MacKenzie

Thanks, tinyfish. I'm thinking ahead, this year it's the KK although I did look in the flyer and it must not be available in our local flyer. Focus is on the KK, tomorrow should be delivery day:)

What I say is that I'd like a woodfired pizza oven;)

Now I want to make a pizza :)

It certainly looks delicious to me

Tinyfish, I just may have to check this out, we'll make it the Canadian Grill Cleaner, just might be able to get Elaine to join in too, then we'll all across Canada:)

Don't forget he's got another one coming just like the one he has. They will be twins with a teak top between the two. Just wait until we see that:) It should be awesome:) Maybe we can chip in and get him the Grill Floss;)

My grill is only 40 miles away now and it is supposed to be delivered Mon. and guess what the weather is - Thunder Storms Looks like it might arrive with a bang:)

tinyfish, that is a wonderful looking meal and that chicken looks awesome and it is so moist

and power:)

I agree about he torch, I've been using one for years and one tank will last a long long time.This is the model I have Bernzomatic - TS4000KC- trigger start torch with MAP gas which is better than propane because it operates upside down where the propane tends to go out if the tank is held upside down. I also have a Fat Boy tank because it is more stable than the taller tank. Elaine, this is going to be quite the fun hobby you have picked up. :)

Elaine, congratulations, your KK arrived, mine must be next:) We'll be watching for your pixs, I am excited to see them:):)

Well, Tony, I have the latest version of Beginning Sous Vide on order and I'm looking forward to perusing it.

tinyfish, I have seen people fill up a Weber chimney and sit that in a grill and set the wok on top of the chimney but I have no personal experience with the method.

Just had to check out that flank steak again after cutting it up and bagging it for the freezer. I really like how moist it still is, thinking I won't change a thing about the cook other than I might try 131F instead of 132F just to see the difference. This time of the year it is hard to keep up with the fresh veggies. I did use some up, julienned some zucchini squash, carrots, a white radish and added some dice garlic and onion chives for a nice mix.

Tony, that is one fine looking meal, delicious. I love the colour on the pork chops too The price on the chop package is pretty nice also

You sure had a great start to your KK cooking and things will only get easier and better, the fun has begun in a big way:)

ckreef, from what I've read there are 2 types of dry yeast, Regular active and Instant. The instant yeast is also known as Rapid Rise, Quick Rise and Bread Machine Yeast. However I have Quick Rise and Bread Machine Yeasts and they do not look identical to me, the granules are different sizes with the Quick Rise being the tiniest. The 3 yeasts I have are Active Dry, Bread Machine and Quick Rise, the size of granules being the biggest in the Active Dry and the smallest in the Quick Rise. Bread machine yeast also has an enhancer added, ascorbic acid so actually all Instant yeasts are not the same, they may contain the same strain of yeast but other dough enhances maybe added. I found the following info on this site : http://www.thefreshloaf.com/node/4680/yeast-dry-vs-rapid-rise Active dry yeast is what most bakers have been using because it is so easy to store. It will keep, in its original packaging, for about a year at room temperature, making it a big improvement from the compressed yeast. However, it is the least active yeast--producing the least amount of gas, because of its large number of dead yeast cells--and must be proofed, that is, rehydrated in warm water, before use. It is a pain to use and a relatively large amount must be used for decent leavening, so often recipes with active dry yeast have a yeasty odor and flavor. To improve this yeast, a new type of cooler drying process was invented that resulted in a yeast product that had many more viable cells than the active dry and a finer grain, and so did not need to be proofed before use. This is instant active dry yeast. Rather than call this yeast by its name--instant active dry yeast--which is admittedly a mouthful, the yeast companies all use a unique trademarked name for their product. Fleischmann's calls their instant yeast RapidRise, and they also market an instant yeast with ascorbic acid included as an improver called Bread Machine yeast. Red Star calls their instant yeast Quick-Rise yeast. SAF calls their yeast Perfect Rise. All these yeasts have continued to be marketed in the three-envelope strips, with 7 grams yeast. However, because the yeast has more viable cells, less needs to be used to produce the same leavening action as the old active dry yeast. Thus, the yeast appears to act faster. What home bakers need to know is that they just need to use slightly less yeast when converting between recipes calling for active dry yeast to recipes calling for instant yeast, usually about 8% less. For instance, while 1 teaspoon of active dry yeast can leaven about 1 pound of flour for ordinary bread recipes, 3/4 teaspoon instant yeast is sufficient. Yeast amounts can and should be adjusted according to temperature and time.

160g of bread flour 109g water 2g bread machine yeast 3.2g olive oil 2.25g salt Mix ingredients. Allow to rest for 15-20 mins and then knead until the dough passed the window pane test. Let the dough double in an oiled bowl. Shape into 10-12 inch pizza by stretching, spinning or use the tips of the fingers to push the dough to make required shape, do not roll. Enjoy.

Here is my flank steak, 132 F for 47 hours. The texture was very nice, tender but not falling apart. I took it off an hour early because I wanted to eat Lunch:)

Now that was an adventure, one not to be missed I'd say. Everything looks extra delicious

Thanks, EGGARY, that's what I'm hoping but we will see if I can pull it off. Either way it will be good eating. Knowing that I should have my grill next week, can you tell I'm excited as heck

I'm thinking that if the upper grill is far from the lump that will give me a chance to grill wings or burgers directly over the lump but far enough away so that I don't burn the outside before the inside is cooked. Please keep in mind that my 21 is not on my deck yet so I may be telling a different story once I have it. But for now that's my story and I'm sticking to it I like to do my burgers low and slow and sear at the end.

Wilbur, that pork butt looks absolutely delicious. I can see why the leftovers were few and far between

Vicariously:) Thanks:)

Just making sure I haven't lost the knack before doing the next one on the KK This one was mushroom tomato, fresh moz and some Monterey Jack cheese. Just out of the oven. Up close- The crust- A little bite-