Leaderboard

Time to do another chicken, the last of my KK chicken is in this sandwich. @ Bruce, are you reading your PMs, nag nag, LOL

The book did give a few extra instructions for going 100% natural. Mainly about super charging your starter and a counter rise before the refrigeration. I followed the book precisely. This was what I would consider my first successful 100% naturally levened pizza dough. I should have cooked it at a slightly lower temperature since that pan is so huge but all in all a success. Pan is too big to fit in my 19" KK so WFO is my only choice.

Wanted to try out my new 12 x 16 Sicilian pan from Lloyd Pans. This is a Sourdough Supreme Pizza that was naturally levened (no IDY only starter)

I am,didn’t you get my message? Chicken burger and fries “With” katchup yum yum !

Well that ended up being a bit more adventure than our usual. Had some midweek weather, then the water started rising. Higher, higher.... Apparently caused by Sub-tropical storm Melissa, hundreds of miles away in the Northeast. Friday we meandered over to the ocean side of the island, and the ocean was doing this: And driving through this: Then we noticed that Highway 12 -- the only route on or off the island, was closed due to ocean overwash and breached dunes making it impassable. Uh oh! We decided to try to leave Hatteras Island that night if the road opened. It didn't. This was us sitting in the line waiting for the road to open. Never did that night. We were supposed to checkout by 10 AM yesterday, but the road was still closed. Crikey! We monitored news reports all day and decided to play the odds late yesterday afternoon, or risk being stranded until Monday. Finally, they opened the road at 6 PM, and we snaked past the breach and deep water around 7:00, just 60 minutes before high tide. Off the island around 8, then the breach reopened and briefly closed the road again at 9. Whew! Always a great adventure at OBX!

Here is my new 12 x 16 Sicilian pan from Lloyd Pans. Including a really nice aluminum stacking cover. I also ordered a stacking cover for my 10 x 14 Detroit pan (sitting on top). I consider Lloyd Pans the very best pans for deep dish and pan pizzas.

Long time no post...... hot and fast beef ribs. 350 for 2 hours on smoke. 350 for 2 fours wrapped in paper. pulled at 195 IT when probed like soft butter.

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