Mcjudsten Posted January 16, 2022 Report Share Posted January 16, 2022 Yep, that’s pretty much it. The backstop pan is a 4 inch deep 1/3 steam table pan. I never use connecting rods on the basket splitter, so it was easy to set the sides further out to allow for the 2 chicken width. 🤪 1 Quote Link to comment Share on other sites More sharing options...
remi Posted January 16, 2022 Report Share Posted January 16, 2022 Great looking meals everyone. Like @alimac23 I’ve also been a busy busy recently so not posting as often… we bought a new house a couple of weeks before Christmas so have been flat out since then getting our current house ready for sale in February- it has been an epic marathon of cleaning/ de-cluttering and beautifying. I hope it all pays off. Did manage to knock out a small brisket today while cleaning windows (250F, peach wood chunks, some salsa, salad, roasted spuds). 9hrs plus a one hour rest. It was sensationally good. Perhaps the last proper KK cook before the move (some holidays coming up, and we plan to move out for the 3-4 week sales campaign). 12 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 16, 2022 Report Share Posted January 16, 2022 What a tasty viewing I had this morning thanks to all those delicious cooks that have been posted. 2 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted January 16, 2022 Report Share Posted January 16, 2022 I tried out a new pizza dough recipe tonight. The recipe called for a double fermentation, and took 48 hours to make, I’d definitely go to the trouble of making this dough again.The best thing about the recipe is that you can freeze the dough balls as they reach peak fermentation, then use them when we you need them. I’ve got another 4 dough balls frozen, ready to go!Sent from my iPhone using Tapatalk 7 1 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 16, 2022 Report Share Posted January 16, 2022 @alimac23 great looking crust! Care to share the recipe? 1 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted January 16, 2022 Report Share Posted January 16, 2022 [mention=2427]alimac23[/mention] great looking crust! Care to share the recipe?Hey Troble, no worries at all. This is for the dough:This is how to freeze the dough balls:Sent from my iPhone using Tapatalk 1 2 Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 16, 2022 Report Share Posted January 16, 2022 (edited) You can't go wrong with pizza. Especially pepperoni. I like 'em thin and crispy Edited January 16, 2022 by Poochie Quote Link to comment Share on other sites More sharing options...
tony b Posted January 16, 2022 Report Share Posted January 16, 2022 @Mcjudsten - very clever setup with the backstop pan! Good job! @alimac23 - your vid links don't work anymore. Care to share the actual recipe in text form, if possible? Quote Link to comment Share on other sites More sharing options...
tony b Posted January 16, 2022 Report Share Posted January 16, 2022 Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot). 8 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 16, 2022 Report Share Posted January 16, 2022 @tony b making me hungry!! Looks great. Congrats on the snowblower. I’m cooking a brisket today in flip flops 2 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 16, 2022 Report Share Posted January 16, 2022 2 hours ago, tony b said: Celebrated the successful break-in of my new, electric snowblower yesterday. We'd gotten over 6" of snow Friday, with significant drifting (close to a foot). Steak night! Prime NY strip, marinaded in Shio Koji with SPG, then rubbed with SureShot Sid's gunpowder (my go-to steak rub now). Grilled direct on the lower grate with some mesquite chunks. Plated with a nice 2x baked spud with some cheddar on top, sauteed mushrooms and spinach in Bearnaise sauce. A nice bottle from Trefethen (interesting blend of Petite Verdot/Cab/Merlot). Snowblower?? What's that? 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted January 16, 2022 Report Share Posted January 16, 2022 2 hours ago, Troble said: @tony b making me hungry!! Looks great. Congrats on the snowblower. I’m cooking a brisket today in flip flops It was 6 degrees when I left for my walk this morning lol 2 Quote Link to comment Share on other sites More sharing options...
Troble Posted January 17, 2022 Report Share Posted January 17, 2022 (edited) Brisket - usual Worcester & soy base. Meatchurch Holy Cow rub Busted out the external smoker for the first time in over two years of ownership. Pretty easy to use and used some mesquite pellets for smoke flavor sour cream, garlic, Parmesan & chives mashed potatoes homemade cornbread Edited January 17, 2022 by Troble 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 17, 2022 Report Share Posted January 17, 2022 Trying to get in a couple of cooks before the deep freeze hits on Wednesday (single digit highs and lows 10F below zero). Chicken thighs on the main grate, 325F, direct. Plated with mushroom risotto with some truffle salt, Greek Salad. 11 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 18, 2022 Report Share Posted January 18, 2022 Tony, winter is always a challenge, we just got over a blizzard, followed a day later by an evening of 80-100 km/hr winds and rain. Tonight is back to the deep freeze. 1 2 Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 18, 2022 Report Share Posted January 18, 2022 That sounds horrible MacKenzie. We'll hit 29 on Thursday but it won't last very long. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 18, 2022 Report Share Posted January 18, 2022 OMG @Poochie Y'all might freeze to death in such cold! 🤣 btw - the high here on Thursday will be 3F. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 18, 2022 Report Share Posted January 18, 2022 Poochie, it was no fun I can tell you. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted January 18, 2022 Author Report Share Posted January 18, 2022 On 1/16/2022 at 8:45 AM, Mcjudsten said: 2 chickens. Saw the front to back split that @tekobo had made for the 32 and was inspired to try a setup for the 42. Will need to adjust the temp down a bit for future cooks- the dome was 400f, but the back half was quite a bit hotter. The results were great- I’m looking forward to trying the setup with pork or beef. cheers Looks great.. Best to seal off the bottom of the charcoal basket in the front half with foil to prevent airflow from coming thru the front area.. You want to force the air thru the charcoal.. Air will of course take the path of least resistance that's why you need the foil. 2 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted January 18, 2022 Report Share Posted January 18, 2022 3 hours ago, tony b said: OMG @Poochie Y'all might freeze to death in such cold! 🤣 btw - the high here on Thursday will be 3F. Time to move to Cajun country, Tony. Don't worry, even though everyone North of I10 is considered a Yankee around here, we'll let you in. 😀 2 Quote Link to comment Share on other sites More sharing options...
