MacKenzie

Thanks, tailc. [emoji5] I think you are going to love sous vide. I found the more I used it the better I liked it and the more things I found to do with it.

Awesome, Keith, can't wait until I get mine.

Sous vide the beef for 3 hours at 131F then sears on the KK over coffee wood. Searing. Plated. Air fried baked potato.

Just look at that moisture, awesome

Beautiful.

^ Exactly.

You nail that cook, Tony. Perfect colour and perfect spelling, next thing you need to do is apply for Canadian citizenship.

Gotta love metric, 10 10 10.

You got that right, Tony, I ate so much I thought I had over done it and thought I might be sick but it tasted so good I didn't care.

sure sure you can't maybe I can sell you a bridge too.

Just thought a nice plate of homemade spaghetti would go with the garlic fingers I made yesterday. Ground up some wheat berries and made the spaghetti, topped with some dried tomatoes from last summer, mushrooms, fresh chives from the garden and a side of garlic fingers.

Aussie, you get the most meaty ribs, gotta love that flavour.

That plate is making my mouth water.

El Drac sounds very fitting to me.

and I thought you guys were eating out.

One of the best cooks to do is burgers, in my humble opinion they are awesome and I guess you think so too.

dstr, gorgeous ribs and just look at that sunshine.:)

Beautiful, perfectly delicious looking.

I sure hope you are taking pixs of what is going to be a very tasty batch of ribs.

Here is the dough I started Thurs, just after taking it out of the fridge. I split the dough in half, shaped the two pieces into a ball and rested for a couple of hours or more. Making one into garlic fingers and the other will be for a pizza. To make the garlic fingers, stretch the dough out to form a rectangle and spread garlic butter on top of the crust and top with cheese. Bake for 11 mins. at 450F. The crumb.

Con, it takes a lot did I say a lot longer to heat up the grill if you use the diffuser. I do not use mine! It is not a good substitute for a KK pizza stone either.

I have a controller but have never used it on the KK, so far haven't seen the need.

Those cooks all look wonderful and very tasty.

Those OctoFork cooks just get better and better.