MacKenzie

Shuley, what fun that cook must have been a fun fun experience. Everything sounds and looks so delicious. Yum yum. [emoji7]

Shuley, what fun that cook must have been a fun fun experience. Everything sounds and looks so delicious. Yum yum. [emoji7]

What a tease.[emoji41]

Just look at the juice in those ribs, they must have been cooked on a KK.

Aussie, those ribs are so so meaty and looking very tasty.

That is perfect, Bruce. I hope it all goes extra well for you.

Thanks, Grant. I had a lot of fun making the bread and delivering it.

The light rye bread is baked and I'm about to set off on a delivery mission.:) Flaked Rye Berries on top. I'd better get going before I change my mind.

I am making a loaf of light rye bread in my Lekue as a gift so looking for a light lunch. Remember that pastrami that I made many moons ago, I put that to good use. The bread in the sandwich is the same as what I am making today.

tekobo, that sounds like sooo much fun, so tasty and so relaxing.

sf, the duck looks delicious, It is too bad there wasn't more meat to go around.

Snack time-

White out, I sure wish we could delete a post we made and no longer want.

Thanks, Bruce, it was quick and tasty. The orange coloured veggie was steamed carrots.[emoji4]

Put a couple of leftover thighs to good use, along with some sous vide potatoes fried in ghee.

What a fantastic outcome.:)

Aussie, that rib slab is looking pretty fantastic.[emoji4]

Marinated some BLSL chicken thighs in Frank's Red Hot Sauce for a few hours before putting them the grill at 370F. Roughly 30 mins later the thighs are done. Plated with some mac&cheese and sauerkraut salad.

Depending on the type of door frame you have you might have door stops that might be able to be taken off and put back on after the KK has passed through. That might give you just enough room but those stops are not very thick. Just a thought.

Ahhh, now I see why the chicken was so dark.

The cauliflower in the La Chamba is looking very colourful and tasty. What temp were you running the grill? I am curious about the chicken as I have trouble getting mine dark enough. Over coloured but tasty on the inside no doubt.

Yes, they had a problem with Bell but I'm don't have Bell. I just ordered the Joule and it should be here by May 5th.

What more could you want from a Supervisor.:)

I am waiting for the update for Canadian version. I have had the Polysciece one for years and years but would like the Joule too.

And if you go now it's hard to get a pix without the throngs of tourists. Great shots, Bruce, it was fun to review these with you.