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Cooked them all together at 300 and they came out great. It's hard to mess up when you use the best cooker sold!

More yard work yesterday so just fired up the little Webber for a SRF Gold Grade. The rice was left over from a weekend cook.

@Troble - Great minds! Dinner last night to celebrate the 70F day! was steak and asparagus. Direct, lower grate, used the Frog Mat for the asparagus. Plated with melting potatoes with shallot crack sauce, 'shrooms, and side salad.

@C6Bill the weber go anywhere was my gateway drug to the world of bbq. nice looking steak. kinda what i wanted for dinner but my wife said no.. anyway baked another shokupan loaf in the normal oven. this really is gourmet wonder bread 😂

@Tony, a feast indeed.

Looks great !!!!

You sure know how to prepare a feast, Tony. But why did you cook those asparagus on top of a crawfish net? I know is isn't, but what is it?

Been awhile since I did a proper cook so tonight I picked up a couple of filet mignons, rubbed with sea salt & black pepper. Reversed seared in a cast iron pan with Irish butter, rosemary & thyme sprigs grilled some asparagus in the pan while the meat rested roasted baby potatoes with olive oil, truffle salt, rosemary & thyme finished with shredded Parmesan cheese just like riding a bike. Love this meal as it’s so easy in the KK and so much better than going to a steakhouse grilled a bunch of chicken breast after that I’ll use for Ceasar salad/chicken pitas and then chicken bowls with guacamole, corn, black beans & quinoa

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?