MacKenzie

Tony, that looks awesome, the colour is great and it even matches your KK. I have to tap my smoker occasionally too. It seem to drop more of the smoking wood down onto the fire.

The moose meat is lean and it doesn't have a strong flavour. That was an espresso to end the meal.[emoji847]

A friend brought me some moose meat and with some of it I made moose meat hash patties. The patties have meat, potatoes, carrots, onion, mushrooms and spices. Did patties on Little Ms. Pebbles for lunch today and served with a garden salad, still warm from the sun. The cheese is a grilling cheese called Haloumi and this one is topped with Mediterranean spices. And someone had to finish off that lemon ice cream. Straight off the warming over the perfect end to a nice lunch.

Hello from Nova Scotia, whatever KK you get will be a big upgrade and the food you cook on it will also be upgraded. I use mine all year long, summer and winter. Awesome grills.

Bruce, you put a big smile on my face, thanks.

Thanks, ck, looking forward to that naan bread cook.

I neglected to say that I ground my own flour from Durum wheat berries to make the spaghetti.

Jarraa, you sure have some tasty looking cooks, your taste buds must have been thrilled.

I also noticed the big tank of gas.

Just thought I needed some comfort food today. Made some homemade spaghetti and sauce with tomatoes and mushrooms.

Cherry Tomato Galette from Recipes on PBS For the Pastr 1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully) 1/4 tsp. salt 8 tbsp. (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water For the Filling: 1/2 cup ricotta cheese 1/2 cup grated parmesan About 1 pound of cherry tomatoes, halved 1 tbsp. olive oil Freshly minced basil for garnish (4 or 5 basil leaves) Salt and pepper, to taste For the Glaze: 1 egg yolk 1 tsp. water Directions: First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper). In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes. Bake in a 375 F oven for about 45 minutes or until crust is golden. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve. I have the amounts in metric(Mostly): For the Pastry: 150g unbleached white flour chilled in the freezer for 15 minutes 1.75g salt 105g (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water http://komodokamadoforum.com/topic/8334-cherry-tomato-galette/?tab=comments#comment-97076

ck, no pixs of that fabulous naan bread bake?

DiveandGrill, here you go- Cherry Tomato Galette from Recipes on PBS For the Pastr 1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully) 1/4 tsp. salt 8 tbsp. (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water For the Filling: 1/2 cup ricotta cheese 1/2 cup grated parmesan About 1 pound of cherry tomatoes, halved 1 tbsp. olive oil Freshly minced basil for garnish (4 or 5 basil leaves) Salt and pepper, to taste For the Glaze: 1 egg yolk 1 tsp. water Directions: First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper). In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes. Bake in a 375 F oven for about 45 minutes or until crust is golden. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve. I have the amounts in metric(Mostly): For the Pastry: 150g unbleached white flour chilled in the freezer for 15 minutes 1.75g salt 105g (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water

Delicious pizzas.[emoji7]

Dennis, that is a stunning piece of news, so sorry for your loss and your family's loss.

I have been waiting to do this and tonight was the night. Crust is rolled out and the ricotta and Parmesan cheese are spread over the crust leaving a 2 inch rim for turning up. Tomatoes added and pastry is coated with yolk and water wash and YES that is purple crack. On the KK ready to bake. Baked at 350F for 45 mins. Plated.

That is a beautiful sandwich.

Things are looking very tasty on that platter.

That was a great cook and only your first, wow. The pix showing the white interior and just lit lump is gorgeous.

I see some shrinkage along the bones, that is good.

It looks beautiful but it won't stay white for long, at least it shouldn't, if you are using it.

WOW, 20K followers.

Don't forget the before and after pixs, please please, we really would like to see the cook. JD, if you are saying your temp.is 220F it wouldn't take much to move it a little higher, use one of the larger holes on the RH dial, but personally I'd be happy with the 220F.

If you think you won't need to roll your KK to another location for some special occasion then a Table top model would work perfectly and I have a personal preference for the Hi-Cap, lots of head room and you can get your pizzas, bread up in the dome for a fantastic cook. I am thinking as I write, even if you get the TT model you could have a cart on wheels that would fit into the space and still move it. Either way you are going to be ecstatic about the KK and the food that you cook with it.