MacKenzie

Tony, that looks lovely. I'm sure I'd go for that as I love peaches. 🥂

3 hours ago, tekobo said:

The winner for me is...the octopus! 

I knew you'd say that. 

@Tekobo, I love the look of that burger. 

Another beauty has landed.   🥂

It is a real beauty, a force to be with I'm sure.   🥂 

Beautiful cooks, Troble. Everything looks delicious.

Here we go, by the end of the cook every bug in the country was in my ODK. I nearly got carried away.

It IS beautiful.   

I'm following your idea, Tony, wings for dinner tonight. Hope they come out as tasty looking as yours. 

I bought a package of 4 cordierite  pizza stones. They are 7.5 inches square and 3/8 inch thick. Thought they might come in hand as heat shields or whatever.

Late the other night I started pizza and needed a quick setup so here is my first 7 inch pizza on the stone.

Loaded and ready to go on the KK at 530F.

Baked.

I have no idea either and I agree to do the burnt ends kind of defeats the purpose of this meat. 

Can't wait to see it in it's new home. 

@Troble, what an absolutely wonderful cook, colour on the pig is fantastic, and all those side had to be just as fantastic. A heroic effort Troble and you pulled it off in fine style.  🥂

Just look at the colour, wow. 

It is beautiful.  

@Tony, that looks like a real feast, Tony. Flavour flavour!    

Troble, this is so exciting, I can hardly wait for the pixs.   

Cauliflower steaks on the menu today along with some pork tenderloin.

2 hours ago, Jadeite said:

Well my KK is at the local depot.. I am not just waiting for the call for delivery. I reached out this morning and was told another person had to call me to arrange for delivery and that call may come today but delivery won't be until Monday at the earliest.

Oh darn.

 Troble, we are anxiously waiting for the cook pixs.  

Did a pork tenderloin for dinner, KK @250F until the IT 142 F then tented and rested for a few mins. It turned out tender and moist.

Greens and radish fresh from the cold frame.

Plated.

This is one purchase you will be soooo glad you made. 

Troble, I have every confidence in you.  

Troble, lifting the grate and then sliding the pork off at the table sounds like the perfect solution to me. Hopefully with be able to keep the meat in tack this way.

Isn't that always the way, Tony.