MacKenzie

Hugo, those ribs look wonderful.

Canadian Customs sprinkler misfires destroying papers. Deliveries delayed.

Bosco, you will be a much better person for it.

You're welcome and thank you. I trust your family get together will be wonderful. That cauliflower gratin looks fantastic.

I'm with tomahawk, but I'm in Nova Scotia.

This has been a memorable delivery, one that we are not soon to forget, and it's not over yet.

If you can put a grill rack under the rotisserie and set a pan on that it should work. I'd set up my arrangement without the turkey and see if there is room. Depends upon the size of your KK. I have not tried this but if possible I'd put the heat shield on the firebox or the stainless steel heat shield on the rack with the pan to catch the drippings on top of it. If you can keep direct heat away from the bottom of the drippings pan it will keep them from burning. Those drippings are worth their weight in gold if you can get them.

You could do a similar thing but use baby portabellas.

I have done large portabella mushrooms. Usually I'd spread mayo on, then add some cheese, maybe chopped pepperoni, red pepper, and cooked bacon. Set mushrooms on a tray and onto the grill, around 350F until cooked. Sometimes I clean out gills just to make more depth for the stuffings. You can also mix the gills up with any sauce you are adding.

Tony, you have been on a real pizza roll and I must say those ones you did from scratch looked very good, even better than that $10 one. If your stone is in 2 pieces you will still be able to use it. It's funny how that little "tink" leads to such big problems.

With any luck you'll be cooking on that beauty very shortly.

Not to worry, Bosco. Jon has sent the Mounties to the rescue.

Rak, that is looking really tasty and healthy☺ I have one question, did you make the sauce? That's why I eat donairs.

Wilbur, I've never made a deep dish pizza so take this with a grain of salt. I do believe that balling up the dough caused the problems with the rise. Also I'd suggest max. heat in the range 450 F. If you have too much dough you really don't have to use it all. I hope this helps some.

ROFL

Tinyfish, those look wonderful. It's going to be a tough challenge to judge.

You stop that shorts talk, mguerra.☺ or I'll send you some snow☺

I think you'd better seek professional help before more damage is done. That's my suggestion and I'm sticking with it.

I love everything about this cook too.

ck, it is lots of fun playing with food, isn't it. It's fun reading about it too.

, your days are numbered. or maybe I should say our days are numbered.

and how do you think he's going to feel when he is not the first one to open those lids on his KKs?

Except it was his shutter finger he stabbed

Rak, I'm tossing around the idea of doing the donair meat with lamb recipe. I have done it before and seem to recall that I liked it better. I just need to get my act together and buy the lamb. I sure hope your girls enjoy it.