MacKenzie

Instead of making round pizzas I may have to start making them the shape of the baking stone.

With my trusty little tape I just measured it and at the widest it is 14.5 inches and front to back it is 10.75 inches. A little small but a very fast heater.

What got me thinking about it was the coming winter and you know as well as I that any pizza cooked on the KK is better than one cooked in the oven. and since it is heat soaked no problem putting on the second pizza.

Thanks, Half Smoke. It was no problem at all getting it heat soaked. Every time I use this Little One I feel smarter for ordering it, why is that? [emoji4] Maybe I should special order another one.

I'll just bet it had awesome flavours. It looks brilliant [emoji4][emoji4][emoji4]

Thanks, Stile and Shuley. I will definitely do it again.

One thing I did want to be able to do is bake bread on this Little Gem. Today I made a batch of sour dough bread, use 85% of the ingredients for my standard loaf, probably could have gotten away with only a 10% reduction. This KK heated up so quickly it was well heat soaked by the time put the bread on. Things were a little hotter than normal, grill heat soaked at 540F. Next time I think I'll try 525F and I also over cooked the bread by a minute or two. The crumb is good and the flavour is awesome. Tomorrow I hope to do a pizza on the Little One. Can you tell I'm getting ready for winter when I don't to spend any more time in the ODK than I have to?

What HalfSmoke and Stile said, my dough is in the fridge for a bake tomorrow.

Sure looks very tasty to me, chicken on the KK is hard to beat.:)

Gorgeous and your food cook is pretty good too.:) Actually those burgers look soooooooooo moist and flavourful and I love that bib.:)

Awesome, now I'm waiting to see you put it to good use.

Thanks guys. @ tomahawk, I used a Global model G12. It has a 12 inch blade but the thing to watch out for when buying a slicer is the travel distance of the carriage. If the travel distance from the blade is too short you can't get the slab of meat to fit. Looks to me like you have some pretty dangerous slicers of your own.

Great dinner, simple, quick, colourful and very tasty.

You could set the chimney in the KK and light it, and put a wok on top. Not that I've done it.:)

HalfSmoke, thanks. I thought the same thing, giant scallops.;) wouldn't that by nice.

Aussie, thanks, those spuds were great and the crunchy crust is super nice.

Aussie, time for Dee to get her own KK. I can picture it all now dueling KKs. Aussie, you must be in seventh heaven after that meal.

Looks wonderful, I'm so glad you said you were sending samples to anyone who viewed your post.

I had to figure out what do I cook so that I need to use Pebbles and Little Ms. Pebbles. You know the answer, the potatoes at 425F and the chicken at 350F.:) Cut Russet potatoes into cylinders, soak in water for 5 mins, dry and put one end in hot oil on the stove until the colour is nice, about 5-6 mins. Flip and do the other side. Wipe out oil, add butter and thyme twigs. When the foam starts to turn a little brown add 1/2C of chicken stock. Put on KK at 425F for 30 mins. Chicken is done. Plated with some previously grilled squash.

Thanks, Stile, tomorrow morning I'll know how it tastes.:)

HalfSmoke, that was worth the wait, awesome pasta dish and dessert. You have my mouth watering, yummy yummy.:)

I finished my last bacon on Little Ms. Pebbles this morning, putting it on the grill adds a whole other awesome flavour to bacon. After breakfast yesterday's slab of bacon was sliced up. Packaged and is now in the freezer. I have about 10 packages. BUT I have not tasted it yet. !!!!!!!!

Thanks everyone I'll have to admit this was a very good move. I am having tons of fun with it. My Primo Jr was sold to a friend of my brewer friend so I didn't get any beer in the deal but I did take my friend and his assistant out to dinner the last time I was in Hfx. and came home with whiskey barrel wood for smoking. Now I just have to get a proper rolling stand built.

Welcome and you have lots of good advice above.:) Maybe you will be ready to take pixs tonight when you do your filet. I usually do mine the reverse sear method. Heat the grill to about 275F let it cook until you are maybe 10F or so below the desired finish temp. remove from grill cover and open the vents to get a good bed of flames put the grate low to the fire and sear for just a minute or so. You do not need to get the whole grill up to searing temps just get the burning lump and put the meat near it.

Thanks, Aussie . I hope I can sleep tonight.[emoji38]