MacKenzie

Thanks, Aussie. The road was just on the edge of flooding when I went thru. The bacon smells wonderful, I wish I could 'can' that smell.

I smoked a cured pork belly today. Temp. were perfect. I wanted to try out the Thermoworks Signals for the first time and it is only able to operate about freezing. We had a big rain storm pass through the area giving lots of rain and warn temp. I went to visit a friend before Xmas and here is an example of some of the flooding along the way. Normally this is field but today it is full of water, The brown in the foreground is actually the shoulder of the road so you can see the road is in danger of flooding. I decided to use the cold smoker on the 16 inch KK and here is the first smoke. Pork belly is on to smoke. I smoked the belly for about 3 hours and then moved it over to the big KK for a Little more smoking and the final cooking. 200-220F until the IT was 145F. Done. Slicing is tomorrow. It does smell wonderful. The KK is still smoking.:)

Those are some swanky sharp looking knives, Tony.

What fun that pizza making lesson must have been.[emoji4]Your pizzas turned out perfectly. You will be all set for making pizza on the KK.[emoji4]

Bruce, that sauce sounds wonderful. I hope you remember the recipe for the next batch.[emoji4]

Tony, you are having a grand time with this lull in the weather. I have a pork belly to smoke this coming weekend, I hope I have the same luck as you with the weather.

Alimac, your bread looks lovely.

All the best to you, Dennis and to your family for 2019.

Beautiful colour on that chicken. What a nice break in the weather and you sure made the most of it.

I hope you are taking pixs of what is to be an awesome pizza.

I have never done a pre cook. I guess it might depend upon how thick the crust is.

I would just shape the dough and then dress it. From go directly onto the KK pizza stone. Temp 500 to 550 F. It should be a very tasty pizza. You might want to turn it after about 7 mins. Do it quickly, no need to fully open the lid. This should give you a good idea how much longer you need to bake it.

Aussie, you are making me hungry for ribs even if it is breakfast time here.

Made a loaf of sourdough bread yesterday. Little ears -

Beautiful and delicious looking focaccia, Pequod.

Sorry can't help with the motor but that is great news for Xmas. Don't forget all those arrival pixs that we will wanting to see.

Good luck with that Tony.

Tony, that looks like a great dinner.

Tony, what an awesome looking batch of hot sauces.

I do like lobster dipped in melted clarified butter.

No wonder I'm not a fish lover.

Steve, now you're talking.

Maybe, margaritas would help me develop a taste for seafood but I wouldn't count on it. Shrimp are OK if there's a very good dip handy.

Sure is sounding like you hit the nail on the head with that steak cook.

The sea bass is looking very tasty.