MacKenzie

@ tekobo,The micro grow greens are regular seeds but they are a mix all in one packet. The seeds are beet, red cabbage,blue kale, tatsoi, mizuna, kohlirabi, red kale, radish, nasturtium, and mustard all in one packet. They grow close together and you should have greens in 7-10 days cut them off with scissors when they are between the first and second set of true leaves. No, they will not come back once cut, you have to start new or have 2 or three trays going at once and stagger the planting.

Our Robins have just arrived, three days ago I saw my first Robin of the season. [emoji7]

Now you know, the secret KK spice.[emoji4]

Lucky you. [emoji7] I will be on the lookout for them early May. I had a new feeder arrive in the mail today. Thanks a million for the update.[emoji4][emoji4][emoji4][emoji4][emoji4]

Leftover grilled chicken went into a chicken casserole today along with some micro greens and purple crack-

Tony, without a double you enjoyed that lovely meal.

ROFL

Certainly everything looks super delicious and that includes the gravy. Mouthwatering every bite, I'm sure. BTW that looks like a dangerous weapon and I'm sure it does the job.

Those potatoes look awesome, Tony, who needs fries.

Oh no, you ate all your potatoes and planted the rest.[emoji44]

When I think of roast I think of what you get when you put them in pan with a roast to cook, usually put carrots and onions in too.[emoji4]

I tried Syzygies' fried potato wedges today. SV the potatoes wedges for 70 mins at 185F. Let them cool and dry off then pan fried with Ghee and served them with smoked meat on rye. The smoked meat was previously done on the KK sliced and frozen for days just like this one. One thing that stands right out is the creaminess of the inside of the potato. I sprinkled with cayenne pepper and salt. They are delicious. The creaminess does not show in the pix but it sure does in the mouth, awesome. Thanks Syzygies. The lettuce is looking a little ragged but that's from being in the oven under the broiler when I melted the cheese.

Gorgeous.

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.