MacKenzie

Oh my goodness, I'm moving in, those ribeyes look totally awesome and your potato scallop ain't bad either.:)

You are going to love this new and beautiful cooking machine. It is like no other.

Finally and it was well worth the wait. Beautifully done. :)

You might be in luck with that 45 sec in boiling water. To my liking egg#1 looks perfect. I just had a thought what about one like you said and 1 that goes for 13mins @166F and I min. in boiling water?

I'll be waiting.

Shakshuka – Eggs in Tomato Sauce https://www.youtube.com/watch?v=618QsMaVXp8&feature=iv&src_vid=OLUkj1At-GQ&annotation_id=annotation_3926913251 I copied the recipe from the web site and here it is. 1 medium diced onion Cook for about 5 mins. until onion starts to soften. 1 medium red bell pepper diced. 2 diced garlic cloves. Cook 5-7 mins until pepper softens. 30g (2T) tomato paste, stir in. 2- 400g (14 oz) can of diced tomatoes – stir in. Add: 1t cumin 1t paprika 1t chili powder 1t sugar Salt and pepper Allow to simmer over medium heat for 10-15 mins until it starts to reduce. Make little holes for 6 eggs and drop them into the sauce. Cover and cook 10-15 mins. until the eggs are done. Sprinkle on fresh parsley and serve.

I found this while looking up the Parmesan Stacked Potatoes. https://www.youtube.com/watch?v=618QsMaVXp8&feature=iv&src_vid=OLUkj1At-GQ&annotation_id=annotation_3926913251 BTW I used hot paprika. Here is the tomato sauce with the eggs added. Eggs are just done. Plated with a side of KK breakfast bacon and a sprinkle of cheese and a little parsley.

Even if things don't always turn out as we hoped they some how always taste great.

Thanks, guys. I'm thinking the 1T might be too much liquid, only one way to know for sure I want a little more moisture not a lot. I settled for a skimpy 1/2 T.

Tony, I set my baking steel on gas stove burner in the kitchen.

That is making my mouth water like crazy. Oh my goodness, send me a slice please.

Thanks, Rak. If I had some heavy cream I would add 1T to each muffin cup.

Eggary, posted a recipe for these potatoes with Parmesan cheese but since there is a big block of Grana Padano in my fridge a substitution was in order. The pork was SVed for about 6 hours at 140F.

Smokydave, so far that cook is looking very interesting and tasty. I sure hope you remember to do the plated shot. I'm looking forward to it.

By the look of those scallops must have tasted fantastic.

Ahhhhh, I thought you'd never ask.

Thanks, egmiii. Nice pairing you've got going there, egmiii. tony, I'd make the sacrifice and do you some ribs.

I agree, not really necessary.

Thanks, Rak, PJ and Dennis. My only regret is that I didn't have more beef ribs in the freezer.

I, for one, would not want an "in your face" thermometer.That's my 2 cents.

Thanks, ck and tinyfish. I know it's a riot, not sure I can handle all the work, put it on, come back later, and take it off.

Did a small rack of beef ribs on Pebbles this afternoon, 225F-250F for 6 hours. Put them on the main grate shut the lid came back after 6 hours and found this- Plated. Up close

Tasty looking dinner, ck. Those carrots really caught my eyes.

Tony, I've never done straight out of the fridge, either I take them out the night before of if I take them out in the morning I set them in a bowl of hot water while the bath is coming up to temp. If you are doing 2 eggs tomorrow why not do one for the 30 sec and the other for 1 mins. in the boiling water. Mine needed 167F for 13 mins and then 1 mins in the boiling water to get white fork firm and you are doing it for 13 mins. @ 166F so I figure you need to do at least 1 min. to get that white fork firm.

Jon, your mother must have gotten a real laugh out of that cook, plus some good steak.