MacKenzie

Looks and sounds like the perfect KK solution for all your grilling. Now let's see what you've got cooking.

Did some chicken thighs on the KK today. Served with creamed potatoes and some of last summer's pickled hot peppers.

I smoked 10 pounds of bacon on the KK recently but last night I smokes a few slices in the WFO. I'm looking forward to breakfast, truth be told I look forward to breakfast everyday.

David, I'm coming to your house for breakfast.

What a beautiful KK and just wait until to taste the food you cook on it.

Remi, looks lovely.

@jonj, years later I still remember that exact feeling.

It really is gorgeous, thanks for the pix. There should be a small hole above the handle and the stem of the thermometer should just slide right in. There is also a clip that goes on the inside of the top that holds the stem in place but a lot of us don't bother to use it as the thermometer can't fall out and it makes it easy to clean it, plus some folks turn the desired temp to the 12 o'clock position making it easier to what the temp. is from a distance.

Welcome Donator. Now down to business, where are the unboxing pix of that fantastic KK you just received? You know we want to relive our arrivals thru all your excitement too.

Back bacon, aka, Canadian bacon are roundish and breakfast bacon is in long strips. Now you know the story of bacon and I'm sticking to it. Different cut of pork altogether.

@ Troble, no way am I trading your octopus for a rib and I know you know why. The ribs were marinated overnight with crushed black pepper and granulated garlic. Grilled for about 5 hours and the temp was about 230F as I remember. I am about to warm the rib for dinner and I plan on steaming it in the Vermicular Musui Kamado. Just add 2 or 3 tablespoons of water and maybe 10 min. on low. Here you go leftover rib meat dinner. Now I just need a double espresso.

Found some beef ribs in the freezer and the weather was nice so why not make the most of it. Plated.

TY, David, bread is looking grrreat.

No, it isn't round but it is fine tasting breakfast bacon if I say so myself.

@ David, I'd be interested to hear if you think the Anova's steam makes a real difference. TY

Yesterday I smoked a pork belly, actually I cut it into 2 pieces for easier handling. Smoked them separately too and right after the second piece came off the KK I put on some boneless skinless chicken thighs for some coconut chicken curry. Didn't take many pixs and actually forgot to take any during the slicing. I did one with golden brown sugar and the other with maple sugar. Both tasted wonderful, I just ate a few odd ends for breakfast this morning. Breakfast Creamy Chicken Curry dinner.

Alimac, what a great time to have your parents visiting, awesome spread.

Hey Bruce, I'm glad you are checking up on me. I think of you often.

Pork Baby Back Ribs on the KK today. Flip side Plated. These ribs were very moist, I don't think they could have been any more moist and still cooked.

I think my KK died, for the last 5 -6 hours it's been stuck at 230F, hasn't moved.

I need a miniature version of one of those cameras they put down the drain to see where it's plugged. I could put it thru my thermometer hole and see how my rib cook is doing.

He's using Syzygies' idea to produce steam for his bread. Heat up that pan and chain then drop in a certain amount of ice that will turn to steam for the bread cook.

Yes, great stuff.

I agree, Tony, Tekobo put on really nice spread with those great cooks.

Tony, what a lovely Easter Sunday you had, the food looks fabulous.