tony b

There's that Tatonka Dust that has some charcoal in it, too! Funky stuff, not a big fan myself.

Dems da rulz!

Thanks, tinyfish. It was pretty good, if I do say so myself. It did remind you of eating chicken enchiladas.

Paybacks are hell, aren't they!

Nice one, poochie!!! And those beans, rock!!! Have become a convert to the butcher paper wrap! Done 2 now and won't go back to "naked."

Go for it! Otherwise the fung shui of the patio is unbalanced! Nice ribs, too!

You people inspired me to try to do something different for the challenge with all your great entries! The heat was on!!! This is not a pizza that I’ve made before. Made the pizza dough a couple of days ago. It’s my “standard†yeasted pizza dough recipe except that it has ½ cup of blue corn masa in it. The sauce is homemade red enchilada sauce – soaked dried chiles in hot water, then pressed out the pulp in the chinois (PITA), fried up some onions and garlic, then added them to the pepper pulp, with Mexican oregano, a splash of cider vinegar, and a splash of chile water, pureed that with the stick blender. But first, we have to cook the chicken. Leg quarters rubbed with Sucklebusters Texas Gunpowder and Gold Dust rubs. {Adult beverages were involved. Oktoberfest is one of my favorite beer styles and I look forward to its arrival every year!} Onto the KK, 375F, direct for an hour. Getting my mis en place together. Sauce, dough, shredded chicken, onion, green and black olives, peppers (green is Hatch, red is from my Shisito pepper plant), yellow tomato from my garden, and pepper jack cheese (Hatch peppers). Roll out the dough. Par-bake the crust on the KK, which has been cranked up to 425F and soaked for an hour with the new pizza stone! Crust is ready. Some assembly required. First, on goes the homemade enchilada sauce. Then the chicken. Next come the onions, and peppers, and olives. Those nice golden tomato pieces. Don’t forget the cheese! Off to the waiting KK. Done. Finishing touch – a squirt of sour cream over the top. Money Shot! Interesting experiment in pizza making for sure. Was tasty; nice spicy chicken, with lots of bright pepper and tomato flavors with the briny olives, and crunch from the onions to go with a little burn from the pepper sauce, balanced nicely with the sour cream. Not something I'll be making everyday, but was fun to do for the Challenge!

Here's my entry (better late than never, right!) Chicken Enchilada pizza with blue corn crust. Money Shot!

I practiced on a bag of Royal Oak today. Worked great. My trick was, once started, pulled on both pieces of string and it opened like a zipper!

Nice post PJ! You brew?? Pretty much the same - 250F to 275F.

Touche, Robert!

Here yah go, Ken! I have this one and like it. http://www.amazon.com/Bruce-Aidellss-Complete-Sausage-Book/dp/1580081592/ref=sr_1_1?ie=UTF8&qid=1440958154&sr=8-1&keywords=adelle+sausage&pebp=1440958153256&perid=00F1S8XG5NDNX7GF7GS8 This one is good, too. http://www.amazon.com/Home-Sausage-Making-Techniques-Enjoying/dp/158017471X/ref=pd_sim_14_1?ie=UTF8&refRID=0H1CRKPNA7G5G7561SBC&dpSrc=sims&dpST=_AC_UL320_SR254%2C320_

Stellar, poochie! You and Bolo are a match made in heaven!

Way 2 Go, poochie!!

Crazy presentation! Another outstanding cook from the Backyard Bistro!

I'm sure that this will improve sales, as some folks probably were too skiddish about overseas wire transfers.

I eagerly await your posting of that!! Glad to hear that Tatay is basically OK after the whole ordeal! Everything is fixable.

Oh poochie, blond jokes, really??? A new low, even for you!!

I always knew that there had to be a trick to this. Now I know!

First off, thanks for all the kind words, but did you notice that my post was from 2 years ago?? Haven't done the Denvers in a long time. But, my butcher still has them, as he raises the lambs that he sells. Hat's off to MacKenzie for spotting my hop plant in the background AND knowing what it was!!! It's still growing there behind the KK, going on it's 8th year! Massive cones this year, never seen bigger, most are at least 4" long. For folks that care, it's a Cascade hop plant. Does well in this climate zone. And I do use them in my homebrewing on occasion.

Nice cooking tip, ckreef! I'll have to remember that one!

Beautiful cook, bosco. But, man, that grill is tiny and it's your BIG one?? You will be blown away when you put your 23" KK next to it. Good one, tinyfish!

Ooooo-klahoma, where the smoke comes wafting from the KKs!! (my apologies to Rogers and Hammerstein!)

Nice looking cluck, tinyfish!

Nice looking piece of salmon, Wilbur! Patience is not one of my virtues, either!