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Everyday Misc Cooking Photos w/ details

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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!

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19C79348-8826-4BE5-98E1-A534EC99D767.jpeg

ED45358D-929F-429C-ACD8-1507D41F13FC.jpeg

60D0AA95-9025-4886-B11C-341BEB0D25AF.jpeg

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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!
A991D4A6-274C-49AB-AE61-A743187A9835.thumb.jpeg.79164cbb2938f39a7fe3d78006d6f218.jpeg
440047EF-3A80-4CA2-8B95-BA9EE3A58BC8.thumb.jpeg.1bbb1b37a99fbb20c927b9493696b911.jpeg
19C79348-8826-4BE5-98E1-A534EC99D767.thumb.jpeg.0e41a670ad63532b6c589d6d3cddf509.jpeg
ED45358D-929F-429C-ACD8-1507D41F13FC.thumb.jpeg.d3f13168923ae078e2a30991a33fb615.jpeg
60D0AA95-9025-4886-B11C-341BEB0D25AF.thumb.jpeg.86b71f1216c65f47cdeecbe583508407.jpeg

Looks amazing!


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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!

A991D4A6-274C-49AB-AE61-A743187A9835.jpeg

440047EF-3A80-4CA2-8B95-BA9EE3A58BC8.jpeg

19C79348-8826-4BE5-98E1-A534EC99D767.jpeg

ED45358D-929F-429C-ACD8-1507D41F13FC.jpeg

60D0AA95-9025-4886-B11C-341BEB0D25AF.jpeg

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

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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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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.

6f24ed88a8d1fd173ef966eecef33d3c.jpg
cda1b82e046f798b268ad158e89ae9f2.jpg
e6055ff2cfad4276788062c0435a45b1.jpg
6688a155f7a5acbb460a616751bb3528.jpg


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

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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 by johnnymnemonic
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[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 
 
DD46ED71-645F-4ECF-A696-EBEEF3F43706.thumb.jpeg.d347240af73e39e8a8a15fac26fbdae8.jpeg

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


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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! :smt043

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