MacKenzie

What I wouldn't give for a slice of that for my breakfast tomorrow, any chance there is a left over slice that you could over night ship?

I can vouch for that, Forrest.

Perfect setting for you new KK. Looks spectacular.

Forrest, beautiful grill, looks like the ones I have in my ODK. That pebble will be an easy fix, then everything will be perfect.

You'd better. ROFL

@Brunie - I always use this recipe for the sauce, nothing could be easier- https://www.allrecipes.com/recipe/233517/maritime-donair-sauce/ For the donair meat(only) I used this recipe but next time I'd give it a little more zap. https://www.allrecipes.com/recipe/71963/dashs-donair/ For the pita I used this recipe. I found it many years ago but I am unable to give anyone the credit for it. Pita Bread 410g AP unbleached flour (3C) 8.7g salt (1.5t) 12.75g sugar (1T) 8g yeast (1packet) 280g water (10-12 ozs.) 25g light olive oil (2T) Mix all ingredients together in mixer. Mix for 5 mins. let rest 10 mins. Knead until the dough passes the window pane test for gluten development, about 8 mins. with my mixer. Place dough in lightly oiled container and roll it around until it is coated with the oil. Cover and let rise until doubled. Depending on room temp it may take 1 – 1.5 hours. Punch dough down and divide into 8 equal pieces, weighing around 90 g each. Let rest for 20 mins. so that the dough will relax and you can do the sameJ Heat a pizza stone in the oven, 435 F. Allow to stabilize for 30 mins. I use the convection setting. Using a wooden cylindrical rolling pin with gaskets on either end roll out the dough to 3/16 in. thick keeping the circular shape. It is important to maintain an even thickness for the pockets to form. You may need to flour the rolling pin and counter top. I put my pitas on parchment paper, cover them and let rest for about 10 mins. before putting them into the oven. Use a pizza peel to transfer into and out of the oven. Bake for 4 mins. but if you want a more crispy pita leave in for a few more minutes. Note: 1.You may have to let the dough relax for a few mins. when rolling the pitas out. 2. If you roll out to ¼ inch thick you will get a pita pocket with thicker walls and the pita will hold together better when stuffed. 3. For donairs I like to use no more than the 3/16 thickness.

I have been wanting a donair for some time now and today was the day. Did the donair meat 2 days ago, the pita bread yesterday and the sauce today. The build- One last thing, some Silk Chili.

jonj, just so you know ketchup goes on burgers and mustard goes on hot dogs.

A simple but tasty looking dinner, Tony.

I have but never have found a recipe that I really like.

CeramicTool, where there's a will there's a way.

Great minds think alike, Tony. I had wings and air fries last evening also. Used Frank's Hot Sauce. Wings are nicely smoked, using the EMC smoke pot and some cherry and apple pellets. Plated.

Looking beautiful.

That pix had my mouth watering. .

Beautiful and what a gorgeous day too. Now for the firing.

Dinner looks wonderful, Tony.

Looks and sounds delicious.

So you melted the ice on the rink and made a swimming pool, that's wonderful news. I think you'd be the one teaching me, I'd love to eat your eats.

That's the only way to find out, try it.

It's mid June for me.

Tekobo, has enough brains as it is.

We had some snow today and may get some more tonight.

Mouth watering.

Would I ever enjoy a slice or two of those pizzas for breakfast this snowy morning.

Basher, that looks soooooooooooo delicious.