MacKenzie

5698k, I think he might just squeeze by but only because he included that beautiful dog in the pix. Notice how well she/he matches the colour of the KK. They both look stunningly beautiful.

JohnS, was great step and just wait until you see your new KK for real.

Smash burgers, here we come.[emoji4][emoji4][emoji4] The KK gets hotter for pizza than my oven and I find if I use the Baking Steel for KK pizza the bottom crust get more done than I like it. On the other hand using the KK baking stone the top and bottom are done at the same time. I tend to load my pizzas so that makes a difference in the baking. My BS lives on my stove top just as you have pictured.

Chanly, that is the same one I have. It will fit in the oven too, great for baking a pizza in the oven.

I did too but sometimes the sleeve on the right hand side freeze and won't allow you to push the rod to the right, that is when I engage the motor.

@BonFire, about the split rod sticking, I've had that happen a few times and what works for me is to turn the rotisserie motor on and and just spin the rod to another spot. It seems to jam on that side and this always frees mine up.

Aussie, that dinner looks deeeeeelicious.

ROFL, great plan. [emoji4]

Stiles, the next time I'll make sure your invite doesn't get lost.

Kevin H, your cook looks fantastic and the plated dinner is so full of goodies.

CK, those pizzas sure look tasty as do the rolls, bread and lasagna.

That is amazing.

Thanks, Tangles.:) I started my fire and made sure it was going then immediately added the stone. The stone was on the grill the entire time.

I must have been half baked because I forgot that there was a pork butt on the other KK. Only noticed it when I went to lock up for the night. It was fine but wouldn't have been if I had left it on all night. The June bugs are out tonight for the first time and they are there in full force.

It is going to be a stunner and you'll be happy to know that pebble grills cook just a little bit better.

Started the dough last night and allowed it to ferment in the fridge overnight. Sauce made with last summer's tomatoes, salami, onions, red sweet pepper, mushrooms, anise, fennel and spicy Monterrey Jack cheese- Added some Parmesan cheese. KK is heat soaked. Almost baked. Basil from my starter plants in the greenhouse.

I was thinking I'd wait until you graduated to the mica clay. That would be a real collectors item.

Wow, that is interesting and the best part is soon we will be able to order our clay pots from Syzygies.

Aussie, things are looking extra tasty at your house.

Thanks, guys it was tasty and the last one in the batch of bulk pork I bought from the farmer. Plan on getting more this fall, the whole batch has been tasty and I have a little butt to do tomorrrow.

That does look tasty.

This chop was smoked when I bought it from the farmer so I cooked it in the sous vide bath at 139F for about 5 hours then put it on the KK to sear and give it some extra colour. Started with sauteing onions in Red Palm Oil. Chop is ready. Plated. Oh, I can just taste it. The last two morsels.

Oh my goodness, Tony, that is awesome. I think I have been transported to Australia, we are freezing here, have the heater going in the greenhouse to keep things from freezing. The hummingbirds are all hanging around the feeders today too. These are phone pixs through my kitchen window but you get the idea. There are 3 other feeders with the rest of the flock hanging around.

I went shopping out of town yesterday and bought a whole pork belly and after trimming the price per pound was half what I pay at the local supermarket. It is trimmed, in two pieces and in the freezer.