MacKenzie

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.

First the meatballs, the pork:beef ratio was about 45:55. Added onion powder, garlic powder, mustard, Fish Sauce, cayenne pepper, organo, an egg,oregano, thyme and anything else that was handy. Formed the meatballs and they are ready. I needed a cool place to put them while the KK heated up to about 375F, no room in the fridge but fortunately the temp. outside is about 32F and there are no critters that I need worry about so - On the grill. Done. Now for the spaghetti. Decided to grind some Durun wheat berries into some tasty flour for the spaghetti. Spaghetti is done and it's time for plating. Those are micro greens that are growing in the house at the moment. There are 3 meatballs in that sauce, trust me.:)

I usually cook my chicken in the same range as Tony, 350-375F.

Another chop dinner, this time with sweet onions and apples.

There is a lot of distance between the fire and the main grate and you may not need anything between the fire and food. That is one of the things I love about the KK. You can cook with nothing between the fire and the food. If you have something that will drip a lot of fat you may want to catch that in the drip pan. It depends too on the temp you are using. If I was doing a spatchcock chicken around 350F I might not even use the drip tray. I don't use water in the drip pan. It will just evaporate and you sure don't want to opening the lid to check on that. The KK will produce the most moist chicken on its own if the lid is kept closed. I am sure others will chime in with their experiences. [emoji4]

Shuley, that looks sooooooooo tasty, feed me, feed me.

It is truly beautiful and isn't that just the neatest artistic dog. I will let you in on a trade secret, most of us do not use the heat deflector stone, if you want to do indirect the stainless tray alone will work and it will take less time and fuel to get your KK up to the desired temp.