MacKenzie

I have a controller but have never used it on the KK, so far haven't seen the need.

Those cooks all look wonderful and very tasty.

Those OctoFork cooks just get better and better.

Talk about the fun you are having and just wait until they get the taste of the food from you new cooker.

You can tell by the colour that I used it to fry my egg. I paid $12 for 444 ml, so less than 2C but a little goes a long way.

Paul, that is the perfect reaction.

It is a miserable rainy day so to counter that I had a nice breakfast, KK bacon, mushrooms, micro greens, bread and cherry jam, and a fried egg with a very special pepper mix. Plated.

I love the smell while grinding the berries and needless to say the taste.

Thanks, Aussie, I cannot lie he's my secret pal.

Aussie, I didn't mean to horn in on your post, I have moved mine to the proper place.

Keith B, thanks and as I recall the temp. was in the 250-275F range and they were on for just shy of 4 hours.

Aussie, aren't you just having a great time, looks delicious.:)

You are cooking with fire, can't wait to see the final results.[emoji5][emoji5][emoji5]

Beautiful, should be super tasty.

Thanks, Stile. I'll make some OctoFork ribs for you.[emoji4]

Let the fun begin, we will be watching for your initial cook.

Spiced up these ribs and put then on the OctoForks, that was it. Ribs are Done. The flip side. Plated Some tasty and some moist!

Gorgeous KK.

Thanks, Paul and I have another batch of dough fermenting in the fridge.

Wow.

Now you are talking, Keith.:)

Keith, if you use the weights recipe it is a piece of cake if you follow the instructions. You can do it and you will be amazed as well as everyone else when you tell them you made your own crust.

That is quite the cook, Keith. Things are looking extra delicious.

Thanks everyone. As Promised here is my dough recipe. Basic New York Style Pizza Dough- from seriouseats.com Roughly makes 2 10 inch pizzas. 319 g of bread flour 9.25 g sugar 4.9 g kosher salt 5 g instant yeast 18.2 g extra virgin olive oil 213 g lukewarm water Pulse the dry ingredients in the food processor bowl 3 or 4 times. Add the wet ingredients and run the food processor until the mixture forms a ball that rides around the blade, about 15 seconds. Continue processing 15 seconds more. Remove from bowl and with a little flour kneed 2 or 3 times, it should pass the window pane test. Put it in a greased bowl in the fridge until ready to use but at least 1 day and up to 5. Remove and divide and form into 2 balls that will weigh about 175 g. Allow to warm up for at least 2 hours. To make crust, finger press out into a 10 inch round . Tip: If you are not going to make both pizzas at the same time the dough could be divided and put into separate bowls in the fridge. If you are not into metric and weighing ingredients this is for you: 2 ¼ C flour About ¾ teaspoon sugar About 1.5 teaspoon salt About 1 teaspoon instant yeast ( NOT quick rise) 1.5 T extra virgin olive oil 7.5 oz of lukewarm water. * I highly recommend weighing ingredients. Recipes are so much more predictable when using a weights and it is faster too.