tony b

That was a fair amount of smoke you had going there, FotonDrv. How'd it come out?

The salmon, goat cheese and caper dressing all went on after the pizza was taken off the grill. Sorry, if my post wasn't clear on that part. Since the only toppings on the pizza were some EVOO, red onion and the grape tomatoes (halved), I passed on par baking the crust this time. Worth considering next time as a change up.

Tonight's inspiration - lox & bagels, but on a pizza. Sesame seed crust, red onion, grape tomatoes dressed with Dizzy Pig Raging River rub, done in the KK on the stone @ 425F for 15 minutes, then finished with herbed goat cheese, smoked salmon and dressed with dill/parsley/capers in lemon infused EVOO. Confession - dough was purchased, not homemade this time. Thinking the leftovers will be breakfast tomorrow with some hard boiled egg on top!

Very pretty - excellent choice of color by the way!

If I recall, as it was a long time ago, but I think that I had to flip the head on mine. Simple to do with a screwdriver. The reason that I like it, is that it gets under the grate rods and cleans off the drips underneath.

I have a grill floss and I use it exclusively. One big word of caution about using any wire/bristle cleaner on the KK. Examine the grate carefully after using it. There are legit horror stories out there about folks inadvertently ingesting metal bits and ending up in the emergency room (or worse!) https://www.cdc.gov/mmwr/preview/mmwrhtml/mm6126a4.htm

Nice chops. Any special seasonings/rubs?

Lovely tri-tips! Love me some Santa Maria rub, too!

Yummy looking birds!

I've only had the luxury of working with caul fat a couple of times, but the stuff is truly amazing. It completely melts into what I can best describe as "pork butter."

Nicely done, Paul! Loved the Sierra Nevada Pale Ale in that pic, too! For the Record - that pork loin was wrapped in caul fat. That was a major score! My local butcher can almost never get me caul fat when I ask for it. It's the fatty membrane layer that holds all the internal organs in. An almost "must have" if you're making a nice pate or terrine. Bacon is actually a 2nd class substitute in that case. (I know, heresy, bacon is king for almost everything else!)

It's called civility and more people (me included sometimes!) need to practice it!

Glad that "3rd time's the charm" for your Meater!

Welcome to the Obsession! As others have said, seeing is truly believing when it finally arrives! As a practiced ceramic cooker, you will also be impressed by the differences between what you're cooking on now and your new toy and the outcomes that it produces. And, as always, pictures are most welcomed here!

Inspired by AussieOra's Pineapple Head cook, I decided to give it a go tonight. Pork Steak w/Dizzy Pig Pineapple Head and Purple Crack. To be basted with the Hawaiian BBQ and Pineapple hot sauce from Adoboloco. On the KK direct, @ 300F, with a chunk of peach wood. Done and plated with a nice baked potato and side salad, with crusty bread and a bottle of Syrah/Shiraz.

Yup, I rarely go over there anymore. Dennis isn't the only one from this Forum to get disrespected.

That co-worker needs to be smacked up side their head with hunk of "uncooked meat!"

Great minds, Robert!

On the physics side of things (statics, actually), because the weight is centered between the four contact points with a slight angle of the legs, not all the weight will be transmitted in a downward force, some will be lateral. The split is dependent upon the angle of the legs. Not curious enough myself to go measure it (deck still has snow on it right now!), but you get the basic idea. Just trigonometry.

Walking distance - whuuut! I'm sooo jealous!

Good, I need another use for the Pineapple Head besides fruit.

Tasty!

Next time, MacKenzie!

Nice, MacKenzie, except for that one little thing!