MacKenzie

Shuley, many of we northerners grill all year long too, we just suffer a little more to do it. [emoji23][emoji41][emoji23]

golfpro, if you don't see what you want in the KK store email Dennis and that will get you the info you want.

Nice looking burgers, Aussie.[emoji4]

What a great looking dinner, sooo tasty and so moist. I agree with Tony on the sous vide.[emoji4][emoji4][emoji4][emoji4]

I very much like the ash/spark deflector, love the baking stone, it is not just any baking stone - is specially formulated so the bottom and top cook at the same time, have never used the stone heat deflector, and I am OK with dual drafts.

Nice .

I finished using the pizza dough that I started last Fri. It has been fermenting in the fridge for 4 days. A very good friend whose opinion I value sent my this link to the dough recipe. I, also, think it is great. It is quick to make, as it just takes a few seconds to get the gluten to form using the food processor. However there is one big draw back, any time saved useing the food processor is eaten up by cleaning the processor. So don't expect to save any time but you will get a great dough for pizza. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html The toppings, cherry tomatoes, Monterey Jack cheese, parmesan cheese, KK smoked bacon ends, dehydrated tomatoes ( leather texture), some processed meat that arrived home at Xmas, black olives, anise and fennel seeds. Pizza is loaded and ready to bake at 455F for 9 mins. Baked, the crust is crispy on the outside but chewy on the inside. You can see how crispy the crust is on the slice on the right side. View of the dough crumb. The bottom crust.

Enjoy.

Aussie, it looks like you Nan's stove tiles are falling off. Guess that was before Dennis's time. Paul, that looks like a fun way to start the day.:)

That is good news, to have come so far from disaster to almost back to working order.

4wood, welcome to the KK family and thank you. I'm sure you will be very happy with your "first" KK and you are going to enjoy every bite of whatever you cook on it. Wait until you try the chicken, yummy and more moist than you ever dreamed.

Wow, just look at the colour on that turkey, excellent. Poultry on the KK is moist alright.

One of these days I am going to spin some too, I hope they come out as good as yours.[emoji3]

Aussie, those ARE two precious reminders of your Grandmother.

Well, dinner looks awesome. and I love this pix.

Now that's a big clue.

Another in house bake today. Made a loaf using a recipe from HalfSmoke's, Field Blend bread for a neighbour. Decided to try out an old pan for a loaf of sourdough to see how it would work. The taste test.

dstr, is teasing us big time.

I started some pizza dough yesterday and thought I might fire up Little Pebbles but is is just sooooo cold out there and dark, I put in the oven instead. Dressed and ready to cook. I have read many years ago to put the cheese on first so the dough doesn't get soggy and read it again just recently. I don't think I like this idea and the next pizza will have the cheese on top and I'll see what I think then. Baked for 8 mins. at 450F.

Thanks, Bruce. I really like that medallion too.

Looks wonderful, sk. Lots of great colour and flavour.

HalfSmoke, that is such a tasty looking cook. I wish I was your neighbour.

It sure looks awesome, HalfSmoke.

Aussie, I had to straighten my Smoke probe a little to get in the hole.

Progress. it is starting to look awesome BTW, I think the inside looks fine.