tony b

Tinyfish, that dessert pizza was Da Bomb! Gorgeous decoration! Poochie is right (SHOCKING!) All things in the mint family (e.g., oregano, marjoram, lemon balm) propagate by shooting out runners. Need to be contained or they go rampant. Even have to be careful in a raised bed, as I've had it "escape" one of those! I grow anything in this group in pots on my deck.

Welcome to the Obsession, PJ!! Looking forward to the pics of that first, all important, cook!!

Pics are back! What ever you did, worked, poochie!

Hey, no commissions here, poochie! It's all about the trill of watching other folks spend their money!!!

HURRAY!! Dude, you do know that you can cook on the KK during the burn-in, right?? And, you can do all the low & slow cooks you want without doing the burn-in first! No need to delay that all-important virgin cook. Porn, man, we want food porn!!! I know you won't disappoint us, poochie!

Congratulations!! PICTURES, man, we need to see pictures of the arrival, un-crating, and that all-important virgin cook!!! The consequences of not doing so are quite dire!

DNK. Works OK for me. Anyway, use this one - http://www.onegrill.com/ and search for model 4pm05 (the one wired backwards for the KK).

Poochie. I have those, too! Great tongs. Ken, those look like something a Blacksmith would use, not a BBQer!

Still, great looking pies, even if they "don't count!"

Pics were there, now they aren't; just a placeholder that says "Photo not found. Click for Photos." But, if you click, you don't get the photos???

My experience on this site has been - YMMV. Some folks have tiles lift, others don't. Doesn't seem to be any common point that says you will or won't?? In my case, only had a couple of spots where the white stuff oozed out, no tiles lifted.

Like the Steppenwolfe song goes, "G-damn, the pusher man!" We like spending other folk's money on this site! btw - I ordered the motor, thinking the roti basket might make a good birthday present for myself!

Bosco, order your motor for the rotisserie before the sale ends. Save a few coins at least! http://www.onegrill.com/SearchResults.asp?Search=4pm05&Search.x=0&Search.y=0

Cool.

Dennis, it comes from the Michael Keaton movie, Johnny Dangerously. The bad guy swears in terrible English like this one.

TWINS, Yikes!!!

Well, there was DucatiCraig. Only one that I can ever recall.

What a great meal! But the star of the show was Angie! She's a heartbreaker!

That's blooming serious! (Sorry, couldn't help the pun! Blame poochie, the pun Master!) Another killer pizza cook MacKenzie!! You've taken to your KK like a duck to water!

TEASE!

Only eaten them at the local Caribbean restaurant. But, my butcher supplies their restaurant, so I can get them if I want.

Congratulations! Ingenious to use the leftover fat scraps as padding on the bone!! Eagerly awaiting the porn!

I'm a big Onion Kulcha fan. Never order any other bread at the local Indian restaurant.

We had a local spot that did the cracked eggs on top of a bacon and sausage pizza. It was awesome, but they got rid of their pizza oven and replaced it with a smoker. (They make some decent Q now, too!) The trick is to set the white while leaving the yolk runny. So wait until the last couple of minutes cooking the pizza to add the eggs. That way the heat from the pizza toppings underneath help sets the egg. If you wait and add the eggs after the pizza is done and off the KK, there's not enough heat left to set the eggs properly (whites stay runny). If you add the eggs at the beginning, they'll overcook (IMHO). Last secret, crack the eggs individually into a bowl, then gently pour onto the pizza one at a time. Given the rough surface of the toppings, if you try and crack the eggs directly out of the shell onto the pizza, the yolks will usually break.

Thanks for the tips, Dennis. Another trick to up the fat content of leaner cuts is to add butter when you're processing the meat. Cold, 1/4" cubes. Makes a nice juicy burger!