MacKenzie

Thanks, PJ, the flower did help. It has been really cold and windy here for the last few days, like -25 C.

Have never made these before but they look good so here goes. I used a recipe from King Arthur. Here they are. I will be making these again. I didn't have much on hand for topping and coarse salt will only last about 1 day. The good news is that they taste great with or without toppings. I don't have any pretzel salt and I do not know if it will last longer. The taste test. The next batch I hope to bake on the KK, weather permitting.

Tony is correct, I did thin slices of the pineapple, put them on a baking sheet with parchment paper and into the oven at 225F for about an hour, flip half way through. The next step is to air dry but I put them in the dehydrator to finish drying. Seal in air tight bag. I just used a sharp knife, the slices are probably a good 1/8 th inch think.

Croadie, I am not known for my spelling I can tell you. Tony, thanks,

I have the same feelings, I've always wanted a wood fired clay pizza oven until now.

croadie, the bread and pizza look great. That pizza looks wonderful, don't you just love how much easier it is to get a great pizza off the KK, no burned crust and under cooked toppings.

There was a little of the creme brulee left over so I topped it with maple syrup and a few sprinkles of black lava salt. It was just enough to carry me over until dinner time.

Your grill is absolutely gorgeous as is the setting. Stunning. I love the shape of the 21 inch, it is so well proportioned.

Sous vide the chicken in some stock for 3.5 hours @140F then used it all to make chicken ala king. Also made some pineapple flowers to cheer up this windy cold winter night. For dessert made Crème brûlée in mason jars. SV at 176F for 1 hour. The only ingredients were whipping cream, egg yolks, salt and sugar. Talk about creamy smooth. Then came the fun part. I got out my BBQ Mapp torch to caramelize the sugar. I was afraid that I'd break the glass so stayed away from the edge. This jar is not straight sided so I think next time I'll pick jars with straight sides so I can flame closer to the edge.

I like the 2 scale version best.

ColoradoRick, welcome, I have the same grill, a 21 inch, love it. What colour did you get, and as you can understand some of us are imagination challenged and would like to see pixs of your setup and food. One thing I thought I'd mention, do you know there are 2 positions for the lid, one is just a catch and the has the locking lever pushed all the way in.

Jon, you have the bug. Can't wait to see what you put at the cottage.

Rotisserie chicken is looking good.

tinyfish, I don't know how those delicious looking side ribs got by me. I hope you had some leftovers to enjoy for another day. Yummy.

churchi, we'll be watching for those pix with excitement.

I have taken my clip off and left it off at least for the winter when I'll be taking the thermometer out after ever cook.

Oh my goodness, pj, I am envious, seriously jealous. That is a winner.

I did another batch of beef ribs, 137F for 48 hours. Colour was just fine out of the bath. How quickly we get used to this colour or maybe it was because I was starving. Served with my carrots and smashed potatoes. Boiled the potatoes until done, pressed to flattened and put in a frying pan with some unrefined coconut oil. Browned the top and bottom, sprinkled with bought smoked salt and a little pepper. Close-up. Tender and moist.

Another tasty meal for the family. They must be enjoying the KK.

I'll make you one, Tinyfish.

Wow, what a wonderful show and the ending was spectacular. . Thanks for posting the link.

Croadie, thanks. I think I will be making this again. It would be out of character for me to buy premade ***. It is so much more fun to make it myself.

Thanks, everyone. Sorry PJ, I just finished the last piece for lunch.

Thanks everyone. dstr8, I've never been a fan either but I'll have to admit this one was tasty and crust was light which I liked. I better do a write up before I forget what I did.

Lots of very tempting things on that site.