EGGARY

Defiintely want to add a 32" KK to the 23" with the way the ribs are on your 32". What does putting on salt on the ribs for 4 hours do ? Always interested in trying new ways to BBQ.

Interesting concept/experiment. Dumb question: What makes a cooler fire ? How does that differ from regulating the temperature with the vents ? Thanks.

There is a restaurant in Downtown LA called BACO MERCAT. The Chef makes this Baco bread for sandwiches. It's a Flatbread. Tried making for the first time. As always, the first time is the learning experience. http://www.foodandwine.com/recipes/baco-bread

I looked into the Meater and my concern is the distance to maintain the signal between the Meater and the Smartphone. How far can one go using the Meater ?

Would adding sugar to make the dough sweet effect the rise of the dough ?

I was watching on the Cooking Channel and I saw Dessert Ravioli using Chocolate-infused dough. So I thought, "what about chocolate-infused Pizza Dough"? So I Googled it and came up with Chocolate Dessert Pizza Dough. Chocolate Dessert Pizza Crust Description Use this delicious chocolate pizza crust as the base for some tasty dessert pizzas. Prep Time: 15 minutes Bake Time: 12 to 15 minutes Number Of Servings: 1 (12-inch) pizza Ingredients: Crust: 1-3/4 to 2-1/4 cups all-purpose flour 1 envelope Fleischmann's® Pizza Crust Yeast OR Fleischmann's® RapidRise Yeast 2 tablespoons sugar 3/4 teaspoon salt 2 tablespoons cocoa powder 2/3 cup very warm water (120° to 130°F)* 1-1/2 tablespoons butter OR margarine, melted Dessert toppings as desired Directions: Preheat oven to 425°F. Combine 1 cup flour, undissolved yeast, sugar, salt and cocoa in a large bowl. Add very warm water and butter; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If not using Pizza Crust Yeast, allow dough to rest 10 minutes.) Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough. Top as desired. Bake on lowest oven rack 12 to 15 minutes or until crust is lightly browned. *If you don't have a thermometer, water should feel very warm to the touch. **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Nice looking cook. When we are in Ottawa we eat the Peaches and Cream Corn. Yum !

Plan on cooking smoking some Spare Ribs tomorrow. I have done Ribs many times and usually do them without Foil. Lately when I see recipes and/or videos they say to foil. Am I missing something by NOT foiling ? I prefer a nice bark on the ribs. If the ribs are foiled, there is no bark. Am I the only one with this quandary ? I think it is my ADD as I am always looking forward to making good BBQ. Another thing, I have seen where ithe cooking time is 5-6 hours. Would they not be mushy ? I want "Fall-off-the-Bone" but I also want a little chew as well. I cook the ribs at 250*. Thanks.

How much smoke does the pot create ?

Looks interesting ! Definitely going to try this. Dukkah Recipe: The Egyptian Spice Blend You’ll Love By Aly Miller | Tagged: Egyptian, featured, Israeli, israeli food, Jewish food news, Jewish food trends, nosher 0 Print this page If you’re putting za’atar on everything from hummus and pita to roasted potatoes, then you’ll love dukkah, an Egyptian spice blend that’s used in a similar way. You may have seen it at Trader Joe’s, where it’s labeled as a “Nut and Spice Blend.” Or perhaps you’ve seen it as a topping for hummus, or alongside radishes and cucumbers for dipping. There’s no cookie-cutter way to make it, but it’s generally comprised of nuts and a diverse array of seeds, spices, herbs, sea salt and pepper. The mainstays seem to be hazelnuts, cumin, black cumin seeds (black nigella seeds), coriander, and sesame seeds. Some cooks grind it into more of a powder, while others leave it chunky and crunchy. In Egyptian cuisine, it’s an everyday condiment. There are countless ways of making it — every street vendor and every family has their own recipe. Dip a piece of bread into olive oil, and dukkah next. Packed with flavor, protein, and healthy fats, this savory, slightly-salty spice blend is one way to turn simple bread, grains and vegetables into meals. Israeli chefs have been drawing attention to it for years. In New York, Chef Einat Admony has been known to pair it with grilled artichokes and pistachio yogurt at her restaurant, Bar Bolonot (find a similar recipe of hers below). Chef Yotam Ottolenghi wrote about it in Jerusalem: A Cookbook: “It adds exotic charm.” New Orleans-based Chef Alon Shaya told Tasting Table,”It[s popularity] was bound to happen sooner or later.” With my dukkah, I was aiming for something like a za’atar-meets-everything bagel topping, packed with texture and crunch. Here are the herbs and spices that I used. If you want to try making this but you don’t have one of these ingredients, that’s ok! It’s a choose-your-own-adventure kind of spice blend if there ever was one. Ingredients 1/4 cup almonds, chopped 1/4 cup pistachios, chopped 2 Tbsp sesame seeds 1 Tbsp fennel seeds 1 Tbsp cumin seeds 1 Tbsp coriander seeds 1 tsp black nigella seeds 1 tsp black peppercorns 1 1/2 Tbsp dried mint 1 1/2 Tbsp dried thyme 2 Tbsp poppy seeds 1 tsp sumac 1 tsp salt Directions Heat a cast iron skillet over medium heat. Add pistachios and almonds, toasting for 1-2 minutes, stirring frequently until toasted and golden (remove quickly from if they start to burn). Turn the heat off and add sesame seeds, stirring frequently for a few minutes to toast as the pan cools down. Pour into a bowl, and set aside. Add the mint, thyme, poppy seeds and sumac to the bowl of nuts. Next, heat the cast-iron skillet again over medium heat. When hot (after just a few minutes), add fennel seeds and toast for just 30 seconds or until fragrant. Then add the coriander and cumin for about 30 more seconds, or until they start to pop. Pour these into another bowl, separate from the nuts. Return the pan to the heat and toast the nigella seeds and peppercorns for 1 minute. Add those to the bowl of fennel, cumin, and coriander. When the spices have cooled, transfer the bowl of fennel, cumin, coriander, nigella seeds, and peppercorns to a spice grinder, food processor, or coffee grinder (if you use a coffee grinder, make sure you've cleaned it out first!) and pulse until the mixture is as coarse or fine as you'd like. Pour the ground spices into the bowl of nuts and seeds, and mix with a fork until it's thoroughly combined. Store in an airtight container for a month or so, or store in airtight container in freezer for up to 4 months. Enjoy with olive oil and bread, labneh, salad, or whatever you can think of!

Welcome to the Club. I like your line, "A Diamond beside a Calm" and that is the difference between the KK and any other Kamado/Cooker. LIke the saying goes, "you get what you pay for". It's a shame a lot of people don't look at quality before quantity or price. Always looking for the best price doesn't produce the best results.

First of all: HAPPY BIRTHDAY ! You did everything in style. You had a meal for a King. Glad you enjoyed yourself. It isn't that one turns 60 years old. I just hope you don't feel it.

Chekc out Adam Perry Lang. He has a Recipe for BBQ Sauce using the drippings of the Brisket. rocess: Hands-On Cooking: Beef Preparation: Long Cook (Over 2 hours) Serves: 8-12 One 8- to 12-pound whole beef brisket, trimmed to fit your cooker. tip: Whole briskets often come encased in a thick layer of fat. Trim this until you have a layer that’s only about 1⁄4 to 1⁄8 inch thick, depending on how thick a rim of fat you prefer on your sliced brisket. 1/2. My Texas barbecue revelation happened in New Mexico. The displaced Texans tending the ranch where I worked blew me away with the most elemental food. It was just brisket cooked for what seemed like forever with post oak and coals. It emerged with that dark, nearly black, bark encasing juicy meat, some of it meltingly tender and unctuous and some with an appealing chew. Each slice was bordered by a pinkish hue—the mark of a steady flame. Over years of meditatively cooking (and eating) brisket, I tweaked Texas tradition until I found this recipe, which I consider the ultimate version—I call it “get a book” brisket, because it’ll have you cooking for a long time. But whether you pass the time by reading, chatting with good friends, or dozing off, I promise you: The wait will be well worth it. Ingredients Paste 6 tablespoons mild chile powder, preferably Chimayo, Ancho, or Hatch 3 tablespoons prepared yellow mustard 3 tablespoons beef base in paste form, such as Better Than Bouillon Seasoning Blend 1⁄4 cup garlic salt 3 tablespoons coarsely ground fresh black pepper 2 tablespoons chili powder 1 tablespoon lemon pepper 2 teaspoons kosher salt 3⁄4 teaspoon cayenne pepper About 3⁄4 cup canola or vegetable oil 1⁄2 cup Apple Juice Spray Wrapping Mixture 1⁄2 cup honey 1⁄2 cup firmly packed dark brown sugar 4 tablespoons (2 ounces) unsalted butter or margarine, melted Finishing Sauce 1 cup APL BBQ Sauce, or your favorite BBQ sauce 11⁄2 teaspoons apple cider vinegar Fleur de sel Techniques Used Board Dressing Buddy System Moisturize Optional Savory Herb Brush Rest in Foil Kiss With Smoke Watch Seasoning Wrap With Foil Preparation 1. Combine the paste ingredients and spread on all sides of the brisket. Combine all of the seasoning blend ingredients and sprinkle evenly on all sides of the brisket. You may not use all of the blend. Let sit at room temperature for 1 hour. 2. Preheat an indirect barbecue with a drip pan and hardwood (preferably hickory, oak, or pecan), a ceramic cooker with deflector plate and hardwood (preferably hickory, oak, or pecan), or a charcoal or gas grill with a box or packet of hardwood (preferably hickory, oak, or pecan) to 275°F. 3. Using your hands or a brush, evenly, but lightly, coat the brisket with canola oil. Insert a remote thermometer in the thickest part of the brisket. Cooking Method 4. Place in the cooker, fat side down. After 2 hours spray every hour with apple juice spray. Cook until the internal temperature reaches 165°F, about 6 to 71⁄2 hours (the colder the meat is going into the cooker the longer it will take). 5. Meanwhile, combine the wrapping mixture ingredients. 6. Lay out a double sheet of aluminum foil, top with the brisket, and cover with the wrapping mixture. Securely wrap in the foil. Reinsert the thermometer. Place back in the cooker and cook until the internal temperature reaches 195°F, 2 to 21⁄2 hours. 7. Meanwhile, line a small cooler with a beach towel or other large towels to insulate the inside of the cooler. 8. Remove the brisket from the cooker and carefully unwrap over a baking dish or disposable pan, reserving the liquid. Lay out a double sheet of aluminum foil and top with the brisket. Strain all of the juices from the pan through a fine- mesh strainer set over a liquid measuring cup. Discard any solids. Allow the fat to come to the top, pour off, and discard. For the enhanced sauce, reserve 1⁄2 cup of the beef liquid. Pour the remaining defatted liquid over the brisket. Securely wrap in the foil, place in a disposable pan, and transfer to the cooler. Cover the top with the towels, close the lid, and let rest for 1 hour. After the brisket has rested for about 30 minutes, increase the temperature of the cooker to 300°F. 9. Meanwhile, combine the reserved beef liquid, BBQ sauce, and vinegar. 10. Remove the brisket from the cooler, carefully unwrap, coat with the sauce, place back in the cooker, fat side up, and cook for 30 minutes. 11. Paint the remaining sauce on a cutting board, top with the brisket, and let rest for 10 minutes. 12. Slice the brisket against the grain into 1⁄8-inch slices, dredging in the sauce. When you’re carving, you’ll notice that the grain changes direction when you move from the flat to the point. Don’t let it throw you— just make sure you’re cutting against the grain at all times. Sprinkle with fleur de sel.

Nice job on the Calzone. I love the colors of your KK.

Have you tried makiing Hummus ? One of my favorites. I thiink it would go well with your Shwarma.

Did you use to be on the old Green Egg Forum ? Congrats on the new KK. I am trying to figure out what to do with my BGE XL. I would like to one day add a 32"KK.

The longer it sits, it gets the sourdough taste.

http://leitesculinaria.com/79243/recipes-biga.html

I have read about using Biga when making Italian Breads like Ciabatta. Has anyone here used Biga as bread starter ?

Could someone please share a Marinade Recipe for chicken thighs using Ponzu Sauce. thank you.

Now that is really nice. Any concerns about rusting or is it make of Stainless Steel ? What is the size ?

Someone had posted using Ponzu Sauce in one of their cooks. What is Ponzu Sauce ? Taste ? How would it be used and which meats would be best ? Always interested in finding a particular taste.

Good to see that you jumped right in and did some Ribs. As to lighting, I just light it in one spot and that is the middle and for 60 seconds, I count up to sixty, and that is it. Enjoy your future cooks and it does make BBQ/Grilling/Cooking more enjoyable.

Welcome. Do we need to start another pool to see when you will be ordering a KK ? LOL!