jonj Posted July 13, 2020 Report Share Posted July 13, 2020 Looks great, Troble! 1 Quote Link to comment Share on other sites More sharing options...
AJR Posted July 13, 2020 Report Share Posted July 13, 2020 Ribeyes and corn on the cob. Everything was great. Worked very well even though I didn’t use the lower sear grate due to not wanting to burn the corn. Had the dome showing 450 inside of 20 minutes from startup which was terrific. I can definitely see how the 32 would be needed for larger grilling sessions. Just the four large ribeyes filled the grill. 4 Quote Link to comment Share on other sites More sharing options...
AJR Posted July 13, 2020 Report Share Posted July 13, 2020 On 7/11/2020 at 1:47 PM, Troble said: Bluefin tuna with a dollop of siracha above soy sauce Ahi sashimi is my absolute favorite thing to eat on this planet. That looks beautiful. 1 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 13, 2020 Report Share Posted July 13, 2020 Seafood extravagander Troble.Did you soak the octopus in milk for the night before or straight up with salt and pepper?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Troble Posted July 13, 2020 Report Share Posted July 13, 2020 (edited) @AJR it’s my favorite as well. I’m lucky San Diego is a tuna town....right now all the fisherman are selling direct to homeowners since restaurants are down. You can go to the dock and buy fish literally fresh off the boat. It’s $10/lb for yellowfin tuna....that’s insane.....two years ago when the water was warm and the tuna were jumping into boats it was $5/lb for most of July. Bluefin is $15/lb....(which is the price for bluefin nigiri piece of two at a sushi restaurant). I make this dish all the time and people think it’s fancy big it’s just ahi on top of soy sauce with a drop of siracha. Takes 5 minutes and is crazy cheap @Basher I booked it the night before in water, white wine, police oil, sweet onion, celery, carrots and salt & pepper and dried basil. Then I put it in a bag overnight with salt & pepper, white wine, garlic, olive oil and dried basil....I’ve always loved octopus over a wood fire and I have fond memories eating it in the Greek islands in 2007, so when I saw it staring at me I said “WTF! Why not I can cook anything in my KK”. So I bought if it was only about $23 for 3+ lbs, and I watched the two YouTube videos and kind of combined them. Turned out great. Will definitely do it again....next tine will sear it on lower grate but overall it was a winner Edited July 13, 2020 by Troble 4 Quote Link to comment Share on other sites More sharing options...
AJR Posted July 13, 2020 Report Share Posted July 13, 2020 1 hour ago, Troble said: @AJR it’s my favorite as well. I’m lucky San Diego is a tuna town....right now all the fisherman are selling direct to homeowners since restaurants are down. You can go to the dock and buy fish literally fresh off the boat. It’s $10/lb for yellowfin tuna....that’s insane.....two years ago when the water was warm and the tuna were jumping into boats it was $5/lb for most of July. Bluefin is $15/lb....(which is the price for bluefin nigiri piece of two at a sushi restaurant). I am green with envy. That'd almost be worth the five hour drive to San Diego for me. It's hard to get truly great Ahi in Phoenix, especially in the summer. I find Salmon here is generally better here for Sashimi...my guess is because it's a colder water fish, I think it freezes better than Tuna. I travel often for work (Before COVID craziness anyway), and anytime I am in Cali, I definitely take the opportunity to partake of the fresh sushi/sashimi. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted July 13, 2020 Report Share Posted July 13, 2020 Tried out my new Baking Steel and Forkish's 24-48 hour dough yesterday. I intended to use the 24 hour rise but it was terribly hot and humid Saturday, so I held off until Sunday, hence 48 hour rise. With everyone baking these days, yeast can be scarce so I had to use our on-hand older yeast. I don't know if it affected the final outcome as this was my first try at this dough (I usually use the KA flour recipe Charles posted a few years ago). Cooked pizza #1 at 550°F dome with steel at 525°F (9 min) and #2 at 500°F dome with steel at 475° (8 min). I pulled #1 and immediately inserted #2 without waiting a few minutes for heat recovery as #1 was a little overdone for my taste. Dressed pizzas, FULLY loaded, roughly 13" by 14". #1 on steel in KK. Used the deflector (!) underneath on main grate. #1 off at 9 minutes Bottom crust of #1. A little overdone as crust exhibited cracking when bent, as shown below: #2 off at 8 minutes with slightly lower grill and steel temps I was going for a kind of New York style crust, but since this was the first time with the recipe, I didn't really know what to expect. The crust had good flavor, but was a little tough. Not cracker, but definitely chewy. I was a little suspicious of the yeast, but I got good first rise and a doubling rise during the 48 hour refrigeration period. 12 Quote Link to comment Share on other sites More sharing options...
Troble Posted July 13, 2020 Report Share Posted July 13, 2020 @jonj perfect pizza! Nailed it 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 13, 2020 Report Share Posted July 13, 2020 Just barely squeezed this onto the KK. Now I just need to decide can I wait until the morning to slice it, decisions decisions. 12 Quote Link to comment Share on other sites More sharing options...
tekobo Posted July 14, 2020 Report Share Posted July 14, 2020 7 hours ago, MacKenzie said: Now I just need to decide can I wait until the morning to slice it, decisions decisions. It's morning here! Can I have some? Please!!! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 14, 2020 Report Share Posted July 14, 2020 Bacon yum I need to do some more Just barely squeezed this onto the KK. Now I just need to decide can I wait until the morning to slice it, decisions decisions. https://komodokamadoforum.com/uploads/monthly_2020_07/758820446_SmokedBacon.thumb.jpg.5a1c72e6739de2d77a4fe74e2b662ad9.jpg' alt='758820446_SmokedBacon.thumb.jpg.5a1c72e6739de2d77a4fe74e2b662ad9.jpg'> Sent from my SM-T835 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 14, 2020 Report Share Posted July 14, 2020 6 hours ago, tekobo said: It's morning here! Can I have some? Please!!! I'm working on it, yours will be the first slices.:) 🥓 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 14, 2020 Report Share Posted July 14, 2020 Here's you go, enjoy and there's a fruit veggie smoothie on the side. Bacon is all sliced and in the freezer. 6 Quote Link to comment Share on other sites More sharing options...
AJR Posted July 14, 2020 Report Share Posted July 14, 2020 5 3 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted July 14, 2020 Report Share Posted July 14, 2020 Holy cow @MacKenzie... Beautiful food, beautiful pictures. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 14, 2020 Report Share Posted July 14, 2020 Wingman, thanks you, I do love a good breakfast. 2 Quote Link to comment Share on other sites More sharing options...
AJR Posted July 15, 2020 Report Share Posted July 15, 2020 (edited) I want my babyback, babyback, babyback, babyback, babyback... Edited July 15, 2020 by AJR 7 Quote Link to comment Share on other sites More sharing options...
Wingman505 Posted July 15, 2020 Report Share Posted July 15, 2020 I know, I didn’t get a pic of it while It cooked on Hestia. Here’s a pork belly I made last weekend. Smoked it using coffee char and coffee smoking wood. I then sliced it, and seared the slices over high heat. The sliced pork picture below is before the sear. 10 Quote Link to comment Share on other sites More sharing options...
AJR Posted July 16, 2020 Report Share Posted July 16, 2020 Pork Butt. Dry salt brined for 18 hours, then Flavor God Honey BBQ seasoning for the rub. Forgot to get a picture on the KK. The KK held 225 like a champ for 10+ hours, zero adjusting, and I can’t believe how little Coco char it burned. So impressed. And the end product is absolutely awesome. My bro-in-law has been BBQing for years, and every family member that has had some said it’s better than anything he’s ever cooked. I just point at the KK and shrug. 6 Quote Link to comment Share on other sites More sharing options...
Basher Posted July 18, 2020 Report Share Posted July 18, 2020 Sorry about the poor photos. Wife went out tonight for a gin night with some mates.One of the husbands joined me for a steak.... Then the kids had some friends over... so 1 steak became 2.And this was my only chance for a snap, before it was gone.Sent from my iPhone using Tapatalk 6 4 Quote Link to comment Share on other sites More sharing options...
