tony b

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!

Dennis ROCKS!!! Super happy for you ckreef!!

Like the others have posted, it's a technique developed by Myron Mixon, one of the BBQ Masters. He did it as a way to make his chicken thighs all the same size for his turn-in box. Purely aesthetics; not sure it does a whole lot for the actual flavor?

^^ +1

Nice Thanksgiving dinner, MacKenzie!

Yes, it does. But, retirement is AWESOME!!! 2 1/2 years into the adventure and not looking back!!!

Great vid, Dennis! One of the reasons that I've held back so long on getting the roti basket/motor was all the issues that folks have had getting it to work right. It sounds like you've worked all the bugs out now! On my wish list for Santa! But, probably won't be able to hold out that long!

Toss in some fresh ground black pepper and some cayenne, now you're talking! Classic NC style vinegar sauce!

Funny how too many adult beverages on Friday nights change many a best laid Saturday morning plan!

Eagerly awaiting the decision! I have the Dark Autumn Nebula, so I'm biased.

I wish that I could find a restaurant that does Dim Sum anywhere near me. Haven't had it in way too long. One of my favs! Nice looking Bao. I buy mine at the local asian market.

We're as eager as you are to see this all put into place, Bosco!

Beautiful piece of lamb! Nice break-in cook on the 19".

Loved the pics of it in the other thread, MacKenzie. Will have to experiment with the cheeses that we get here, as I've never seen any of those before. But, living next to Wisconsin, doesn't hurt when shopping for cheese!

Another crazy good cook from MacKenzie, but we've come to expect nothing less! Love the color on that pork tenderloin. Yeah, Bosco, sous vide cooking is amazing!