MacKenzie

I made Syzygies' Spanish Onion and Potato Casserole today, just didn't have the Marash Pepper but did add some heat. Served with previously grilled chicken and first batch of spinach for the season. I loved the casserole and will be doing it again and again. The spinach leaves were huge although they don't look like it in the pix. They were the size of my hand and I was a little concerned that they might be tough. I steamed the spinach and it was lovely. Plated.

THAT sure was a celebration meal.

That was a great read, sounds like the Pizza Bible was the winner but if one decides to have pizza tonight then Nancy's dough would be a great way to manage that. All those pizza pixs have me wanting pizza, I guess I'll have to start a batch of dough. Usually I like to load my pies with ingredients but if I could do 2 pies then I could do one loaded and one Neopolitan.

I totally agree, get the water on to boil, go to the garden and pick the corn. That is what I did when I grew it. Now that the raccoons steal it all I stopped growing it.[emoji17][emoji853][emoji852]

I just came back from town and on the way I thought, "I bet that spice would be good on potato chips."That would be crisps to you, I think. Next time I make them I must sprinkle some on them.

According to Tekobo, this is a milder version, so yours could be very hot.

I'll say they turned out well.

I just had to try some of that Suya spice on my leftover chicken. I can tell you I was cautious, better safe than sorry. This was tasty, I had to go back and put more Suya Pepper on my chicken. Only someone who has no bread left would make bread when it's 99F.

Lucky you Bruce, I have some coco and coffee wood left also, mainly because I was hording it. Now I know what I'm burning in the Konro grill.

I'll bet those beers were tasty. I had the window up so I could hear the snap crackle pop.:) It is 99F with the humidity factored in. One more day and this will be over, back to low 70s on Sat. and Sun.

Bruce, we make a good pair, you have the grill and I have the spice. I ordered a Konro, medium.

Lots of great space on that grill, it has lots of goodies on it and there is still room for more.

I know exactly what you mean by the chicken was "juicy" and I, too, came from another cooker, the KK is THE dream machine. It not only is stellar in appearance and build, but your food will move to the next flavour level.

The Nigerian Spice Fairy flew into my ODK this morning. How appropriate is that on what is very likely to be the hottest day of the year. I couldn't resist so I opened the package, got a few grains on the end of my finger, I could have counted the grains but the impact was like, wow. I can't wait to try this on my Suya cook. The grill probably won't be here until the 18th or so but in the meantime I plan of just sprinkling a little on my chicken at dinner. ROFL @tekobo, thank you for being soooo thoughtful and generous. I'll try and do you proud.

CarolinaQ, absolutely gorgeous, and just the perfect setting. You are going to love that high cap. Now for the first cook.:)

I absolutely love fresh sweet corn, I could eat 8 of those cobs right now. When I was much younger I ate 16 cobs and only stopped then because everyone was done and waiting for me to finish. I can't believe I did that.

Speaking of Campfires, I started one tonight during the heat wave we are having. It is in the Turkish grill. Due to the infestation of black flies I am watching it from inside my sunroom.

Syzygies, "For anyone who thinks I was already crazy to use flour paste to seal my smoke pot lid, I'm sorry to introduce the complication of preheating the Dutch oven. It however worked amazingly well." I just bet it did and now it's the cat's meow.:) That was just the tip I needed. Thanks.

What a beautiful grind.

Nice char on those peri peri chicken parts.

Randy, nice job on those rib eyes.

Aussie's influence reaches far and wide, I did a spatchcock chicken today so I'd have some leftovers.

Oldsman, you have rescued your KK more ways than one, you beat the curse and the pup. KK is gorgeous,

Tony, this one is for you, a DIPA. I risked this shot just for folks who would appreciate it.

It is just one of those wonderful bonuses you get being KK owner.[emoji4][emoji4][emoji4]