MacKenzie

We have to post pizzas to help ckreef out, otherwise he'd win by default;)

Thanks, tinyfish, yes I recommend the KK for pizza. It is the best I've cooked on a grill by far.

kjs, that looks like a delicious burger and salad. It is hard to beat a grilled burger.

This is a local Double IPA, 8.5% and 650 ml. I quite like the flavor.

I will but this one is one for which I managed to recover the pixs

Working on my pizza technique for Pebbles Ready for the grill, an onion, mushroom, fresh mozzarella and Monterey Jack Cheese pizza. Temp. 550F. On the grill. 8 mins. later. Crust was wonderful, light, crispy and chewy inside. Plated. Next time I'm going to go for 600 F just because I want to see how that works.

Gee maybe I could get Nova Scotia power to use a shot of my KK

ckreef, that pizza looks deeeelicious :)

Thanks, Poochie and 5698k, it's great that I get to do the grilling over but there were other things that I can't re-do:(

Thanks, Tony but I just had the winds knocked out of my sails. I blame it on a high power beer. Did a pizza on Pebbles this evening and thought I had some nice pixs and was looking forward to viewing them. My memory card was full and I had to delete some files to make room for the pizza pixs. So I decided to clean up the card and I accidently deleted Aug. files without viewing or saving them. I'm sick.

Tinyfish, you sure had an awesome cook today, everything looks delicious.

jclark, what a great idea for a quick rib dinner after work. Your ribs look delicious and you sure have put your 23 KK to maximum use.

Thanks, Wilbur. I have a proper slicer. It is a Globe with a 12 inch blade. I started the grill off very low and slow 160F let it slowly climb to 180 F then eventually to 230F. The problem with bacon is once you do it there is no going back to store bought

Fantastic news.

kjs, welcome and the brisket looks wonderful and your grill is gorgeous. Lots of fun times ahead for you with the new KK.

Poochie, you sure are all set with the pixs when you get your KK. Fantastic cook.

Yes, I added some apple and cherry:)

Sure looks like a fun way to dine.

CC, absolutely car service will be provided Tinyfish, you will see bacon and eggs everyday for breakfast. Poochie, soon you'll be doing the same on your very own KK

Put 4.1 pounds of cured pork belly on Pebbles just after dinner this evening. About 5 hours later it was at 146 F, time for removal. It is now pitch dark and all the mosquitoes in the county have found my bacon. In the kitchen under lights. Stay tuned for the rest of the bacon caper tomorrow as it is sliced and packaged. AND tasted Flip side of bacon on the KK. Here comes the taste test- Nearly cooked- Ready to eat. What's bacon without the egg:) Put together.

ckreef, that bowl of Brunswick Stew looks really awesome, it's perfect.

I don't have to worry about heat exhaustion around here this summer. I'm just glad when I can take the polar fleece off;) I do find homemade Ginger Kombucha to be a great thirst quencher and doesn't add too many calories either.

tinyfish, super supper you have there. It is making my mouth water:)

Welcome to the wonderful world of KK grilling and just wait until you get the first one.

Thanks, Tony. I hope I'm not causing you any physiological stress. I'm taking my plant in the house for the winter again this year. It worked well last year. Thanks for the warning about the bread, it had better taste great if I find that fermentation smell as obnoxious as you say. I think you must grow cherry tomatoes, you should give the Galette a shot. I substituted cottage cheese for the called for ricotta because I like it a lot. Here is the PBS link for the recipe just incase - http://www.pbs.org/food/recipes/cherry-tomato-galette/ The picture doesn't show how juicy the galette is but it is nice and juicy.