Recent content by Steve Holat

An update. http://slice.seriouseats.com/archives/2013/04/the-pizza-lab-combine-the-kettlepizza-and-the-baking-steel-for-the-ultimate-home-pizza-setup.html?ref=pop_serious_eats

Xanthum gum is available from The Spice House (http://www.thespicehouse.com/spices/Xanthan%20Gum). They recommend 1/2% by weight.

Kenji kept experimenting until he got it right. See the embedded links within the article for previous attempts. The Pizza Lab: In Which We Get The KettlePizza Insert Working And Meet Its Maker

Yes! I made this recipe again, recently, with similar results. I intend to post photos, soon.

KPO's website has a list of their products, but apparently the 26 extention isn't available yet, tho it is pictured. Sorry for any confusion. http://kettlepizza.com/buy-now...kit-and-accessories/ Of course, we should all be linking to Amazon though the TVWBB link to make all our purchases. I...

Yes. If you go to the original website you'll also see that they make an extension for the 22 to fit a 26. I keep seeing posts here for products to make pizzas that require modifications or cutting up our kettles. My original interest in the Kettle Pizza Oven was you don't have to do that. You...

Try using long, folded strips of foil as caulking material to fill in the crack between the bottom bowl and the roti ring. Then you can use the bottom vent to more effectively regulate temp. [Also, for extended low temp cooks, only use one side of lit coals to start. As that side burns down, add...

Nobody else sucks the air out of bags that are nearly zipped and then seals 'em?

FWIW - Louis Lunch featured on Man v Food Nation. Rerun on Travel Channel Saturday morning 11e/10c. [Sorry for wrong time, previously...]

[I hesitated posting this photo and recipe in any other category out of respect to more serious posts. And I have not tried this recipe.] http://flic.kr/p/9LN8Re Red-Neck Turtle Burgers Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then the next...

The strips of horizontal bone and meat cut off the bottom of the spare are the Rib Tips. Rubbed, smoked, and chopped, they're the shining star of many a rib shack's lunch special (with fries and white bread). Sort of the burnt ends of pork. At least around Chicago...

I have the Weber rotis and Ribolator. Can you post a link for the basket(s)?

Louis - I was wondering if you checked out this thread: http://tvwbb.com/eve/forums/a/...0069052/m/7700083024 It seems like a two week cure and 12 hr rinse/soak is excessive. I'm working on my second go around with the method I describe at the end of the thread and the spice combinations can be...

That's a fine looking Hunk O' Flat. Good luck!

I've been fascinated with Montreal Smoked Meat since I first saw it in a segment on Meat & Potatoes w/ Chef Rahm Fama (Food Channel) when he visited Mile End Deli in Brooklyn. While searching for recipe info, I came across this thread and the Mr BBQ article...