Tyrus

I'm glad the purple crack is working out for you. Mine is bagged and tagged sitting in the freezer. Don't ask me why, I think I just forgot about it. Soon Soon

I would have to say brie is sinfully good on it's own...mixed with something sweet and you enter a dangerous area. If your wife has never had it well that will soon change. My wife and I buy brie when we vaca in Stockbridge Ma {Norman Rockwell's home} from local farmers that have knack for making this delicious cheese. A good mix, don't eat too many...they have a tendency of staying with you

Tried two rubs and one marinade, all good. Finished with White balsamic mixed with a little honey. Scallops sauteed in butter and garlic, sweet potato fries with broccolini. Hey, I like salmon with just salt and pepper but always looking for something different

Welcome back and hope your feeling better. Hope Kracatowa is asleep for you.

That's a hearty looking winter meal. Nice combo. Philly's gonna have to score more than 15 points if they are going to move on. Just sayin

Great idea. I bet it was tasty, nice of you to stop and save some for others. I also was thinking along the same lines and thought about a sweet chili and lime sauce for some salmon I bought yesterday. The colors look fantastic with the added veggies and white balsamic is a plus and sure to please. Thanks for the idea, I will use part of it today

Ominous.....sorry to say, it's not a pretty picture. There is something lurking behind the curtain.

That was very tasty, moist and fell apart with a slight tear. Text book. The meat was slightly spiced as far as I could determine for a natural taste? Definitely will have to visit your stand for one of those sandwiches.

I didn't see any chicken when I was there! No matter, that looks like I could take it off the screen and certainly eat 3 or 4, no problem. Pretty as a picture

Looks fantastic, cooked to perfection. Must of have been a birthday or anniversary for prime rib cause it's only Thursday.

Thanks for the advice. That cook is cataloged now in my memory. Anything with beer as an ingredient generally sparks my interest and a good brown ale it will be. Cheers!

Looks like a tasty and also healthy meal Mac. I knew the Brits liked beer battered fish with their chips but the chicken is a nice twist. Nice color too

Are you a judge because I like the way you lay down the law. Bring over a wanted poster of him when you return the visit and say your here to collect the bounty.

You do ribs well! It is a long and slow cook for those results. A definite two thumbs up on choice, thick and meaty!

Looks great! Very similar to a New England clam boil, the flavors blend together just enough but each ingredient keeps its identity. A comfort to these wintered eyes. Do you deliver?

Two very nice tools that will certainly do the job and serve you well

Magic, yum

That all looks so appetizing Mac, the fries and onion rings perfect. Nice meat and bread too

Good luck and Stay safe. Do any ice fishin?

Ed, Are you having fun with your fogao?

I had the other oven {ceramics] for cooking and was at the same crossroad you were at considering an efficient pizza oven. Should I build one of vermiculite myself and have a stationary oven in an area for all time or buy the KK which offers the same features plus so much more. The option of moving my oven to any location reasonably well was also important to me and the KK fulfilled that requirement. The answer was quite obvious to me for many reasons, it does pizzas and everything else you throw at it, an easy decision for me. I've made two pizza's this week with regular flour, nice and even crust on the bottom and no burn on the top. A 3 minute pizza is fast, expect a longer cook time on the KK, but the results will please. Oh, use the parchment paper. If I recall my conversation with Dennis he mentioned the vermiculite was the component outside the refractory, that kinda sold me because it was all I needed. Of course we all look down the road and think to ourselves just how long will this last, well for me, I'm a happy owner. On this site there are people with a wealth of knowledge and have owned their KK's much longer than me, and from reading this sites history I expect the same destiny for myself. If your looking for a quality piece, pick a color, start cookin.

No sweat Mines so dark you might think it was an abyss. Cookin today Bruce, keepin him warm, but he's gone to have to stay outside. Guard duty, you know

Touche'

I'm with Pequod on the two zone, it is a definite advantage. I have a 23, and not for a moment regret making that choice, I haven't used all the applications, methods and such with the KK yet because they are endless. With whatever choice you arrive at, that obsession will become larger but on the other side, your wife will like you all the more because of all the tasty treats your making. Good luck