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You sure have, your taco pizza looks incredible.  How long are you slow fermenting them in the fridge before you use them?

I saw his notes on that.  Just the oven, which gets up to 480f  so may not get the extent of browning.  I did add an extra 30g flour to a three pie batch, as he stated the wetter dough as being the reason for this.  Will see how it turns out tonight!  Even if it doesn't get the nice deep...

Made a batch of pizza dough with the starter using Jeff Varasano's method (thanks for this Terry!).  The wait to use this hard....        

Sourdough starter is going gangbusters... 

Back on OP, love that you are getting so much out of the hobby/business AJ.  The only thing left following your other threads and posts is, well expansion!  Looking forward to the pics of the build 

  This.  And yes, great sandwich!! 

You picked up a kettlepizza?  Did you get the stone and the steel?   Here they are retailing the package of both for $500, just stupid money

I think they would add plenty to a sauce depending on quantity and what you are making - probably not so good for a fruit sauce :confused: .  Big, rich earthy flavours are what they will contribute. Thinking as a fire roasted habanero sauce addition they could be interesting..

Tapas +1     They are good for all seasons.  Would have to be at least 2 maybe 3 dishes though to keep with the spirit of tapas methinks  

I like my beers mostly to style, and prefer to add the heat by way of bar snacks like chilli nuts, jerky, poppers etc

Managed 7 hours on the kettle before the temps plummeted.  Wrapped it with some apple cider for the final 2 hours.  I ended up throwing some cherry wood in as well as a few hickory chips.  I found I had some apricot wood chunks left so used those instead of apple.  

  I have an app on the phone called UnitConvertLT (apple) this makes conversions a breeze.  

Grams work well for me.  Is it really necessary to convert c to f?   ;)     Starter is showing signs of activity this morning, so should be able to give this a crack on Friday.  Thanks for the recipe!

Hope your pup is ok.  

Pork turned out great.  Nice thick smoke ring, delicious.  Served with sourdough buns, coleslaw, some homemade bbq hot sauce and an ear of corn.     Sourdough starter has begun.  Also made 2kg of beef jerky - Franks hotsauce and red bhuts for one batch and another batch of korean bbq - low...

great beers

This.

Clever, looks delicious

I'll smoke it with apple wood and a little hickory for 3 hours in the kettle and finish it for another 7 or so in the oven - the kettle is a pita to keep constant low temps and I have things to do.

Nice 6 pound pork butt covered in mustard and rubbed for tomorrow's slow cook...