MacKenzie

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.

Thanks, AJR for all the tips.

Will do.

Now, AJR, you need to tell us how you do them.

Dinner and breakfast both look tempting. Perfect SV poached eggs.

I thought I was going to get mine today, it is being shipped from British Columbia but it is taking the scenic route thru the USA to get to the east coast of Canada. ??????

Looks like you had the perfect weather, nice and calm, and sunny. Thanks for the shots, Jon. I very much enjoyed seeing them.

@ Troble, dinner is looking deeelicious. BTW, I hope that was not fresh corn, you are not supposed to post fresh corn until Tony and I can get local corn. @Basher, what a lovely looking pork roast.

Nice smoke ring.

Troble, there you go again, making me hungry just when I am going to retire for the night. Well done.

If this pandemic continues I'll have my freezers cleaned out of the old stuff, this is the last of the scallops. I think they are #50s LOL I did the scallops in the Vermicular at 123F for 30 mins.

It is stunning and fits in with your colour scheme perfectly. Your daughter has some good ideas about the create.

Summer must be here, it's near 30C and the Konro grill is going. Made a potatoe fingerling potatoe salad to go with the wings and garden salad. Wings on the Konro. Done. Plated.

We need more, lots more.:)

It is stunning. Personally I would remove those straps especially if you want to do the burn in or any high temperature cooks. I think if you work at it carefully you will be able to safely remove the straps with 2 people. Do it carefully and don't tip it too much. Sure don't want it to fall over. Slowly but surely I do think you can get it done.

Sure sounds like a fun idea, maybe you will be able to grab some nice shots of the fire at sunset, hint hint.

"if Kemi didn't get one it really must be too big!".

My Bonfire is being shipped today or tomorrow. [emoji23]

Everyone one is afraid to buy the Yukon now.[emoji23][emoji1787]