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Ha you cheated - LOL Alrighty I followed the white dough with instant yeast recipe to the T. Followed his dimpleing technique and all. I even made his crushed tomato sauce following the exact recipe. I will say this turned out to be a great pan pizza. I believe the stretch and fold, the rise regiment, and the dimpleing techniques made a difference compared to other pan pizza attempts in the past. Next weekend I'm going to follow his 100% Sourdough levening recipe and techniques and see where that takes me. The pictures say it all. Two personal pan versions a pineapple and feta cheese, and a ham, pineapple, and feta cheese. The big one was a sausage and Jalapeño. Dough was initially par-baked. A very light, airy, soft texture - pan pizza heaven. For a bonus round I made a Ranier Cherry Crumble for desert.

Spun a chook for dinner tonight. Hadn't done one in ages. Used the basket splitter, fire in the rear, with a chunk of cherry wood. Ran about 350F for a bit over an hour. Plated with sous vide mashed potatoes and a nice side salad. Tasty rose was a good accompaniment.

Outside of warming a large bowl of offal for the dog and the chicken thighs, and a couple of turkey legs while it was hot during the burn in, This is my first purpose cook. This lamb was grown by a friend 4 hours west of where we live. Scored, then rubbed with salt, garlic, coffee, cumin, chilli, purple crack, and some dried herbs. Started a full basket of charcoal laced with cherry chips. Haven't quite got my temps right and nudged it up to 400f before pulling it back to 350f. I don't have the Meater yet so flying a little blind on internal temps too, I'll judge it by the pull back from the bone. This is getting close. Perfect size in the 23"

Hey Ckreef, I opened my frig door and this guy with tomato eyes jumped out at me. If it weren't for my advanced Italian training I think he may have got the best of me. What you think.........take him for a long ride or roast the poor fella, you tell me. I think he's a little anemic...at least that's what it said on his shirt, "thin crust".

You must have an AC/DC motor, hah just kiddin,,,an Australian joke. Funny you mention that condition, while your making the adjustments the grill coals are firing up and your like one of the Three Stooges working like a mad man trying to get it off. Don't worry about it, it happens to best of us. Love lamb and that one looks exceptional. You inspired me to break mine out for tonite, will cook for me and the dogs since the wife left for Germany with her sister to cruise the Rhine. Just me and the dogs, my trusty KK and Monday night football...ain't so bad.

It comes in tubes??

Had to replenish my bacon, that is one thing I don't like to be without at breakfast time. Did a 3 hour cold smoke with cherry pellets, the cold smoker worked flawlessly for the entire smoke. Then when the KK was ready the pork belly can out of the fridge for a hot smoke. Oh my goodness the ODK smells wonderful as does my fridge and kitchen. Interesting how the 2 pieces came out so differently. They were one pork belly that I cut in half for easier handling. All sliced, packaged and in the freezer. All set for breakfasts for a while, 10 lbs of pork belly. While I was out smoking I notice those same flying insects that plugged my torch, have plugged my rotisserie hole. What next.

CK, those pizza look wonderful and I expect the cherry crumble wasn't too shabby either.

Sensational tekabo. The spit came together easy enough cos I’ve been watching everyone here do it for years. One little issue, through the cook the walls or the rod must have expanded. Despite setting the rod length right before loading up, there was not enough spring movement to take it off. I had to play with pliers to shorten the rod slightly while the lamb started dripping into the fire. It took about a minute to adjust. Glad it wasn’t any longer. Flavours were great, fluked the internal temp. Just a hint of smoke The lamb was Dorpa crossed with Meatmaster- both South African breeds that are becoming popular amongst farmers here. 8 months old and very tender. Lamb is definitely my favourite..... and there is plenty left over for sandwiches. Sent from my iPhone using Tapatalk

Getting closer! Not sure yet Mac. This photo was taken just short of 2 hours. Probably pull it off after 2.5 hours. Sent from my iPhone using Tapatalk

I'll never admit to it. That's my story and I'm sticking to it. BTW they do sell a pan version - eeeekkk did I actually say that..........

Oh it definitely does, just for the sinners and of course we never tell, we only offer a white lie. And you know those don't count

I think he needs to go for a ride in a circular file before he corrupts your mind and soul. Don't go to the dark side.

THAT looks awesome. Awright, you’re pulling me down the Sicilian rabbit hole.

Tony, that chicken looks wonderful, tasty dinner for sure.

I saw the pics. Report!

Funny, but I had a similar thing happen tonight during my spun chook cook. The pointed end piece (I leave it on) unscrewed a bit during the cook, so the assembly wouldn't come off easily. Had to run grab a pair of pliers to screw it back on enough to get the chook off. It's always something on many cooks - gotta stay on your toes (and limit the adult beverages - a bit!)

Basher, what a great looking cook.[emoji4] Bet it tasted delicious.

I can’t stop staring at it!! Sent from my iPhone using Tapatalk