tinyfish

Mr CC do find the cast iron rusts being directly on the coals. I found with my cast iron searing grill that it gets too hot and start to rust.

The pontoons do look easy to get in and out of with plenty of room to move about. If this will keep you fishing, then it looks like you found a keeper. Here's a little photo I hope you'll appreciate from my fishing trip to Costa Rica this March. Don't make fun of my yellow shirt buttoned all the way up....my neck was getting sun burnt.

I haven't even got my first KK yet or paid for it all....I'm in trouble. I should become a vegetarian.

Well its always good to have a couple larger size kamados for different temperature cooks. Its my Joe Jr that should be worried...I'm really liking the 16.5" table top KK. I need a help group.

MY dough recipe is from Fornobravo here's the link http://www.fornobravo.com/pizza/pizza_dough.html . I go by weight. If you don't have that flour any high protein flour should work 12% protein. My KK has a spot beside his three friends Kamado Joe Jr , XL Big Green Egg and my wood fired pizza oven. Their all waiting for KK's arrival some more then others...lol

Love fishing...but sad to say I own no boat. I am not familiar with those smaller pontoons. They seem like they would be fine for small lakes in calm water. Its a nice open deck. I would get a canopy. I would see what my final price is for what you want on the boat and then compare to a v bottom boat. V bottom would be more versatile and faster in the water and more stable in rougher water.

Whats everyone favorite stuffing for these. I need ideas please.

The first time I've seen a fatty is when I started reading the fourms this past fall. They do look delicious I must say. I guess to try one you can make do without the form. I would roll my filling in some plastic wrap to form and shape. I forgot to add if you could use ground beef instead of sausage meat as the outer layer?

CK you've done it again....you have me licking my chops first thing in the morning. Have you considered opening a bed and breakfast at the Reefs, you have the cooking skills for it.

House favorite for us is also chuck roast for pulled beef following the pepper stout beef recipe. I switched to using wine with some sherry(only white wine so far had no red wine) instead of beer. I find the wine give the beef much more flavor and I add mushrooms too. I can use this for lunch and dinner.

I do love my pasta with ground meat. On a scale of 1 - 10... I would give this an.....11. Well done indeed.

I hope when I get my KK I will be able to cook half as good as Ckreef. That is a fine meal sir.

Sounds good. Is there a recommend time and temp.

Everything looks delicious starting at the rub to the final product. The sliced picture of the roast is to die for.

Can you buy a strip with a built in surge protector to give you smooth power. What about using an extension cord to plug into the outlet.

I love chuck roast for pulled beef.

Wish I saw this earlier today. I just peeled a bunch of garlic for some legs of lamb.

Well that's simple.

Very very nice soup and photo too.

Funny thing it did work.

What an excellent cut of salmon and cooked to perfection.

Cookie post a picture of electrical outlet/box on the roof.

Cookie looks like you have a couple of simple and effective waterproof closures. A ziplock plastic bag quick simple or a more permanent solution a tupperware/plastic container.

Just got some smoke wood from Smoke Shack Wood Chunks. They are located in Scotland/Brantford Ontario. They ship all across Canada only. They many different kinds of smoke wood. I ordered some peach wood chunks. I have heard some goods things about peach wood. I have only used it a couple of times but so far It seems very good. If you have access to peach wood give it a try. I also have a sample of sugar maple but have yet to try it. The chucks are all cut to a uniform size and shape.

Tonight was pizza night. I have a wood fired pizza oven for pizza so I hope you don't mind its not on a KK. Its a two chamber pizza oven one chamber for firewood one chamber for pizza.. Here is the fire chamber . I cooked six pizzas tonight here's the dough balls 250g each made with 00 flour.. This one's ready for the oven. The cooking chamber can hold two large size pizza's . Now its time to eat