MacKenzie

Thanks, guys, I have never seen the likes of that moisture.

mameola, what a beautiful KK, and you did a fantastic job on the 8 pound chicken. I am sure everyone was impressed with the chicken as much as they were with the KK.

That is about the number of times I have them also.[emoji3]

That certainly looks extra delicious. :)

I have some dried lavender, I should use some to make the second drink. Thanks, Susain&m.

Guess they are thrilled.

Aussie, it looks sooooo good, I can almost taste it.

They look gorgeous, Aussie.

Gorgeous, your husband is sooo spoiled.

Tony, play time and it sure like it a great adventure, delicious. :)

HalfSmoke, this is the one I use most often, easy, tasty and keeps. Donair Sauce 2/3 cup canned sweetened condensed milk 1 can 1/4 cup white vinegar 3/8C 1/2 tsp garlic powder 3/4t Mix using a whisk until it thickens, store in fridge until ready to use. Enjoy.

Yes, I just spotted it. Thanks. I'm afraid I love the donair sauce that we Nova Scotians make and I put gobs and gobs of it on my donairs.

That's, Aussie. It's a good day when everyone is happy. It is very hard to use another grill after one has cooked on a KK.

Thanks, Shuley. It sure would be worth a try. Keith, when I checked the internal temp. it was in the 140s so I took it off the grll , sorry I don't remember exactly where.

That would work.[emoji41]

Fantastic cook, looks awesome but what about the donair sauce. It is another Canadian connection.[emoji41]

Delicious dinner and that salad has lots of goodies in it. :)

Thanks, guys. Yes, Keith I was not leaving any room for things to fall off the tines. Not that anything budged.

I use a Ruhlman's cure and hot smoke around 200 F until the internal temp is 145F. I am getting low on bacon and one of these days(soon) I will buy a 5 pound slab of pork belly.

This loin was already cut for sous vide and frozen but I thought I'd give the OctoForks another spin. Just seasoned with granulated garlic, black pepper and paprika, that was it. Put them on the OctoForks. Ready for the KK. Heated the KK to 425F and let it heat sink fir 30 mins. before adding the pork. Shut down the vents and ran the grill at 350 F for 35 mins and the loins were done. Next time I might go for 375F for 20 - 25 mins. Brought them into the kitchen. Sliced and it was amazing how much juiciness there was. Plated and the light is just right to show how juicy the pork was. I could not have been happier with the results.

Certainly looks very tasty.

Only 4 more hours until the final product appears before our eyes. It sounds delicious. [emoji4]

The suspense is building, Dee's secret salad and Aussie's are about to be unveiled, stay tuned because things are already looking tasty.

It may appeal to gas burners who don't know what they are missing when cooking with lump.:)