MacKenzie

You Yank's don't know what you are missing and besides it wasn't a hot dog in the bun it was a Jalapeno and Cheese sausage, Canadian made. You are just lucky I didn't put ketchup on it, but that only goes on hamburgers and fries.

Tony, I agree about the steak.

No, I did them at 185F but could have used 183F for 75mins to ? until done. Sprinkled them with pepper, granulated garlic, cayenne pepper and put a tablespoon of vinegar in the bag. I do them until I can squeeze them and feel that they are soft.

tinyfish, what an absolutely beautiful Canada Day cook. Everything looks perfect. I remember when I liked my steaks well done but then I bought into sous vide cooking. That will give you steaks that are as bug free as well done but the steaks have the texture and look of medium or whatever you choose.

Thanks everyone. I'm going to do this again. I think it is important to use SV potatoes, they have a different texture , a little more firm, they seemed to want to stay as they were cut. Another reason SK needs a Sous vide circulator.:)

Izzy, your wife has signed on to the program, yah.

Finally I am putting those hot dog buns I made to good use. The sausage were Canadian Jalapeno and Cheese. They are cooked. Plated and tested.:)

I'm glad you had no ill effects from your blue burger.

Absolutely gorgeous and you have the perfect day too.

Only if it won't get wet.

As an aside....this pizza was Flippen AMAZING. One of the best pizzas I have ever had in my life. Well that's because you baked it on the KK. and BTW I agree with you.:)

Better to have too much than not enough, actually one can never have too much charcoal.

Shuley, your lasagna looks delicious, so much so that I'm wishing I had some.:) With this cooker you can have all the hot dishes you want all summer without heating up the kitchen/house.

Up early and started the KK smoking first thing. Did my chores then start a special breakfast - a potato breakfast pizza. Made the pizza shape using previously SV sliced potatoes and sprinkled on a little cheese, oops I need a pix. Added more topping, more cheese, poblano pepper, tomato, sliced Hakurei turnip, cooked bacon and mushrooms and some basil and oregano. Loaded. Grill is ready, running around 475F. Baked for 5 mins. then added the eggs. Baked an additional 5 mins after the eggs went on. Done and ready to plate. Plated. I would do this again and I could have added some cooked sausage but I want the sausage for lunch. Happy Canada Day Everyone.:)

Thanks, everyone.

Oh my goodness, Tony that dinner looks awesome, like CC I want a cheese burger. Next batch try ketchup if for no other reason do it for Canada Day.

Remember those rotisserie ribs that I did a week or so ago, they are back from the depths of the freezer. The SV bath was going anyway so I just put the rib package in to warm up while getting the rest of the dinner. Fried potatoes and broccolini, which I love. At the same time I had hot dog rolls rising. I need some for a sausage cook that I think I'll do tomorrow. It's CANADA DAY, July 1st. Here are the buns, now baked. Now that the buns are baked and dinner is over it's ice cream time but first the cones- and now homemade vanilla ice cream.

Bruce, that sure is a neat looking cooker.Is it deep enough for stir frying?

Thanks, Tucker.:)

Oh boy.

JimBob, you will have no trouble living up to the hype.

Jon, your cook looks great and what a fantastic view, I never tire of seeing Mac's view.

CC, I can tell you I prefer the KK baking stone on the KK but for the kitchen oven I do like the Baking Steel it does an awesome job there. I think it would do a fantastic job on the KK for smashed burgers but in my experience not so much for a pizza and I definitely would do bread on the KK baking stone hands down.

I was too busy looking at the chicken and didn't notice the cooker.:(

dstr8, I believe Baking Steel will cut custom steel plates to suit. I just noticed you are talking griddle so no custom fits for that.