tony b

Good idea, CC (like always!) There are a couple of threads on the topic, but they are scattered about. Same with charcoal. Maybe we could combine the two topics into a new thread subject? I'm a huge fan of Fruita woods. Cherry, peach, and apple are my "go to's" for fruit. Pecan, hickory, red oak, and mesquite for hardwoods. Have cedar and alder wood planks for fish. Eager to hear about the guava wood. Sounds interesting for fish or chicken, maybe even porkchops, or guave-smoked bacon!!!

No, it's not like a Chicago style, more like your Sicilian. Crust in first - flat, no lip; cheese around the outside edge, sauce, toppings, more cheese! Got turned onto to it at a local joint. My fixation is so bad that every time I go in there, "Small, Detroit, Mambo/Combo, no green peppers" jumps out of my mouth before I can even think about it, even if I went in wanting a extra thin, NY style beforehand.

I normally use the paper ones in mine, but I do have the stainless screen, too. I use it when I'm making a single cup and doing the "inverted method."

Ever do a "Detroit style"? Pan pizza, but with no lip on the crust. You pile lots of extra cheese around the edge of the pan to form the lip. The cheese becomes like a Frico. Crazy good!

Crazy! May try it sometime, just for kix. I have an AeroPress that I used to make my morning cup of joe, too!

Waiting with bated breath!

Great looking pies (super quality on the pics, too, dude! I can see tiny bubbles of fat on the pepperoni - killer!!) How do you change your dough recipes for each type? Love super thin & crispy, so I'm very interested in that one! I see that you cook the crusts first, then put the toppings on and then back to the oven to finish.

No, I have to get You up to Iowa for some most excellent swine. Then we'll talk - after you're foodgasm! LOL!

Maybe, just a tad!

Preach on, Doc, preach on!!

Salivating already waiting for those pics, especially the whole hog. Nothing sexier than a whole hog roast!

I don't consider my kitchen/pantry "stocked" unless I have a jar of roasted garlic around. I do mine in oil, so you get both products when you're done. Fill small mason jars with whole, peeled garlic cloves and cover with canola oil, then into canning rack in the pressure cooker for about 45 minutes, with the jar lids on, just like you'd can veggies. Jars keep in the pantry for months. I load up at CostCo (3# bags of garlic - oh yeah, baby!) and do a batch about twice a year. They make nice Christmas presents, too! When I open a jar, I separate out the oil into a small bottle and used as a finishing/flavoring oil. I toss the roasted garlic cloves into the food processor and pulse into a smooth paste. Back into the jar and cover with some fresh oil. Will keep in the fridge for weeks. Like CC said, I can't imagine mashed potatoes without a big spoonful of roasted garlic paste in them!

Awesome, MacKenzie! Gorgeous pictures!! Big Fan of Ruhlman. I have 3 of his books so far. "Charcuterie" is like a bible in my house! Also, I highly recommend his "Twenty."

Did you and the girls do anything interesting with the chicken - marinate, rubs, etc? I see some color on the raw bits in the first shot - teriyaki/soy sauce maybe?

Thanks MacKenzie! I grow chives every year (in fact they've started to come up already - another sign of Spring at my house!), so I'll definitely be doing this later on.

Looks awesome. Would love the recipe for the sausages. A buddy of mine has started a sausage making business here and he's always on the lookout for new recipes to try. In fact, I'll be grilling some of his wares today for dinner - Sweet Italians and some Berberes (spicy lamb).

I'm a serious foodie, but you're going to have to clue me in on the "salted chives?" Never run across that one before. Roger the suggestion to never toss the sous vide juices. When I do steak SV, those juices go into the sauteed mushrooms.

Working through my first bag of Hasty Bake. Haven't gotten to the FOGO yet. The Hasty Bake is decent. Lights easy, burns well, a bit high on the ash though. Not too many "smalls" and fines in the bag and no super big pieces - nice distribution, mostly medium.

We get them too! Just too early for us yet. We've had our share of F5's in this state. Little town of Parkersburg, IA got completely wiped off the map by one a few years back.

On my "to do" list for SV cooking, along with shrimp.

Better, but still not WOW'ed.

I must be a lightweight; I only buy 100 lbs at a time! Robert, I'll toss in some local heritage porkchops and some fine KY bourbon to that party!

Yes, CC is a serious addict. We might have to descend upon him in OKC and do an intervention if he starts talking about buying an 3rd one!!

+1

Just goes to show you; my design choice is running dead last. To be honest, none of them tripped my trigger and made want to know more about the product. I would have liked my design choice better if it showcased some of the bolder KK tile colors over that pale blue. The tile colors separate the KK from the pack in catching your eye and why I didn't give the designs with black grills higher marks - too generic. The design in 1st place is great for designing stationery and business cards - very clean, professional; but doesn't grab your eye for marketing. The flame designs are too kitschy and remind me of bad Mongolian BBQ restaurant signs. The one with the asian symbols/text on it doesn't evoke BBQ grill, but something for doing Asian cooking. My extremely opinionated 2 cents!