MacKenzie

The perfect fit for the pool area.

Thanks, guys. It was a fun cook. @dstr8, I will post what I did for the salad later today.:)

Thanks, tinyfish, the only thing I can think off is to admire the flowers and the critters they attract. I haven't checked to see if they are edible or not.

This is reminding me of Bosco's delivery.:)

Welcome. I hope you are taking pixs, we would love to see your new grill.

Tony, I'll say you sure did hit the success button. That colour on the chicken is perfect.

Thanks everyone, I'm feeling the love.

Sure looks extra tasty.

I wrote the following ages ago and forgot to click "Submit" The good thing about this forum is that you don't loose your post when you shut down. Izzy, welcome. You have jumped in with both feet and you will find that the food tastes even better cooked on a KK, the chicken will be more moist, the rib will be easier, the pizza will be over the top, etc., etc. Be prepare for another just in taste, remember when you went from the gasser to the oval, now you're going to a KK. I'm willing to bet you will get the small KK.

You have the cat's meow with that Thermopen.:)

Bruce I think it's best that you learn the vent setting first.

Here you go- There are two parts to the turnbuckle, one gets attached to the window frame and the other is attached to the fabric. When I want to roll the shades up I use a webbing with a buckle, you would see these used in camping although I had these made at the fabric shop. For the winter I also put up plywood sheets that fit the window. The shades make things look better in winter and they work great if we have a spring/summer/fall heavy rain or if the winds are bad.

They are stainless steel turnbuckles and I'll go do a pix now, stay tuned.:)

Chicken is so great done on the rotisserie I thought I'd do a couple of slabs of ribs even though I don't have the correct basket for that. They are in the grill @240F. Yesterday I sprinkled the ribs with granulated garlic, black pepper, and cayenne pepper. Vacuum sealed and left overnight in the fridge. Ready after 4.5 hours. Cut into the smaller slab. The more meaty slab- Plated with some SV potato salad. Those are the first of the radish for this season and last year's peas. The ribs were perfectly seasoned for my liking and I would definitely use the rotisserie method again.

It's not that I didn't know about it, it's just that I never made one for breakfast;)

Ed, you are now on a cooking roll, good luck with the pork butt and I will be watching for pixs also.:)

Ed, that chicken looks beautiful.:) Nicely done. Tony, looks like a great time for everyone.

Here are my garlic chives, they come up every year also -

Squirrels, birds and chipmunks. I try to avoid the raccoons.

Aussie Ora, lovely cook and just wait until you do it on a KK.

@ Bruce, this shot of my chives was taken early this morning as I went out to feed the wildlife.:) They come up year after year. BTW, Bruce, the more you cook the better you'll get at it and before you know it you won't want to eat out any more, things will just taste better and it might even turn into a big hobby.:)

Sounds great, ck. I'll be watching for more pics.

Tomorrow I will take a pix of my chives.

Thans, Bruce. It is a method of cooking where you put food in a bag, vacuum sealed it, the put the whole thing in a water bath. The whole thing is submerged under water. It can really tenderize a tough cut of meat. More tender cuts take a shorter time to cook. You can kill the "bugs" by doing a hot fast cook (grill/frying pan) or longer cooler cook (sous vide).

This is the first time I've seen boneless beef short ribs at the local store so I thought I'd give them a try. SV @ 137F for 48 hours. While this was happening look at what was happening at my pot of chives- Dinner- The meat was very tender and tasty.