MacKenzie

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.

Marinated some wings in Frank's Hot Sauce. Wings the grill at 275-300F for 75mins. Plated.

THAT, is an outdoor kitchen. I love all that outdoor living area. The EVO seemed to be doing a great job on breakfast.

Dinner is looking really tasty, nice spin. I expect you will use it quite often now that you it all connected.

Seriously though, that is a lovely loaf of bread.

My, what big ears you have, Pequod.[emoji16][emoji16][emoji16]

@Tekobo, yes sous vide @132F and I was doing some errands and it ran for 4 hours. Actually in real life it was a little more pink than in the pix.

You are cookin' today, Bruce.

A fantastic and very successful cook.