MacKenzie

The adoption is finalized and I am so excited. My name is Little Ms. Pebbles, with thanks to Jon. J I’m tiny, just 16 inches and weigh less than 200 pounds, but just fire me up and watch what I can do. drum_roll2.wav I received the phone call about my delivery after the truck was in the driveway, good job the driver didn't wait another 10 mins. or I would have been in the shower. The driver asked it he could separate the lump from the grill before going down the ramp. Sounded like an excellent idea to me. Time to unload the KK. Stuck. I made it. Landed, safe and sound. Everything is on the ground. My carpenter and his helped moved the grill from the driveway to the deck in my little red garden cart. They put a sheet of plywood over the steps and pushed the grill with brute force. It is now on the deck ready to unwrap. Next let's get it on the temporary stand. It will be about 3 weeks before a proper stand will be built. The goodies are unwrapped. First smoke. Time for the first cook. Dinner is cooked. Plated. This story all started this summer while I was speaking with Dennis. I wanted to order a 16 inch grill thinking that it would be perfect for small cooks and perfect for the cold winter days that I want to do a quick cook. There was nothing in California that really matched my 22 inch KK so Dennis being Dennis said, "Why don't I build one to match the grill you have?" Well, naturally I said, "Sounds like a perfect idea." After just spending a few hours with this new grill I feel like I have hit the Mother Load of All Mother Loads. I'm over the moon happy with Little Ms. Pebbles, trilled to pieces. Can't wait to try the new KK smoking tool or the spit or a rotisserie on Little Ms. Pebbles May be I'll do breakfast on the Little One tomorrow. Sooooooooooo many things to try.

Great day indeed.

Now that is a grill full of deliciousness.

Jon, you have it all.

This is going to be an anniversary gift like no other and it will keep giving and giving in the form of outstanding tasting food. Can't wait to see your pixs.

I am staying tuned, BTW, I like cottage cheese, have ever since I was a kid and see no reason to stop now. What a great start! I see some copycatting in my future.;)

A perfect ending. :):):)

Aussie, i'd be very happy eating that dinner, it does look very tasty.:)

Jeff, you are going to love the 22 inch Hi-Cap. Looking forward to seeing your pixs.:)

Chicken and veggies look delicious and those bones would make great stock and if you can't make the stock right now just freeze the bones.

Aussie, just look at that colour, beautiful. My taste buds are buzzing.[emoji4]

You are welcome.[emoji4] What a beautiful pix, l love it. [emoji4][emoji4] I have to admit that the idea of smoked tomatoes went through my head as well but that will have to wait until next year for me. My tomatoes are done for this year.

You know what would work, HalfSmoke, take pixs the next time you cook this bacon and post those.:)

Nice looking smoking peppers, they will be yummy this winter.

No pixs usually means it didn't happen. I think we might consider getting Rob to reactivate that chip Dennis puts in every grill and turn his grill into a single burner gas grill. !!!!!!!!!!!!!!!!!

dstr, I hope you enjoy it as much as I did. I'd like to make another batch for the winter but there really isn't any room in the veggie freezer.

This is the first time to try this recipe but it won't be the last. *** Are my changes. Carla's Tomato Soup Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish. Ingredients SERVINGS: 6· 6 tablespoons olive oil, divided · 6 medium shallots, thinly sliced ( I used 1 leek and about 1 1/2 cup of sliced onion, and 1 garlic clove) · 1 medium fennel bulb, thinly sliced · Kosher salt · 1 teaspoon fennel seeds · 2 teaspoons smoked paprika · ¼ teaspoon cayenne pepper (optional) · 2 28-ounce cans whole peeled San Marzano tomatoes · Freshly ground black pepper · 3 tablespoons unsalted butter · 6 slices thick country-style bread · Flaky sea salt Recipe Tips Preparation · Heat 2 Tbsp. oil in a Dutch oven or other large heavy pot over medium-low. Add shallots and sliced fennel and season with salt. Cook, stirring occasionally, until vegetables are very soft and just beginning to take on color, 20 minutes. Add fennel seeds, paprika, and cayenne, if using, and cook, stirring often, until incorporated and very fragrant, about 1 minute. Add tomatoes, crushing them with your hands as you go, season with salt and pepper, and bring to a simmer. Cook, stirring occasionally, until tomatoes are beginning to fall apart, 25–35 minutes. 
 · Transfer tomato mixture to a blender, add butter and 1 ½ cups of water***, and purée, adding more water if too thick, until smooth (or use an immersion blender directly in the pot). Taste and season with salt and pepper; return to pot. Keep warm, stirring occasionally, over low heat.
 · Heat 2 Tbsp. oil in a medium skillet, preferably cast-iron, over medium-low. Fry 2 slices of bread until deep golden brown, about 2 minutes per side. Transfer to paper towels. Add 1 Tbsp. oil to skillet and repeat with another 2 slices of bread. Repeat with remaining 1 Tbsp. oil and remaining bread. Season with sea salt. Halve toast and serve with soup. · *** I didn’t add the water instead at time of serving I will add a skimpy 1/2C of water, milk or cream /bowl at the time of serving. http://www.bonappetit.com/recipe/carlas-tomato-soup?mbid=nl_fig_006_10052016_Daily&CNDID=2846682 A little taste along with some homemade crackers.

That was a major job and it looks extra tasty, yummy.

Aussie, please pass the plate I'd love to taste it.

I can see that your family is going to enjoy tonight's dinner.:)

Lucky you, HalfSmoke, I have a slab curing as I write but I won't get to smoke it until late in the coming week.

Wow, SK, you took the top prize, congratulations.

Stile, it is a whole different story baking a pizza on the KK with the baking stone. It is formulated so that the bottom cooks as well as the top. I usually cook mine around the 500F range and have never burnt the bottom. I'm sure if you went a little higher in temp. the bottom would still be just fine and I'm pretty happy with how the pizzas turn out. Another thing in my favour is that I have a high top KK, the higher up in the dome you bake the pizza the better. Can't wait to see what you do and how it comes out.:)

Aussie, your tofu creation is looking very tasty and sounds equally tasty. Looking forward to seeing the grand finale.