tony b

I, for the life of me, can't understand some of these differences between us??? I thought our silly government was the most restrictive around about importing Ag products, but this one baffles me?? Canada has no coffee growing industry, so why the goofy restrictions on importing coffee wood????

I didn't have any spots to re-grout either. Just wiped off the white spooge afterwards.

Sah-wheet!! Gonna be killah! Can't wait to see The Twins in their home setting! Bosco, don't know if you've thought about names yet, but I'd offer to name them, Romulus and Remus, as I think that you are establishing a dynasty here.

Not with all the avian flu here. We lost millions of chickens (and turkeys) here this spring. That's why your egg prices have gone up and will likely stay up for another year!

There's a road to perfection?? And here I was blindly stumbling down the path of occasional success!!!

If that's the case, Ken, I pity the poor pooch that has to live with you!

Sounds great, GoFrogs, but I can't have anything with grapefruit in it, as it messes with my meds (atorvistatin). PJ, Hendricks gets a thumbs up in my book, so does Bombay Saffire, and the local stuff from ClearHeart (Cedar Ridge) - my "everyday" gin.

I hear yah, PJ. When I first moved to Iowa from Cali, I thought that I'd moved to a culinary wasteland - simple meat and potatoes - no Thai, Sushi, or Indian places and the Tex-Mex and Chinese were horrid! So, I found the one and only Oriental market and started learning to make my own! I still put a lot of that experience to work even today. Gave me a great appreciation for spices and different cooking techniques. But, in the ensuing years, we have "grown up" and have really good Thai, Sushi, and Indian spots, and authentic Mex, but alas the Chinese food still suffers, but it's a far cry better than the original days when I moved here!

Well, we're waiting for the grand reveal of the name???

Yeah, bosco, make sure you load up each pallet with maximum boxes of coco-char and/or coffee wood from Dennis. Most economical way you'll ever get coco-char.

Hurray, poochie!!! "At last, my love has come along. My lonely days are over. ... For you are mine, at last!" (Etta James)

De Nada! It's what we do here.

Where do you live, PJ, so I know not to move there! LOL!!

I think you are correct about the "signature" coming over as the <br />. Emoji come over as rectangular boxes.

All good to know, ckreef! I second the advice about not putting everything together onto a single skewer, like a "kabob," as everything cooks at different rates. Unless you are skilled enough to be able to cut all the food pieces to their appropriate size so everything cooks together. I, am, not, that, skilled!! I'm laughing because that's how I thought the grill was supposed to go on! Turns out it was upside down?? Worked just fine that way for me and the skewers laid flat on the grate. Here's the skewers that I bought on Amazon. Pack of 100 for $4.70 (Prime). Nice 7" ones that fit perfectly. http://www.amazon.com/gp/product/B0019V101M?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s01

And the problem with that was whaaat???

I prefer it as well. You don't ever stick, slides off the peal cleanly, and there's no risk of burning the corn meal on the stone. It also doesn't interfere with crust development, as far as I've been able to tell. But, if you want to be 100% sure, you can lift the pizza up after about 5 minutes on the stone and remove the parchment paper. If you pick up your dough and can stretch it so thin that you can see through it, without it tearing, it's developed the right amount of gluten. That's the "window pane test."

Usually it's folks posting from TapaTalk and adding emoticons that don't translate here; hence, the little rectangular boxes.

All good things to know. Still a bit of a novice at the pizza dough thing, but willing to work at it.

Sorry poochie, but the only "herb" growing on my deck is basil, chives, and sage!!

Just ordered the book. Here I go, spending more money because of you folks here and all your great suggestions!!

Mine arrived on Friday and got to cook on it for the first time Sunday. Sorry, no pics. But, the ceramic inside reminded me of Pepto-Bismol - LOL!!! It's that color of pink. The metal parts are so thin (flimsy) that you'd almost think that they are plastic. But, it was only $54, so what do you expect? First cook, as always, was a learning experience. I probably didn't put enough coals in it, as it took a while to cook the veggies (onions, zucchini, yellow squash, and red peppers). For the proteins (pork satay, shrimp 3 ways - cajun, jerk, and Old Bay), I raked all the lit coals over to one side. Took a tad longer to cook in stages using only one side, but the extra heat sped things up and made sure everything was cooked properly. I think it's gonna be a fun little toy to play with. Can see doing apps on it, sipping cocktails, while the KK is taking care of the main course and sides. And ckreef has a good point - great way to use up all those little pieces of charcoal that you'd normally not bother with in the KK.

Another knock-out by MacKenzie! I just know that pizza is gonna be a Killah!

That's a flat given! Nothing out there compares, not even close! Baffles me that some folks would rather have a drab, green, "flower pot" on their deck than a beautiful KK??

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.