MacKenzie Posted July 23, 2017 Report Share Posted July 23, 2017 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 23, 2017 Report Share Posted July 23, 2017 Funny, but my original thought was that Mike was your brother. Some similarities there, too! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 24, 2017 Report Share Posted July 24, 2017 Another big burger, it's about 6 inches in diameter. A mix of beef, pork and a umpteen spices. Added some garlic scapes, chives, mustard, enhanced ketchup, relish, and 2 cheese slices all on a homemade bun. 5 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 25, 2017 Report Share Posted July 25, 2017 OK, MacKenzie, you know me - what's "enhanced ketchup?" Because Inquiring Minds Like Ours Would Like To Know! Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 25, 2017 Report Share Posted July 25, 2017 Me too Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 25, 2017 Report Share Posted July 25, 2017 Great looking burger Mac I bet it taste good too wow 6 inches across. Quote Link to comment Share on other sites More sharing options...
Paul Posted July 25, 2017 Report Share Posted July 25, 2017 In my world "enhanced ketchup" taste like mustard. 1 Quote Link to comment Share on other sites More sharing options...
dozer996 Posted July 26, 2017 Report Share Posted July 26, 2017 Pizza night, probably my best effort in regards to pizza cooks...following the members advice got me here!!KK settled in under 500, I wish the temp was around 550...maybe next time. 5 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 26, 2017 Report Share Posted July 26, 2017 Pretty yummy looking pizza 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 26, 2017 Report Share Posted July 26, 2017 Dozer, those pizzas look sooooooooooo delicious. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 26, 2017 Report Share Posted July 26, 2017 Enhanced ketchup, just mix in some Oro Di Parma. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 26, 2017 Report Share Posted July 26, 2017 @dozer996 - now those are some really fine looking pizza pies. Kudos to ya! I'd take a slice, or two, or three if there are leftovers .... 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 26, 2017 Report Share Posted July 26, 2017 (edited) Dream on CC, there will be no pizza leftovers from dozer's cook. Edited July 26, 2017 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 26, 2017 Report Share Posted July 26, 2017 (edited) On 7/26/2017 at 1:33 PM, MacKenzie said: Dream on CC, there will be no pizza leftovers from dozer's cook. Expand Alas, @MacKenzie, what shall I have to live for!? No leftovers? Oh, the horror of it all! Edited July 26, 2017 by CeramicChef Quote Link to comment Share on other sites More sharing options...
tony b Posted July 26, 2017 Report Share Posted July 26, 2017 Great looking pies! @MacKenzie - so its ketchup on steroids! Was hoping for something more exotic, like sriracha! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 26, 2017 Report Share Posted July 26, 2017 ROFL @ Tony. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 26, 2017 Report Share Posted July 26, 2017 (edited) It's July and in Nova Scotia it is yellow bean season. I look forward to many breakfasts of fried potatoes, onions and yellow beans. These were just picked cooked and now for the frying in ghee or butter. Don't forget to add lots of pepper. I could eat this until it is coming out my ears. Edited July 26, 2017 by MacKenzie 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 26, 2017 Report Share Posted July 26, 2017 I feel the same way about the local sweet corn (it's finally here!!! ) and I picked my first tomatoes off my plants this morning. BLTs for lunch from the Big Boy and I just finished the last of that one on toast with Duke's mayo, Chinese Black Vinegar, and Purple Crack - HEAVEN! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 26, 2017 Report Share Posted July 26, 2017 Oh my goodness, Tony you are killing. You are weeks ahead of us. I'm with you on the sweet corn it is to die for when fresh. I suffered thru another pizza, finished off the dough I started last Fri. It is just coming off the KK. It has a hole in it. 1 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted July 26, 2017 Report Share Posted July 26, 2017 So I've been unduly cautious about testing the upper range (475 F) of my DigiQ DX2 BBQ Guru controller. Is my fan powerful enough? Will the probes survive? However, for consistent results baking sourdough bread, I need all the precision I can get. (Today's version of my evolving recipe is attached.) On the phone some time ago with BBQ Guru, they suggested protecting the probe as best I could. I picked up this nice piece of bendable copper in the plumbing section of Lowes. The trick is to bend it enough to clear obstacles, but not so much that the probe itself won't slide through. Easy to do by hand. One opens the top damper wider than for a low & slow, but otherwise my "medium" Pit Viper fan had no trouble reaching cruising altitude, and locking on to 425 F. (My dome reads 450 F, which is where I like to be, modulo concerns that my stone gets too hot, risking burning the crust. My goal here is to learn what temperature works, even if I let the stone preheat for hours.) (I'm waiting on both a new gasket system, and a chance to try the Dennis stone.) Sourdough Bread-Recipe.pdf 3 Quote Link to comment Share on other sites More sharing options...
