Not sure I've ever had a beet. There was some beet sliders on Diners, Drive-ins and Dives the other night that looked interesting. This is the second time in a week I've wanted to try them. Everything looks great!
Thanks everyone!
Mike from Little Rock - Not sure what kind of dough. Leigh-Ann made it. Normal pizza dough, nothing special. I did use a stone. Here's how we do pizzas on the kettle if you are interested. http://tvwbb.com/showthread.php?15323
Quick pizza cook tonight. No "action shots" but before and afters...
Pepperoni and bacon with some leftover sauce from some meatballs we had last night.
Off.
White pizza with a garlic oil, garlic, basil and Parmesan sauce.
Off.
Thanks for looking!
Excellent! Sometimes the best cooks are the ones where a curve is thrown into the mix. Great job on adapting! The lunch meat and the cutlets looks incredible!
Looks great. Since I do my ribs at a higher heat (280*+) I've been doing them on the kettle lately too. Very happy with how they've been turning out. Great job!
Got this one from Bobby Flay. Subbed flank steak for the short ribs.
Ready to go.
24 hour marinated flank on.
Turned and glazed a few times.
Bok Choy drizzled with olive oil and seasoned with S&P.
Cabbage on.
Bread soaked in an olive oil, butter, garlic and basil...
Finally got out to do some cookin'
Simple chicken and potatoes. Got this one from the Proud Italian
Chicken.
On.
Off.
Plated with some buttered potatoes.
Gret meal. Thanks for looking!