Troble Posted August 21, 2021 Report Share Posted August 21, 2021 @Syzygies pizza with no drip pan. Cooked at 500 same method as always same results i thought that I used to do pizza with no drip pan as my drip pan sat on the side of my house for months last year but I couldn’t quite remember since I usually make pizzas on Friday’s and I’m usually enjoying some beers. Sometime this year the drip pan came back to this side of the house and I stated using it again for pizza. Tonight after remembering your post I went no drip pan using my tried and try method and it was perfect 7 Quote Link to comment Share on other sites More sharing options...
remi Posted August 21, 2021 Report Share Posted August 21, 2021 20 minutes ago, Troble said: @Syzygies pizza with no drip pan. Cooked at 500 same method as always same results i thought that I used to do pizza with no drip pan as my drip pan sat on the side of my house for months last year but I couldn’t quite remember since I usually make pizzas on Friday’s and I’m usually enjoying some beers. Sometime this year the drip pan came back to this side of the house and I stated using it again for pizza. Tonight after remembering your post I went no drip pan using my tried and try method and it was perfect Looking great- out of interest why would you ever use a drip pan underneath a solid stone? To reduce the direct heat on the underside of the stone? 1 Quote Link to comment Share on other sites More sharing options...
remi Posted August 22, 2021 Report Share Posted August 22, 2021 (edited) Despite some trouble with fitting the roti motor shaft (see my other post), I managed to knock out my first roti cook and my first porchetta. A bit smaller at 3.5lb (1.6kg)- cooked at 380-400F, direct first 25 min, 40min with drip tray, final 20min without. Superb crackling, and so juicy inside. Simple potatoes on the KK with thyme, rosemary truffle oil. Green salad. Happy days!!! Now to figure out the issue with my roti motor shaft.... IMG_2832.mov Edited August 22, 2021 by remi 7 1 Quote Link to comment Share on other sites More sharing options...
5698k Posted August 22, 2021 Report Share Posted August 22, 2021 Just some ribs..first cook with the new gasket!Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 22, 2021 Report Share Posted August 22, 2021 @remi nicely done! @5698kglad to hear the gasket change went well Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 22, 2021 Report Share Posted August 22, 2021 @remi great job on the porchetta !!!!!!! Quote Link to comment Share on other sites More sharing options...
Troble Posted August 23, 2021 Report Share Posted August 23, 2021 Pork tenderloin marinated with olive oil, rosemary, sea salt, black pepper, paprika and brown sugar. Reverse seared and finished in the cast iron pan over the coals. smoked with apple wood. Served with a port red wine & mushroom reduction sauce grilled carrots smoked with apple wood roasted potatoes with olive oil, truffle salt, black pepper, rosemary & thyme my girls loved the pork and the sauce and crushed their meal. They are 4 & 6. Made me happy 11 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted August 23, 2021 Report Share Posted August 23, 2021 That is a great looking meal @Troble !!!!! 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 23, 2021 Report Share Posted August 23, 2021 While I've been cooking off/on lately, I haven't bothered to post them. Last night was grilled corn (not the best - from the grocery store, as the roadside stand isn't open on Sundays) and smashed burgers with pimento cheese (or as we say back home - minner cheese!) Plated with a homegrown tomato - very tasty, but seriously messy! 9 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 24, 2021 Report Share Posted August 24, 2021 Nice to see you back @tony b good looking meal I cooked the “other” pork tenderloin tonight, marinated in balsamic, paprika, salt, pepper, garlic sweet corn and yesterday’s potatoes 5 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 24, 2021 Report Share Posted August 24, 2021 Back in the saddle again! Grilled chicken picata with better corn and roasted parmesan potatoes. 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 24, 2021 Report Share Posted August 24, 2021 You are making the most of this corn season, Tony. 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted August 24, 2021 Report Share Posted August 24, 2021 Glad to have you back @tony b I’m also a fan of the Trefethan brand 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 24, 2021 Report Share Posted August 24, 2021 I've been in their wine club for a couple of years now. I like that all of their grapes are grown on their estate. This is my crazy time of summer (fortunately after last year's hiatus!) with golf outings, beer festivals and out-of-town guests, I've been busy. I've been cooking, but just couldn't take time to take pictures and post them. Tonight I managed to dodge 2 thunderstorms and cook dinner in the "eye of the storm" - hence, the semi out-of-focus grill pic! It was just starting to rain again. Local corn (of course!) and peri-peri chicken breasts and a nice side Caesar salad. 4 Quote Link to comment Share on other sites More sharing options...
Buzilo Posted August 25, 2021 Report Share Posted August 25, 2021 I’m just catching up, I’ve been busy but still grilling every day. Here are some current cooks the kids loved. IMG_4075.MOV IMG_4077.MOV 4 Quote Link to comment Share on other sites More sharing options...
mstang1988 Posted August 25, 2021 Report Share Posted August 25, 2021 I’m used to cooking pizza cooks on my BGE or KJ Big Joe. I used the indirect elevated method. Any different on the KK? The pics I’ve seen I can’t tell. Quote Link to comment Share on other sites More sharing options...
mstang1988 Posted August 25, 2021 Report Share Posted August 25, 2021 On 7/29/2021 at 11:47 AM, MacKenzie said: Here's my latest KK pizzas, did two of them. Bottom crust. Nice cook, can you describe your multi stone setup? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 26, 2021 Report Share Posted August 26, 2021 This is what I did- 1. set the double bottomed pan on the main grate 2. set the KK pizza stone on the upper grate 3. set the upper grate with the KK stone inside the double bottomed drip pan. Quote Link to comment Share on other sites More sharing options...
Basher Posted August 29, 2021 Report Share Posted August 29, 2021 I had two little lambs dropped off on Friday evening.These had not been weened and weighed 20kg dry weight- 44lbs.That leg is probably no more than 2- 3kg. Very tender, tasty, moist.Flipped over.Smoked over a handful of green asparagus leaves.Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
Bruine Posted August 29, 2021 Report Share Posted August 29, 2021 New gadget gifted by friends a couple weeks ago. Today was the good time to try it. Rôti-basket wings with loaded potato and cole slaw. Buffalo and lemon & pepper sauce to dip the wings.Nice way to cook wings. The result was perfectEnvoyé de mon iPad en utilisant Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
