dstr8 Posted June 2, 2016 Report Share Posted June 2, 2016 No problem when you use the incredibly versatile Komodo Kamado! it was unseasonably hot here today in the Reno-Sparks area and I needed a fresh batch of biscotti for a little dinner party we're having tomorrow evening. And to keep the heat outside the house I stoked my Two-Three KK and let it cruise at three-fifty . Worked out great. Garden rosemary, macadamia nut & SoCal orange zest biscotti. 5 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 2, 2016 Report Share Posted June 2, 2016 @dstr8 - now I've seen everything! Why didn't I ever think of that? Amazing. Great cook and a real eye opener. This is the first cook of this type I've ever seen. I'm gonna try this. Thanks for the idea and pics. Kudos all over northern NV! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted June 2, 2016 Report Share Posted June 2, 2016 Those look wonderful. A great way to add a little smoke flavor. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 2, 2016 Report Share Posted June 2, 2016 Looks good. Love the look of the KK. Sent from my XT1585 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 2, 2016 Report Share Posted June 2, 2016 dstr8, the biscotti looks very tasty and it sounds wonderful. It has been ages, years, since I made biscotti, now I'm wanting some, mostly yours. 1 Quote Link to comment Share on other sites More sharing options...
bosco Posted June 2, 2016 Report Share Posted June 2, 2016 Oh my... In my almost five years of online social media I have yet to see someone do biscotti. This looks incredible and I really want to do this ASAP. Amazing Amazing Amazing! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 2, 2016 Report Share Posted June 2, 2016 Excellent job, even if it was seriously hot outside! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 17, 2016 Author Report Share Posted June 17, 2016 (edited) So, the KK was sitting there, after pulling sear duty for tonight's sous vide steak dinner, grill fully heat soaked. Seemed a shame to waste a good burn...so whipped up a batch of biscotti dough: Macadamia, fresh rosemary, Coke Farm heirloom polenta meal, orange zest...just to hit the high points...and baked them. Twice ;). If the local dry farmed Early Girls were available...I'd use what coals are left for an overnight drying/light roasting session...but another day it will have to be. Edited June 17, 2016 by dstr8 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 17, 2016 Report Share Posted June 17, 2016 Looking good sounds tasty Outback Kamado Bar and Grill ♨ Quote Link to comment Share on other sites More sharing options...
tony b Posted June 17, 2016 Report Share Posted June 17, 2016 YUMMY Quote Link to comment Share on other sites More sharing options...
