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First time for this idea, a little olive oil, a little soy sauce and some fresh thyme and a mix of mushrooms, 176Ffor 10 mins. in the bath. When I saw this recipe I knew I had to try it. It is in a book called, Sous Vide at Home by Lisa Q. Fetterman. Ready to sous vide. Done. Added to breakfast plate along with some KK bacon, Sygyzies' home ground flour bread, and a fried egg with Black Urfa Chili.

It was a beautiful fall day, so...it was a two sourdough kinda day. Let’s start with a batard using fresh milled whole wheat, spelt, and rye in my KK23 steam oven. Here it is just after starting the steam. And about 10 minutes later. Just admiring the view. And 45 minutes later, there be bread! Crumb shot! Also made a sourdough pizza using about 12% fresh milled whole wheat for flavor and texture. Yup, both sourdough and fresh milled in a pizza dough...it’s real, and it’s spectacular (Seinfeld reference). On the Blackstone (hadn’t used it in forever). Boom!

Fillet Mignon with a jacket Potato for dinner tonight, the steak turned out really well! Sent from my iPhone using Tapatalk

Yes, MacKenzie, you need to pack up the house, ODK, everything onto a big truck and move somewhere warm!

Thanks to you all for the advice just need a break as I have a bbq trailer business and cooked all of spring Summer till last Friday. I have cooked over 4000 lbs of pork butts on my KK over the last 26 weeks I love to cook pork and chicken on my Kk.

What a great weather day and what two fabulous cooks.It doesn't get much better than that. We are having the opposite, wind warnings out with driving rain. I think I'll move. ROFL The colour and crumb are wonderful.

I’ll just have to say, no one cooks a better looking egg than MacKenzie!

Breakfast of champions, looks great Mac. But of course it looks great silly me! Whenever I see one of your cooks Mac I automatically know it’s going to be tasty and great pictures

Great idea and looks like they came out great too. Do you recommend this book?

I am going to do 1 last cook for the veterans on the 17th I’ll post a picture with the 32 loaded down with 8x8lb pork butts

WOW! That's a lot of meat.

That's allot of butts each week! Sure you aren't that doctor Kramer spoke of on a Seinfeld episode?

Mine is under shelter, top vent just cracked open, bottom vent closed, and the the lid on the loose setting.

Here we go- Ready to spin. Roast is done. Resting. Sliced. Clean up, 1 mins. just the rod.

Thanks, Wahoo. Sounds like me, lying in bed using my tablet to check the forum and the great outdoors before I get up.

For sure something different though Outback Kamado Bar and Grill

Looks a little pricey for such a small can?