MacKenzie
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Everything posted by MacKenzie
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Beautiful, I could just jump into that awesome looking water.
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Sure looks tasty, Aussie.[emoji4]
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Great job on the chicken. [emoji4] I agree the KK does a very nice job on poultry.
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Awesome cook and report. I enjoyed every bit except the part where I didn't get to taste anything. Can't wait for the lamb cook.[emoji4]
- 21 replies
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- 2
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- 23”
- spare ribs
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Sounds like a great technique, thanks for that.[emoji4]
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I am with Aussie, this is going to be a fun watch.
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Comparison between the KK21" and KK23"
MacKenzie replied to tekobo's topic in KK Reviews / Happy Campers
I'd like to come to either cook. -
Bruce, where is the pix of tasty cheese lunch sandwich you had today?
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Pizza looks very tasty and there is room for 3 or 4 more.
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I saw a recipe on the Anova web site this morning that looked interesting - sous vide egg bites. https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/ I used eggs, some yogurt, pimentos, pepper and cheddar cheese to make 3 egg bites in three 4oz Mason jars. SVed at 172F for 60 mins. The bacon pieces are ends from the last smoking bacon cook. The yellow on top of the egg is Tony's hot sauce.:) Nice smooth texture-
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Peposo with creamed potatoes - the potatoes gave the mouth a little relief from the heat of the stew but it's the heat of the stew that makes you wanting another bite and another.;)
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Sure looks, extra tasty to me.
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There ain't no flies on you, Bruce. Just look at those shish kabobs, those mushrooms and those chops. There has to be an air flow problem if you didn't get the temp. up to where you wanted. Did you stir the lump in the basket to get rid of the ashes from the last cook and maybe check to see if there is a build up of ashes in the bottom of your KK? Now you'll have to invite your friend back for a rerun once you determine the source of the air flow problem. I'm sure he will be delighted.
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Lovely looking bread and it is so nice to see some green grass. The 32 is looking fit as a fiddle.:)
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Bruce, there ain't no flies on you, just look at those shish Kabobs, and those mushroom, not to mention the chops.:) It has to be a lack of air, did you stir up the lump to make sure all the ash from the last cook was out of the way and is there a build up of ash from previous cooks? You'll just have to have your friend over for a repeat cook to make sure you have the air flow problem solved.
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It is a day one is not likely to forget. [emoji1]
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Thanks for the unpacking pics. It is great to see them and it brings back great memories. [emoji4][emoji4][emoji4] BTW, we are glad you are here.[emoji4]
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All is well that ends well.
- 13 replies
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- 2
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- first cook
- 23”
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Just one small correction, I am of the female persuasion. MacKenzie, is one of those names that is given to females and to males.
- 13 replies
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- 2
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- first cook
- 23”
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Bruce, I'd probably go around 325-350F until the internal temp was just over 145F
- 13 replies
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- 2
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- first cook
- 23”
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Amusedtodeath, I know who I want to cater my birthday party. What a lovely birthday party you arranged for your wife, I bet she was thrilled.
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Nomad, that cook had to be very tasty. Now for the ribs.
- 13 replies
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- 1
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- first cook
- 23”
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sf, looks like you did a great job on the sea bass and the veggies and it sure sounds like your wife thought so too.
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Bruce, I am waiting to see your cook pixs.
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Bruce, you sure know your foods.:)
