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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble

LK BBQ

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About LK BBQ

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  1. I posted this photo recently of my wagyu picanha. I believe it is an Australian wagyu, so perhaps it may be accessible in Indonesia. This one certainly had marbling. It is actually my new favorite beef cut. I agree the flavor is like the tri-tip, but it is slightly more tender and has less connective tissue. This gives it a beautiful consistent texture. It isn't as fatty as the ribeyes, but it has deep beef flavor. I had to ask the butcher to trim the fat cap to 1/4", however. The butcher was clearly distressed having to cut it off. He reminded me that people buy it because of the fat cap. If only my wife and kids loved fatty meat the way I do! Your cook is far more beautiful than mine. Clear signs of a pro vs. a novice.
  2. LK BBQ

    Wagyu Sirloin Cap

    Thanks for the feedback. I like the forward sear too, but haven't figured out how to cool the KK fast enough after firing it up hot. I'm not doing sous vide at this point. I think of the KK as a sort of air-sous-vide with its temperature control. I figure that the reason to have the KK is to take advantage of the temperature control - not just to use it for a finishing sear.
  3. You are absolutely right - but Tony G's pizza is perfection. Try his restaurant Tony's Pizza Napoletana in San Francisco. Either sit in the restaurant, or else order from the restaurant menu from the takeout side (not the takeout menu). I don't have the skills, but I can't help but try to fly as close to the sun as I can. I still think that the airflow with the pizza stone is part of the problem, but of course I don't know for sure. Will try a few more ways to handle this, and I may also jury rig a fan to stoke the fire.
  4. Last weekend, I decided to use the extra time at home from sheltering-in-place to make pizza in the slow Napoletana style. I followed Tony G's method for his world championship pizza to make the dough. The dough was made from zero zero flour, yeast, sea salt, and water only. It took 3 days of total prep to make the starter and let the dough rise. It was the first time I've made a dough like that. After it was done, it was visible what Tony G is striving for. Long gluten strands and complex channels of air in the dough. I tossed the dough carefully, trying stretch the dough but not to compress it. My KK is a 19" Li'l Isla, and here is where I ran into some problems. I wanted to put my new pizza steel on the main grate and then put the pizza stone on the upper rack. Tony G recommends that setup to cook the pizza on steel and then toast the bottom of the dough on the upper stone for a moment - just enough to crisp the bottom enough for the dough to hold its own weight. As it winds up, the handle of the swinging charcoal opening on the main grate would have prevented me from being able to pick the pizza off of the steel on the main grate using my peel. To improvise, I stacked the heat deflector on the main grate withe the pizza stone on top. This lifted the surface high enough so that the pizza peel wouldn't be impeded. Then I used the steel on the upper rack. I baked the dough on the upper rack and then slipped it into the stone below to finish it. There was barely enough room to slide the pizza in. For KK buyers who are interested in making pizza, I recommend getting the 23" KK or larger - it would just give a bit more comfortable room to work with the pizza. I did also have problem still in getting the temperatures hot enough. I had initially warmed the KK to 550 degrees, but when I put the stone and steel in the KK, I couldn't raise the temperature above 450 - despite trying to give it ample time to heat soak the stones. I topped one pizza as a Margherita, and the other as a white pizza with mushrooms, Red Onions, salad greens, and a touch of olive oil. Despite some struggles, it all tasted great!
  5. LK BBQ

    Wagyu Sirloin Cap

    Here's my weekend cook. Wagyu Sirloin Cap. Look at the marbling on that. I split the cap, giving 1/2 to my neighbor. I seasoned it with salt, pepper, and garlic, and also added a light touch of rub that had some sugar and chili. I let that sit in the fridge for a few hours, and then cooked it at ~250 with a lump of hickory to an internal temperature of 120. I brought up the KK fire and seared it. I probably could have used a bit more sear, but I was worried by the smoke and smell from the burning grease. I thought perhaps I was burning the steak. It was absolutely delicious. My wife and kids wolfed it down in no time. I'm still learning my way through KK technique, but this is pretty straightforward!
  6. Do you have good suggestions on how to transfer charcoal into the basket without inhaling a plume of black dust? Right now I put it in from the bag, straight into the KK. Also, any ideas on how to clean the ash without inhaling a plume of white dust? I’m afraid that I’m going to develop lung problems at the rate I’m going
  7. Oh yeah - back to my main question - would a BBQ guru type blower help push the air enough to fix the circulation issues?
  8. Thanks for the suggestions. I was thinking that the 19" grill has less room for the air to flow around the pizza stone or drip tray than it would around the 23" or larger KK. I'm still learning my way through all of this, though - so I may be wrong about this. Any other suggestions from 19" KK pizza chefs?
  9. True, but the fire has no problem getting blazing hot without the stone or tray. It is only with the stone/tray in place that it doesn't get as quite as hot. The drip tray is only 13.5", so I think a pizza steel would need to be relatively small diameter. The best option I have found so far is a pizzacraft baking steel with 14" diameter.
  10. I am considering attaching a metal bowl to the underside of the main grate. I was thinking that perhaps that would provide the aerodynamic features that directs the air around the stone/tray and keeps the airflow streaming around the it. Just a crazy theory.
  11. I have a 19" Li'l Isla and I love it. It's been a joy to cook with. There's one reason (other than size) why the 19" may be at a disadvantage to the 23" and bigger KK's - airflow. If I put the drip tray or pizza stone into the grill, it gets much harder for me to bring them temperature up to blistering pizza temps. I will be taking DL's advice to get a pizza steel. My question is whether the temperature controlled blowers out there would help. They are primarily designed around facilitating low and slow, but can they blow hard to increase the airflow for higher temps? Thanks for your advice on this!
  12. LK BBQ

    Pizza Stone

    My guess is that the pizza stone takes up a larger proportion of the 19" than it would on a 23". Also, by forcing the air around the outside of the stone, it slows down the overall airflow. Finally, it's possible that by putting it on the upper rack, it is an even tighter fit at the top of the dome. These are just my theories, as I'm still new to the pizza game.
  13. I've noticed that when I use the Pizza Stone in my 19" KK TT, it takes a very long time to heat up. The grill can normally get to 500 degrees quite quickly, but with the pizza stone it struggles to get there. Do you think it is because the pizza stone restricts the air flow or is it just the thermal mass? I suspected the former, as the baking stone takes much of the air flow away.
  14. I have a 19" KK TT. I recall that there used to be folding tables as opposed to the rod and tube tables. Are these still made and what are the advantages/disadvantages of each? Thanks!
  15. They weren't so detailed about the science on this - and I didn't read it too closely. I think they seemed to be implying that an hourglass shape is an ideal Kamado shape. The KK has that to some degree with the firebox. I'm not sure if that's what they were trying to accomplish or not. https://www.engadget.com/2019/10/25/harvard-barbecue-desora-kamado-joe-cinder-grills/?utm_campaign=homepage&utm_medium=internal&utm_source=dl
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