MacKenzie
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Everything posted by MacKenzie
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No, it doesn't at least not yet.
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I will stick to river running in the canoe where the water depth is not over my head.[emoji41][emoji7][emoji847]
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Personally I think the more grilling space you have the better, better to have too much than not enough. As Rob said, you will love whichever you get. The food simply tastes much better cooked on a KK. I wonder if what happened to a lot of us that once you get one you find a real need to get the second one. If there is the slightest possibility that might happen then the sale option on the 19 might be the one to start the ball rolling. I never thought I'd get a second one, couldn't imagine it, but I did. It could be that after getting the 19 high top and tasting the food then expanding what and how often and for how many you want to cook that you'd go for the 32 inch down the road. BT, I do like that high top options, it allows you to get the pizzas up into the dome, and bread, etc.
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Looks like tasty stuff to me, Chefin.:)
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It doesn't take long to stop eating out once you start cooking on the kk.[emoji4]
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it was fit only for use as a slightly greasy medicine ball! (or cannonball!)
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SmallBBQr, said, "Hehe.....I was teasing MacKenize over a post of his here on the forums where a few people commented about putting ketchup on his poutine.... " but I'm sure he meant to say, "putting ketchup on her poutine.
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- pulled pork
- pork
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SmallBBQr,
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That's it Paswesley, rub it in that you are having a delicious sandwich.
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It looks so moist and delicious.
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I see the recipe title says roast chicken but the announcer called it "Wonderful rotisserie chicken".
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Aussie, pass that plate over please, I want to sample that.
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Sounds like something to try,I but how do you get rotisserie chicken out of this cook? None the less I would try this method.
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I am watching this cook, Paswesley and expecting great things.
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Aussie, dinner sure looks delicious.
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More OctoForks work but this time on the big KK for the first time.:) Marinated in Frank's Red Hot Sauce. Done. Plated and yes, those are fresh beet greens from the garden.
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Best meal of the week and you made it yourself.
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That would be something to try, Tony, I know they were warm and nicely juicy.:)
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Tony, you are right about the potatoes, the onions and tomatoes were done in a pan on the stove.
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I have only done 1 pizza on the 15 inch griddle and it was on the KK. I do think that it does heat up a little faster than the Modernist one and I suppose it hold the heat longer. It is far easier to lift the baking steel on and off the KK than it is getting it into and out of the oven. My oven is part of the stove so lower than a wall oven. It would be much easier to get the griddle into and out of the oven, a noticeable difference. The 15 inch round weighs 18 lbs and the Modernist weighs 22 pounds but 4 pounds at arms length feels more like an extra 20 pounds.
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Picked up a couple of beef roasts yesterday to make some ground meat, Ready to rock and roll. Only about 4 pounds so used the Electrolux to grind. Grilled a portabella mushroom and topped it with a burger Added cheese and put it under the broiler, sides were potato wedges and caramelized onions and cooked tomatoes.
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I have the KK baking stone and love it for bread and thick pizzas, it does produce an even heat, top and bottom if the KK is properly heat soaked. I have 2 Baking Steels, the Modernist one and a 15 inch griddle. They are great in the kitchen stove for pizza and great on top of the stove for bacon, eggs, grilled cheese sandwiches and English muffins. I have used the 15 inch griddle, flipped over for my last pizza on the KK and it did a fine job but I would not have wanted the bottom any darker. Verdict, both have their places.
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Monsoon rolls in the middle of my beef tenderloin cook
MacKenzie replied to erik6bd's topic in KK Cooking
Dinner looks wonderful and the weather looks miserable. -
Oh how I wish I liked more seafood.[emoji41]
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Looks very tasty.[emoji4]
