Jon B. Posted June 9, 2018 Report Share Posted June 9, 2018 6 hours ago, Pequod said: There are very few rhubarb purists that I’ve found in the US. They seem to be mostly clustered in the Midwest - land of my youth. Ruining rhubarb with strawberries is the usual approach on either coast. Except in California, where they like to sneak kale into everything. Grew up in the mid-west and would eat rhubarb right out the garden as a kid. Really need to go easy on the sugar in pies also, as not to mask the wonderful taste of fresh rhubarb!!!!! My friends in Upstate NY never talk about rhubarb and you rarely see it.....even at Wegmans???? On a mission now............need to finds some 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 9, 2018 Report Share Posted June 9, 2018 2 hours ago, Jon B. said: Grew up in the mid-west and would eat rhubarb right out the garden as a kid. Really need to go easy on the sugar in pies also, as not to mask the wonderful taste of fresh rhubarb!!!!! Jon, I did the same thing. I'd go into my Grandmother's garden and eat rhubarb while standing right beside the patch. Yum yum. Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 9, 2018 Report Share Posted June 9, 2018 ...and the answer is paella on the BB32 whilst the 23 is cooking a roadkill, just in case the guests are extra hungry. Sautéing chook chunks with veg. Add more veg, tomatoes, Calasparra rice, and saffron rosemary broth. The roadkill is almost done while finishing with a bit of socarrat. Nailed it! 6 Quote Link to comment Share on other sites More sharing options...
Chanly1983 Posted June 10, 2018 Report Share Posted June 10, 2018 I tried to make some pizza tonight. I think I need to play with the temps some more, wife does not agree. 5 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 10, 2018 Report Share Posted June 10, 2018 (edited) @Chanly1983 - when I use the baking steel on my KK’s, I put the steel on the upper grate to get the pizza as high as possible into the dome to get more top heat from the dome. I also put some sort of deflector on the lower grate to block the direct radiant heat on the steel. I typically run around 550 with these measures help achieve balanced top/bottom browning. Edited June 10, 2018 by Pequod 4 2 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted June 10, 2018 Report Share Posted June 10, 2018 Wow that’s a great looking pizza!!I’ve recently gained access to the members area and been reading through some of the old posts. I noticed in some that Dennis mentioned that he would be producing baking steels for the KK’s, did anything ever eventuate from this? Quote Link to comment Share on other sites More sharing options...
Tangles Posted June 10, 2018 Report Share Posted June 10, 2018 ...and the answer is paella on the BB32 whilst the 23 is cooking a roadkill, just in case the guests are extra hungry. Sautéing chook chunks with veg. Add more veg, tomatoes, Calasparra rice, and saffron rosemary broth. The roadkill is almost done while finishing with a bit of socarrat. Nailed it! Great cook. Looks so tastySent from my iPad using Tapatalk Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 10, 2018 Report Share Posted June 10, 2018 Ribs are looking good time for some cornOutback kamado Bar and Grill 5 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 10, 2018 Report Share Posted June 10, 2018 5 hours ago, alimac23 said: Wow that’s a great looking pizza!! I’ve recently gained access to the members area and been reading through some of the old posts. I noticed in some that Dennis mentioned that he would be producing baking steels for the KK’s, did anything ever eventuate from this? No. I recall Dennis having problems finding anyone able to produce them at a reasonable price. I believe that's on hold. 1 Quote Link to comment Share on other sites More sharing options...
Chanly1983 Posted June 10, 2018 Report Share Posted June 10, 2018 @Pequod I was hoping you were going to chime in, thanks for the tip. Also what pizza recipe do you use? @alimac23 I have the KK 32” stone but I won’t use that until the cabinet gets here so I am using a Baking Steel griddle. Thanks for the compliment, I have a long way to go compared to some on here! Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 10, 2018 Report Share Posted June 10, 2018 15 minutes ago, Chanly1983 said: @Pequod I was hoping you were going to chime in, thanks for the tip. Also what pizza recipe do you use? I have several recipes for different styles. And use a different method for each style. Most are derived from those posted at pizzamaking.com. For Chicago Deep Dish and Chicago Thin I use the KK baking stone. For Neapolitan I use the Blackstone Pizza Oven, but this is far from ideal. For NY style I prefer the baking steel on my KK using the directions above, but will sometimes use the Blackstone. This is the formula I prefer for NY style: https://www.pizzamaking.com/forum/index.php?topic=8093.msg368433#msg368433 You have to read through the thread a bit to find the workflow. I use unbromated All Trumps flour for this pizza. A really good book that covers many styles (ignore the flawed Chicago style recipes, however) is The Pizza Bible. This book is very well regarded at Pizzamaking.com. There is another book by Ken Forkish - The Elements of Pizza - that many like, but is universally panned at pizzamaking.com. I think The Pizza Bible is far better than the Forkish book. However, Forkish’s book on bread - Flour Water Salt Yeast - is fantastic. Quote Link to comment Share on other sites More sharing options...
Chanly1983 Posted June 10, 2018 Report Share Posted June 10, 2018 Thanks @Pequod just added the Forkish book to my iBooks. I’ll power thru that first. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 10, 2018 Report Share Posted June 10, 2018 On 6/9/2018 at 8:39 AM, Bruce Pearson said: Hey I know what I’ll do! I put the Vegemite on the rhubarb like peanut butter on celery hows that sound? I think that you've actually discovered a way to make Vegemite even more disgusting! Quote Link to comment Share on other sites More sharing options...
tony b Posted June 10, 2018 Report Share Posted June 10, 2018 6 hours ago, Pequod said: No. I recall Dennis having problems finding anyone able to produce them at a reasonable price. I believe that's on hold. Yep, the guy that was to do the CnC cutting was way out of line on the pricing. Pretty much killed the project, as Dennis has struggled to find another contractor to do the work. Too bad, as the designs were awesome! Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 10, 2018 Report Share Posted June 10, 2018 (edited) @Chanly1983 - this one’s for you. Just so happened to have two 72 hours doughballs in the fridge (recipe at the link posted above). Here is my configuration today. Repurposed Grillgrates from a long dead gasser are my IR deflector. Round baking steel up high. Ready to cook Pizza #1: I highly recommend Mike’s Hot Honey as a drizzle: Pizza #2: Edited June 10, 2018 by Pequod 6 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 10, 2018 Report Share Posted June 10, 2018 Great looking pizza. Quote Link to comment Share on other sites More sharing options...
tony b Posted June 11, 2018 Report Share Posted June 11, 2018 Nice pies! Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted June 12, 2018 Report Share Posted June 12, 2018 Gigantic 4-6 per lb. count shrimp and fresh zucchini. Seared on lowest level. Other side not shown was leftover black eyed peas mixed with silver queen corn. I used Cajun seasoning on the shrimp, and it may sound weird, but I used brisket rub on the zucchini and after pulling from the fire, a sprinkling of purple crack. It turned out delicious! Wife raved, which pleased me greatly. 7 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 12, 2018 Report Share Posted June 12, 2018 Beautiful sear on those "shrimp"! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 12, 2018 Report Share Posted June 12, 2018 Wonderful, amusedtodeath. 1 Quote Link to comment Share on other sites More sharing options...
