MacKenzie

I'm lucky because I want to grill all year long too but I can roll my KKs right up to the sliding glass door in the dining room. Actually once I get the fire going I don't even have to put my coat on check on things. For those who don't know I live in Nova Scotia, Canada and we do get winter snows here.

What an awesome feast, Troble.   

2 hours ago, Mark Surratt said:

Thank you all for the great input. Now that the 32 is settled....what accesories did you get, wish you had gotten and do not use much?Also, now comes the tile colors and shape. I was leaning toward the cobalt blue, not sure between the pebble and square.

 

 

When you come to your senses you'll pick pebbles. They cook better, looks better and cleanup better. 

3 hours ago, Bruce Pearson said:

Have a great day.

Right back at you, Bruce. 

 

Snazzy.  I bet you are going to have fun doing the Thanksgiving dinner. 

I suspect once you cook on the KK you will have less and less desire to cook on the Primo. 

Welcome, Durangutan. Once you get your KK there will be no looking back, not only is it a piece of art but the taste of your food moves to the next level. 

@Cnom, your KK looks absolutely beautiful.  

2 hours ago, RokDok said:

Thats looks brilliant, whenever I've tried it's been salty and only suitable for adding to stews etc.

 

I dry brine mine for 7 days and then do 3 soak outs, each for 2 hours and that takes care of the saltiness.

Remi, what a delicious feast for the family, everything looks soooo tasty.   

It is pitch dark here by 5:30PM but that is not going to stop me from lighting the KK for dinner. Never say die.  Chicken thighs were marinated in yogurt and spices for the afternoon for this evening's cook.

I have the hand crank version and thought that's not too bad why would I need electric. Then I bought the electric pasta version for my Ankarsrum mixer and now I know why I needed electric. It is so much easier and as tekobo mentioned you now have 2 free hands.

Sounds like a great plan, Troble. Should prove to be very interesting.

Bruce, wow, what a great job and you'll find the more you use it the more things you will want to cook with it. 

I agree with you jeffshoaf, that is the best colour to cook with. Works perfectly every time.

A

A very little bit of water (2T) some thick slices of a sweet onion set on Low until you get some colour then set it to Ext Low until onion is cooked. 

Hey Tekobo, we are now famous, we made the joke list. 

8 hours ago, tekobo said:

 Winter will see me bundled up and outdoors I hope, trying out stuff on the KKs, Argie Barbie and Solo Stove.  What fun.  

If you need any tips on how to bundle up I'm here for you.  

39 minutes ago, Bruce Pearson said:

While reading and watching Macs butternut squash dinner and her saying how she liked the vermiculite system, I ended up buying one! It’s going to be delivered next week. It’s my early Christmas present to myself. It’s been a long time since I last posted something but I do log on a lot just to see who is cooking and looking at the great meals you all post! Just wanted to say hello to all kamado friends. 

It is good to know you are lurking, Bruce. I was about to send out he posse to find you.   I was slow to warm to the Vermicular Musui Kamado but knowing the $$$ I spent I had to use it. The more I used it the more I found things to use it for, now I consider it to be one of the best items I have ever bought and would replace in a heart beat if I had to . They have wonderful recipes on their website too.

6 hours ago, Troble said:

Isn’t it technically “Canadian bacon”?

Well actually, when  I make Canadian bacon it looks like this - so I guess this batch was technically Canadian breakfast bacon.  

20 hours ago, MacKenzie said:

Cured a pork belly for breakfast bacon and today was the day to smoke it. I expect to slice and package it tomorrow.

In the bag on the way to the fridge for cooling. I'll put them in the freezer for an hour or 2 tomorrow morning before slicing.

 

Bacon is sliced, packaged and heading for the freezer.  

Sounds like a plan Poochie. 

Cured a pork belly for breakfast bacon and today was the day to smoke it. I expect to slice and package it tomorrow.

In the bag on the way to the fridge for cooling. I'll put them in the freezer for an hour or 2 tomorrow morning before slicing.

Here is Japanese Burger Steak that was done last evening in my Vermicular cast iron frying pan the kitchen.

The sauce was a red wine and espresso balsamic vinegar mix.

It is beautiful, or should I say stunning.    Can't wait to see how your ribs turn out.

Now THAT is a steak dinner. 

Wow, great arrival pixs and you have jumped right in and everything is looking very tasty indeed. 

This is going to be so much fun to watch and hopefully we'll even get to see the first cooks this weekend.