MacKenzie

Today I decided to enjoy more of those boneless beef short ribs. Along with some sous vide potato salad. This time I add red and white radish from the garden, some lettuce, and some pea shoots.

Great, PJ, enjoy the build:)

@ dstr8, you are very welcome and it just occurred to me that I probably sprinkled the diced potatoes with cayenne pepper before I put them in the sous vide bath.

@ dstr8, Potato Salad - Dice the potatoes, sprinkle with granulated garlic, cayenne pepper, and freshly ground black pepper. Spread in single layer and vacuum seal. SV @ 185F for 75-90 mins, depends upon how thick the cubes are. Test by squeezing one of the cube to see if it is soft. Remove when done and immediately put into very cold water of even better an ice bath. Add dressing to suit and I added a little seed style mustard, sliced fresh radish from my garden, chopped chives, diced onion, diced boiled egg that was not used for egg slices, and some cooked peas. You will find the texture of the salad different than normally boiled potatoes, but in a good way, they don't mush up. Now I'm hungry

I agree, might as well give in right off the bat.:)

Ed, it could be that your roti will run perfectly. Mine ran in the correct direction but the motor had to be mounted upside down for the shaft holes to match. Last week I had the carpenter grind about 1/4 inch off the bottom of the motor brackets and now it fits perfectly. I'd suggest you do a dry run.

Fantastic cook, ck, the pulled pork looks delicious.

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 -