MacKenzie Posted June 17 Report Share Posted June 17 I see you are dining in style, Tony, that's the only way to go. 👍👍 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 17 Report Share Posted June 17 (edited) Katakuchi Suribachi & Surikogi Set Last night's KK cook was a pair of white arrugula pizzas. Arrugula from our garden, that wasn't going to wait. We like a crisp, almost cracker crust from whole grain, as one approach to pizza. Last night I made a small change to my technique, that I quite liked: Dress the arrugula with the olive oil topping, and spread onto a dry pizza. This was easier than tugging oil across the crust itself (yes, not that challenging, but this was noticeably easier). It seems the crust had more chance to breathe as it baked. I briefly microwaved a few cloves of garlic, and mashed this in my favorite suribachi (I have all three sizes but I regularly gift the middle one as most used) with olive oil, preserved lemon, black pepper and maras pepper. If one leaves out preserved lemon, add salt. Edited June 18 by Syzygies 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted Thursday at 04:23 PM Report Share Posted Thursday at 04:23 PM On 6/17/2024 at 4:27 PM, tony b said: For all my BBQ friends in the UK (and elsewhere), last night was Bangers & Mashed night. Local sausages (Beer and Jalapeno-Cheddar) on the KK. Mashed potatoes, with onion & mushroom gravy. And, of course, mushy peas! Yay! Nothing beats a good bangers and mash meal. Except, maybe, toad-in-the-hole! 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted Thursday at 04:25 PM Report Share Posted Thursday at 04:25 PM Don't you just love the crazy names that food dishes often get tagged with? LOL 2 Quote Link to comment Share on other sites More sharing options...
remi Posted Sunday at 10:47 AM Report Share Posted Sunday at 10:47 AM Time for a bit of a ‘mixed grill’ tonight. Corn, yellow squash, small red capsicums, large mushrooms, country suasage links, smash burgers, chicken satay skewers, lamb kofta skewers and a couple of scotch fillet steaks. Nice mix for us and the kids- ended up using most the the 32BB lower grate real estate. Great success as always… 8 Quote Link to comment Share on other sites More sharing options...
Dennis Posted Monday at 06:04 PM Report Share Posted Monday at 06:04 PM Finally happy with my ribs. 275F 4.5hrs unwrapped for cook, probe tender, glazed and wrapped when done to rest in warmer. Juicy, tender but a bit of a tug. 5 Quote Link to comment Share on other sites More sharing options...
