Everyday Misc Cooking Photos w/ details

[Mcjudsten]

First pizza cook on the new 42 which also means it’s the fist pizza cook in almost a year.   Remembering what to do with the kk was easier than remembering what to do with the dough.  3 day cold ferment with 00 flour at 70% ended up being harder to handle than expected.   The kids were through the first pizza by the time the last one came off the grill- so no complaints from them. The “adult pizza” of the night was fig, goat cheese, caramelized onion and arugula.  Cheers!

[sihb001]

First pizza cook on the new 42 which also means it’s the fist pizza cook in almost a year.   Remembering what to do with the kk was easier than remembering what to do with the dough.  3 day cold ferment with 00 flour at 70% ended up being harder to handle than expected.   The kids were through the first pizza by the time the last one came off the grill- so no complaints from them. The “adult pizza” of the night was fig, goat cheese, caramelized onion and arugula.  Cheers!

Looks amazing!


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[Poochie]

Great looking pizzas. Is it an illusion or did you use the basket splitter and only have a fire on the right side?

[Mcjudsten]

Thanks!   It’s an illusion- the fire just flared on that side from the oxygen and having the lid open long enough to take a picture.   

[Cheesehead_Griller]

19 hours ago, Mcjudsten said:

First pizza cook on the new 42 which also means it’s the fist pizza cook in almost a year.   Remembering what to do with the kk was easier than remembering what to do with the dough.  3 day cold ferment with 00 flour at 70% ended up being harder to handle than expected.   The kids were through the first pizza by the time the last one came off the grill- so no complaints from them. The “adult pizza” of the night was fig, goat cheese, caramelized onion and arugula.  Cheers!

Is that the baking stone or the heat diffusers?  Or is the baking stone for the 42 two pieces? 

[Mcjudsten]

1 hour ago, Cheesehead_Griller said:

Is that the baking stone or the heat diffusers?  Or is the baking stone for the 42 two pieces? 

Two pieces.  20+lbs each!

[C6Bill]

Great looking pizza !!!!!

[johnnymnemonic]

Tried grilling tonight with my 42 set up in the “Mcjudsten” config. Top rack turned sideways on bottom level. Man does that work well.

Did a “ready to cook” stuffed skirt steak from publix. For some reason that looked good. some pork chops, some Brussels sprouts, and some whole baby bell peppers. It was fun !

The KK 42 is the best grill on earth. I am hooked.







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[C6Bill]

It’s such a shame that you’re not enjoying that thing LOL

[swoff1]

16 hours ago, johnnymnemonic said:

Tried grilling tonight with my 42 set up in the “Mcjudsten” config. Top rack turned sideways on bottom level. Man does that work well.

Did a “ready to cook” stuffed skirt steak from publix. For some reason that looked good. some pork chops, some Brussels sprouts, and some whole baby bell peppers. It was fun !

The KK 42 is the best grill on earth. I am hooked.







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Looks fantastic.   What the method or configuration your talking about.  

[johnnymnemonic]

3 hours ago, swoff1 said:

Looks fantastic.   What the method or configuration your talking about.  

 

On the 42SBB KK, both the top grate and the bottom grate come in 3 pieces.

See in the pic where there is a grate situated sideways in the middle of my lower rack?  That's the larger, top level center grate turned sideways.  The first person I saw do this on the forum was @Mcjudsten, so I just call it the "Mcjudsten config".
 

It's nice to have the grate going the opposite direction.  When you have this much room in the grill width-wise, having the food able to slide from side to side (and if you're using a spatula to be able to scoop from side to side instead of front to back) is nice.

 

Edited December 9, 2021 by johnnymnemonic

[swoff1]

Thank you so much for the explanation.   

[Cnommensen]

@johnnymnemonic you make it look like a 42” is not too big. It’s looks awesome.
I successfully tried the rotesserie today on my BBB. 
Chicken came out awesome 

 

[C6Bill]

Forgot to take pics while cooking but here is the finished results. I like to cook duck breast on the KK then put it out on a board with grapes, tangerine, nuts, cheese + crackers and of course some chocolate  

[johnnymnemonic]

[mention=3336]johnnymnemonic[/mention] you make it look like a 42” is not too big. It’s looks awesome.
I successfully tried the rotesserie today on my BBB. 
Chicken came out awesome 
 

Yep it is not too big, just luxuriously big, like a stretch limousine for your food.


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[tony b]

Followed several folks' suggestions here to make a batch of chili with leftover brisket from my last cook. This turned out to be the "meaty-ist" chili that I've ever made! And, of course, being REAL chili, there were no beans to be found anywhere in the vicinity! 

[Poochie]

Don't start that **** again, Tony. You know that real chili has beans in it. Black beans, red bean, white beans.

[C6Bill]

It does if my lady friend wants beans in it lol

[MacKenzie]

I love beans in my Chili. 

[Poochie]

Now it's official!