MacKenzie

Yummy, yummy. I bet I could eat two of those gems.

Awesome ribs.[emoji4][emoji4][emoji4] and you thought I was exaggerating. LOL

tucker, you have it all multiple cookers, cabinets and a wife, better stick with that.

That potato spice sounds interesting. Have tried it before?

It is the other way around, Tony.

It does make the best twice cooked baked potatoes. [emoji6]

I have the 22 inch tall cap. It was out for a short time before Dennis settled on the 21 inch tall cap. It is a very nice grill and I also have a small one the 16.5 tall cap which I mostly use in the winter as it is very easy for me to pull out. Which ever one you buy I am sure you will love the taste of the food you cook on it. With the 21 it will match up with a bigger one if you decided later on that you would like a second one.

It's a wrap. Using my Lebanese Mountain bread, sauerkraut relish, grainy mustard, mayo, lettuce, a little smoked cheese and a splash of Tony'd hot sauce. It was delicious, I put it under the broiler just for a few seconds.

Bruce, I think that when I pulled it a some of the moisture evapourated. I didn't do anything to moisten and it is fine this morning. amusedtodeath, this little butt was in a box of pork I bought and it had the bone removed and the most of the fat was on the top side, you can see it in the pix under the string. I didn't put a thing on the meat. That is sour cherry jam on the toast.:)

Thanks, Aussie. That little butt sure took a lot longer than I thought it would. I was beginning to think I was never going to get to bed.

... take 15 hours to cook. I put it on at 8:30 AM and took it off at 11:30 PM. Pulled. Very tasty but a tad on the dry side. I can fix that.;) Another taste this morning and the pulled pork is not dry and it is even tastier than last night.:) Those potatoes are the little ends from my cut fries of yesterday.

I did Tony's method today and the results were pretty good but I would like more crunch. I might have to try the SV without the oil and see what I think. It's tough doing all these fries tests.

Thank you very much, Tony. I'll be giving this a try.[emoji7]

Hey, Tony, that sounds wonderful. I do pre cook mine in water on the stove first but the technique you use sounds great. What temp. and for how long are they in the SV bath?

Awesome fries cutter and those fries look pretty tasty to me.

I had 4 honey garlic sausages to cook and today was beautiful so fired up the KK. Grilled.

Well congratulations are definitely in order Well done and the food is looking deeelicious.

Those beef ribs looks awesome.

Those are two very beautiful cooks, I can almost taste them from here. That KK even made you a better cook.

It could be, Tony. It is everywhere here.

Thanks, BIGSHEP, and it was fun too.

Thank you, Bruce.[emoji4] I don't have a pasta machine but I do have roller attachments for my mixer.[emoji4]

Thanks, sfdrew, I've had my grinder for quite sometime now. The fresh ground flour has an added taste to it. It also contains the full grain and therefore it is darker than regular flour. It's not bleached either.

Tony, you have so many more options than I have around here, lucky you, does Catelli ring a bell?

But, the pasta tastes soooo much better than store bought.