MacKenzie

Sounds great, Tony.:)

What can I say, Tony, not a great experience but I imagine the eats were still very good. Tinyfish, called One Grill when his arrived rotating the wrong way and as I recall they just talked him through it. I would try that option before gluing, but that's just me.

Just when you thought you'd seen the last of that KK roasted cauliflower, it's back. This time as a cauliflower melt. Remember that sour dough bread I did the other day, well, it's back too. Toasted a nice thick slice of sd bread, topped with roasted cauliflower, cheese, melted it under the broiler and added, wine soak golden raisins and some pistachios and you have a nice sandwich lunch.

I think it's a grand idea, one that I will try, thanks.:)

Snow is gone, it's nice and sunny so why not some potato salad and warmed up ribs. Now let's add a Maritime Hot sauce.

You are so right, no sense in taking any chances.:)

Well, I'll be, you make just enough of that delicious meatloaf to serve 3, guess that leaves me out.:(

It's a deal, Jon.

Soon I will hang out my humming bird feeders, they will arrive after the first week in May.

Can't wait and I hope you do sellout.:) Glad I bought mine last summer.;)

After shoveling off the deck this morning I decided to spice up some back ribs for dinner.:) On the grill. While ribs are cooking was a good time to bake some sour dough bread. Ribs are done. 5 hours at 275F. Plated. Yes, with warmed over grilled cauliflower.

Tony, OMG, is right, I really was shocked this morning but have recovered and have ribs on the grill. I will likely warm up some of that roasted cauliflower. I am surprised how much I like it as normally I'm not a fan of it.;)

CC, you are so right better to have snow than hail and tornadoes.:)

This was a big shock this morning when I looked out the window, ck blizzard- The good news is the spring chives will survive it all.

Robert I know for a fact the pebble ones cook better.

Thanks, everyone.:) I have been looking forward to doing this cook for a long time. It was worth the wait.:)

One thing that is certain, your KK will compliment that gorgeous view.

It felt so good to fire up the KK this evening. While the steak was in the 132F sous vide bath started the cauliflower. Basted with olive oil, minced garlic, salt and pepper. Coated the slices of cauliflower. On the grill at 350F for 30 mins, then flipped and cooked until tender. Mushrooms ready to add to the KK. Soaked golden raisins in white wine and toasted the pistachios. Topped the cauliflower with raisins and pistachios, sprinkled on some cheese and melted it under the broiler.Plated. Interior of steak.

I know what you mean kjs.:)

Welcome, Gorgeous KK you have chosen. I love having the high cap. When do you expect to see Tandoor sitting on your doorstep?

I see it and I'm glad you pointed out what that thermometer was for.

Simply delicious.:)

Tony, company or not, don't forget to grab every pix you can.:)

Grrrrrrrreat looking pizzas.:) Perfectly baked. :):):)