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Anybody doing pizza this Friday? Reef's Bistro is. . Strayed a bit and made a Reef's Bistro Deep Dish. This is NOT a minimalist pizza. On the contrary I load it down until it's a sloppy, fork and knife only pizza. . Started out with 10" pan, dough, two layers of sliced mozzarella and a thick meat layer. (usually Italian sausage but tonight it was Italian seasoned ground chuck.) . Added a full 14 oz of Classico Pizza Sauce and a generous sprinkling of KA Pizza Seasoning. . Baked in Cassiopeia at 400* for 15 minutes then pulled. . Added additional toppings (parmesan, Mozzarella, diced ham, and pepperoni). . Put it back in Cassiopeia for an additional 20 minutes. . Pulled and let it rest for 7 minutes before cutting. . Yup serious fork and knife delicious slop - LOL. Not my best attempt but it was good. Sent from my XT1585 using Tapatalk

This going to be huge because there is so much to share. It all starts when I discovered my night blooming cereus was going to bloom this evening. Slowly over the evening it opens starting about 7-8 o'clock and finally fully open about mid night. There is a rather nice fragrance throughout the house during this show. This is 6AM the next morning. It is just hanging straight down and will soon dry up and turn brown. About 24 hours later from the start of opening it looks like this. Now that I'm up early, let's get a pix of the salad bar that I've been posting greens from. It is about to be emptied and I'll start a new batch. Since I'm on the way to feed the critters might as well get a pix of the chipmunk and squirrel trail. Hard to believe they made this trail. For breakfast one of my favourite summer time meals, fried leftover yellow beans, potatoes and onions. I love this stuff. Lunch time. I'm saving myself for dinner so this is really light. Heirloom green beans that are huge about 8 inches long and 1/2 to 1 inch wide. They were very tender and mild tasting, I liked them very much. Now for dinner- chicken shawarma pizza. The dough, started it last night. Spread on some pizza sauce and layered on the slices chicken shawarma and hot Thia peppers, mushrooms next and then cheese. Some Tiny Tims from the garden. Ready to bake, Baked @ 460F for 15 mins. Could have done it a little hotter. Plated. End of a very long story. I hope you made it to the end.

Thank you! I believe you were the one who posted about a side by side comparison of stretched to rolled dough and got me interested in the idea of stretching!

Thanks everyone for your help and advice. About two hours before "go" time the temp was down to 150, so I put it in a neighbors oven to keep warm. I was non-stop busy with the cook or keeping up with work e-mails from 5AM until 1:30PM at which time I was driving to work to lay out the spread. I have to admit I was amazed I was able to accomplish all of it because my wife was at work and I did this all by myself. I didn't realize how helpful it is to have another pair of hands until you don't have another pair of hands. All in all, I smoked 4 pork butts, 9 racks of ribs, 8 tri-tip steaks, and a whole mess of BBQ beans. Unfortunately, I didn't have time to take any pictures. I was able to bring home a little, but the maintenance guys at work kept the bulk of the leftovers for lunches next week. I was happy to provide this for them as a thanks for all the work they do year round.

We went into Macon early this morning to do a little shopping. Our first stop was a Barnes and Noble bookstore where a sign said Myron Mixon would be there at 2:00 pm for a book signing. So we altered our plans for the day and hung out in Macon until 2 pm. . It was a pretty kewl event. He spent almost an hour answering questions. Even gave out a butt injection recipe to Mrs skreef and gave some general injection thoughts. . Pics or it didn't happen ...... . . . . . . . . You know me better than that - LOL Turned what was going to be a normal boring day into a kewl day. That and Mrs skreef got me an awesome birthday gift. Sent from my XT1585 using Tapatalk

After a nice few days away prior to our official anniversary date， I asked my husband what he wanted for dinner on our real anniversary. His request? Bacon wrapped， heart shaped， smoked meatloaf from the kamado. Of course! Before cooking. During cooking and baking some cornbread. Finishing up and grilling some scrumptious avocados! And with some mashed potatoes Tasty and homey meal for the love of my life.

Most of the recipie is from smokehouse over on kamado guru， just modified slightly for my tastes. I LOVE these bbq shrimp. I sense massive impending heartburn.....sooooooo worth it.

Nice!

If I had a pick.. This is my favorite pizza style... So it was droolicous.. We had hamburger on it cause our son don't like sausage.. But I perfer sausage better.. But even with hamburger, it still was the bomb of meat lover pie. Mrs. Reef's Bistro

Epiphyllum is the name of the flowering cactus... My brothers and I each have a piece from a cactus that my father once had and the plants are probably along the line of 35 years old . We each get a bloom or two each season, here is mine from earlier this year... It is time to replant mine in a new hanging basket and I have to admit I rather neglected it lately so it has been in my backyard in a corner getting rehydrated...

Weber has a new stainless pan for veggies. I have an old version that was black. I will likely pick up the new weber one soon. I has a Lagostina pizza stone that is cast iron with an enamel bottom. I use it as a griddle on the KK and absolutely love it. I just won a set of grill grates that I will try out and see how they are but not 100% they are necessity. My best advice is get cooking and see what your needs require before you commit to buy anything. I have bought and sold a lot of things that I thought that I needed and never did. My style of BBQ is simple

@xraydoc - I have found that just about any good stainless steel wire basket works well. I also have several that have been punched and those work as well as the wire baskets. I have bought both types at Sam's, Ace hardware, Lowe's, and Home Depot. I've also seen them at just about every BBQ specialty store. Size depends on on how many your looking to feed. I'm a bachelor and generally use the smaller sized baskets. However, I also have some big ones for the parties I've thrown. Seeing as how we are now in August, you might want to get in the stores as they tend to stop ordering their summer inventory around this time so they don't have to carry inventory or put it on sale as season closeout.

That last gooey pick is awesome. Love it!

Thanks, CC. I had fun doing it all.

Charles - where I come from sloppy is nothing more than a word for "Let's shovel this Nad Boy in!" when it looks that delicious! That's a beautiful pizza pie. The picture of the finished pie cooling is top shelf! Kudos to you on a great pizza cook.

Thanks! Every time I make pork chops I wonder why I don't make them more often!

Tiny Tim's are a small variety of tomato, bite size and grow very well in pots on the patio.:)

Sk, well, I'm glad you remembered it because it looks wonderful.:)

I cooked this Pork Chop meal a couple of weeks ago. Forgot to post. Mrs. Reef's Bistro