MacKenzie

Thanks, CC, you are too kind, but don't stop. Thanks, everyone, your encouragement is appreciated.

Tony, you must be having fun playing with things and even better when they turn out so delicious looking.

Stunning tinyfish, beautiful, you are giving everyone a run for their money.

Happy Birthday, Shuley! What a birthday gift, what a birthday cook. What a day. Awesome.

ROFL

That is a very nice looking dinner, CC. Now that's how fish should be served. Beautiful colour on the salmon and the veggies looks delicious too.

Is that your 6 year that said that? Please tell him That I said that plating looks awesome.

I want to add a couple of things, first people who know their final settings and don't need to rush the KK heat up can just do their settings and go do prep or whatever. However if one uses setting for a faster start up and have the vents open for that then one should not walk away for very long at all. If that happens you could have a run-a-way fire or at the very least over shoot your target temperature.

Steve, I find to speed up the start process that it is necessary to open the vents a fair bit to get the fire going and the whole grill up to the temp you desire but once the heat sink is done it takes very little vent openings to maintain that temp.

Aussie, you can count on that.:)

Thanks, CC, you are too kind, but don't stop.

Thanks, Aussie, that radish was just fresh out of the salad bar. Front left corner behind the lettuce in the pix.:)

Thanks, syzygies, that is quite the bread recipe.

That bread looks wonderful. What did you use for grains?

Thanks, Stile88. It was tasty.:)

Thanks, Steve. The potatoes were previously sous vide. I try to keep a stash in the fridge. It makes for quick dinners. The carrots were garden fresh and I did cook them before putting them on the grill. I was hoping just to give them a bit of a char. I should have put them on when the chicken went on but I waited about 15 mins. Next time.:)

Chicken thighs for dinner tonight. Ready to come off the grill. Plated with a salad from the salad bar. Nice and moist as usual from the KK.

That run-away-grill is a lesson that only needs to be learned once and never to be repeated. I hope all is OK.

Exactly what he said. Fantastic.

Thanks, tinyfish. It just came off the boat the day before I bought it. The fish truck comes all the way here from Yarmouth. The driver gets up at 3 AM for the trip.

It's a long way across the Atlantic, all is not lost, yet.

I ask you, broccoli or fish eyes?

dstr, thanks and that roasted cauliflower sounds like an excellent idea.

Beautiful, Aussie, stunning and just wait until you do it on your new KK.:)