MacKenzie

Baco flat bread sandwich- The bread- Add some mayo and mustard- The toppings, which include Canadian bacon previously smoked on the KK, portabella mushroom slices, cheese and greens from the salad bar from the ODK- Put together with some Sriracha sauce. Folded over and ready for eating.:)

This was too good to pass up and not post. Usually the carrots are among the last veggie that is taken from the garden. We are getting near the end of the growing season so today it was time to pull a carrot. They are sooooooo sweet and moist not at all like the ones we get throughout the winter.

Jon, just make the paste on the thick side. It only takes a little on the edge and after you set the lid on wipe off the excess.[emoji16] Sent from my SM-G930W8 using Tapatalk

SK, that is a wonderful cook, good luck in the challenge.

My pita bread is crisp and this bread is soft and pliable.

Thanks, Steve. They are nice and soft and should make nice sandwiches.[emoji4] Sent from my SM-G930W8 using Tapatalk

Wonderful offer, Jon, but Canadian Customs won't let it through and if they find it you know who will be using it in their grills. They'll be bbqing at the border.

Jon, you know whoever dies with the most toys wins. I think you will be very happy with the 1 qt. pot.

CK, that sure was a long time to wait but then again it looks extra tasty.

EGGARY, this morning I decided to try the Baco Bread recipe for which you posted the link. Decided that I'd do half a batch. I really wish they had measured the ingredients using weights instead of volume especially for the flour. My dough was very wet and sticky so I added more flour. For the half batch I used 215 g and the next time I'll weigh all the ingredients and that will make things a lot easier. Get the tools out to make the rolling easy. Baked on the Baking Steel over the stove burner. Just look at the bubbling.:) First one flipped after 30 sec., just a tad early. Tasted. Thanks, EGGARY for posting this link.

Oh, I've love a corner piece of your pasta pizza, Shuley, it looks so good.:)

HalfSmoke, I'll agree you sure nailed that cook. tons of flavour. Love it.

Sounds and looks like you had a great cook. [emoji4][emoji4][emoji4]

You've got that right, Tony and your cook looked extra tasty too.[emoji4]

True[emoji28][emoji1][emoji4] Sent from my SM-G930W8 using Tapatalk

Chicken looks awesome. We warned you about moist chicken.[emoji38] Sent from my SM-G930W8 using Tapatalk

That should work, I sure hope so.

Great pixs, tinyfish. You must be having lots of fun gardening. How will you store the fig trees over the winter?

Bosco, I use one of those curly kate stainless steel things, you know the ones you are not supposed to use because if you get any of that steel in the food it won't be pretty for whoever devours it. After that's done I just use and old wet dishcloth of rub it clean. If I had really thick gunky stuff I'd use a stiff piece of metal first, whatever I can get my hands on. I think the trick is keep it clean don't let it pile up and bake on. Good luck:) Besides I don't want that black guck on my food.

That is terrible, Tony, I got all excited when I started to read the post. Here is what is left after my cherry tofu smoke. BTW, I used a little flour/water to seal the edge but this time I wiped off the excess as it will burn and not smell soooo nice.:) I don't epect this lump to have much heat value in it, it not very dense. Maybe I'll use it to start my fire.

Oh boy, that sounds exciting, Tony.

Shuley, your burger sure looks tasty and the fact that the kids like it is a huge bonus.

Wow, Aussie, you not only has l aroma you have beautiful colour too, very good eats.

It sure is I use it in my outdoor kitchen to keep the winter weather out.

Thanks, Tony, it is a Red Hot Mexican Chili Cheese.:)