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Just look at that cherry smoke on that cheddar. Kitchen smells lovely.

Lamb shoulder steaks, potatoes, bell and jalapeno peppers. Nice lunch for two on the 16tt.

No deflector stone. Put the pizza stone on the upper grate where the radiant heat from the dome will cook the top of the pizza at about the same rate as the crust getting done on the stone. The stone will also heat up faster without the deflector. If you're having a sticking problem, consider using parchment paper - will help slide the pizzas off your peel, prevent sticking on the stone and won't interfere with crust development. If you're worried about the crust, you can always remove the parchment paper after about 3 minutes (once you see it starting to dry out.)

Epic .Seriously Mac great pics awesome cook .I swear you have cleaned your KK after every cook since day one Sent from my SM-T835 using Tapatalk

I made two different pasta doughs, one with home ground Durum wheat berries and white bread flour. The ravioli was stuffed with spinach, ricotta and Parmesan cheese. Cooked the ravioli and added it to mushrooms, garlic, spinach, semi dried tomatoes, some pepper and hot pepper and Parmesan cheese. The darker ravioli are made with the home ground flour (on the left hand side) and the white ravioli are made with regular white flour (on the right hand side).

Cheers tony it turned out epic I used black cherry wood which gave it the distinctive taste of bacon but let the pork shine through. Each layer of peach blended so well . It's probably the first time I've never heard Dee speak she was to busy feeding her face lol Sent from my SM-T835 using Tapatalk

Your a poet and didn't know it lol. You can buy Turkish delight .but this was ckreefs Peach delight . Seriosly that's an awesome peach rub you sent me .and for the peach syrup I have been putting that on some ham and salad rolls I take to work for lunch steps them up a notch. After glazing some pork chops with it I thought yep this will work wonders.as a sauce for this cook. And for the trifecta yes unbelievable I still have some peach balsamic left over .it's liquid gold. I definitely knew drizzling some of that with some brown sugar in the last 15 min would just blow this away to peachy pork Lolly gobble bliss bombs . Sent from my SM-T835 using Tapatalk

Says the post has been removed - food porn, perhaps??

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