MacKenzie

Thanks, kjs. I could enjoy a nice sample of it right about now but.....

Thanks, guys.:) That idea of a fast egg is what appealed to me too. I think a person could do half a dozen or more at one time. I put the three in a plastic zip bag just in case of breakage. Worked perfectly and I guess it doesn't matter if you take the air out or allow the bag to fill with water.

Tried a new method for SVing eggs. Started yesterday and SVed 3 eggs at 145.4 F for 75 mins. Then immersed in very cold water to stop the cook. This morning took one of the eggs out of the fridge and set it on the counter as I was getting other things ready. Just before it was time to eat, dropped the egg into boiling water for 1 min. This method will allow a nice SV egg for breakfast in record time.:) I loved the texture but did find the yolk to be too cool. Tomorrow I may warm up the egg in hot water from the tap and then do the 1 min boiling water. I did eat it with a fork but just barely. The yoke was running not watery running, it was more of a thicker consistency.

That's the fun, Geo, trying different methods. Your chicken dinner does look tasty though.:)

Made another batch of Canadian Bacon for a friend. It was a whole loin, about 9 pounds and Pebbles is ready for the challenge.:) The loin is curing in the bucket. Fortunately the weather co-operated, it was cold enough to use the Curing bucket and set it out on the deck, then when the temp turned too cold I moved it to the cold room and put a RapidKool in the container. The temp. stayed about 34F for the rest of the cure time. and now on the grill. Finished. My friend came to pickup the Canadian Bacon and we sampled it and sampled it and forgot to take a pix. I can't believe I did that. All I can say is that it was moist and tasty.

Rick, I hope you get it worked out.

I have a good 1/4 inch clearance on both sides.

I , too, would sous vide at 140 F for 2.75 hours then finish on a hot grill for some colour.

Rick, I'll check this out and try for a pix. I might get a chance tomorrow.

That pizza is making me so hungry, beautiful.:)

Gorgeous, gorgeous grill and we have the first cook too. Tasty cook. You must be thrilled.

Thanks, Geo. I really like this cracker recipe, the results are so tasty and it is an easy recipe too. What more could one ask.

Made another batch of crackers this morning and added 12g of 5 year old cheddar for a little cheese flavour, next time I think I'll add a little more just to get more cheese flavour.

MK1, that point sandwich looks very tasty.:)

Ohhhhhhhhhhhhhhhhhhhhhhhh.

Rick, I have the 22 inch KK and my db pan will sit on the charcoal basket. I did my last 2 chickens using that setup. Can you take a pix? The last time my veggies were overcooked on the bottom using that setup next time I thought I'd set a rack inside the db pan. It could be that the rod from the KK to the roti basket is in a different position than mine.

Thanks, ck. I can easily double the Thai Hot Pepper

heavenlylink, Geo gave you a couple of different methods to use, one of which I use. May I suggest you pick the one you like, use it until you get comfortable, then perhaps you might want to experiment. Whatever you do, Don't give up.

, thanks, Geo.:)

If you put your cursor on the gray icon labelled Activity it will open up options for you. Pick the one you want, I use All Activity and that will become my Homepage. Then when sign into the this page appears and I click on the dark gray icon "All Activity" next to facebook icon and all new posts show in BOLD.

Tony, I hope you like the roti as much as I do. Maybe you could put a little note in your return telling them of your plans. I'm sure they'd speed up the deposit.

Chicken Teriyaki on the dinner menu today, still working on the roti chicken.:) It's a tough job but someone has to do it.:)

Wow, you people sure made progress today, I'm looking forward to after the rain shot.:)

ck, even though I'm not a fish fan, that dinner looks delicious.:)

Thanks, Tony. I am still amazed at how moist my roti chickens are. You could still see how moist this chicken breast was even after being frozen and thawed yesterday.