MacKenzie

Thanks, Bruce, you just got in on time, there is one piece left from those 2 pizzas and I'll put your name on it and happily FedEx to you.

Thanks, HalfSmoke and Aussie. @ HalfSmoke, I do my bread just a touch cooler probably 450F. No humidity enhancers, some times I just put the dough on parchment paper and then onto the baking stone, sometimes I use a clay baker, sometimes with the cover and sometimes without. The KK is really quite moist so I just don't worry about it.

The sauce was made using Roma tomatoes right from the garden. The pepperoni was KK smoked, the portabella mushrooms were precooked. Working my way up to baking a pizza, sitting on the deck enjoying a beer from Unfiltered Brewery, and made by a friend of mine. His beer is award winning. After the cool one, it was time to stretch the dough, 2 pizzas in the works- One dressed and ready for the grill. Baking at 475F for 8-10 mins. Baked. Ready to eat.:) The crumb- We had a killer frost last night but fortunately all the flowers were under cover, more of the same for tonight.

Smart move, CK:)

And here we goooooooooooooo, with pipe bombs.

Beautiful and this sight is about to be topped off by the KK brisket cook.

It is neat.

Thanks, guys. You are making me smile.

If everyone keeps posting those delicious looking lamb dinners I may succumb to doing something that I have avoided, lamb. Way to go, Aussie.:)

tinyfish, sure looks like an extra tasty cook to me. I could eat a couple of the ham stuffed one right now.

If he looked like that I wouldn't feed him anything except papers.

Looks very tasty and sounds very tasty, Bosco.:)

Perfect.

And you can give him the recipe for the buns.

Thanks, Stile and Bruce. If there is any change in my marital status, Bruce, I'll let you know.

Great post, Shuley and that money shot is priceless.:)

For every 50 grams of processed meat eaten a day, there is an 18 per cent increased risk of bowel cancer. With those figures it might be just too late to stop now. OR I keep my daily intake at less than 50 grams so there will be no effect.

Thanks, guys, I am having fun.

How about a little chowder and some homemade crackers.

I'll have to give that a try, thanks for the tip.:)

Your buns look awesome, I've always done them free-form, I love the seed touch. I'll have to up my game:)

HalfSmoke, if you make hamburger buns in the pan you mention I'd love to see a pix. or two or even a baker's dozen.:)

They are looking gooooooood ck, and the perfect size .:)

Thanks, me either, CK, but I'll be doing it again. There is some left over liquid with some onions, carrot and fish flavour that I hope to use to make a chowder.:) Stay tuned.

This how it should fit inside the firebox.