MacKenzie

Why not just contact him. I found him to be willing to help any way he could.

can you imagine what he's think about sous vide.

HlalfSmoke I'm not sure if it expired the end of Feb or not but it's worth a try.: ) I know my ribs were much more moist done this way. The plated shots might not look that way but that's because they were sitting around for a little, while I was taking pixs. I didn't baste the ribs or anything just put some spices on before I started. I am keen to do chicken now.

Thanks, pesto. I will take a look but I didn't do the video with my phone it that makes a difference I used my camera.

Here is a video shot just after the ribs went on the KK. P1030003.MP4 Another video just at the end of the cook. P1030008.MP4

Here is a pair of new OctoForks that I bought and put together. It only took a few mins. to get them put together, Going to rotisserie for the very first time on my 16 inch KK. Just spiced up the ribs with some garlic, pepper and paprika and put them on the rotisserie. 210F - 225F for 3.25 hours. Juicy and perfect bite, actually these were the best tasting ribs I have ever done. Did some stuffed mushrooms while the ribs were cooking. Stuffed with cooked chicken sausage meat, onions, red peppers, cheddar cheese and topped with Parmesan cheese. Baked for 20 mins. at 400F. Dinner is plated. The ribs were easy to take off the OctoForks and a little soak n hot soapy water and good as new. This is how they looked after taking the meat off the forks. They were easy to clean and if there was a lot of stuff stuck I'd put them in the dishwasher. I am really very pleased with this setup and I will get even more use out of the 16 inch KK. I have a couple of videos, can anyone please give me detailed tips on how to attach them?

Steve, I think I have this recipe definitely under control. After saying that the next batch will likely be a bust. Thanks, Bruce, I am enjoying it.:)

I'll keep a spare loaf in the freezer for you, Aussie.

You all are pushing me.

Last time I added pumpkins seeds to my sourdough bread recipe so this time I thought I'd push my luck a little farther and added toasted sunflower seeds too. I am very happy to say it worked. I think I'd better quit while I am ahead,. but then again.... Passed the taste test.:)

Looks delicious, Stiles, your wife certainly had a great idea.

Steve, I can see we are on the same page.

Looks perfect, Garvin.:)

Back in the saddle, it must feel good to be outside grilling again and even better to taste grilled chicken and potatoes again.:)

Awesome.:)

Thanks everyone.:) Aussie I was just winging it yesterday and didn't follow a recipe. I just threw in some peppers as I have lots and need to use them up, also added some precooked onions, aged cheddar cheese. Here is my "go to recipe for Mac&Cheese. It is very very tasty. Mac & Cheese – my go to version http://www.epicurious.com/recipes/food/views/macaroni-and-cheese-51218810?mbid=nl_fig_09282015_Daily&CNDID=28466820 Makes 4 generous servings. · 3 tablespoons unsalted butter, plus more to grease the baking dish 1/2 C panko bread crumbs 12 ounces grated cheese, 9 ozs. Armstrong 2 year old Cheddar (Canadian Cheese), 3 ozs. Collier’s Powerful Welsh Cheddar Cheese(about 9 cups total) A handful of Bradbury’s Red Hot Mex cheese (British brand) 1/2 pound elbow macaroni 1 3/8 C whole milk (I used 2%) 1.5T all-purpose flour 3/4 teaspoons dry mustard 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper Preheat the oven to 350°F. Lightly butter a baking dish. Slightly higher in the grill. Melt 1.5T of the butter. Drizzle the bread crumbs with the melted butter, and toss to combine. Add a handful of grated cheese toss to combine, and set aside. Cook the elbow macaroni in salted water until al dente. Drain, without rinsing, then return them to the pot they were cooked in. Warm the milk just until it starts to steam and form tiny bubbles around its edges—be careful not to let the milk come to a boil. Remove from the heat. Set aside. In a medium saucepan over moderate heat, melt the remaining 1.5T of butter. Add the flour and stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce. Sprinkle some cayenne pepper into the mix. J Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. Macaroni and cheese can be made ahead, put into the baking dish and cover, refrigerator for up to 2 days. Do not add the bread crumbs until ready to bake. Chilled Mac& Cheese will take longer than 30 minutes to cook.

Your nacho look lovely, Aussie. They look very appetizing.

Gee, I wonder what you are going to make with that new starter. [emoji4][emoji4][emoji4]

dstr, that pie looks and sounds perfect. :) That is a hot grill, in more ways than one.

Garvin, I know you had fun doing that cook and I bet you enjoyed every last bite.

Thanks Dozer and Tony. As a kid I loved cheese and molasses on crackers or bread. It works better for me than waffles and fried chicken.ROFL

Those ribs are looking really tasty.:)

I wanted something that would provide leftovers so Mac & Cheese it was. Ready for some bread crumbs, the KK is running at 350F. On the KK for about 35 mins. or so. Time is up. Ready to plate. Plated with molasses on a piece of sourdough bread.

Garvin, you are on a roll.:)

A squirrel on hormones.:)