MacKenzie

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.

Foton, I'll start with a double please.

cschaff, I had the OctoForks in to make sure they would clear the lump. I was using my 16.5 inch KK and there is not a lot of clearance between them and the lump. After I did that I wished I had taken the OF out because I then had to load the hot forks with the meat. I hope I don't make that mistake again. I think my mind was on my new tool and playing with it.

erik, hopefully someone will chime in on their experience.

A quick lunch with some leftover rib meat from yesterday's cook, sweet potato air fries and salad greens from the deck salad bar.

Yes, but along with the fire starters I would use hair dryer, etc. to get it going good and then shut the lid. I would shut the lid to get that draft going from the bottom vent to the upper vent. BTW I would resist opening the lid also until need access.[emoji4]

Probably, only one way to find out for sure just a very thin coat I would say and try it on your grilled cheese sandwich. [emoji16]