MacKenzie

Interesting first OctoForks cook, Tony. I wonder if it is possible to put the corn perpendicular to the way you had it ? I know you can't put the rod thru the cob. Then if the ribs were balanced and the corn balanced it might be ok. After a few cooks you will have all the idiosyncrasies figured out.

, of course you are.:)

Did a 48 hour @137F sous vide of some beef short ribs and an air fryer twice baked potato for dinner today. Did a quick sears of the ribs on the KK.

golfingfool, that sure looks like a fun and very tasty cook.

I just finished putting blankets over the things that are up and not under cover. My tomatoes and peppers are still in the greenhouse.

Gorgeous, Steve.

Foton, perfect.

You did what We have a frost warning out for tonight.

Tony, I wondered if you wouldn't get that beaten up comment. Looks beautiful to me.

Steve, what an awesome cook, that brisket looks so tasty and moist.

Just look at that moist chicken, delissssh.

Two awesome cooks. Both look perfectly tasty.

I've been listening to Classic FM from London and heard all about your nice weather while I was grilling in the cold wet weather, 7C. I think it is safe to say you and the little guy enjoy the cook in-spite of the rain at the end.

School does not end here until the end of June. [emoji21]

Looks delish, Shuley. Not summer when the temp. is only 45F.

Pauli, might be joining us, Shuley. Just wait until she tastes the things she cooks on the KK.

Decide to keep things simple today, Made chicken noodle and mushroom soup with already grilled chicken thighs. Before making the soup I thought I'd try my hand at buttermilk scones, first time for this. Besides the rolled oats, buttermilk there were golden raisins and toasted almond pieces in the recipe. Only made half the recipe which was supposed to be 6 4oz scones. That sounded pretty huge to me so I split the dough up into 7 each just a little over 3 ozs. They are plenty big enough. The noodles were made from fresh ground durum wheat and semolina and cooked in the chicken broth. That scone on the side is only half a scone.

That is certainly colourful, already looks tasty.:)

I believe those Grill Grates are aluminum.

ROFL

I like marinating mine in Frank's Red Hot Sauce overnight in a vacuum sealed bag. Cook direct on the grill @350F until IT is 165F.

Thanks, Steve, that's what having a KK and OctoForks do you for you.

Thank you very much, and I hope you are enjoying my food. My camera is a Lumix DMC-ZS100 Yes, I am using the OctoForks a lot more than I ever thought I would. They work so well in the KK, makes cooking easy and very tasty.

Will do.

So far I have done all my OctoForks direct. I don't have a rip roaring fire though since my roti cooks so far have been in my winter grill, 16.5 inch KK and the food gets pretty close to the fire. I do take the time to get the KK heated up enough so that the fire is really just maintaining the temp I want. It might be a different story with the 22 KK though.