MacKenzie

I was going to use the Konro to roast some tomatoes for lunch but didn't have the energy after spending a few hours sawing up limbs from some large fallen tree branches caused by a wind storm. Actually I was too pooped to pant. I think of the Konro as something similar to a fondue. It's for people who like to play with their food as it cooks. Next time I will light a bigger fire and one of these times I will try regular lump to see what happens but that coffee lump was very good. Didn't try the coco lump yet. @ Pequod, that means you can't use it until Xmas.

New this afternoon, works great but it's not a piece of art like a KK is.

It is not just people that are finding the days hot around here- They have almost all of the water splashed out of the bath. LOL

Picked up my Konro today and just had to do my Suya cook as the first cook. Yesterday I broke up some of Dennis' coffee and coco lump. This is just a sample of what I did. The 3 cookers. I happen to have some very well dried softwood and hardwood to start my fire. In the bottom of the SoloStove I put some of the softwood and a couple of pieces of hardwood, set that burning then added some coffee wood for this cook. I actually took some of it out before lighting and it worked just fine. Once the coffee wood was going I moved it to the Konro. A little air from the blower and the fire was good to go. Prepared some beef tenderloin for this Suya cook and let it marinate for a few hours prior to lighting the fire. Plated. Yum, almost on the edge of mouth over-burn for me. Perfect. Next might be chicken. The coals were still going after this cook so I used tongs and put them back into the SoloStove inside the KK and shout the KK down.

Beautiful, alimac.[emoji4][emoji4][emoji4]

Another advantage to living in N.S.

That is the way it is supposed to be, builds excitement. [emoji4][emoji41]

Mouth watering meal.

You have been busy.

Never pass up a chance to have fresh from the garden spinach.

What a lovely dinner, Tony.

It looks awesome to me, it is making my mouth water. Then again I am remembering your other bread recipe that I made. I swear it is the only loaf of bread that I want to eat up as soon as it cools. I can eat slice after slice of it.

Looks delicious.:)

CK, great write-up.

Either way it means you have to keep trying until you get it perfect and in the meantime all those delicious not quite perfect pizzas.

I hope you shared that delicious pizza with SK.

Now that is the perfect cook.

Fortunately I had leftovers from that rotisserie chicken cook, but that was the plan in the first place. This is the first batch of Swiss Chard from the garden.:)

BonFire, the chicken cook and the Spanish Potato Casserole look delicious. BTW, if you have any potato casserole left it does warn up rather nicely.

Chanly, I agree with Pequod, do the bake in the oven just like normal for the recipe. The baking steel will make the bottom a lot darker than the top, that is where Dennis' baking stone comes into play it is formulated so that the bottom doesn't get over cooked while the top is cooking. I hope you do a show and tell. :):)

I am counting on that, Steve.

Making good use of those bone from the rotisserie chicken - stock

Bruce, it is an old story. One of my first KK cooks was to make nachos and since broccoli loves cheese I put it on my nachos and Tony gave me the gears for doing that so every now and then I like to tease him about it. Yes, I still put broccoli on the nachos if I have it at hand.

That would like hydroplaning without the water.

, be careful, Tony, or I'll bring out the broccoli on my nachos dish. This is the healthy version.