MacKenzie

I usually use either a pizza screen or more often parchment paper, both will make the delivery to the stone very easy. I make my own dough and it is quite easy, here is a link to the recipe- http://komodokamadoforum.com/topic/5539-pizza-dough-recipe-from-mackenzie/#comment-52902

Aussie, it looks to me like you have far too many wings and too much salad for just you and Dee, soooooooooooo, yummie yummie they sure would taste good to me.:)

I have a real Cornish Hen thawing in the fridge and I plan on doing that cook during the heat wave.

Oh my goodness, I can only wish that I had it only twice.

kjs, oh my goodness that cook looks fantastic.

Tony, it is miserable and still 5 days to go before it is winter. Sun. here is going to be +12C. I better make the most of that.:)

What determination and what great results.

Good for your Mon, but I'm not trading pheasants for black bears. (or any other colour)

That wood is pretty.

Thanks, Steve and just look at what I saw out the kitchen window as I was getting breakfast. Shots are not the sharpest due to wicked wind blowing the feeder around but you get the idea. This goldfinch has it's feathers are all fluffed up. It was an extra windy and cold morning, -34C. Now here comes a male pheasant for breakfast. On Wed. a friend and I were having coffee in the sunroom and 8 of these showed up at the cracked corn dish. What a fun watch, they are so beautiful.

Tasty looking pizzas. That is good news that you think you need to work on the dough, just think of all those tasty pizza tests you will have to eat. :)

What a delicious looking meal, you and Dee are the perfect meal makers.

Thanks Tony, I was glad to taste it and see that it was good to go.:)

It was another snow day here and the deck has been cleaned off. Time for lunch so let's roll the Little One up to the sliding glass door. Did the last of the hot Italian sausages. I will use one and the partial one in another batch of Quarter Hour Chili. This time I will have the sausage precooked and maybe with a little smoke flavour. Plated for lunch. Added some French's Onion Bits to the sausage roll and plate. I should add that tomorrow we are going to have one of the coldest days of the year. It is going to be -34C. It is awful early in the season for that, winter hasn't even started yet.

Nice pixs I'm glad you stopped to take the pixs.

That is great news John, we wouldn't want that chip that is embedded in the KK to be activated and have you grill turn into a single burner gas grill.

Now that is the kind of gift anyone would be thrilled to receive.:)

My friend really wanted me to have a some of the Canadian Bacon for my breakfast, now that I'm down to the last slice I think I'd better grab a pix. It was totally cured and still moist.

John, what great news that is. Don't forget to take lots of delivery pixs. We really want to experience your KK delivery Too.

WHAT, we missed a fantastic birthday party with great eats and dessert too boot. Happy Birhtday Sue.

Nice lighting,CK and a new trick to try, delay delay delay the purchase.

It will be great for things like chicken, you can cook to the edge of healthy perfections and the guessing is eliminated. My prediction is that the more you use it the more you will love it.

Sharon, that is fantastic news both about the butt and the new little one you are expecting.

Happy Birthday, Aussie and that thermometer is going to be so handy both outside at the grill and inside the kitchen. I've had the older model for longer than I can remember.:)

That was fantastic, Aussie.