Sanny

Sounds like there might be air getting in somewhere... Hmmm. I can usually put the jams on when I leave the house the next morning after a cook. The outside is cool by then (that's my test - very scientific).

Hey!! Sanny didn't say that! Sanny said to make steaks when he got home. Sanny knows that the KK is fully broken in at the factory-there are pics of smoke going in em! Hrumph...

Re: I'm not taking any chances that what I ship is not the b Sounds interesting, if it's sustainably harvested...

was it extra delicious?

Re: So Why am I Fooling Around with Ribs?

And when you get home, you can grill yourselves steaks at the 19th hole. Perfect end to a perfect day.

Dennis, that's a magnificent color combination.

OOooh! It's BEAUTIFUL!!! You chose a wonderful color mix. :::swoon::: It's even prettier in its natural habitat (cookin in a yard) than in Dennis' pictures. Sigh... Well done.

lol... "sctoch" indeed. Must be some stuff! Just how much have you had?

I just bought a zoji bread machine (mini). Will let you know ...

Ooh, he has all his little fingers and toes and all. Bless his little heart. Looks handsome! And martians ARE green, after all. It's a known fact.

Ooh, thanks! We have a giant sized Korean "H Mart" nearby, and also a smaller Chinese grocery. Terrific fresh stuff! Just I never knew what to look for in the canned areas. You know, people can some strange and scary stuff!

Hehehee. We love you anyway, Dennis. I understand that a 2 year old in yer lap will affect your ability to spell. It's a known fact! However, your ability to crayon will improve considerably.

psssst! Double check spelling. Maybe you mean KOMODOing (not KomAdoing). lol

Baddog! Confine yourself to chewing up the mail, as Livvy does.

Well, with a turkey breast, "slow" is relative. It took 3 hours. Not particularly "slow" in the butt or chuck roll sense. But maybe slower than the usual turkey breast.

olive oil in pizza crust Cook's Illustrated article about pizza on the grill had "complaints" about wanting a cracker-thin crust, but not being able to get the texture of the dough right. It wouldn't stretch, and then when it did, it ripped. The testers found that adding olive oil to the dough made all the difference. I deleted the topping information - you guys are all pros and don't need no stinkin topping recipe! Pizzas For Charcoal Grill The pizzas cook very quickly on the grill, so before you begin grilling them, be sure to have all the equipment and ingredients you need at hand. Equipment includes a pizza peel (or a rimless baking sheet), a pair of tongs, a paring knife, a large cutting board, and a pastry brush; ingredients include all the toppings and a small bowl of flour for dusting. Timing and coordination are crucial; if you are unsure of your skill level, try cooking the first two pizzas one at a time, then work up to cooking the final two in tandem. The pizzas are best served hot off the grill but can be kept warm for 20 to 30 minutes on a wire rack in a 200-degree oven. Hardwood charcoal and charcoal briquettes work equally well. Whichever you use, it is important that the coals be spread in an even layer over three-quarters of the grill bottom; coals placed any higher will scorch the crust. Makes four 9-inch pizzas Dough 2 tablespoons extra-virgin olive oil 1 cup water (8 ounces), room temperature 2 cups bread flour (11 ounces), plus more for work surface 1 tablespoon whole wheat flour (optional) 2 teaspoons sugar 1 1/4 teaspoons table salt 1 teaspoon instant yeast 1. FOR THE CRUST: Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of workbowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours. 2. When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes. 4. Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready. 5. TO GRILL: Ignite 6 quarts (1 large chimney) hardwood charcoal or briquettes in chimney starter and burn until fully ignited, 15 to 20 minutes. Empty coals into grill and spread into even layer over three-quarters of grill, leaving one quadrant free of coals. Position cooking grate over coals and heat until grill is medium-hot, about 5 minutes (you can hold your hand 5 inches above grill grate for 4 seconds); scrape grate clean with grill brush. 6. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds. 7. Brush 2 crusts generously with Spicy Garlic Oil; top each evenly with one-quarter of cheese mixture and one-quarter of tomatoes. Return pizzas to grill and cover grill with lid; cook until bottoms are well browned and cheese is melted, 2 to 4 minutes, checking bottoms frequently to prevent burning. Transfer pizzas to cutting board; repeat with remaining 2 crusts. Sprinkle pizzas with basil and coarse salt to taste; cut into wedges and serve immediately.

Have to be careful storing garlic in oil. Botulism looooves that sorta place. I'd look for a reputable recipe. It probably won't involve keeping the garlic in the oil for long. Cook's Illustrated has this recipe. It is NOT a storage recipe, but for brushing on pizza crust or similar immediate use. 4 medium cloves garlic , minced or pressed through garlic press (4 teaspoons) 1/2 teaspoon red pepper flakes 1/3 cup extra virgin olive oil Cook all ingredients in small saucepan over medium heat, stirring occasionally, until garlic starts to sizzle, 2 to 3 minutes. Transfer to small bowl.

And a party for those who drink?

That stuff could KILL you! You find out, Dennis, if she took out a life insurance policy on you. "But, Your Honor, I don't know what happened to him. There wasn't anything wrong with the food. If anything, it needed more seasoning!"

You know, that's impressive... I bet that takes days to cook though...

Wow, Tom, you sure did a thorough test! Thanks for the temps and all. You'll have to replicate it on your KKs!

looks yummy, Dennis! You'll be tossing dough in the air like a pro in no time!