MacKenzie

Wow, local corn too.

Looks lovely.👍👍

and just look at that moisture! 👍👍

Speaking of forgetting, I forgot the plated shot. 😁

No, I didn't and that is why I was so surprised that the skin was so crispy. That would be a good idea for me to try and remember for the next time.😁

Yes, the skin was dry and crispy but could have been a little more crispy.

Finally did my split chicken cook and it won't be the last. That chicken was soooo moist, I couldn't believe it. Done. I was trying to show the moisture in the chicken with this shot.

3 of my favourite things.

What fun.

Beautiful cook. 👍👍 I can almost taste it. 🤩

You are good to go on a daytime batch of ribs.

Yesterday I decided it was time to do some pork ribs. Lit the KK and shortly there after unexpected company arrived. In all the commotion I forgot about checking the KK temp. It was 425F and time was wasting. I needed to get the ribs on so they'd be done before bedtime. I put the ribs on and shut dome vents down to almost closed. By the time 5 hours had pasted the temp was now about 225F. We all know the last thing one wants to do is overheat a KK, it takes forever to get the temp down. I was dreading opening the KK. Surprise my ribs weren't burnt to a crisp. There's still hope for a nice dinner. I will admit the ribs were a little dry but the KK flavour more than made up for that. Plated with a baked potatoe with taragon, butternut squash and the first radish of the season.

@JDBBQ - that steak looks wonderful. 👍👍

Perfect👍👍

wineman, I believe she is using the 16.

It was a gorgeous day here so I took advantage of it to fire up the KK and do some chicken drum sticks.

Yummie.

👍👍 WoW

@SteveL, WOW, you have been busy! 👍👍

It's a cold miserable spring here in Nova Scotia too.

WOW! 👍👍

No matter the size the food you cook is at the next level, awesome no matter what KK you cook on.

Tekobo, that does make the mouth water. 👍👍

You have turned into a KK Pro.

Wow.