MacKenzie

That had to be delicious and it sure looks it.

Just look at all that tasty meat on those ribs.

Just finished reading the article and it sure sounds like you are on a fun adventure. Please keep those pixs coming. Goose fat galore, chips, chips, chips. Your friends will all be getting goose fat in their stocking.

Now that's using your noggin, Aussie, dinner is looking fabulous.:)

Chicken is looking very tasty and so does your pork belly. Slicing that for breakfast I hope.

Tyrus, you are so kind and I love it.

Here is the pumpkin/sunflower sour dough bread that just a short while ago came out of the oven. For a change I baked it in a Dutch Oven as opposed to free standing. I expected it to have a lot more oven spring but it wasn't lacking in flavour especially after it was buttered with some cultured butter.;) There is a gorgeous crust and tomorrow when round 2 of the stew is served it will be with bread for dunking.

It is funny I did make bread but it was too hot to cut so no bread with that stew to sop up those rich juices.:( Next time, there is more stew left.

There was an article in which someone asked about cooking with the lid open and Dennis posted, the KK is meant to be used with the lid closed. It wasn't all that long ago but I haven't found it yet. Here it is- Post from Dennis- Please remember that the leaving the lid open also runs super heated air over the edge of the acrylic insulation that we use as an adhesive and grout. It will degrade from extended exposure to temps over 400º. Had a customer in Texas that grilled high temp for extended periods with the lid open and lost his first row of tiles and grout had dry lake cracks going up about 4 rows. The grill is absolutely designed to cook with the lid mostly closed.. The heated handle will sear definitely your hand too..

I've done this cook on the KK and will do it again when the weather is better. Normally I do it without the bone marrow but decided to add some more richness. Baked in the oven for about 5 hours at 275F, seared the meat, then put it in the oven with the sauce for 2 hours, then added the veggies and baked for another 3 hours, adding the peas during the last half hour. Meat is seared. Where did that marrow go? Plated.

sfdrew, you should be safe for a few weeks.

It wasn't too long ago, someone asked about cooking with the top up and Dennis mentioned about one person who did do a considerable amount of cooking with the lid up and did a lot of damage to the KK. Sometimes just because one can do something doesn't mean they should. I'd love to see alimac get a KK. I am certain he will thrilled with it. The food tastes wonderful, it takes things to the next level.

Aussie, your beef ribs look soooooooooooo delicioius.

What a great discovery and not too far from home either.

The KK is meant to be used with the top down, just saying. Besides that I'm not sure the top will open wide enough. Best to check your plan with Dennis.

Both versions of the wings are looking goooooood. I am just watching a show on Dorset properties. I love that country side, no big cities, no high speed highways, lots of farming, sounds so peaceful. Isn't that where the first beer on the leftside in you collection is brewed?

Tekobo, they got lucky and hit the jackpot.

Tryus, how true that is.

CK, your trip to the new butcher sounds exciting.

Aussie, your ship has just come in.

Let him keep it, Tekobo.

Go for it, Tyrus.:)

That was interesting, Tyrus, just goes to show what a complaining customer can do for you if you care to listen.

It certainly looks and sounds delicious.

I'd rather have a real Guinness beer but it was a nice thought and that's what counts.