MacKenzie

It has been a long time since I did burgers so here we go- Started by pressure cooking a carrot, 4 mins. on high, release pressure, brush with oil/butter and they are ready to roast on the grill. Patties are made and ready for the grill. Load the grill. Grilled. Dressing the cheese burger. Plated.

Bosco, yes, I can get it on my drive to Halifax, just haven't done it yet. It is at a brew shop.

Susain&m, your salad recipe sounds tasty.

Those PBW look perfect.

Adding to the pressure cooker egg theme- been doing semi soft/hard boiled eggs in the pressure cooker. 1C water cooker at level 1 for 5 mins. Release steam and run cold water over the egg to stop the cooking and making it possible to handle the egg. The shell almost always has a small crack but no escaping egg. This is what I get, it really is a beautiful egg.

Beautiful evening and beautiful chicken cook.

Gorgeous, gorgeous cook.

Lovely meal, just beautiful.

Great cook, ck.

Thanks, everyone. tinyfish, it has been a good year for carrots. I still have a bunch in the ground, hope to be able to leave them there for another few weeks. If I wait too long they will be frozen in for the winter.

Aussie, that is a wonderful cook and it looks so bright and colourful.:)

Those cooks are making me hungry.

Your Naan looks delicious.

I love the battery life in the Smoke. Mine is no where near that. I just looked at mine and I misspoke, I have BlueTherm Duo and then I was just on the web site and it appears that they are not selling this model any longer. WELL!

Well at least they had a brown paper tablecloth for that very tasty feast.

I have 2 chops under going the brine process as I type, We'll see maybe Wed. how it turns out.

I have the Therma Q and what I like is the probes are very accurate, what I don't like is it is Bluetooth and has a rechargeable battery. The one you have has wifi I think but it wasn't available when I bought mine.

It is great to have the battery option for those KKs that are not close to an electrical outlet but if you are I'd much prefer to use that.

Time for another pizza this one is going to be a little hot due to the Thai Hot Peppers, other toppings were mushrooms, olive, spicy pepperoni, fennel, anise and fresh mozza. But before doing the pizza I pulled some more carrots from the garden and another big one, a fat 10.5 inches. Pizza ready for grill. Baked. Added some of the last spinach leaves from the garden. Cut. Plated.

Gorgeous, and just wait until you see it for real. BTW whatever you cook on your KK WILL taste better.:) Get your camera ready for those delivery day pixs.:)

Wow, a double wammie, those are two awesome cooks.

I have a couple of chops that I thought I was going to start brineing today but didn't get that done. After a couple of days in the brine I'll do a washout and then smoke them around 200 F. It will have this same ham like flavour.

I've only done mine just before using but one thing I'd like to mention and it is this, the flour crust in the outside is very likely to burn and I found I did not like the smell of this and wondered about it getting absorbed by me food so since that cook I've always cleaned up the outside and made sure not to have a lot on the outside edge. We'll be waiting to see how you make out and hear your thoughts. If you are worried about it drying out too much you could always put it in plastic overnight.

ck, just be sure before you make this move because there will be no going back to store bought.