MacKenzie

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.

I could drink that and be very happy.:)

Here we go, just winging this pizza cook. It is my first deep dish one. Used my regular pizza dough but fit it into a cast iron frying pan. Dressed it up with olives, pepperoni, Canadian bacon, mushrooms, fresh fennel, sweet red peppers, and Monterey Jack cheese as well as parmesan and a drizzle of olive oil. On the grill. Baked at 450-475F for 35 mins. with the serving tray as a heat shield for the about 1/2 the cooking time. Added the pizza sauce now as well as some green fennel ends. Sliced. Served. Finally a shot of the bottom crust.

kjs, thanks. I feel like I'm in a field with a whole group of inspirational KK cooks and I'm liking it a lot, it is great fun.

PJ and Tinyfish, you are too nice to me. but don't stop.

8 hours in the stall, you must have thought it was never going to move.

Croadie, that certainly was an ambitious and very successful cook for the first one. Everything looks extra tasty and lots of learning tips to boot.

HugoBoss, you have been busy. Things are looking tasty and it appears you have lots of pizza and meatloaf to share, hint hint. It is getting near lunch time here.

Guess I'm going to have to up my game. How was the crumb?

So the best cooks are on the KK forum

Looks like 2 winners:)

You don't know what you are missing.

Cookie, do you know that those bunggy things have a split in them so that you can open them up to get the wires in?

Wow, what a fantastic sight. Beautiful!

dj, that pizza has my mouth watering. It looks so delicious.

ck, that steak and lobster both look delicious, nice and moist too.

Cookie, I am so sorry to hear that you lost the roast. A big lesson learned that will serve you well in the future. Next time the roast will be perfect.

Thanks, to all the Tony's out there. I have a big pot of pasta/pizza sauce on the stove as I write. One never wants to be in a position of not having any sauce on hand.

I had to get my strength up for the meatball cook so I made some Buttermilk Pancakes for breakfast. Served with local maple syrup. Now onto the meatballs. 1 pound of 50/50 mix of beef and pork. Added minced garlic, minced onion, salt, pepper, basil, thyme, parmesan cheese, cayenne pepper, milk and bread crumbs. Mix everything together except the meat. Once things are nicely mixed gently add the meat and mix it in. Carefully make the meatballs being careful not to compact. Roll in crumbs and set in the fridge until the grill is up to 350F. Grilled for about 30 mins. until the internal temp. was 162F. Meatballs are done. Plated. The meatballs were tender and moist.

Rak, note the ck said he did a quick sear so I suspect the whole KK was not heat sunk which explains why he was able to drop the temp rather quickly. That's my story and I'm sticking with it.

Yes, best colour right after mine.