tony b

Preach on, Poochie! There are only a couple of dishes that I'll eat with tofu in them and they are both Chinese - hot & sour soup and ma po tofu, both of which have pork in them, too!

I've got 3 in secondary right now - copper ale, pumpkin ale, and a nut brown. They will go with the traditional bock that I brewed back in April and lagered all summer and a Baltic Porter that I made almost a year ago; they are for an upcoming beer tasting fundraiser event in November that I am hosting for a nonprofit that I'm on the Board of Directors. Thanks for the props, MacKenzie. You've inspired me to do many cooks here on the Forum!!

Don't you dare!!! Otherwise, I'll have to come all the way up to NS and slap a girl upside her head! Did you run the tomatoes through a food mill/chinois after roasting to strain out the skins and seeds?

The cheese out to the edge that gets nice and crusty is called "Detroit style" around here. That pizza was starting to look like a heart attack on a plate, ckreef! Serious pie!

Serious tease! But, congrats, reefs on the new family addition! Can't wait to see it in action!

Welcome, glad to have another homebrewer on the Forum!

I did most of my decking in Trex (no maintenance), and the corner where the KK sits was done in Iron Wood (won't burn and any scorches from stray coals can be easily sanded out).

Seeing that gorgeous marbling, I was shocked that they weren't Wagyu?

Hey, Bosco, your Anova arrive yet? I've lost track.

If he does, just make sure that you have a couple of cans of tomato juice handy to help get rid of the smell, or so I've been told. Fingers crossed, I've never had to try it myself! Get a mongoose, Doc!

I buy most of my Food saver stuff at Costco. A box of 2 8" rolls, 2 11" rolls and 20 premade quart bags is $35.

I put them together using an open mesh silicone mat called a frog mat. Works well. Bosco, the Italian sausage works well. I've also done a version with chorizo with mashed black beans and cotila cheese.

Hey, Doc, do you have your Grandmother's tortilla press?

Just part of the fraternal hazing, Bosco!

Tofu has it's place, but sorry, it's not a substitute for real meat. Especially when I can buy frozen boneless chicken breasts for $3.99 for 40 oz.

I'm still flabbergasted that your local home brew supply store doesn't carry it?

It's PBW - powdered brewers wash. A word of caution about using the metal scruffies, the wires can come out and get stuck in the grates and find it's way into your food. Just be careful.

Great looking cook, ckreef. Instead of tying up the chicken, try Transglutaminaze, aka meat glue. I've been playing with it and it makes some things like this much easier, in particular, wrapping things in bacon - no toothpicks or twine. Love to do vodka cream tomato sauce for pasta. I try to be healthy and use half-n-half with sour cream or yogurt.

Welcome Jon - love your avatar! Robert is right. Resistance is futile; just ask Bosco! Bosco, buddy, what's up with the free beer? Been holding out on me?

Sweet! I envy your baking skills, MacKenzie!

Yes, I have an IR thermometer. Great idea, MacKenzie! I will use it next time. It was soooo slow coming up to the final temp, that I didn't feel the need to heat soak it for very long (~15 minutes). I'll start even earlier next time to give the stone more time to equilibrate with the grill air temps. And, check it first with the IR gun.

OK, so I tried it last night. I made up my own "self rising flour" - 1 1/2 cups AP, 1/2 TB baking powder, 3/4 tsp salt. It was a bit sticky to work with, but with enough bench flour, was able to roll it out and onto the peel, with parchment paper. Did 2 mediums - one with leftover grilled chicken on pesto, with carmelized bourbon onions; the second was a sausage and mushroom on Arrabbiata sauce (jar), but the sausage was a bacon & blue cheese made by my buddy, who has a sausage business. And Yes, I took pictures this time. Pizza #1: Pesto (homemade) goes on the crust. Next the leftover chicken and the onions. Fresh mozzarella pearls. Heated up the KK to 550F with the new big-assed pizza stone. Took about an hour and change to heat up with the top vent wide open and draft door half moon open, largest hole open, and I pulled the guru port plug, too. That stone is massive! Pizza onto the KK. Done. On to Pizza #2. Sauce on the crust. Next the sausage, which I parcooked first. Next the 'shrooms. Finally, the cheeses - this kinda turned into a Quattro Frommagi - shaker Parm/Romano, Grated Parm, Mozzarella pearls, and the blue cheese in the sausage. On to the KK. You can see how hot the coals are down below. Money shot for Dennis. Done. Side by side. Take aways - super easy to make, tad difficult to work with rolling out, but manageable. Will definitely parcook the crusts first next time, as they were crispy on the edge, but soft in the middle from the sauce/toppings. Was expecting some tang in the crust from the yogurt, but not so much. But, overall, a tasty pizza! Maybe a side-by-side next time with ckreef's cracker crust for comparison?

Great cook and glad to see you're back in the saddle cooking at home!

Can't wait to hear what you're going to do with that double-lined drip pan, ckreef! On my "wish list," but down a ways behind some other "toys."

Hear, hear!