MacKenzie

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.

amusedtodeath, how so you like Joule?

Deeelicious.:)

Dinner looks delicious but I think I'd be with you on the too sweet topping.

Yes, Bruce, please do post those pixs.

Tasty looking dinner with lots of tastes. and now for a

How could you not be hungry when you had this in front of you!

Taste testing certainly makes things interesting.:)

Beautiful, I could just jump into that awesome looking water.

Sure looks tasty, Aussie.[emoji4]

Great job on the chicken. [emoji4] I agree the KK does a very nice job on poultry.

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]

Sounds like a great technique, thanks for that.[emoji4]

I am with Aussie, this is going to be a fun watch.