I think that's a much wiser choice, now you've said it...I've tried both the medallion and loin roast methods, and neither is entirely satisfactory.

Is the open-air pizza oven fired up yet? I have loads of dough made up -- and vats of sauce from my home-grown tomatoes, garlic and herbs bubbling merrily away -- for the do-it-yourself pizza bar. I am now getting ready to chop, grate, and slice toppings, but I'm not sure which ones to tackle first. Are there any requests?