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I made 10 pizzas using the outdoor gas oven for family a couple of weeks ago. My niece is dating a guy who works at dominoes so had a professional doing the topping; he's about sick of dominoes pizza but he ate plenty of my pseudo-neopolitan pies. It was the first big use of this oven; baked two at a time with the inside air temp at 850 to 875 degrees F. The floor temp was in the mid to high 900s. I didn't try to time any of the bakes but assume they were in the 90 second range for each pizza. I was very happy with results!

Tomahawk yum Sent from my SM-T835 using Tapatalk

Texas Twinkies, Sausage, and Chiken wings, what could be the compliment to Game day if not that. I really have to put that beer down and pick up the camera for a few better shots, it's a work in progress. I hope your team did better than mine,

Wasn't quite sure what I wanted for dinner, so the "default" was wings. Marinated in Uncle Dougie's sauce. Direct, 375F, peach wood. Plated with roasted spuds, celery/carrot/cuke with ranch. Bubbly is a nice wine to have with spicy foods. Have to admit that I overdid it on the wings sauce. I basted 2x on the grill after the initial 2 hour marinade. It was a bit overpowering. Should have left off that last coating.

New Zealand salmon grilled over mesquite wood tricolor quinoa with sweet onions, carrots abs celery two chicken breasts for quesadillas on Wednesday night

Letting my KK take a breather this weekend and I’m making a few different dishes next few days that I’d like to share tonight is seared scallops served with a sweet corn, red onion, orange & yellow bell pepper, applewood smoked bacon, heavy cream and chive sauce/succotash

@Basher - hope your KK is in a nice protected spot during all this renovation? I'd hate to have something happen to it. @Troble - my "go to" chicken salad recipe - leftover roasted chicken, chopped celery, diced red onion, seedless red grapes (halved), chopped cashews. Dressing is mayo (Duke's of course!), white wine vinegar, tarragon, curry powder, celery seeds, white pepper, purple crack and flaked salt. @Aussie Ora - that tomahawk steak looks amazing!

It's a Fontana Forni oven; they have wood-burning versions but they recommend not using wood in the gas versions due to concerns about ash blocking the gas burner ports and causing a safety issue. The burner is at the rear and is almost the full width of the oven, resulting in very even heating. I asked if they had considered making a burner cover to address that and they said others had suggested that we will but the Italian manufacturer doesn't seem interested. This is my 2nd outdoor oven; the first was convertible between wood and gas but I never used wood; the gas is just to convenient. I have piped-in natural gas so I don't have to mess with gas canisters. This one is a big upgrade from my original Pizza Party oven and the American distributor is great to work with; they're a family-owned operation with the level of customer service approaching KK's. I really wanted a brick oven but I just couldn't justify the cost, especially for one with a gas burner. It would have taken 5 to 6 hours to bring the brick oven up to temperature (and days for it to cool back down) while this stainless oven heats up in 20 to 30 minutes. heavily insulated so it's pretty fuel efficient. All-in-all, I'm happy with the oven.

Yah, I began to make some sausage (for the first time now) with all new equipment because it entered my mind one particular day that it had to be done, you know, an itch, a desire or bucketlist, whatever. I watched a Gent on Youtube making what I thought the best recipe for me to follow, an Italian sausage with little difficulty. So it began, the blend of spices and pork butt were added to the mix, but alas some things were not in order. The pork butt was lean and one ingredient calling for Red pepper paste wasn't for miles around, although I looked desperately. I remembered there was some bacon ends hidden in the freezer and with the addition of this fat supplement everything came into balance. While at the market a bottle of Portuguese whole red peppers in a slight vinegar base substituted for the paste, once pureed, this addition required no water added to the mix. So what's this about, it was the best sausage I've had ever to be blunt,,not the best on the planet, but quite tasty. Included was a picture........well because if it ain't seen, as I'm obviously corrected...it didn't happen. Don't ya just love sausage?! Mum on the Bacon and P. Red Pepper ok

The new 32" is already on the way and should arrive by the end of October. I was lucky enough to have someone cancel their order and I got to grab it. I asked Dennis for a 25% discount and he said that my jokes were so awful on this forum that he's charging me an extra 25%. Anyway, I'm happy to be back among the crew here and will post the obligatory unpacking photos as soon as I get it. Thanks again Dennis for the good service and being easy to work with! Oh yeah, I replace my previous puppy with the new one I have now in the profile.

Sufferin succotash, that sure looks good

Sorry, no cooks to share at the moment as we have moved out of home for further renovations. Back in a couple of months I may sneak home for a lazy weekend cook on the KK Sent from my iPhone using Tapatalk

Troble when I left home after boarding school as a kid my mum always said that I had to learn how to cook 3 favourite meals. One of these was and still is a favourite, for my wife, daughter, and any other guest who stumbles into our house mid week. We know it as chicken asparagus. It’s really simple, very moorish, and pretty quick to prepare if you have pre cooked leftover chicken. Try this. 4 seasoned cooked breasts diced, or a whole Chook. 15 asparagus spears/ or two tins if out of season. 1- 2 tins of cream of mushroom soup/ or cream of corn soup. I prefer mushroom. 1 tub of sour cream- 350g( 1lb) 1/2 cup of sherry or red wine Cheese grated. Paprika/ herbs of choice. Layer the asparagus spears and chicken in a casserole dish. Mix the cream of mushroom soup with sour cream, sherry, then pour over the chicken/ asparagus. Grated cheese on top and a sprinkle of paprika You can add real mushroom or corn or both and play around with your seasoning. Oven roast for 30- 50 mins until cheese browns at about 180c( 360f) in your KK or oven. Serve it over a bed of steamed rice. It’s one of those meals you will keep eating until you feel like exploding. Good luck with this. Sent from my iPhone using Tapatalk

Looks delicious, Troble.

@C6Billid be interested in seeing what kind of chicken salads you make. I usually buy the value pack at whole food where you get 6-8 breast for $17-$22 and I cook them on Sunday night after I do a big KK cook. I usually do one of three things with them 1. Summer strawberry chicken salad with candied walnuts, strawberries, arugula, Parmesan cheese & raspberry vinaigrette 2. vegetable salad with carrots, cucumbers, bell peppers, avocados, chicken, spring mix, Parmesan cheese & raspberry vinaigrette 3. grilled chicken quesadillas with homemade flour tortillas, oregano, garlic powder shredded cheese and sliced avocado on top I try to eat somewhat healthy when I can but I struggle for healthy chicken salad ideas and usually end up doing the same thing over abs over. I’ve posted all 3 of those dishes before but stopped because I cook them so much and they are so “boring” that I didn’t want to piss off @tony b or @MacKenziewith my pedestrian chicken breast dishes every week 😀

A nice fat porkchop for dinner last night. A side of pasta (semi-homemade sauce with my tomatoes), some grilling cheese and a nice salad & crusty bread to round it all out. Direct, main grate, 325F. Hickory chunks.

Chicken breasts were on sale today so I cooked up a few to save for grilled chicken salads this week. Cooked at 400 indirect until internal temp got to 135, they carry over to 140 while resting. the were rubbed with yardbird and a little Meat Church Lemon Pepper.

@Troble I can just taste that tuna, slippery sliding down and then licking the soy sauce of my lips. Must get me some!

The pizzas look great and it is lovely to be introduced to your new toy @jeffshoaf. I have found that, even though I proof my bread dough in a temperature controlled proofer, it does behave differently in the summer to in the winter. I have reduced hydration by 10% and shortened the proving times to overcome that. I don't remember where in the US you live but would be interested in knowing if the handling of your dough changes with the seasons. I too buy my flour in bulk and had beginner's luck with the first batch and then lost two loads of 00 flour to weevils. I now store my 00 and plain bread flour in the freezer and the cold flour acts as a nice counter balance to the warmth of my fresh milled whole grain when I mix the two. Now there's a toy for you - do you have a flour mill already or is that on your Christmas list?

Still looking like a tasty meal, Tony.

Basher, I can see why you moved out.

I use the PizzaApp+ app to calculate the proportions; the dough is just Anna 00 flour, water, salt, and instant yeast. 63% hydration, 28 hour room temp ferment. The 850 degree oven temp really helps with the oven spring. When I make just one pizza, I usually use my Breville Piaziolla electric oven; it only gets to 750 degrees and the crust doesn't puff as much. Before the pandemic, I was up to 65% hydration using Anna 00 flour. I'd been using that flour because my usual grocery store stocked it; I'd stock up when it occasionally went on sale so I had a pretty good inventory of it. My cat passed away and mice got into my my flour stockpile, then the grocery store ran out of that flour. I had no luck finding 00 flour locally and shipping is pretty expensive for flour, but I tried several other types and never got the results I wanted so I've been ordering larger volumes of Anna from Amazon but I've had to lower the hydration %; I'm not sure what's changed but the dough at 65% is much more difficult to handle now than it was last year. I rebag and store in the freezer even though I have another cat now keeping the mice under control.

Local bluefin tuna, soy sauce & siracha

I'm also in Johns Creek!! That is a very soothing backyard. = )

Stayed in my North Africa groove - Moroccan chicken (Baharat) & carrots (honey, butter, scallions and Ras El Hanout). And some garlic toast to go with the salad.

Lots of beautiful meals being posted !!!!!!! Just a simple sausages with peppers and onions. I get the sausage from South Market BBQ in Elgin TX. This is a mix of their country sausage and the jalapeño and cheddar. Followed by watching the sun set at the lake in the 442 😁

Flat iron steak rubbed with Santa Maria seasoning. Served with homemade chimichuri Sweet corn on the cob sweet potato w/Greek yogurt