MacKenzie

Happy Canada everyone, it's July 1st. Hamburger buns just out of the oven.

I see a carrot too.

Tasty looking lasagna, Troble.

Sprinkled a chicken breast with lots of spices, chili, garlic, pepper, salt, fennel, cumin, dry mustard, paprika and basil. Coated with finely freshly ground corn and then wrapped in parchment paper. Hit it with the rolling pin, driving the corn and spices into the chicken as well as tenderizing and flattening the chicken. A little ghee and oilive oil in the Vermicular, heater to 475F added the chicken, left untouched for 4 mins., turned the heat down to 300F, flipped the chicken and let it cook covered for 4 more mins. The chicken was very moist and tender. I will be doing this again. The Swiss chard is fresh from the garden.

Awesome, I love the different areas, each one is so interesting and different from the others.

My dream setup if I was doing it at ground level would be a 32 and the 22TT with the tall dome. I would definitely want one to be on the smaller side even though I know I can divide up the 32. Two is a must but not the same size.

I'll say it had to be a fun day with a great cooks and delicious eats at the end of it.

Basher, that is exactly the feeling I had when I read their explanation of why the new one.

Tucker, your arrangement should pretty well cover you. Looks like a great setup.

Troble, that DOES look goood. I hope "The Girls" loved it.

What a feast, Tony.

Burger time at this diner. I put all sorts of things in these burgers, a few leftover olives, black garlic, minced onion, white and black pepper, garlic powder, paprika, chili, powdered mustard, ketchup and salt. Pickled some sweet onions in cider vinegar, with maple syrup and salt. Melted some smoked cheese over the burger and loaded the bun with lettuce fresh from the garden, relish, bbq sauce, mayo, ketchup and mustard. That's my story and I'm sticking with it.

Yes, and you can get your pizza up nice and high too.

I see Solo is replacing the Old Yukon with a new Yukon only 27 inches in diameter now.

My night blooming cereus decided to bloom tonight and I'm just too tired to stay to the end of the show.

I see you have the tall version, that will give you lots of room above the grate, I love that feature.

Perfect, problem solved and I seriously doubt you did any damage at all. Sit back and enjoy that awesome KK you have. I think You are going to have so much fun with your KK and a ton of good eating.

Nice, Tony and that is some smoke ring you have.

What a great story, Basher, guess it is a small world. Beefies look wonderful and what a nice smoke ring.

Welcome, looking forward to seeing your new KK and your cooks. They do sound delicious. For pizza type temps it does take a while to get the pizza stone stable at 550F or so. I think mine was about 2 hours yesterday. Let's see that awesome KK.

Basher, what a fantastic cook, it all looks delicious.

I saw some 00 flour for the first time in a local store so I bought a bag. Decide to give this recipe a try https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough It was a real pleasure to stretch this dough out. It is definitely different than my usual dough, more chewy and tasted just fine. I need to use it with my usual loaded toppings to see how I like it. I had two dough balls and they were in the fridge for almost 48 hours. Just out of the fridge about 30 mins. This is a phone shot. Stretched to make a 12 inch pizza. This also is a phone shot. Baked on the KK at 550F for about 5-6 mins. Crust.

Deeeelicious dinner, Tony. Soo nice to be able to eat out on the deck.

Exactly, it is the strangest thing.

Those pork butts look delicious.