MacKenzie

Steve, what an awesome cook, that brisket looks so tasty and moist.

Just look at that moist chicken, delissssh.

Two awesome cooks. Both look perfectly tasty.

I've been listening to Classic FM from London and heard all about your nice weather while I was grilling in the cold wet weather, 7C. I think it is safe to say you and the little guy enjoy the cook in-spite of the rain at the end.

School does not end here until the end of June. [emoji21]

Looks delish, Shuley. Not summer when the temp. is only 45F.

Pauli, might be joining us, Shuley. Just wait until she tastes the things she cooks on the KK.

Decide to keep things simple today, Made chicken noodle and mushroom soup with already grilled chicken thighs. Before making the soup I thought I'd try my hand at buttermilk scones, first time for this. Besides the rolled oats, buttermilk there were golden raisins and toasted almond pieces in the recipe. Only made half the recipe which was supposed to be 6 4oz scones. That sounded pretty huge to me so I split the dough up into 7 each just a little over 3 ozs. They are plenty big enough. The noodles were made from fresh ground durum wheat and semolina and cooked in the chicken broth. That scone on the side is only half a scone.

That is certainly colourful, already looks tasty.:)

I believe those Grill Grates are aluminum.

ROFL

I like marinating mine in Frank's Red Hot Sauce overnight in a vacuum sealed bag. Cook direct on the grill @350F until IT is 165F.

Thanks, Steve, that's what having a KK and OctoForks do you for you.

Thank you very much, and I hope you are enjoying my food. My camera is a Lumix DMC-ZS100 Yes, I am using the OctoForks a lot more than I ever thought I would. They work so well in the KK, makes cooking easy and very tasty.

Will do.

So far I have done all my OctoForks direct. I don't have a rip roaring fire though since my roti cooks so far have been in my winter grill, 16.5 inch KK and the food gets pretty close to the fire. I do take the time to get the KK heated up enough so that the fire is really just maintaining the temp I want. It might be a different story with the 22 KK though.

Tony, you are going to love those forks.

The rest of the story, still raining and 45F outside and 250F inside the KK. Ribs are done. Cut- and plated. Micro greens salad with taz pepper dressing. Dressing- The taz peppers have turned the vinegar to a pink red colour. Dessert, dipped icebox ginger cookies in espresso.

Steve, what an awesome cook that wagyu brisket is going to be.

Rain rain go away! Not only that it is 45F. Fortunately it's 250F inside my KK.

The Seriouseats salad recipe even has one counting out the berries. Sounds like a tasty salad that I may have to try. Thanks,csc.

Thank you,cschaaf, that is a very interesting read.

Nicely done.:)

Near the table does sound like a great place. I am assuming you will have lots of time to mull it over before the KK arrives.

Thanks everyone, I have been wanting to try this for some time now and today was the day. golfingfool, here is a pix of what I used. I fed two of them thru the OctoForks. Just waiting for the OctoForks skewers.