MacKenzie
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Everything posted by MacKenzie
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Already doing pizza, there ain't no flies on you.
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- bratwurst
- first cook
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Wait until you try chicken, it always comes out extra moist, can't get a better cooker than the KK.
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- bratwurst
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Lunch looks wonderful and the young one has an eye on someone else's meal, cute shot.
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Fortunately you remembered the pix. That was a close call, you might have had your KK license suspended. Great job Rob, things are looking like they are full of flavour.
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I just braved the monsoon just to make ckreefs Bronx Bomber
MacKenzie replied to erik6bd's topic in KK Cooking
Just the kind of meal you need when the weather is not co-operating, comfort. -
Aussie, that had to taste delicious.
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Margarita, did you say Steve M.[emoji528][emoji528][emoji528][emoji7]
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Wouldn't I like to be sampling this cook!
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Bruce,
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, actually there are quite a few women on the KK site. I don't know which is worse spell check or auto piolet.
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- pulled pork
- pork
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A chocolate truffle made by my friend and lime ice cream. A very good friend sent me a recipe for lime ice cream that had only a few ingredients, whipping cream, sugar, lime juice and lime zest. Lime zest. All ingredients mixed. and into the ice cream maker. Almost done. Served with the chocolate truffle.
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Very nice crafts.[emoji16][emoji41]Our rivers are not that big fortunately and mostly gravel bottoms but one can stii wreck a canoe. I've seen that done. Actually we had to go in the spring while the water was high and there weren't too many bugs.
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No, but hopefully it may help to relieve some of the angst.
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Those pizzas look wonderful.[emoji7][emoji41]
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Thank you, Steve, they were really tender and tasty as well as moist, now if I can just remember what I did for the next time.;)
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Time to pay a visit to the KK and give it a tender pat.
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It is awesome, you won't get any sleep tonight with all this excitement and just wait until you cook on it. The food will be as wonderful tasting as the grill looks.:)
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Did a couple of boneless pork chops and did the brine that Syzygies mentioned, added some fennugreek and granulated garlic to the salt/sugar brine. Did an 8 hour brine this did a wash out soak in fresh water for about 1 hour. In the brining bag. Rinsed and dried. The fat on these chops really was pure white. Plated, done on the grill until IT was 150F, a little more than I was hoping but what the heck, brown it on the baking steel in the kitchen. Those are fresh from the garden peas that are uncooked, Oh sooooo sweet. Look at that moisture.
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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!)
