MacKenzie

Thanks everyone, I did have lots more of the Huli Huli sauce and could have used it for dipping but there was just so many flavours on the plate as is. The chicken was vacuumed sealed and marinated in the sauce for several hours and you could taste it in the final product, good stuff.

That is exactly what you will experience. Your grill never looked so good and the food never tasted so good.

Thanks, dstr. They were just as tasty but no more crispy but they still taste great.

Never ever tasted this dish before but when Shuley posted her dish I knew I had to try it. On the grill with some previously sous vide fresh garden carrots. In the SV bag was butter and maple syrup thanks to a great tip from Dennis.:) After about 45 mins. starting at 350F and allowed to creep to 400F here they are. Plated with greens from my salad bar on the deck with tons of Catalina dressing and some fries using dstr's recipe. I will be making this dish again.

Wow, what a great job and what a beautiful KK. Please keep those pixs coming.:)

Love that KK.

Those are lovely, ck, everyone of them.

Thanks, CC. A little more practice and see what happens. As I said they tasted great with the creamy centres and if they were more crispy they would be perfect. A big tip of the hat to dstr for posting this method. Sure is easy and can be done at the last minute and on top of that they taste great.

It is almost Fri.

I see I forgot one step, I didn't soak them in ice water. Oh boy, I get to try them again today.

Not vicious, they will spray you if you get too close and that stuff stinks big time and it sticks and is the devil to get rid off. You don't want your dog to get sprayed either.

I was desperate for something to eat this evening so made some fries. I need to do another batch because I think I had too many fries in the pan for the amount of oil. They were not crispy but the centers were very creamy and they were tasty. Now if I can just get the outside crispy they will be perfect. I'm using dstr8's cold start method.

Jeff, your cook looks lovely.:)

That's because we ate it all.

dstr, thanks. Your version of the chicken thighs also sounds delicious and to think I have fresh oregano in the garden. Just finished drying 4 two cup size mason jars for the winter.

Oh my goodness, ck, those are two killer cooks. I love both of them.

Those are lovely looking smoked tomatoes, just imagine the goodness of those in a sauce or on a pizza.

Now if you just lived closer I could have a slice for breakfast, that would be gooooooooood.

Thanks, dstr, why you don't even need to light your KK, just put a candle in it

dstr, that is a beautiful sight. How long do you leave the tomato slices in the grill at 175F?

I'm also dying to see dj-ia's new grill, he is not alone.

dj-ia, you are not alone in this wait.

I think you better be careful, your company may set up camp at your house if you keep feeding them like that, Beautiful.

Hey, Tony, guess what, the clone recipe calls for ketchup.