MacKenzie

Jon, it was FUN and a pleasure picking out your prizes. Here's to, Jon, the winner, this year. Upon the first wearing of your official team hat you automatically become and honourary Canadian.

Things are looking good at your house. When I do my steak I usually cook at 132F for the entire cook, a few hours depending upon the thickness, and it will come out looking like a medium rare steak but at that temp and time all the nasties have been taken care of.

So glad that your latest Meater is working perfectly, now we just need to work on you.

Bruce, thank you kind sir, you may join me today for a rerun.

Dave, just wait until you see it for real, you think you are thrilled now. Not only is it stunning in real life the taste of the food moves up to another level. Can't wait to see your pixs. What colour did you order and when do you expect to take delivery?

Tony, that is a delicious looking and colourful dinner.

Have to start with the bread and this one is Lebanese Mountain Bread- Roll the dough out then stretch it over a bowl to get it really thin. Then put the stretched dough onto a hot griddle. Flip and done. Now for the meat. Grind the beef 3 times and add the spices. Knead for 20 mins. and form into logs that are about 3-4 inches in diameter. Tightly wrap to pack the meat. Cold smoked just for fun the heated the KK to 250F and added the logs. Nearly done, IT should be 160F. Done. Taste tested. Start building the donair. Add the homemade donair sauce and a little Purple Crack just because.

sfdrew, what a lovely mean, beautiful

Those are awesome baby backs and for sure a very tasty dinner.:)

The last of the butternut squash until next fall. It has been a while since I did a potato scallop and it just seemed to be the day for some comfort food.

Why didn't think of that, it is in the fridge.[emoji44][emoji44][emoji44]

Ha ha, homemade ketchup. No way, Tony. All is good.

Made a little flat bread for breakfast this morning. We are in the middle of a nor'easter so no place to go. Add a little Parmesan Cheese. Fold it over and devour.

Time to start the KK fund for Danny, he looks like he is in seventh heaven, just look at that huge grin on his face. I'd like to have one of those burgers, nice grill marks, guess he learned that from the Master. BTW, I hope you taught him the cleanup trick too.

I would do as 5698K suggested, reverse sear.

One more pork pattie with a side of butternut squash with stewed cranberries.

He won't be the only one. [emoji4][emoji4][emoji4]

Yes, that is my poached in plastic wrap egg. Make for a pretty and tasty poached egg. [emoji4] sfdrew, there is a post here giving the details, a search should bring it up.[emoji4] Found it here-

Randy, good for you, you sure won't be returning the KK for design flaws. The food will also taste better when cooked on the KK, I am serious. Yes, just as 5698k mentioned we do love to see lots and lots of delivery pixs.:) When you expect the delivery to be?

and that is a beautiful dinner.

I would probably do the same if I had a friend that made them.[emoji4]

Now that gives me an idea, I should make some sausages. Thanks.[emoji4]

None in the ketchup, Tony, just some on the egg.

I had some ground pork and wanted to use it so why not try pork burgers. Ready for the grill. On the KK. Nearly done. Plated. Since there are extra patties, let's have them for breakfast. I discovered that I like a mix of pork and beef rather than all pork in a burger. BTW, that is my homemade ketchup and it has a kick to it.

I had some ground pork and wanted to use it so why not try pork burgers. Ready for the grill. On the KK. Nearly done. Plated. Since there are extra patties, let's have them for breakfast. I discovered that I like a mix of pork and beef rather than all pork in a burger.