MacKenzie

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.

In case, Tony is away for a while, I'll chime in with my 2 cents. It is a powder found at brew stores, great for cleaning up stuff that is normally difficult to remove. Tony can fill in better when he sees your post.

Looking very tasty, ck.

Bill, you won't be disappointed with the rotisserie accessory. I know we all can suggest how you can get room for the side tables.

You are part way there, dstr, you have the baskets.:)

Sounds really interesting and like Tony can't wait for the results. I am on a little pressure cook binge myself. Did hard boiled eggs yesterday and today in the PC. However you do have to crack the egg and put it in a greased container. PC it for 3 mins and it will be hard boiled, I did mine this morning for 2.5 mins. and the yolk was just short of hard boiled. Might try 2 mins. tomorrow. I have read you can tightly cover the dish with foil and the yolk won't be hard boiled after 3 mins. I didn't try that yet. Just finished a PC batch of chicken stock using the remains of that free range chicken that was on the rotisserie yesterday.

The tri-tip looks perfect, beautiful since I'm not a fan of clams or mussels but I'd be thrilled with a slice or two of the tri-tip.:)

Bill, do you know that the roti basket for you grill will fit in the dishwasher.

One thing I keep forgetting to mention is that the roti basket for the 22 in KK will fit in the dishwasher, a bonus.

Steve, I can see why you are a big fan of rotisserie cooks. Stile, thanks now I'm off to find a pressure cooker recipe to make the stock.

I'm hoping that I stay satisfied with my Elektra Microcasa I have no room for more toys in the kitchen.

Thanks, everyone, I am looking forward to having more today and picking the bones for chicken stock. I may try the pressure cooker method this time.

Thanks, Syzygies and dstr, I just spent the last hour or so looking at coffee sites.

Yesterday a friend and I went on a road trip to try some new meat/poultry supplier. Picked up a 5-6 pound free range chicken. It was fresh so time to do another rotisserie cook. ~ 380F for about 1.75 hrs, I think. Resting. and on Little Ms. Pebbles- Plated. I need to make another road trip to pick up more of these chickens. It was beautiful and very very moist. Trouble is it about a 2.5 hr. drive there.