MacKenzie

Right you are, Keith.[emoji38] Tony, you know deep down it is ketchup for the potatoes.

ROFL, a fast convert, HalfSmoke. That dinner looks super duper, awesome colour on those ribs.

How about waffles and ribs.

Yes.

Yes, I did Paul.[emoji39]

Keith, I did think about using the second half but that would have interfered with my pix. You notice I did tie the leg onto one of the prongs and used a stainless steel skewer to hold the wing in place.[emoji4]

I have had terrible intermittent Internet service since posting the chicken cook. I am sure there was no relationship. It might just be back. Thanks, everyone for your comments, much appreciated. Just lost Internet again. I hope this post is not lost.[emoji21]

HalfSmoke, that is going to be an awesome first cook.[emoji16][emoji4][emoji16]

The perfect couple, stunning, just like the steak dinners.[emoji4][emoji4][emoji4]

I have been wanting to this cook since ordering the OctoForks and today was the day.:) On the KK at 350F. Just about done, 1 hour 10 mins. Plated. That is Malden salt on the potatoes. Chicken interior, sooo tasty and moist.

Oh, that was way before my time. Any one want to buy a bridge?[emoji16]

Thanks Bruce and Tony you know as well as I if you can make it do it.

The label on the jar was one that I put on it.

It was my own, used tomatoes from my garden

You must have been excited not to notice the heat shield.

The colour match looks perfect. Hopefully it won't take too long to get the spit and brackets.

Well, ..... let's see it.

It has a nice 24 month guarantee.

That's the spirit, tinyfish.

Cute little guy and he does like your ribs.:)

Thanks, Keith, yes any talk about pizza always gets to me. I am a fan of pizza.

I looked at the jar label and it just says, Tomato Sauce with basil, oregano, pepper and garlic.

Here you go I hope you like it as much as I do. Basic New York-Style Pizza Dough Recipe http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html INGREDIENTS 22.5 ounces (about 4 1/2 cups) bread flour, plus more for dusting .5 ounces (about 1 1/2 tablespoons) sugar .35 ounces kosher salt (about 1 tablespoon) .35 ounces (about 2 teaspoons) instant yeast 1.125 ounces Extra Virgin olive oil (about 3 tablespoons) 15 ounces lukewarm water 1. Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. 2. Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the windowpane test. Divide dough into three even parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 1 day, and up to 5. Remove from refrigerator, shape into balls, and allow to rest at room temperature for at least 2 hours before baking. ***** I used weight measurements and only made half the above recipe and that gave me 2 X 12 inch pizzas. 319g bread flour 36.5g sugar 4.9g salt 5g instant yeast 18.2g virgin olive oil This will vary depending upon the oil you use so perhaps you should use 1.5T 212.6g lukewarm water Notes: This dough will be sticky so I pull it to fit the size I want. This dough is light and chewy, I love it and so simple and fast to make. I just warmed this slice up in the toaster oven.

Thanks everyone and right after I have another piece I will post the crust recipe.[emoji38]