MacKenzie

Aussie, that is truly the pits.

You know, Tony and CK, I have not tried that yet but you can believe that I'm going to do it. Something to look forward to.:)

Sounds good to as long as it is over the 140 border and under the 212 line. I sure hope it turns out for you. The longer you let it go the better. You know that when you have chicken wings or legs you can save them by freezing them until you get enough to make a batch of stock.

Bruce, I'm only guessing but it might be a crooknecked squash, which is a summer variety like zucchini and you could cook it the same. However if it's a winter type with hard skin I'd slice it in half, scrap out he seeds and fibres, then bake (350F) on a tray with some butter, maple syrup or brown sugar in the cavity. Lightly cover with foil. When you think it might be cooked test it with a knife to see if it is soft. Scoop out the goodness. or tell your neighbour you are ready to cook the squash and ask her for tips.:)

Yes, try the crock pot, and see how hot the liquid gets, measure with a thermometer. I can remember I let mine boil on top of the stove, took off any fat that floated to the top as it cooled and yet when I tasted the broth I got that fat feel in my mouth, not nice. Since you are missing legs and wings I'd flatten the body and don't use too much water as I'm afraid the final product will be watery and not have a lot of flavour. When you say you don't have 12 hours of oven time. Sometimes I start mine the day before and let it go over night in the oven. Once you have the oven set there is nothing to do but wait and if it goes 12 or 18 hours no problem. BTW, only keep the broth, throw out everything else.

Jon, you talked me into it, I'll go back to my regular cut and paste dinners. Let me know if you would like me to ship you one of my homemade sandwiches, we don't need to worry about spoilage.

That is an awesome looking table, I hope you can get it into the backyard without too much trouble. I'll be watching for the pixs.

Thanks everyone. @dstr, yes, I agree about the pressure cooker stock. I have made it but not for a long time. My main reason for the low and long is that I was told that if the stock was boiled that the fat would be homogenized. This meant I wouldn't be able to remove is from the stock since it wouldn't float to the top as the stock cooled.

Most of my chickens are those antibiotic free types so I like to use their bones to make stock. Use all the bones, add onion ( leave skin on, just cut into half or quarters), garlic, carrot, celery, bay leaves, salt and pepper corns (and any other spice you think you'd like), cover barely with water put the stock pot in the oven set it for about 180F- 200F, do not let it boil, and leave it there for 12 hours or more is better, what ever. When you get a chance drain everything off, bottle the liquid and freeze. None of the veggies need to be cut up very much.

For those who smoke bacon on the KK and do their own slicing there are always ends left over and some time I use them in baked beans, or as a topping for pizza but here is another use. A good friend of mine put me onto this idea and I thought it was great and tried it today. Slice some onions and soft them in oil and add the leftover bacon ends. Added some homemade chicken stock made from the bones of a rotisserie chicken cook. Heated things up while the homemade pasta cooked. Whisked an egg yolk and added it to the chicken broth in the pan. Top the pasta with the bacon onion and broth. Added some fresh oregano and Parmesan cheese. Quick easy and very tasty.

I hope you are happy now that I have been exposed. It disrupted my plans for the day because I decided I'd have to make my own sandwich instead of doing the usual cut and paste. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > >

OK, so I have been found out. I might as well confess the whole sordid story. Those pixs aren't actually mine I just cut them out of magazines and paste them on my plate. It's so much easier than actually making the meal and photographing it myself. I suppose you all are going to start doing the same thing. Isn't anything real these days? Just wait until you see the pixs I cut and pasted today.

Thanks everyone, tinyfish, you are so right, "pass the butter". I had some very tasty toast this morning.

Thanks All, I think I'll be doing this potato bag method again next year except I'll have at least one more bag added to the plan.

Thanks, guys. I think that the high temp. may have been a bonus in disguise. It allowed me to open the lid and spray bread and the interior with a fine mist of water. Normally I'd never open the top at that stage of the cook because I wouldn't want any heat to escape. I'll have to try this for the next cook and see if it can be repeated.

That is one way to crush your shredded wheat.

After another heavy killer frost last night my potato plant was done for so i dug underneath and came up with these treasures. I have already taken 6 potatoes out earlier and the in total there were 41 potatoes. Thanks to SK because she inspired me to plant the potatoes slips in the first place. I will clean the soil off later but right now I don't want to damage the this skin on the potatoes.

Making Syzygies bread again today and the KK did get a little hotter than I planned, 530F instead of 475 F but watch what happened- Ready to flip and score notice someone put the loaf in the brotform upside down. Baked and there is a little explosion. In the house cooking. Taste test, I think I'll go back for more.;) Crumb view - and taste test, I think I need to double check the flavour.

CK, I sure like the looks of that dinner, I'd call it a winner but I'm not so sure you think so.

You are so funny, mk1.

Stepping stones.

I keep coming back just to look at it, a thing of beauty and functionality. How can this be anything but a winner.

Usually I put a heavy weight on the block of tofu and let it sit draining for some time before cutting.

I think most folks do not use the deflector plate. I know mine has never seen the inside to my KK. Some use a layer of foil over the lower grate for low and slow, for higher cooks the double drip pan or use the stainless steel drip pan that came with the grill. I guess my point is I use everything but the heat deflector.

While we are waiting for Tony, I'll chime in, BernzOmatic TS4000 is the model I've been using for years without a speck of trouble. They probably have an updated model by now. Use the torch for a few seconds to get a little lump going then do as Dennis suggests, get out an old hair dryer to get a good spot going and you'll have the KK up to temp. in no time.