tony b

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!

That's our poochie, bad puns and jokes!! Fingers crossed for you, dude, that the delivery is without drama!

Cool idea. I know that I've seen this link somewhere else?? I've always wanted to do Naan on the KK.

Excellent ckreef! Suggestion, try putting some biscuits on the bottom. Gotta find a way to work some white gravy in there, too, without making it too soggy??

2nd the parchment paper, especially since you're using the deflector stone that doesn't have the finished surface. Good Luck! Waiting for pics!

HURRAY! Now for those pics of the virgin cook. What's on the menu???

Been slammed in the brew room this week. Hoping to crank up some dough and break in the new pizza stone next week.

As NIKE says, "Just Do It!"

Duh, I don't know what happened to my reply?? Basically, I'm a Stones guy. Saw the videos from their opening night of the current tour. It was at my alma mater (Georgia Tech). Still kicking it in their 70s. Can't say the same for Sir Paul. Last performance I saw (TV), he's lost it. Tried to do "Band on the Run" and he just couldn't hit the high notes anymore. Sad.

I use Dizzy Pig's Pineapple Head rub - basically demerara sugar, cinnamon, etc. It does have some chiles in it for just a bit of bite to cut the sweetness.

My fav stuffings are: breakfast sausage (par cooked), red pepper flakes, and cream cheese; chorizo, onions, and Monterey Jack; baby shrimp, Old Bay, and cream cheese; classic - beef stick, cream cheese, and Sriracha. Usually rub the bacon in Dizzy Dust.

Hey, I do almost all of those, too!!!

Maybe do a "reverse sear" on the country style ribs next time to get some char on them?? Hell yeah, ban that bacon mooching BIL!! Not cool, not cool at all!!!

I warned you Bosco! MacKenzie is the Queen of Food Porn on this site!

Yeah, Bosco, I've been trying to find a way to hook up MacKenzie so she doesn't have to pay those jacked up prices on Amazon Canada, too!

Seriously Awesome, MacKenzie. That view is just spectacular! And, it doesn't get much better than grilled peaches and homemade vanilla ice cream!

I have the Dark Autumn Nebula and the striking feature in the tiles (I don't think it comes in pebble) is the gold flake. Yes, it's got actual gold flakes in it. When the sun hits it, it's brilliant!