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Here we go. Stay tuned, more inlays coming

I had dough left from last Fri. so pizza for lunch. I have a couple of tips that I use: 1. Put the dough on parchment paper when you are ready to stretch it out. 2. Wet your fingers as the dough will be sticky, keep wetting them as needed. Lunch.

We are back thought it was my useless internet lol .decided to spin some legs... Outback Kamado Bar and Grill

Great looking legs, Aussie. Here you go, Aussie, pizza dough recipe. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html INGREDIENTS 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting .5 ounces (about 1 1/2 tablespoons) sugar .35 ounces kosher salt (about 1 tablespoon) .35 ounces (about 2 teaspoons) instant yeast 1.125 ounces Extra Virgin olive oil (about 3 tablespoons) 15 ounces lukewarm water 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking. ***** I used weight measurements and only made half the above recipe and that gave me 2 X 10 inch pizzas. 319g bread flour 9.25g sugar 4.9g salt 5g instant yeast 18.2g virgin olive oil This will vary depending upon the oil you use so perhaps you should use 1.5T 213.6g lukewarm water Notes: This dough will be sticky, so I finger it to fit the size I wanted. By that I mean I use my fingers to push it out to the size I want. This dough is light and chewy, I love it and so simple and fast to make

Didn't he invent the internet also????

Looking very good so far Steve. Even better than a mermaid on a motorbike.

A Friend in my condo flew back from San Diego yesterday and brought me some tortillas: I had to fill them with something obviously! I don’t think we will be going to the local Mexican any more! kK win! My Friend said he could smell it from the street: how Long can I keep getting away with a smoker in my condo: time will tell but I will enjoy it till then! Can’t wait to do a brisket in a few weeks when I get back from travel.

That sure looks good Mac Muz

It’s so dense, it burns more slowly. Yeah, this sounds normal. Sent from my iPhone using Tapatalk

Haven't alot of experience as some Jon with coco char but I believe part of the trouble is making sure it's lit well. A Mapp torch is recommended or an established fire. I did use a bit with my offset in a charcoal basket for jerky and did well since the fire was established on top and burned down into the coco char. That maybe a part to it's use. Fires are temperamental and need coaxing at times as you well know. Opening your vents to reach temp suggests the fire was not quite there yet.

Thanks Bruce

Looks great! Nice job

After making that pizza dough recipe a few time I now found that it could be done in about 15 mins from start to finish including cleanup.

Outback Kamado Bar and Grill

Enjoyed those....................plus the bluegrass video!!!!

Nice, I like it. [emoji4][emoji4][emoji4][emoji4][emoji4]

Before I retired I remember the employees say after someone had passed, poor poor Joe,........ what days did he have off. So the leading question would be, if you go to jail who gets the KK. Fantastic lookin Tacos, enjoy

crisis averted. Now back to our regularly scheduled programming.

Lots of lovely cooks while the site was down but a special woohoo has to go to @Syzygies' egg and short rib creation. I am sure that was delicious.

Never was a truer word said in jest. Luckily Dennis averted an international incident by getting the forum back up and running. We've now just got to be patient and hope that @Steve M remembers what the shape was BEFORE he finds that bottle opener.

My double bottom "trumpet mute" came. What was I waiting for!?

I did have too many but it was during the design process if I remember correctly.

To me,..............It looks like Steve had one too many brewski's and made that inlay!!!!!

Such a difficult size. Too much for one, not enough for two...

Satchmo's sister with a twist of Ginger Rogers

Outback Kamado Bar and Grill

Great song, nice voice and dressed to kill

Ribs or no ribs that looks delicious Aussie!

Hanger steak turned out well. .on they go.. Looking good .. Done. . And plated. . Outback Kamado Bar and Grill

Outback Kamado Bar and Grill

Pizza night around here, started the dough last night and put it in the fridge for an overnight ferment. Out of the fridge- Ready to finger press into shape. Ready for the toppings, KK bacon ends, smoked cheese, red pepper, green onions, mushrooms,fennel and anise seeds along with some of my dried oregano. Baked at 500F for 9 mins. Plated.

Hi Aussie Ora, Her ladyship glued to the TV watching the tennis. What a neat game at the Hopman Cup foursomes when Roger and Serena played. Neat . Kiwi Muz

We started with a magnum so we could truthfully say we just had “one” bottle...

Yum. Turned out great. ..... Outback Kamado Bar and Grill