MacKenzie

Let's hope the power stays for both of us. When the power goes off we have no water either, that is the worst.

Beautiful, ck and that is a paper thin slice of tomato.:)

No, but if the power goes out for days as it has done before now I don't want any more meat to deal with.:)

Made my sandwich, went to the store and bought more packaged meat than I have eaten in total over the last 20 years, all for one huge sandwich. The bread is cool and I sliced that 12 inch loaf in half for this sandwich. Toasted in my panini pan. Not a big fan of dill pickles so used some pickles of my own. Served with some Jalapeno chips. That sandwich was stuffed, now I'm stuffed.

Thanks, Tony. Don't be fooled I can mess up.

Thanks, Bruce but we are due for a freezing rain storm. I need to wait for that to pass just in case we have a big power outage along with that.

My first Cuban Bread is baked. Now I have to find something to make a sandwich. I went searching the deep freeze for a package of pulled pork and there is none.

CK, chop looks lovely.

Delicious, and just look at that smoke ring.

I have the starter in the fridge. I hope I don't jinx tomorrow's bake.🤗

Thanks, Garvin. That sandwich sure looks extra tasty. Garvin- May I suggest that to the Cuban bread recipe you add the cooking time and temp. The only place I could find it was on the video. Bake at 400F for 20-25 mins.

I know one thing for sure, I'd like one of those sausages on a bun please.

You will love how moist the chicken will be when it is cooked on the KK. PIxs pixs, pixs we will be waiting.

What a great display of tasty looking cooks, everything looks soooooooo tasty.

Beautiful.

Things sure are looking extra tasty now just waiting for the ribs.

Thanks everyone, I made an egg salad with bacon sandwich for breakfast.

Thanks everyone, sweet tooth cured. Fortunately I don't have an active sweet tooth but every once is a while it acts up.

Yummy.

Fantastic dinner, HalfSmoke.

I have a 3/8 inch baking steel and love it for use in the kitchen, bought that before I bought the KK. On the KK I love the KK baking stone, no more burned bottoms and under-cooked tops. I've only done 1 deep dish pizza on the KK and I'm pretty sure I used cast iron.

I say, "No." to spritzing. Every time you open the lid you let moisture out.

If only I knew how to spell.

Aussie, where is that money shot, I can hardly wait things are looking so goooooooooood.

Thanks for that Gavin, I will likely give it a try.