Loquitur Posted October 4, 2014 Report Share Posted October 4, 2014 Tony: I clicked on your pictures to get an up close look and they didn't get big. Is that on purpose? Beautiful pies anyway!! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 4, 2014 Report Share 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. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 5, 2014 Author Report Share Posted October 5, 2014 Thanks for the ringer heads up.. ordered a few from a few different companies.. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 5, 2014 Report Share 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. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted October 6, 2014 Report Share 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. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 6, 2014 Report Share Posted October 6, 2014 Lookin delicious! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 6, 2014 Report Share Posted October 6, 2014 Thanks for the compliments. Susan, it's not that hard, really. Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 6, 2014 Report Share Posted October 6, 2014 Where do you get a big flat snow shovel? Quote Link to comment Share on other sites More sharing options...
tony b Posted October 7, 2014 Report Share 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 Quote Link to comment Share on other sites More sharing options...
Loquitur Posted October 8, 2014 Report Share Posted October 8, 2014 spice rubbed chicken thighs Quote Link to comment Share on other sites More sharing options...
tony b Posted October 8, 2014 Report Share Posted October 8, 2014 Tasty looking cluck, Susan! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 9, 2014 Report Share Posted October 9, 2014 Looking good Susan. Why upper grill versus main? Beautiful color. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted October 9, 2014 Report Share 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. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted October 9, 2014 Report Share 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. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted October 10, 2014 Author Report Share 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.. Quote Link to comment Share on other sites More sharing options...
DaveyR Posted October 16, 2014 Report Share 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 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 16, 2014 Report Share Posted October 16, 2014 Love lox with capers (and red onions & chopped boiled egg), but never thought about putting it on a pizza - Hmmmm! Quote Link to comment Share on other sites More sharing options...
tony b Posted October 21, 2014 Report Share 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. Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted October 22, 2014 Report Share Posted October 22, 2014 Nice Tony. I haven't done country style ribs in a long time. May have to try again soon. Quote Link to comment Share on other sites More sharing options...
normstar Posted October 26, 2014 Report Share 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. Quote Link to comment Share on other sites More sharing options...
