ckreef

Nice pies. Great KK picture.

Are you crying yet? I found another one locally - Honey White Basalmic - not as good as the peach but I doubt anything is. Will explore the honey version a bit to see if it's worth buying more. BTW great cook. Next month I'll remind you if I don't see anything posted.

Fresh Market is slowly becoming my new best friend. You better fill your wallet before you go there because you'll need a full wallet. Their fresh food (almost half the store) all looks spectacular. Dry goods have some strange items that are hard to find. Also they have a great selection of fresh dried spices. Closest Trader Joe's is 2 hours away. I've never been there.

Nice looking BBQ. I'm a little partial to your KK color.

Great looking pizzas and bread.

It looks good to me. I'm with @tony b throw that ketchup in the trash. Sort of an insult to Canadian Day. For a relatively decent article on the origins of ketchup, check this out..... How Was Ketchup Invented

This thread title is a joke with a member on the Kamado Guru forum. Sure glad I don't own a dog or I'd be fighting him for this meal. MD rare Sashimi grade tuna steaks served with homemade punzu sauce and pickled ginger. Grilled fresh sweet corn and a feta/iceberg/spinach side salad with a homemade fresh raspberry Vinaigrette dressing. This wasn't planned but The Fresh Market had sushimi grade tuna steaks (7 oz about 1 1/4" thick) on sale for $4.99 each. These were the best, cheapest tuna steaks I've ever bought. I should have bought more for a future cook. That's okay going back there tomorrow morning and going to get another 6 or 9.

If you haven't yet just call Dennis. He enjoys talking to customers and he'll guide you through the process.

Looks like an egg to me - LOL

Good call on getting all three.

Hog wash. Knives are meant to be used. It's like saying "If I bought a KK I'd never use it because it looks so nice." Functional art in both instances. If I had the money and bought some $5k custom knife. It'll be the only knife I used so I could get my monies worth out of it.

Only 3 cutting boards, I think you're slacking. I'm currently at 5 and want another one.

Definitely not. There is no such thing as the optimum pizza temperature. Every dough recipe will have it's own optimum temperature based on the ingredients it uses. I will say the majority of the dough recipes are formulated to cook in the 450*-500* range and would probably work a little higher or lower. If you take dough formulated for 450* and cook it at 750* you'll end up with a burnt mess. Cooking pizza in the 750*-900* range requires special dough and you better be ready. I've done the 900* 60 second pizzas. You put it in and pull it out. At that temperature 15 seconds is the difference between done and burnt.

Very tasty looking.

Looks like you had a great burn in day. I hope you enjoyed that nice clean looking interior. That's the end of that.

You own a KK - you're not that cheap - LOL

Great looking KK in a perfect setup. Looks like you planned the yard around it.

Great looking KK. Glad the move was basically uneventful. Can't wait to see some cooking pictures.

Looks good to me.

But you can't live your life worrying about stuff like that. If you do you might as well stay inside and become a hermit.

That's their rocking santoku. I have that exact knife in their Artisan SG2 line. Sexiest knife on my knife board. It's just a shapely blade like the curves of a woman. Really great purchase. Anyway my son is starting college next fall. I'm currently broke - enough said.

What a great looking knife.

I've been dealing with those ticks for the last 20 years. It would suck getting a meat allergy but I'm sure I could get by on fish, seafood, pork, chicken etc......

Totally agree with you. I feel most of my cooks are just the usual mundane cooks which is why I didn't post to much anymore. Every once in a while I have a moment of brilliance. Would love to see a mid rotisserie picture with the Meater.

I hate when things don't work as expected. Glad it still tasted good.