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Two-zoning some Porter Road Lamb Chops Scottadito. Soooo gooooood!

First ever ribs, first KK cook under rain. Super satisfying. No problem to get KK going and then held steady for eight hours. Just Worcestershire sauce, salt and pepper on the beef ribs; Kansas Tribute rub and sauce on the pork ribs. Even my mother ate them without a knife and fork!

Haven't had one for quite some time so while I was at the store this one called me over. Salt and pepper for the finish and it was just the flat.

All that bread sitting on the counter kept calling me, so I broke down and made a grilled cheese sandwich using smoked cheddar cheese. Here it is using a phone camera.

Porter Road lamb chops definitely pass muster!

This is my first full pizza cook. I've done some test cooks before, with generally shaky results. I finally felt prepared to do it with guests. I made 5 Neopolitan style pizzas. I kept it very simple, with a home-made sauce (from garden and farmer's market tomatoes), fior di latte, and fresh basil. I topped some of the pizzas with arugula. The basil and Arugula were also from the garden. I was loosely following the protocols of Tony G's Pizza Bible. The pizzas turned out great. I cooked the pizzas at ranges from 500-650. The ones in the 600 range were better than the 500 degree ones. The dough puffed up like an Indian naan. I wish I had taken a KK money shot, but it took intense concentration to keep the production of 5 pizzas going!

Focus is the concern with roundabout pizza, but you still can sip on your beer. Looks good

The first time I used the steam I could see the steam pouring out of the stove, my small kitchen was like a sauna. The second time I used the steam, the foil pan time I didn't see that huge burst of steam coming out of the stove. I used some 2 inch steel tubing to raise the foil pan up to give more height for the oven spring. I do want to bake a loaf in the KK but over the winter I'll be doing it in the kitchen oven.

I'm well "off screen" too! Awesome cooks, ya'll!!

Very nice!

That’s a cracking roast beef, Mac. Gonna try that next Sunday.

No, but I did use it for trimming. Shrunk about 25%, no matter it was all meat.

Doing 5 pizzas at a time would be a challenge, well done. [emoji4]

That is a lovely smoke ring.

Nice smoke ring! Looks very tasty,are you using your new knife to slice it?

My disc is in my hot little hands thanks to a good friend. I made a white sourdough bread loaf today using steam. Wow what a loaf it turned out to be, must more oven spring than I have ever gotten with this recipe. I had to use a foil pan over my loaf to capture more steam. Tried it the other day and most of the steam came out thru all the vents in my gas oven. I did put 2 batches of ice in 3 mins. apart, won't have this problem on a KK. Can't wait to cut it but still too hot. It is light as a feather Thanks, Syzygies.

They used to be solid copper now they dip them or spray paint em with a cooper paint and make them out of zinc, lol. But if you think that might be an indicator of knowing your getting old as living past a change in currency, well no not necessarily. This is the true indicator.........the other day I was on the computer filling out some info on my vehicle registration, so they ask for the Month of your birthday and a small screen pops up, quick click, then the day, quick click, then the year and large screen opens and off you go on a rollercoaster ride, eventually I arrived at my destination. Success, my vehicle was registered. Enough of that, making chilli

A pennie???????? Oh, yes, I remember them now. LOL We no longer have them.

Heavy duty and workable knives. Love the texture it exudes. In comparison I guess mine would be considered a finesse tool. Here's a rescue I made on a WW2 machete' that was poorly rusted and then put back in a draw with a coat oil a few years back. Although it still needs another round of restoration I found the oil stopped any further rust from reforming. A vegetable oil may work. My Dad was a tool and die maker in WW2 working on the torpedos in Newport R.I. The trick he used to keep all his working instruments rust free was to throw copper pennies in the draws of their tool boxes to prevent oxidation. That was when a penny was made of copper.

Not only did I use my bacon ends for these Boston Brown Beans but I used the stock from the prime rib roast boned. A little taste test.

Well at least you hung in there for 6 months, $200??? was it a Rolex? Imagine if the tech installed it. You know how many Beef Ribs that aren't going to see Ora,,,oh the humanity!

I've done something similar in the past but this time I decided to make a pancake and waffle syrup/topping. Simple ingredients including some pure Canadian mapple syrup sent to me by a friend from Canada. (Thank You @MacKenzie) I started by grilling some peaches in two batches. When they come off the grill put them in a bowl and cover with cellophane. Letting them steam and cool down in a covered bowl makes it easier to peel off the skin. Peel then chop the peaches. About to make 5 cups of peach puree. Add the peach puree, mapple syrup, sugar, lemon juice and a little water. Bring to a rolling boil then simmer for 5 minutes. Water bath can for 20 minutes. Let cool over night. Sunday morning breakfast.