MacKenzie

Here we go- I made this sauce for the first time last night- San Marzano Tomato Pizza Sauce Recipe http://www.thehomepizzeria.com/recipes/san-marzano-tomato-pizza-sauce-recipe/ Tip: mind what the recipe says about the size of the garlic:) This crust that started out 12 inches in diameter but with the giggling to get it into the oven it is more like 11 inches. This shot shows the bubbling up and I have already docked it twice. One side is cooked, although I'd set the oven hotter next time 400- 425F Dressed with red peppers, mushrooms, pepperoni and ready for the oven. Baked. Bottom of cooked pizza. Slice of pizza, almost there;) First bite- I'm going to claim the title, First Graduate of ckreef's Bistro Academy It was delicious and I will improve with the next 2 or 3 that I make. ckreef, BREATH

I'm going to give it a try. The dough is mixed up and the toppings are ready. Stay tuned, but first and adult beverage that way if it fails at least I'll be happy.

I can hardly wait until I try this on my KK Out of the pan but still too hot to cut -

Looks like some very good eating to me, can't beat KK food

Got the answer I was looking for.

ckreef, you are sk sure put on a feast, everything sounds and looks delicious, except for that snake

Congratulations, great trophy, sunset and that pork looks wonderful

Thanks, guys. tinyfish, it was just as good as if I had just come home from the store with it. That vacuuming sealing really works, without that there would have been freezer burn and any fat would have turned.

I cleaned out the meat freezer not to long ago and discovered some sirloin tip steak that needs to be cooked and eaten. It was from Oct. 2012, eek. Cooked at 132 F for 5 hours. The steak was very moist and tender and it couldn't have tasted any fresher. Seared on the de Buyer pan. One thing I've noticed about SV steak is that the colour develops several minutes of resting.

More good news, thanks, Tony:)

I may have to get a loop so I can pull it out of it's home. I will not be able to get behind it to push and I doubt that pulling on the handle is advisable;) Good to know that I will be able to get it back on once I'm done cooking:) This is going to be a one person job so I can see some interesting times ahead. Maybe I can get one to those belts the linemen use to climb a pole. I could even get run over if I wasn't careful

ckreef, awesome, THANKS so much for those recipes. They are have me wanting pizzas NOW!

That's great to know. I was a little concerned if I'd be able to pull it out on my ODK area especially in the winter when I have the shutters on window which would be directly behind the grill and I do mean directly. I want to move it so that I can see the temp from inside the house through the sliding glass door. No, I'm not lazy but I don't want to put a jacket on to go out and check the temp. in the middle of winter plus I want the smoke up the inside of the ODK area. I hope my KK makes the boat some time this coming week.

Thanks, Tony

Thanks, 5698K, there is a gap but I will be pulling with boards mostly I just may not be able to turn it.

2X6 Boards

I know where I'm heading

I'll ask this here, "How easy it to roll the KK 23 on a deck? Just want to know if it's reasonably easy to do. I'm getting the 21 but it weighs the same as the 23 and the base unit is the same as the 23. In the winter especially I will want to put it out a few feet to use it. Do you think I'll be able to do that?

I was in there the other day talking to myself

Cook_Shack, that sure sounds good to me and not only that fun

ckreef, I am so glad you decided to post that ham pix. It looks delicious

ckreef, those pizzas look yummie

EGGARY, I love cherries, especially sour red cherries. That cake is very impressive looking and I'm sure impressive taste wise too

Lucky you, tinyfish mine is still in Indonesia