MacKenzie

Tony, I forgot to mention that I mixed up a little sriracha and mayo for the crispy potatoes that were for breakfast.

tony, that was a great way to balance out the basket, dinner is looking lovely.

Just honing up my cooking skills for a special Canadian dinner. Started the day with a tasty breakfast including a Canadian condiment. Drum roll please for the main event. Poutine, our dish!!!!!!!!!!!!!! Fries, chicken gravy and cheese curd.

Kevin H, sounds like you are on a fantastic cooking journey and have already had a wonderful start. I know it will be a roaring success.

Tangles, those ribs and chestnuts do look wonderful.

I have no idea, tangles, I just buy the eggs.

My latest dozen of eggs had some interesting colours for the egg shells. They are all the same colour inside though, this was a green one cracked open.

Thanks for your support, Tony, we have to stick together and fight that evil force.

After talking with Dennis about what KK to get that would suit my needs, etc. a bond of trust was formed and I put my hands in the man that makes the Komodo Kamado. BTW normally I would get all the details first and go over them carefully, start adding things up , etc. before committing to a purchase. Dennis will provide you with all the details. It was a smooth purchase and I was totally satisfied.

I'm right here.

Great. BTW I think that everyone here has had several chats with Dennis. [emoji16]

Call Dennis he WILL look after you and make the shipping hassle free for you.

Needed to get this cooked so why not try it on the OctoForks, they have never failed me. Slathered the potato and rib roast with mayo since I'm on that mayo kick. After 2 hours at 270F I took the IT and nearly died it was 138F so decided that no searing was in order. Potato is done. Sliced and I couldn't have been more surprised. Plated. Sprinkled with some black Hawaii salt.

erik, you have your 8 year old well trained, I wonder how long before she will want to order a KK.

Chefin, you can almost reach out and touch it. [emoji16][emoji4][emoji41]Yes, please post lots of pix, we really love seeing the all important arrival pics.[emoji7][emoji41]

Steve, this is the recipe I use except I cut it in half and that makes 2 pizzas. I make the dough ahead of time and it ferments in the fridge and it can keep in the fridge for up to 5 days. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html When you do a recipe do you weigh your ingredients? I have a recipe with weight measurements that I can send later if you would like it.

Another good time that one might want to get the KK going faster is when you are doing pizza and you want to heat saok for and hour after you get the KK up to temp. For lots of cooks getting the KK up to temp. is a great time just to sit and relax.

Thanks, Steve, can you believe that the crust is made in the food processor. Never thought I'd say or be doing that but it is my go to crust.

Such a nice evening, perfect time to fire up Pebbles and bake a couple of pizzas. Cheese on the bottom and cheese on the top, hot pepperoni, tomatoes, Salsa al Tartufo Speciale, fennel and anise seeds. KK is a little hotter than my normal cook but it is only heat soaked to about 500F. First one is baked. Second one is done, both took 8 mins and no wait time in between. Sliced. I used the Baking Steel 15 inch griddle just to see how it would work. Bottom crust.

I have the Hottop roaster and have had it for many years, since I bought mine they have developed programmable models. I did have trouble with mine in the beginning but they were excellent to deal with and the problem was fixed and I've no trouble since then. I would buy from them again.

And unlike a hair dryer this tool has variable speed for fantastic control. [emoji39]

erik, nicely done.

Steve, your cook is making my grilled cheese sandwich pretty lame. I love corn can't get fresh here for another month and a half at least, those mushrooms sound delicious and I'm sure the chicken kabobs are too.

Let's try that mayo trick on a grilled cheese sandwich. Homemade toasted pumpkin and sunflower seed sourdough bread, KK smoked Gouda cheese and mayo on the outsides of the sandwich.

I put it on after the shot.