheat flour instead of ap. whole wheat levain. no potato flour. no powdered milk. shaping could have been better. first time making these as hot dog buns are impossible to find in hong kong. upper grate. no stone. 350 was target temp. 20 min bake time. 25 min actual. had the kk at 365 but once i put in the loaf, temp floated around 335-340. maybe my sheet pan obstructed air flow, or the fact i used half a basket of charcoal. added extra 5 min in bake time as i undershot the target temp.

yeah i have some cast iron, but i prefer (or spoiled) by the lightweight agility of carbon steel. the smallest finex cast iron sauce pot i have is as heavy as the largest carbon steel roasters by blanc. yeah they are expensive, but my regret is not buying quality pans early in my life. i must have spent more $ on garbage pans and knives in my past than all the cs pans i've bought recently.

yeah that was why i asked how to setup coals for a rotisserie if kk charcoal splitters run vertically. i usually bank coals along the spit, and the splitter plate is just enough to do that, even if it's only holding on one side.

this is a carbon steel roasting pan made by blanc creatives. i was introduced to them from Clive, the wood fired oven chef. he's the guy who inspired me to get a pizza oven and cook various kinds of high temperature foods...

Roasted squab on the KK. First run on the rotisserie. This dish is very popular in Hk restaurants and with my in-laws. I don't eat squab, but I will cook it on the kamado if the occasion arises. If you've never had squab, it's all dark meat, very juicy due to the high fat content in the skin. But kind of gamey. The recipe is a marinade of dark and light soy sauce, salt, sugar, sesame oil, chicken powder, corn starch. No measurements, just eyeball and adjust to taste. Clean the squab and let it marinade overnight. Roast it like chicken. 400f+ You can add smoke, but I didn't.

Gambas al Ajillo recipe from the Wood Fired Oven Chef https://www.youtube.com/watch?v=TH7pwIM9tiQ

@tekobo yeah, a 32 for me would need to be in my forever home and setup on the ground floor. i live in a rental and grill on the roof. i would be nevous to live under the weight of a 32..

second cook on the 19 kk. first time splitting the charcoal basket and cooking dual zone. i pretty much maxed out the grill space and in the back of my mind i think i will probably get a 32 😄 tandoori chicken. i am shocked how this pretty much tasted like restaurant quality. at times the skin tasted fried with garam masala. palek paneer. first time cooking this. fantastic naan dip. naan made from scratch.

@Poochie try the recipe in the video. it's pretty easy.

made mine stuffed with cheese today. recipe from one of my favourite yt channels…

i really want to get the same results using residual heat in the kk. seems like a waste to heat up a grill and just cook one thing and not finish or start off with a bread bake. when using my home oven, i turn convection off. the fan doesn't do anything when baking in a dutch oven or ceramic cloche. if your oven temp is off by alot, use your grill thermometer and adjust oven dial with using the reading from the external thermometer.

@C6Billwhich oven are you using?

maybe. it was left out room temp overnight after stretch and fold. and cold retard in the fridge for another 8 hours. and two more hours room temp before baking. i noticed the final form did not fill the basket, which it has done in the past. this one was proofed and baked the same way with my home oven and ceramic cloche. but the temp was consistently higher. i think i need to set the kk to 550 to compensate for the loss in temp once ice drops...

im eating this for breakfast and its underbaked and a little gummy, but edible. still don’t understand the tilted rise. maybe part of the side was dried out during CT. checked the charcoal basket this morning, and definitely not enough charcoal to maintain heat.

this was my first sourdough on the kk. i hit around 475 on the upper grate when placing the loaf in. i threw in about 3/4 of a tall glass of ice on the main grate and down the drip tray. lots of steam for the first few minutes, then nothing. dome temp dropped to around 400f and when climbing back, maxed around 450. basically pulled the bottom vent drawer out and top vent open to maintain this. my bad for cooking with left lover coals from tonights chicken dinner but i was hoping for hotter temps and not struggle to maintain 500. i don’t know why the rise was so tilted. was it from excessive steam? this never happens when i use my bread cloche. the bread internal temp was done at over 200f, but the bottom looks under cooked, and that probably meant my stone wasn’t hot enough and i didn’t bother taking out my ir gun to measure stone temp. judging by the flat top, there may be some collapsed pockets inside. not my best loaf by far, and i’m completely out of my comfort zone when it comes to live fire bread baking. will post the crumbs once its cool enough to slice.

@Poochie it is widely available here frozen, but i have never tried it fresh. i would think it would cost double.