MacKenzie

Thanks, Tony, it really was and oh so tasty. The sausages came from Costco, 10 to a package for $11 I think it was, Canadian made and no preservatives and pre cooked.

Steve, you are now educated on the proper method to receive your new KK. Please note, no excuses are accepted. Your idea of a selfie for the driver is perfect.

That tenderloin is just dripping goodness.

Nuprin, beautiful, and just look at that moisture. Fantastic first or 100th cook.:)

Love it.

Bruce, you'll feel lucky when you see my yard all covered with the white fluffy stuff this winter.:)

Aussie, good for soft things but things that are hard you risk breaking them apart and we all know what then.;)

You have fallen under the KK spell.

Delicious looking potato, it had to taste wonderful with those ingredients and baked on the KK. Brisket taco sounds very tasty too.

Aussie, that is a very tasty looking dinner, it's good to keep in practice for Ora's arrival.

Thanks, everyone. Shuley, the onions were wonderful, I wish I had put more on, next time. CK, I do have the wire kabob version and planned to use it but the ends are quite thick(not the wire itself) and they are rounded. I didn't think I could get the food on it as easily without breaking the food up.

Wow, look at the meat on those ribs, beautiful.:)

Looks delicious, Bosco.:)

Shuley, I have tried three times to correct my mis-spelling and can't get it to stick, sorry.:) I'll try deleting and write it here, Shuley is soooooooooo right, moisture will drip out of your chicken cooks.:)

Exactly what Rob said, this cook will be more moist than you are used to. I do not wrap mine but we'll see what you think in a few hours.:) You must be having fun Do you know that Pele is on Instagram, the whole world is watching.

Steve, thanks, everyone, we Canadians certainly try to eat well. Thanks, Tony, it's just a little of the marinade, Kraft Zesty Italian. CC, thanks I sure did enjoy it and will be doing this more ofter, it was so easy.

Look who's got a blackish interior already, not even 24 hours since arrival. Ribs will be spectacular.

Kevin, every time I see it, I think, Gorgeous.:)

This is a first on the KK some veggie and sausage kabobs; Marinated overnight in Kraft Zesty Italian Dressing and now ready to thread. Ready for the grill. Kabobs on the KK @350F for 10 mins, flip and do another 5-10 mins. The carrots were previously cooked and the sausage comes cooked in the package. Kabobs are ready to eat. Plated . Up Close view. I think I'll do this one again and again. The sausage are the jalapeno and cheese ones that I like so much.

Shuley, fantastic Mac&Cheese, a dish I've always loved. I've hear my niece say the same thing to her 3 year old, "You don't have to eat it but you have to try it.

He has been bitten.

Kevin, sounds like a very successful burn in. You could check the accuracy of your thermometer today and then you have confidence in it. Lookng forward to your rib cook.

It was well into darkness when I vented mine and I was actually able to see the venting with the flashlight where I would not have been able to see it in daylight. Have a good night, I'll check-in in the morning and hope to see that all went well.

Kevin, Pele is beautiful, I bet you can't take your eyes of it. It looks like it's going to be a late night for you.

What a great landing, glad to hear that all is safe and well. Will watch for the rib cook tomorrow.