MacKenzie

Steve, be prepared for a flood when you cut into that chicken.;)

I love the brisket pixs especially the wrapped one.:)

I had a big bag of tortilla chips and thought OK let's do nachos. Started to load the goodies- All loaded and ready for the KK @ 330'F On the grill. 30 mims. later and call them done. Plated. and with sour cream. I put that broccoli on especially for Tony B, B is for broccoli.

, well it would work for me.:) I love the brisket pixs especially the wrapped one.:)

Welcome, what a beautiful KK you have. It will give you fantastic cooks for a very long long time and I'm sure you'll enjoy everyone of them.:)

ck, you sure went all out for this challenge, good luck with the contest and that egg looks great. What a fun thing to do.:)

Steve, those ribs certainly look wonderful. Personally I would not use the ceramic heat deflector. I think it just slows down the heat sink process and actually I have never used mine for any cook. If you need the drip pan just set it on top of the lump basket of set it on a rack under your cooking rack.

Shuley, I have done a little bread baking in the KK but not as much as I would like. The baking stone does take some time to heat up and as you mentioned there is no way you are going to get the temp to drop in that short time frame. You could close down the vents some just after putting the bread in. Any bread I have baked has come out fine. I do the same as Kevin in my oven, use a ceramic baker and put the lid in as the oven is heating. When the bread is ready to go in I take out the cover, put the bread in and put the cover on. Personally I would not be messing with putting water into a hot grill. Accidents do happen and I don't need to increase the odds. I have read about putting some ice cubes in a tray but never tried that. It will be interesting to see what you do for your cook.:) BTW, I do use an IR thermometer to check the temp. of the baking stone.

Kevin, that looks awesome. I sure do have the rolls, please send me the pulled pork and I'll fill the rolls for you. No return postage needed.

Aussie, that is really interesting looking bacon, a combination of breakfast bacon and Canadian Bacon. How long are those strips?

Doesn't that just look appetizing.....

WELL, how do you like that, a TEASE?

Kevin, you have a big night ahead of you and I hope everything goes perfectly for your family and friends. Take lot of pixs.:)

Looking forward to what happens to this butt on Pele. I'm sure it will be exciting.:)

I have this Huli Huli chicken receipe on my list. So we are even steven.

Thanks, Shuley. It does taste some good.

Thanks, CC, great shot. I don't know what mine was as it was gone by the time I retrieved the camera. Around here the young ones are kind of stupid just yet, but just wait until they get some experience under their belts.

You just knew you were going to see more of the Canadian Bacon, didn't you? It was hot here today so the perfect time for a quick and cool lunch. Previously sous vide potatoes to make the salad, some over grown micro green, store bought tomatoes and yesterday's KK cook, Canadian Bacon. It is all sliced, bagged and in the freezer except for a small amount. A good day to eat on the deck so that's what we did. Right in the middle of my dinner I see a big hawk sitting on my bird bath waiting of dinner. Immediately ran to get the camera to take a pix of the hawk. Naturally it flew but all the birds had flown away except these two wood peckers. They were frozen in place, not daring to move a muscle including shutting the mouth. They stays like this for several mins. until they knew the coast was clear.

Bruce, don't worry about the pixs post away, we'd like to see what you are cooking. It's like anything you get better with practice just like cooking.:) and thank you for the kind words.

DB, that's great. What are you cooking on DB this weekend?

Yes, they are spares in case you loose the one you need:) I have read that someone needed to cut the spring to make things work. It is great to have spares. Like the plug for the wires, I promptly lost mine and was thrilled to find the spares.

All I can think of is everything is as thigh and as snug as possible I would grind a little off the hexadecimal end that goes into the rotisser6 motor, but let's see what others think first.

This is for you tinyfish.:) Thanks, Aussie, that's the trick, keep on moving.

Aussie, are you sure you can handle such a beauty?

Thanks, Steve and Kevin. I had fun and it is tasty.:) Yes, I agree with you Kevin about using twine and making them into a round shape and I might just do that the next time. The reason I didn't is that my bread is more the shape of the loin untied. For sure if I tied the two together it would have worked but tied separately and round is appealing. It's great to always have ideas to play with for the next adventure.:) Thanks for the great tips and compliments.