MacKenzie

Thanks, Stile and Shuley. I will definitely do it again.

One thing I did want to be able to do is bake bread on this Little Gem. Today I made a batch of sour dough bread, use 85% of the ingredients for my standard loaf, probably could have gotten away with only a 10% reduction. This KK heated up so quickly it was well heat soaked by the time put the bread on. Things were a little hotter than normal, grill heat soaked at 540F. Next time I think I'll try 525F and I also over cooked the bread by a minute or two. The crumb is good and the flavour is awesome. Tomorrow I hope to do a pizza on the Little One. Can you tell I'm getting ready for winter when I don't to spend any more time in the ODK than I have to?

What HalfSmoke and Stile said, my dough is in the fridge for a bake tomorrow.

Sure looks very tasty to me, chicken on the KK is hard to beat.:)

Gorgeous and your food cook is pretty good too.:) Actually those burgers look soooooooooo moist and flavourful and I love that bib.:)

Awesome, now I'm waiting to see you put it to good use.

Thanks guys. @ tomahawk, I used a Global model G12. It has a 12 inch blade but the thing to watch out for when buying a slicer is the travel distance of the carriage. If the travel distance from the blade is too short you can't get the slab of meat to fit. Looks to me like you have some pretty dangerous slicers of your own.

Great dinner, simple, quick, colourful and very tasty.

You could set the chimney in the KK and light it, and put a wok on top. Not that I've done it.:)

HalfSmoke, thanks. I thought the same thing, giant scallops.;) wouldn't that by nice.

Aussie, thanks, those spuds were great and the crunchy crust is super nice.

Aussie, time for Dee to get her own KK. I can picture it all now dueling KKs. Aussie, you must be in seventh heaven after that meal.

Looks wonderful, I'm so glad you said you were sending samples to anyone who viewed your post.

I had to figure out what do I cook so that I need to use Pebbles and Little Ms. Pebbles. You know the answer, the potatoes at 425F and the chicken at 350F.:) Cut Russet potatoes into cylinders, soak in water for 5 mins, dry and put one end in hot oil on the stove until the colour is nice, about 5-6 mins. Flip and do the other side. Wipe out oil, add butter and thyme twigs. When the foam starts to turn a little brown add 1/2C of chicken stock. Put on KK at 425F for 30 mins. Chicken is done. Plated with some previously grilled squash.

Thanks, Stile, tomorrow morning I'll know how it tastes.:)

HalfSmoke, that was worth the wait, awesome pasta dish and dessert. You have my mouth watering, yummy yummy.:)

I finished my last bacon on Little Ms. Pebbles this morning, putting it on the grill adds a whole other awesome flavour to bacon. After breakfast yesterday's slab of bacon was sliced up. Packaged and is now in the freezer. I have about 10 packages. BUT I have not tasted it yet. !!!!!!!!

Thanks everyone I'll have to admit this was a very good move. I am having tons of fun with it. My Primo Jr was sold to a friend of my brewer friend so I didn't get any beer in the deal but I did take my friend and his assistant out to dinner the last time I was in Hfx. and came home with whiskey barrel wood for smoking. Now I just have to get a proper rolling stand built.

Welcome and you have lots of good advice above.:) Maybe you will be ready to take pixs tonight when you do your filet. I usually do mine the reverse sear method. Heat the grill to about 275F let it cook until you are maybe 10F or so below the desired finish temp. remove from grill cover and open the vents to get a good bed of flames put the grate low to the fire and sear for just a minute or so. You do not need to get the whole grill up to searing temps just get the burning lump and put the meat near it.

Thanks, Aussie . I hope I can sleep tonight.[emoji38]

I phone pixs are fine but you and I know Nixon are better.

Bill, the only thing you have to worry about is posting pixs of the arrival and unpacking. Not having a name no problem what so ever but the pixs are crucial. If you fail to post them within a reasonable time frame your brand new 22 inch HiCap will be turned into a single burner gas grill. You need to post the pixs to deactivate the chip that Dennis has installed in every grill.

Thank you, billg. I love that suggestion. I'll take it under advisement.

I had some pork belly all ready for the arrival on the KK smoke generator. Today was the day to try it out. I had a couple of things to learn, most important is make sure the wood in the smoker is going really well, in other words get enough of a fire at the beginning so that it will continue to burn. I also found out if you disconnect the tube from the pump and blow into the tube that will get things going too. All in all it worked really well and I'm looking forward to slicing and tasting it tomorrow. The first smoke from the generator- The setup- Bacon is smoked to IT 145F. The flip side- One thing about this generator, if the fire dies down it is so much easier to relight than any other smoker I have. There is no problem getting at it or adding more fuel. Something that I did differently this time and it was to cold smoke for 2 hours without the lump basket in the grill. After that I put the meat in the fridge while I started up the KK, keeping the smoke generator going for the entire cook. The outside temp. was 50F so I figured that it would be safe to do this. I'll find out tomorrow for sure.

That sounds tasty beyond belief. Looking forward to the pixs.:)