tinyfish

When you stock up you don't mess around.

Thats a kings meal.

Now your talking thats some nice chicken.

Hey congratulations and a fine colour to boot.

Yes those are some fine cooks.

Lovely cook. Steelhead is one of my favorite fish to fish for. They are very acrobatic.

Thats great to hear. It won't be long now.

Thats is delicious.

You need some bacon for those excellent morning cooks.

That pig looks great. The pig is huge but your KK was even bigger.

Two please...

Looks delicious and I saw the dessert too wow.

The master baker has shown her stuff WOW!! That look great. That is an entry to reckon with for sure.

Opps!!500 grams tipo 00 flour 325 grams water (65% hydration) 10 grams salt 3 grams active dry yeast. My dough balls are 230 grams each. As I get better at stretching the dough I use less grams. These weights are metric so you will have to covert to imperial if your scale doesn't have grams.

I do Neapolitan style pizzas and as CK said there's no oil or sugar in the dough. I have a dedicated wood fired pizza oven and I cook at 800f to 900f. This is the recipe I use and adjust it for the amount of pizzas I make

There is a thread where Dennis is comparing upper temps to charcoal temps but I can't find the link maybe someone can find it. I can't remember the exact temps but when its 700f up top its like 1100f to 1300f at the charcoal. I will keep looking for the thread.

Looks like that holds a lot of toys.

If one horse shoe is lucky here's 5.

I would like to catch that. It looks wonderful.

Love your thinking.

Love a good burger and that looks great.

Thanks for the offer but to long of a drive. Charcoal can cross the border. Dennis is trying to 0ut an order together for Toronto.

Man I wish I could get some charcoal...Dennis help.

Now that is math.

Great pictures MacKenzie. You have been eating some good breakfasts. And look the grill is dirty under the pork loin.