C6Bill

Will there be a big gap bottom right when used horizontal ? Could a secondary plate be fashioned to cover that gap when used in that configuration ?

I just saw your pork chops poochie, you don’t take a back seat to anyone lol

I need some of those !!!!!! I have some Lane’s Apple Pie Seasoning that should work really well on chops like that

I don't even know what it is lol

Glad to hear you found a new place

Sign me up, I'll take a bunch of it !!!!!

The + has served me well. Except the time where I didn’t clean the probe well and it didn’t charge

The vertical split is nice for reverse sear or for doing a single chicken on the spit. But i would love to have a horizontal option as well

sounds like some good meals are going to get vac sealed for the freezer 😁

I have a FlameBoss but if I had known about Fireboard I would have bought one.

I mow, I shovel and I plant. Since I retired I don’t have an excuse not to do it anymore lol

I really want one of those title KK’s, I just can’t justify the spend lol

He really needs a KK, the bottom of his pizza didn’t look cooked lol

Examples of Flat fish include: Brill, Dab, Megrim, Plaice, Sole, and Turbot. Monkfish. Although Monkfish are not technically flat, visually they appear flatter than Round Fish and reside on the seabed like other Flat Fish. ... Plaice. ... Halibut. ... Flounder. ... Dabs. ... Turbot. ... Brill.

I refuse to eat chicken fried steak, but I sure would eat that schnitzel!!!!!!

Oh no, you have crabs 😵

INGREDIENTS 153 grams 00 flour (1 cup plus 1 tablespoon) 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons) 8 grams fine sea salt (1 teaspoon) 2 grams active dry yeast (3/4 teaspoon) 4 grams extra-virgin olive oil (1 teaspoon) PREPARATION In a large mixing bowl, combine flours and salt. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.) To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

That is an outstanding looking brisket !!!!

Those look great David !!!!!! And it looks like the tray is right under the tip of the probe so you are probably right that it blocked a little air flow

Yesterdays chicken, it went well with my salad tonight

I’ve seen more than a couple if his videos, I enjoyed them all. I like common sense, it isn’t as common as you’d think lol

I have a Finex that never leaves the cabinet. I stopped using it when i got the Stargazer. They are much easier to handle.

That looks great !!!! I wish I could split the 32 fire box front to back

It’s a little finicky on temp control. I bought it because I had an agg and every time I went to pizza temps I had to adjust the top as it would slide out of place. Then when I got the primo I was a little skittish to try pizza temps so I grabbed the pizza oven that my local backyard place had in stock that didn’t require me to build a base. I should have just bought the KK then cause I never use the pizza oven anymore lol

Take a look at Stargazer. Nice cast iron, in my opinion, at a decent price 👍