tony b Posted October 4, 2014 Report Posted October 4, 2014 Not intentional. I had taken them with my phone and downloaded them via Google+ to post here. It made them very small - 20KB. So, this time is wasn't the Forum software's fault (for once!). I may see if they get larger if I directly email them to myself off the camera.
DennisLinkletter Posted October 5, 2014 Author Report Posted October 5, 2014 Thanks for the ringer heads up.. ordered a few from a few different companies..
tony b Posted October 5, 2014 Report Posted October 5, 2014 OK, so once I emailed the pizza pics off my phone to my PC email account, I got full sized images, as I suspected. So, here they are again, but LARGE images this time.
Loquitur Posted October 6, 2014 Report Posted October 6, 2014 That pizza with the artichokes is outrageous!! When I see gorgeous pies like these, I actually think its worth the trouble to make them from scratch and use a ton of lump to cook them on the KK. My own pies, not so much.
tony b Posted October 6, 2014 Report Posted October 6, 2014 Thanks for the compliments. Susan, it's not that hard, really.
mguerra Posted October 6, 2014 Report Posted October 6, 2014 Where do you get a big flat snow shovel?
tony b Posted October 7, 2014 Report Posted October 7, 2014 Funny, Doc! It's just that the pizzas were small (8"), so it make the peel look bigger. http://www.amazon.com/Kitchen-Supply-14-Inch-16-Inch-Aluminum/dp/B002JPJ0QY/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1412701704&sr=1-1&keywords=pizza+peel
GoFrogs91 Posted October 9, 2014 Report Posted October 9, 2014 Looking good Susan. Why upper grill versus main? Beautiful color.
Loquitur Posted October 9, 2014 Report Posted October 9, 2014 I like to cook chicken direct on the KK at temps of 400 or higher only turning it one time and the greater distance between the coals and the bird gives a more gentle heat. I had some brown sugar in the spice rub and it probably would have burned at a lower level at those temps for that length of time. Plus the radiant heat from the dome helps to crisp the skin.
DaveyR Posted October 9, 2014 Report Posted October 9, 2014 2nd cook on the KK and this time home made bread. It is just a normal sandwich loaf but cooked in the KK at 430 for 40 minutes. Loaf in pan on the KK ready to come out.
DennisLinkletter Posted October 10, 2014 Author Report Posted October 10, 2014 IMG_0570 (1024x768).jpg spice rubbed chicken thighs Today I only want to cook thighs and wings.. Thighs have so much flavor compared to the rest of the birdy..
DaveyR Posted October 16, 2014 Report Posted October 16, 2014 Tonight's cook was pizza. First one is home smoked Salmon and capers. Second is pepperoni mushroom and cheese. Bake temperature was about 525 - 550 on top rack on a 1" thick soap stone that we had lying around as i have not had a chance to get the Pizza stone ordered yet. 1
tony b Posted October 16, 2014 Report Posted October 16, 2014 Love lox with capers (and red onions & chopped boiled egg), but never thought about putting it on a pizza - Hmmmm!
tony b Posted October 21, 2014 Report Posted October 21, 2014 Posted Today, 06:29 PM Tonight's cook was "country style" pork ribs. Two and half hours @ 325F (indirect) on main grill, smoking pot with hickory and apple woods, rubbed with Dizzy Dust; final 30 minutes closed up grill, with a basting of homemade BBQ sauce (a riff on NC style vinegar, but with some tomato paste, Worcestershire sauce, and brown sugar tossed in). No in-process cook pics, just the final result. Was feeling "Cubano," so the side was black beans and rice.
GoFrogs91 Posted October 22, 2014 Report Posted October 22, 2014 Nice Tony. I haven't done country style ribs in a long time. May have to try again soon.
normstar Posted October 26, 2014 Report Posted October 26, 2014 https://vimeo.com/110046738 Bone-in Ribeye's and a filet on a hot fire of mesquite. Te best way to cook a steak! I don't mess around with reverse-Sears, I'm getting good like this. About 8 minutes for a 26oz bone-in rib steak. Sorry I forgot to take a cooked pic, but they were beautifully Rare-Plus.
GoFrogs91 Posted October 26, 2014 Report Posted October 26, 2014 I'm with you Norm. No need for reverse sear for me. I get the temp and char that I want doing exactly what you are showing in your post. LOVE the sights and sounds of sizzling steaks.
