MacKenzie

I agree about the firebox, it could be easily damaged and since does not weigh that much I don't think it's worth the risk, plus it is low in the grill.

Beautiful colour on both the salmon and the greens.

Thanks, Wilbur, but that won't stop me from trying. Once I have that figured out I'm going for the lead to gold.;)

Joe, welcome to the KK family. I think you must have gotten the wrong guy at OneGrill. I bought mine from them and it works just fine. Others did get motors from them that rotated in the opposite direction and I believe one call to OneGrill and they were able to give instructions for reversing the rotation over the phone. My model no. is 4PM05, It has a 40 pound capacity.

Now that I have all that cooked chicken I'll have to put it to good use. Stuffed homemade pita with a mixture of mayo, mustard, balsamic vinegar, minced onion, slivers of carrot, diced tomatoes, shredded lettuce, diced olives, black pepper, a little ricotta and a side of Thai Pickled Red Chilli.

tinyfish, thanks, next time I'll try to remember to think of it caramelized.

Before I started this cook I had a nice breakfast to carry me through.;) Shirred egg, greased a ramekin, added an egg, 1T milk, 1T aged cheddar and pepper. Baked at 420F for 10 mins and if you want a runny yoke do it for less time, eh, Tony and ck.

Thanks, Rak. I added the veggies about 50 mins after adding the chicken because last time they were way over cooked when I added them at the beginning. They were not over cooked but a good many had black bottoms so maybe I need to raise them up in the db drip pan. Maybe add a rack to the db pan then close to the end of the veggies cook take the rack out to get some browning. That's what I'm thinking right now maybe someone will have a better idea. Fortunately I have lots of room so that I don't have to remove the chicken to add the veggies or to take them out. I just need to make sure I can get the rack that I use to raise the veggies of the bottom will come out.

Decided to do an 8 pound free range chicken. Took it out of the freezer on Mon. and let it thaw in the fridge then on Wed. prepared it and let it sit overnight in the fridge. Chicken is in the rotisserie basket and ready to spin. For the first 45 mins there was lots of time to get the veggies ready. I have the db pan sitting on top of the fire basket. Took the veggies off after about 1.25 hours. I should have turned them during the cook as some of the bottoms were rather dark, an understatement.:) The chicken took about 2.5 hours to cook, temp was mostly around 325F but I did get it up to 350F towards the end. Resting on the counter before cutting. Plated. Same as the last rotisserie chicken I cooked when I went to slice it there was so much liquid running out. Awesome.:) You can't see it in the pix was the chicken was very moist. Right now I have the bones in a stock pot in the oven and I will let it stay there all night at 200F.

Looks very tasty, ck and what a nice platter It's sooooo clean.:)

Sounds wonderful but we need to speak to your Bestest about the table decorations.

Thanks to you, Jon, I have a great recipe that I'll make many times.:)

I actually thought I had posted the recipe, it looks like I didn't. Good news, it can be found here- http://www.cinnamonspiceandeverythingnice.com/meatloaf-wellington/ I pretty well followed the recipe except I used red pepper instead of green. For the pie crust I used my mother's recipe which I don't mind sharing either. Mum’s 8 Inch Pie Crust 2 C flour 1 t salt 1/3 C lard ½ C Crisco + 1 spoonful 2T of very cold water. Cut the lard and Crisco into the flour-salt mixture and add the cold water as needed. Do not over work or pastry will be tough. Form two balls and put pastry into the fridge and allow it to cool. It will be easier to roll into two crusts. Bake at 450⁰ F, 40 mins. **** It says 8 inch but it is what I use in my 9 inch pie plates. I think it's just a case of measuring the bottom or the top. I warn you it is "Short" pastry so be careful handling it.

Thanks, guys, that pie crust was a killer and the meatloaf was extra tasty too. very enjoyable and I do recommend it to you.:)

I just having fun with this new forum, any excuse so that I can use it some more. Here is a leftover dinner with some Meatloaf Wellington.

Great entry, it looks so delicious, Bosco and perfect timing for this new advanced forum.

This drag and drop option is Sweet

Testing out the new Drag and Drop for pixs.:) This cheese curd is for you,ck.;)

With luck, it will be just 3 more sleeps. . I am hoping there will be no delays.

More beef ribs from the depths of my freezer. 230F for 7 hours and here they are- Dinner

ck, they look wonderful.

tinyfish, I love the look of that sliced brisket. The sandwich plate looks wonderful.

sk, it sure looks extra tasty.

I'll tell you what, have it available in Canada. :)

That beef does look very tasty indeed and I like the smoke ring.