MacKenzie

What a wonderful adventure. [emoji16][emoji4][emoji7] I will be watching this and any updates that come along.[emoji4]

Welcome, Doug. Your new KK is going to be stunning and without a doubt a much better cooker, the taste of the food moves to the next level as well.

Put that air fryer to work today to warm up some leftover drumsticks from yesterday.

That is only half of the story, Tony, I've been putting Sriracha on my poached egg in the morning.

You are welcome, Eddie mac. I hope she likes it as much as I do.:)

Thanks, Bruce, it is a cranberry relish, good stuff.:) I didn't have the mint so left it out. Cranberry Relish Amount Measurement Ingredient 1 bag Fresh cranberries 1/4 cup red onion 2 navel oranges 1/3 cup sugar 1/2 tblsp minced ginger 1/8 cup chopped fresh mint (optional) Instructions: Pulse cranberries in food processor. Don’t overdo it. Zest 1 or 2 of the oranges. Peel the oranges, cut into segments, and remove any skin and pith. Cut into small pieces. Mix everything together, and let sit for at least 2 hours. Source: Bon Appetit pg 28 November 2012 Will easily keep for at least a week. Makes almost 4 cups of relish.

BIGSHEP, I have to admit I did enjoy it and could have eaten more of that chicken. The KK does such a great job on it.

Another very tasty looking dinner, Aussie.

A break in the weather made this a fun cook, no jacket or mitts needed. Marinated overnight in Frank's Hot Sauce and now on the grill. Basted with some bbq sauce. Drumsticks done. Plated. The moist interior shot.

Wow, those steaks look amazing, erik, just soooooo deliciously over the top.

The Super bowl goes to Tekobo, you sure know your stuff, congratulations on backing the winners. Now let's see what US BBQ goodies show up in your mail box.

You can bet that none of my purple crack is any place but on the food.

Someone has to have the sun and it might as well be you.

I did go to the market yesterday so no poaching eggs before going. Did poach this morning though. It is getting more easy after doing probably 6 times. Today I tied a knot in the Saran wrap first then wrapped my string around it. This will give me more control of the bag in the water. I am afraid that if the bag stays against the sides of the hot pot it might start to melt. I the Saran wrap is big enough one can tie a knot in it as I did here then I tied the string around it. BTW I can use the string over and over. Into the water we go. Plated. After 4.5 mins and a couple of minutes on the counter while drying off the bag and removing the string.

5698, that pork butt looks perfect, fantastic colour and I bet it will taste even more so.

LOL., Bruce I'll read your posts wherever they appear.

That weather is certainly not conducive to outdoor cooking. You plan sounds Super delicious.:)

Tekobo, I guess I need to be faster at getting my request in. I did wonder if it would taste differently if sliced thin. It's great that all that work paid off.

tony, have you done chicken drumsticks in the air fryer before? I bought a whole bunch today and I should give the air fyer a whirl. How do you do them in the air fryer?

Tekobo, I have been thinking this over,(So you know there is a dangerous idea coming.) and I figure that if you do 2 or better yet 3 paper thin slices and put it in an air mail envelope that I would be able to have a taste. It is the perfect season for it to arrive safely.

Tyrus, guess I'll stay home in that case.

FotonDrv, that was a very interesting read, thanks for posting it. I love your friends sense of humour.:)

Tyrus, I would just put it in the KK without doing anything to the outside of the pot. Don't forget to season it before you use it.;)

Tekobo, wow, it looks wonderful. At least you have more geese to try the new recipe. When you had it in Italy was it sliced the same thickness as like you did? I think I'd just love to sit down to that lunch.

Very tasty wings and I see you are raising the young one properly.[emoji4]