MacKenzie

Seriously though, your butt cook is looking very tasty.

Did it hurt? Sorry I couldn't help myself.

Chickens look wonderful as does your plated dinner, great cook.

I'd say that was a lucky break, although at the moment I'm sure it was more like a tragedy. Oh, you are in for such a treat. Looking forward to seeing all those arrival shots.

On occasion I have had mine not rotate after starting the motor. I did find that the sleeve inside the KK for some reason seemed to be stuck so now I make sure it is free to turn. Just put the shaft in and turn it by hand to see if the sleeve turns when you turn the shaft. You will also see how far that shaft must go in for the rotisserie to work. There doesn't appear to be a lot of leeway so things need to be snug. Hope this helps some. You might want to do the same thing with the rod before you load it, just make sure that sleeve turns.

Thanks, Tony. This one turned out a good 2 inches high and the recipe says it should be 1 inch, all I know is that it is delicious.

Welcome, Sharky, it's great that you have chimed in on this thread. I notice you even have an espresso in that cup.

I will be making this bread again. I loved the taste. I was a little apprehensive about the blue cheese topping but it was wonderful, also added olives, partially dehydrated then frozen tomatoes from last summer's garden, ground pepper, a sprinkling of cumin and fennel. The recipe is from "The Bread Baker's Apprentice" by Peter Reinhart

Started a new to me recipe for focaccia bread even though I knew my pan wasn't quite large enough. It couldn't be that bad could it!? Reaady for an overnight fridge proof. Getting ready to bake. Baked. Yes, it is much thicker than it should be but it does smell great. After it cools we'll see how it tastes.

got a Wagyu tri tip for dinner tonight Outback Kamado Bar and Grill I can see you're suffering. LOL

Did a few chicken thighs this evening- Before the KK-

I think a big part about making espresso is the ritual, anyone agree?

Those heat deflectors make nice stepping stones, mine have never seen the inside of my KKs.

Your KK looks beautiful, love that tile colour. Just wait until you cook on it, the taste is going to move to the next level. I don't have that bracket but I think it might be for hanging tools, some one with a 32 and that bracket will chime in and then we will know for sure what it is.

sf, you've got that right it is awful- "I’m paying federal tax on money that I never received because the state took it as taxes. It’s so wrong."

I am waiting for the Profitec Pro 700 to land in Canada.

@Tony, they are great to deal with.

Straight jacks, nice bonus.

Profitec Pro 700 might be something to consider.

@tekobo, we much like Aleppo. They source their Silk Chili from Turkey and it has a nice little zing, just the right amount so that you can sprinkle it on get a little colour as well as zing. I found it here, and I've bought several of their products and very much like everything I've gotten from them. https://www.burlapandbarrel.com/

Jon, forget that diet Pepsi, it's not good for your health whereas coffee is good for your health. Make the move, be brave.

A different take on the Salisbury Steak. Put a little silk chili on the Mayan squash and onion.

I guess Dennis will be putting a lot more bars on the KK grates.[emoji4]

I'm up for this challenge.

ck, those dishes look lovely.