1 hour in to my first turkey on the Akorn.  I let it smoke @ 250 then upped the temperature to 325 to cook and crisp. More updates to come.

Prepped this little half butt for a work Halloween potluck last night, cooking it tonight.  Just a little teaser before I tucked in and put it to bed.

I got a bonus at work (a lot more than I expected, woot!) and I ordered me a Baking Steel. It is about 1/4" thick plate steel, and it is supposed to be great for making pizza. Tonight I put it to the test.
 
Grill: Kamado Joe Classic III
Charcoal: Lazzari Fuel Lump Mesquite (I used to use this when I was a professional chef, cooks clean and HOT)
Dough: Ken Forbish's Overnight Pizza, from Flour, Water, Salt and Yeast.
Sauce: fresh Maranzano tomatoes, some EVOO, with salt, pepper, and some basil and oregano.
 
Topping - Pizza 1: Whole Milk Mozz, Sausage and Pepperoni
Topping  - Pizza 2: Buffalo Mozz, Proscuitto
 
Cook temp 650F
 
The first pizza burnt a bit on the bottom. The steel cooks hotter than a pizza stone, so I am chastised. As a pro, I used to cook in a pizza oven at 625, but it was a standard pizza oven with a refractory brick baking surface. Not ruined, but not perfect.
 
The second pizza was perfect. After a minute or two on the grill, I added a pizza pan under it to prevent the heat of the steel burning the bottom.
 
Both pizza's: The crust was chewy, with great open crumb. Cheese melty and delicious, and awesome.
 
Dinner: Success. 

Here's my entry for October's PP challenge.  This is actually a double leftover.  I made sloppy joes using leftover pork smoked in my Akorn.  Since that's basically a pp sandwich that will not be my submission.  I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw.  It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.

I’ve made this pizza at least 10 times as it is my favorite. This morning I made up some pizza dough.



Around 3:00 I prepped my kamado for pizza and lite it up to preheat. Around 3:30 I brought out my dough and all my ingredients.



I applied a thin layer of BBQ sauce and some red onion.



Then some red bell pepper and cilantro.



Then some chicken breast I’d mixed up with some BBQ sauce



and finally, the cheese.



Placed it on the pizza stone in the kamado for approximately 8 minutes at 400 degrees.



Here’s the result.




 


As always, it was delicious.


 
Thanks for looking