MacKenzie

Thanks for the tip, Tony. The grower told me that people think there is more fat in Berkshire pork but that is not true, not in the meat part. I still have two I was going to SV them but maybe I should cook it more instead.:)

One of these days I'm going to put the egg in the PC still in the shell.;)

Thanks, Shuley, yes, gotta love those mushrooms.:)

Here you go, a 2 min. high pressure level cooked egg with quick release and top covered with foil. Here it is still in the custard dish- Plated. Breakfast is served. How long to pressure cook might vary with the cooker used a little. Tomorrow I'm going to do a covered 2.5 min egg. Once you get it worked out it will be repeatable. I don't think it will ever be creamy like a sous vide egg but these PC eggs are delicious and fast.

Agree, I hope no one minds.

Thanks, Stile, I'd love to try a Berkshire pork tenderloin.:)

I like the cold smoker a lot. Just waiting to do some cheese, it will be perfect for that as there is no heat in the grill to melt the cheese unlike my amaz-n-smoker. I like it a lot for two other reasons, if you run out of smoking material it is easy as pie to add more without disturbing things in the KK and if you think it is going out easy to apply the torch to it to get it going again and again you don't have to disturb the food in the KK.

Sharon, my grandmother always said that I was full of the devil. BTW I was also the apple of her eye.:)

Take a look at this site Sharon, http://komodokamado.com/pages/compare-grill-s-features-and-specifications Or better yet- http://komodokamado.com/pages/19-hi-cap-table-top-16-hi-cap-table-top

Sharon, I may have misspoke, I just assumed that Dennis had one for the 16 just like the one for the 19 but I bet if you talked to him you'd have one.

Sharon, oh my you are in trouble, Dennis does do a nice looking rolling cart.

You are so right there, usually the bottom is black when the top may or may not be cooked.:)

Sharon, I have lived here all my life and would not think of moving although it is nice to travel to see other parts. I keep telling folks who live in the rest of the country that we are so far behind that we are actually ahead. Even the time zone tells me that we are 1 hour ahead of Toronto and 4 hours ahead of Vancouver.

Sharon, I hope you get that internet under your control. I live in the boonies and know what it's like but recently my internet provider up grade their equipment and my service is much faster. I'll let you in on a secret, that colour we both have cooks faster, uses less lump, heats up faster and the food taste better but don't tell the others! Yes, last summer I had a roof built over my outdoor kitchen area and I do love sitting in the corner watching the wild life, (birds, squirrels, and chipmunks) which I feed. There is something about sitting under a roof and looking out that I love. The food cooked on the KK is so good that I wanted to be able to do it all year long. In the winter we get lots of snow but I still want to grill. I special ordered the 16.5 grill because when it is 20 below it won't take as long to heat up as my 22 inch. During the rest of the year it will be great for the side dishes when the 22 is busy doing the rotisserie thing,etc. I understand the cost issue, here in Canada we have to pay about 50% more because of the value of our dollar against the US dollar. However I love cooking on these grills they are the cats meow.:)

Stunning loaf, what more can I say except i wish it was mine.

Shuley, I wish the farm was closer to me also. It is a 2.5 hour drive each way.

Steve, that dinner is awesome, it looks perfectly delicious and perfectly cooked.

Thanks, Steve. It was my first taste and I did like the flavour and I just took the chops out of the package and onto the grill so the moisture was from the pork I did nothing to enhance that part.

Managed to get some Berkshire pork chops the other day and decided to grill them today. Plated. The cauliflower was pressure cooked, level 1 for 3 mins with a quick release. I took the chops off the grill at 135F IT, rested them and IT rose to 145F. The interior shot, the meat was tasty, but a little more tough than I was hoping for.

I wish I could taste what you have done it looks so interesting.

Tony, that was my thinking after doing it a few times, so predictable and quick.

ck, that bacon certainly got my attention.

Pressured cooked this egg for 2 mins. at high pressure followed by a quick release. Plated. Cut to show yolk. I like this much better than boiling a pot of water for the egg. It is sooo much faster. It cooks in the same length of time as the bacon. Tomorrow I may try covering the top of the dish with foil. Stay tuned.;)

Looks bloody delicious.

What a brilliant idea, I hope you don't cremated them.