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So, what do you do with leftover rotisserie chicken (see cook above)?? One solution is to make a white pizza! Was trying out the new Cooks Illustrated 1 hour pizza dough recipe (see March/April 2018 issue). Despite screwing up one of the steps, it came out OK. Homemade Alfredo sauce, leftover roti chicken, marinated artichokes, Kalamata olives, and fresh cherry tomatoes, dusted with a hint of Purple Crack. Hit it with lots of "pizza cheese" - a blend of mozzarella, parmesan and Romano. Cooked 12 minutes on a heat soaked pizza stone on the upper grate at 450F (was shooting for 500F, but lost patience!) Started out on the parchment paper, but after 4 minutes on the stone, I slipped it off. Up close and personal. Ready to eat! Bottom of the crust came out nice! I do have to say that it was pretty tasty for "leftovers!"

First low and slow of the year, 5 baby back slabs.

Thanks, MacKenzie. High praise indeed coming from you!

Dozer, those ribs look wonderful, but they seem to have evapourated. Tony, wow, that is one fine looking pizza, top and bottom perfectly cooked and KK flavoured.

Title of the thread says it all!

Hmmm...I seem to remember winning a Guru challenge once and never got my certificate either. No amount of counseling has been able to erase that wound. SAD!

In the Komodo Kamado world he sure is well known for some pretty good idea and recipes.

Aussie your are famous. Now I can tell my friends I know someone who is famous and known all over the world. How cool is that

In celebration of the last day of February (one month closer to Spring!) AND the fact that it was 62F here today - woo, hoo! A spun chook for dinner. And Yes, that the Meater sticking out of the chicken on the left side. Cooked @ 325F direct with smoker pot of cherry and maple. Pulled at IT of 165F. Plated with some Spring Risotto (leeks and peas) and roasted corn & parsnips. A glass of nice Chardonnay, of course!

Live and learn to cook another day!