MacKenzie

Thanks, Muz. I see you perfectly.

Lucky you.[emoji39]

That's great news, Scotte, you are going to be thrilled with that extra space and just wait until you taste the food, that also moves to the next level.

Thanks,Geo, I did the spin at 350 F I think it was about an hour for this 2 pound roast. The IT was 145 F.

Jon, I have a space hog slicer too, a Globe with a 12 inch blade. I started this post hours and hours ago but got interrupted. What about BassPro?

Thanks, Muz, loved seeing your post.

Thanks, Bruce, and I love your comments.:)

ROFL

Sous vide some carrots fresh out of the garden and then seared them on the Konro. Ricing potatoes - There is a story here. Many moons ago I bought a Braun machine with all the attachment that was supposed to do everything. Well it did but did nothing well and I swore I'd never buy all the attachments again, just get the machine and use it for what it was mainly designed to do. I need a mixer several years ago and settled on the Electrolux Assistent from Sweden which is now called Ankarsrum mixer. I bought a couple of attachments and they worked so well I bought most of them, except the cookie press. It has been a work horse in my kitchen. The last time I had creamed potatoes I used my hand ricer which I hate, it's messy and takes a lot of effort. So today I though just maybe my Electrolux would work. Sure enough it worked perfectly. I know how I'm ricing potatoes from now on. I use it for bread making, pasta, grating cheeses, nuts, etc. I think I've beaten this drum to death. Dinner is plated.

Best taken internally.[emoji16]

Aussie, dinner is looking tasty indeed.

Geo, thanks, the temp. 350F for about an hour until the I. T. reached about 145F.

Love it, no mess at all. No pans, nothing, just the rod.:)

tekobo, what a pretty pix that is of the pepper sauces.

I had some old Primo Pork rub that someone gave me years ago and I am in the use or throw it out mood, so I used it.

Thanks, you are going to love the spit rod. I also have the OctoForks and love those. Sounds like you are going to have a fun trip.

Just the KK pizza stone is required. I'd aim for 500-550F and heat soak for about an hour, if you have an IR thermometer you can check the stone temperature.

No forks, and no spinning, Steve.

Hey, thanks, Bruce.

Thanks, Foothill, I did this for future meals but I did eat one slice to see how it tasted and then I ate another just to confirm.

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

Congratulations on the baby and glad to see you getting a chance to use the KK more. #3. The rubber bung comes out and you will notice if you look very carefully there is a split in the rubber so you can open it up and get the probe wires in before inserting it back into the hole in the KK. If the bend in the probe is too much to allow you to feed it in through the hole of the KK you can straighten the probe just enough to get it through. I put my probe between two decking boards and ever so gently straightened it just enough so I could feed it in thru the hole of the KK. Hope this helps some. #4. I have never used that big heavy duty heat diffuser but have used the stainless one.

Wow, talk about a great first cook on the Konro. Love the charcoal, I just wish I had some. One of these days I'll give some chicken wings a go. Great way to put out the binchotan. Didn't I read you could also put it in a bucket of water?

What an awesome collection of peppers. It will be interesting to see how you use them. I see that fish pepper, hope it is for fish and doesn't taste like fish.

Alimac, dinner is looking and sounding extra tasty. Thanks for posting the links.