MacKenzie

ck, that chicken looks so sooooooooo moist. I can see that it won't be long before I do chicken on the grill.:)

HalfSmoke, I will be tuned for the ribs and anxious to hear all about your experience.:)

Dozzer, it is stunning, forget the bucket list as beautiful as it is, that KK and cabinet are stunning. BTW, some of us brothers are actually sisters. Love the golf-ball and club house shot too. Thanks for posting the KK pixs, really enjoyed seeing them. I like the idea of doing a pizza at the time of burn in.:)

Great, I am looking forward to seeing them, and BTW I hope you have more than a couple.:)

dozer, I'm sure I'm not alone in this but I'd love to see pixs of your KK setup. You have a gorgeous pebble KKand it would be just fine to see more pixs of it. We pebbles owners know that the pebbles KK cooks better and the food is more tasty, cooks faster, heats up faster, uses less lump etc. etc. etc. and please don't let those tile folk tell you differently.

Well that is interesting, Syzgygies, that only time I didn't get much smoke was when I did a low heat cook somewhere in the same range as Bosco's.

I believe that the temp is too low. There really won't be a lot if hot coals to keep a KK at 250F. This is where the KK smoker will shine. Sent from my SM-G930W8 using Tapatalk

dozer996, first I have to say that is an awesome looking grill. love those pebbles and the side table is also gorgeous. Yes, it does happen and it is an easy fix. I used a 2x4 but Aussie's idea sounds great also.

Well, MadMedik, you sure did a perfect job on those steaks. I can just about taste them from here.:)

I don' the see how foil will keep it air tight. The seal keeps it tight enough that I have to pry the lid loose after the cook. Sent from my SM-G930W8 using Tapatalk

Baco flat bread sandwich- The bread- Add some mayo and mustard- The toppings, which include Canadian bacon previously smoked on the KK, portabella mushroom slices, cheese and greens from the salad bar from the ODK- Put together with some Sriracha sauce. Folded over and ready for eating.:)

This was too good to pass up and not post. Usually the carrots are among the last veggie that is taken from the garden. We are getting near the end of the growing season so today it was time to pull a carrot. They are sooooooo sweet and moist not at all like the ones we get throughout the winter.

Jon, just make the paste on the thick side. It only takes a little on the edge and after you set the lid on wipe off the excess.[emoji16] Sent from my SM-G930W8 using Tapatalk

SK, that is a wonderful cook, good luck in the challenge.

My pita bread is crisp and this bread is soft and pliable.

Thanks, Steve. They are nice and soft and should make nice sandwiches.[emoji4] Sent from my SM-G930W8 using Tapatalk

Wonderful offer, Jon, but Canadian Customs won't let it through and if they find it you know who will be using it in their grills. They'll be bbqing at the border.

Jon, you know whoever dies with the most toys wins. I think you will be very happy with the 1 qt. pot.

CK, that sure was a long time to wait but then again it looks extra tasty.

EGGARY, this morning I decided to try the Baco Bread recipe for which you posted the link. Decided that I'd do half a batch. I really wish they had measured the ingredients using weights instead of volume especially for the flour. My dough was very wet and sticky so I added more flour. For the half batch I used 215 g and the next time I'll weigh all the ingredients and that will make things a lot easier. Get the tools out to make the rolling easy. Baked on the Baking Steel over the stove burner. Just look at the bubbling.:) First one flipped after 30 sec., just a tad early. Tasted. Thanks, EGGARY for posting this link.

Oh, I've love a corner piece of your pasta pizza, Shuley, it looks so good.:)

HalfSmoke, I'll agree you sure nailed that cook. tons of flavour. Love it.

Sounds and looks like you had a great cook. [emoji4][emoji4][emoji4]

You've got that right, Tony and your cook looked extra tasty too.[emoji4]

True[emoji28][emoji1][emoji4] Sent from my SM-G930W8 using Tapatalk