MacKenzie

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.

Oh my, wouldn't I love one of those right now.

Sharon, I'm about at sea-level, where is is much easier to breath.

That looks soooooooo tasty, ck.

HalfSmoke, it really is very hard to beat a KK burger, especially with freshly ground beef, homemade buns and your own bacon. BTW, there is no such thing as an average burger on a KK.

Sharon, glad you are back on track, and, wow, does that look tasty. I see some goodies under the grill too.

I think I'll never use it on the 22 but might use it on the 16.5, the grill is a lot closer to the burning lump although I haven't used it yet.