MacKenzie

I picked my first regular sized tomato today and thought it would be great on a burger, a portabella mushroom burger with smoked Gouda cheese. First I needed to make some buns. Loading the bun.

Aussie, every time I see a roti chicken I want to do one, this is no exception.

alimac, those ribs looks wonderful, so tender and moist.

Gotta love barrel chunks.

Tony, those peaches were tasty that's for sure and so easy to do. The scallops were very tasty too but a nice sear would have taken them over the top. I just need more practice.

The plan was to sous vide the scallops then sear on the Konro grill trying to get a crispy finish. Also going to use the Konro to roast some carrots and peach slices. Sprinkled on sumac and Zanzibar pepper. I messed up on the scallops and the searing, not enough fire by the time I was doing this. However they still tasted just fine but would have benefited from searing. The scallops were done sous vide and I just needed to sear them but...

Did a combination dinner tonight, the ribs were previously cooked on the KK and the veggies were cooked on the kitchen stove, except for the tomatoes then everything was put on the Konro grill. The Konro fire makes a very nice crunch on the surface of the ribs. The interior of the ribs is still moist.

Tony, does that ever look appetizing.

Great, thanks, CK, no rush.

I have a question alimac, you speak of a couple of chicken parmi's and all of a sudden there are three. The way I figure it is is if you cut off 1/4 of each I could have an equal share in what appears to me to be an awesome treat.

Randy, great job on that meal, everything is looking delicious.

Chicken with spicy plum sauce, air fries and Organic Ketchup. On the way to making spicy plum suace- Previously grilled chicken, plum sauce and air fried sweet potatoes with Organic Ketchup.(Just for Tony.)

Now THAT'S a cook.

CK, I know you set your grill into a table do you have pixs that you can show how you did that? I am looking for tips.

JDBBQ, those ribs look delicious and they even have a smoke ring. One of these days I need to do a batch.

Tony, I hear Heinz Organic Ketchup is very good.

Deeeelicious.

Looking forward to the outcome.

Normally I wouldn't be interested in this but the spices got my attention and I decided to give it a go. Spices are mixed in with the garlic, onion and cauliflower. Ready to roast on the 375F KK. Cauliflower is roasted and the beans are added. I'm waiting and ready, the aroma is wonderful. Added pine nuts and had a few ground cherries so put them on the plate. The greenery was supposed to be coriander leaves but they looks so wilted I left them at the store. I used pea greens instead. Added a couple of cherry tomatoes from the garden. I really like this dish and will be making it again. Spiced Roast Cauliflower with Coriander Leaf A gorgeous, sticky, earthy-red mixture of spices which sort of caramelize on the bottom of the baking tray, turning this from something ordinary into something very special. Serves 2 as a main meal, or 4 as a light meal/starter cauliflower 1, broken into bite-sized chunks onion 1 medium, finely sliced smoked paprika 1 tsp ground cumin 1 tsp ground coriander ½ tsp garlic 3 cloves, crushed olive oil 4 tbsp fine sea salt ½ tsp butter beans, haricot or cannellini 1 tin, drained and rinsed Juice of half a lemon fresh coriander 1 small bunch, leaves only Preheat the oven to 375F fan/gas mark 6. Put all the ingredients except the beans, lemon juice and fresh coriander into a mixing bowl and mix together with your hands until everything is evenly coated with oil and spices. Transfer to a baking tray and bake in the centre of the oven for 25-30 minutes, until just tender and starting to crisp around the edges. Remove from the oven, add the beans and lemon juice, toss everything gently, then return to the oven for a few minutes, just until the beans are warm. Divide the coriander between the plates and place the cauliflower on top, making sure you scrape all the juices and spices off the tray. Serve with chunks of fresh bread. Top with pine nuts. https://www.theguardian.com/food/2018/sep/02/anja-dunk-spiced-cauliflower-strammer-max-apple-cake-recipes

It might be fun to play with but I'd suspect if you seriously want to roast coffee beans the best way would be a dedicated bean roaster. I just don't see how one would get the control over the beans from the KK.

Yes, nice colour on the pumpkin and I know the chicken and corn are delicious too.:)

alimac, your bacon is looking really delicious.

Tony, you must have had fun with that cook because it looks awesome. Fantastic dinner.

I just can't get enough of these Lebanese Mountain Bread Pizzas. These are fresh tomatoes just out of the garden and the I used pesto instead of tomato sauce.

alimac, those two cooks look lovely. I hope you realize that cured and smoked on the KK bacon is very addictive. I've been making it for years, no more store bought for me.