MacKenzie

It could be, Tony. It is everywhere here.

Thanks, BIGSHEP, and it was fun too.

Thank you, Bruce.[emoji4] I don't have a pasta machine but I do have roller attachments for my mixer.[emoji4]

Thanks, sfdrew, I've had my grinder for quite sometime now. The fresh ground flour has an added taste to it. It also contains the full grain and therefore it is darker than regular flour. It's not bleached either.

Tony, you have so many more options than I have around here, lucky you, does Catelli ring a bell?

But, the pasta tastes soooo much better than store bought.

First the meatballs, the pork:beef ratio was about 45:55. Added onion powder, garlic powder, mustard, Fish Sauce, cayenne pepper, organo, an egg,oregano, thyme and anything else that was handy. Formed the meatballs and they are ready. I needed a cool place to put them while the KK heated up to about 375F, no room in the fridge but fortunately the temp. outside is about 32F and there are no critters that I need worry about so - On the grill. Done. Now for the spaghetti. Decided to grind some Durun wheat berries into some tasty flour for the spaghetti. Spaghetti is done and it's time for plating. Those are micro greens that are growing in the house at the moment. There are 3 meatballs in that sauce, trust me.:)

I usually cook my chicken in the same range as Tony, 350-375F.

Another chop dinner, this time with sweet onions and apples.

There is a lot of distance between the fire and the main grate and you may not need anything between the fire and food. That is one of the things I love about the KK. You can cook with nothing between the fire and the food. If you have something that will drip a lot of fat you may want to catch that in the drip pan. It depends too on the temp you are using. If I was doing a spatchcock chicken around 350F I might not even use the drip tray. I don't use water in the drip pan. It will just evaporate and you sure don't want to opening the lid to check on that. The KK will produce the most moist chicken on its own if the lid is kept closed. I am sure others will chime in with their experiences. [emoji4]

Shuley, that looks sooooooooo tasty, feed me, feed me.

It is truly beautiful and isn't that just the neatest artistic dog. I will let you in on a trade secret, most of us do not use the heat deflector stone, if you want to do indirect the stainless tray alone will work and it will take less time and fuel to get your KK up to the desired temp.

Exactly, Tony, I just finished a little stint with the snow blower and the storm is not over. I am sooo glad I had the KK out for a spin yesterday, it did feel good.

A spatchcocked chicken will be delicious and it will be moist. Everything cooks better on the KK.

I went to the school of trial and error. LOL

That pulled pork looks lovely and those pizza look just as lovely. Great job.

Spring is here, according to the calendar but the ground is all white here and about to get a little more white tomorrow, here comes the 4th nor'easter in a row. Just put me in the mood to get the grill out.;) Plated with some frozen veggies from last summer.

Sounds great, glad it arrived on time and that all is well. Looking forward to the pixs.

What a lucky little girl to be introduced to KK cooking. [emoji4]

Awesome grill and I assume the cat will love the grill treats too. Fantastic start to a long and tasty KK grill cooking gems. [emoji4]

Good one, Aussie. I think I'd resort to a straw.

Aussie, you sure know how to pick those ribs and your wife knows how to make a great salad as well.

A fish lovers delight[emoji4][emoji4][emoji4]

I love it, it is stunning.[emoji7][emoji7][emoji7]

I really never actually had a gyro, Shuley but I do know it is usually done on a rotating vertical spit and the meat is sliced off that. The sauce for it is called Tzatziki Sauce and it has yogurt, cukes, sour cream and garlic all blended. Around here it is all Donairs.