MacKenzie

Chicken salad on a pretzel bun.

ck, those are great looking pork chops.

Syzgies, I know those English Muffins, but I want to thank you for posting the info and the link. It is much appreciated. I also have the Baking Steel and found that recipe. Have made them several times, guess you missed the post. I followed the recipe and loved it. Haven't tried using my sourdough for them nor have I ground my own flour for them. Sounds like an interesting idea to try. Thanks again. Have you tried Pretzel Buns from King Arthur, they are also delicious?

I just wish the crackers were mine, alas I can only take credit for the cheese smoking;)

It sure is bubbly, see you tomorrow night:)

Thanks, dstr8, I did try the blowing trick once I realized it stuck. I guess I needed to do more blowing. I didn't know the surface tips though.

Finished the pasta for the chicken soup. Rotisserie Chicken Soup. and a side of crackers and KK smoked cheese. Any suggestions about what to make with the rest of the noodles and chicken? I am open for suggestions.

How could I forget that, 2 jars on the way. It takes $3 Canadian to buy $ 2 US so I figure your 2 jars will be equal to 3 jars for Rak.

I can see the shine from here, I had to put my sunglasses on.

Rak, you are my ketchup loving friend and this dinner is for you. The gravy is from the bottom of the double bottomed pan. Just managed to scrap up enough to make enough gravy for 3-4 hot chicken sandwiches. I'll ship half of those jars of stock to you.

Thanks, Tony it is the best I've ever done. Now I had better get at making those noodles.

Put the bones, carrots, onion, celery, salt and pepper into a stock pot and then into 185F oven yesterday afternoon, took it off this morning about 11:00, just strained it through a wire mess strainer to keep the veggies, etc. out. It gave me 7 jars of chicken stock.This is exactly how it came out, I'm surprised how clear it is and how good it tastes. Looks like the makings of a nice chicken noodle soup. This was one of those naturally raised chickens without antibiotics, etc. so I wanted to make the most of it.

CK, another great chicken:) Yum yum.

Welcome, Rick. You must be getting very excited. Please do take lots of pixs, we do want to see them. I have a temp. controller but haven't used it for years but then again I seldom do an overnight cook.

I doubt very much, Tinyfish.

Tony, I think this was the first time in a very long time that I didn't get out the parchment until I did the second one. Learned my lesson again.

Welcome, you will love the KK, and please do have a conversation with Dennis. He knows his stuff and he is terrific to deal with, as someone already said, there will be no pressure from him. You might get some from us though.

Thanks, everyone. It was goooood. Rak, I oiled the veggies and the bottom of the pan. I think I'd add the veggies about 1/2 hour into the cook but that would depend upon how big the chicken was. Tony, I just stopped the spin and stirred the veggies around. It wasn't much of a problem and it wouldn't be a problem to add veggies but it would be a problem trying to take them out.

We Will be watching.

Inspired by Rak's cook I got busy and put this chicken on the rotisserie today and put the double bottomed pan in. First time for me to use the double bottomed pan. Having picked up a tip from mk1 put some potatoes in the pan, also added some carrots and an onion. Put them all in at the start of the cook, next time I'll let the chicken go for 30 mins or so then add the veggies and I won't split the carrots. Chicken is locked in and ready to go for a spin. Veggies are ready to add. On the KK and ready to rotate. KK was running around 350-370F for 2 hours and the chicken was done and some of the veggies overdone. On the platter- Plated. The chicken was very moist.

He needs to strap his KK to the hood.

I thought you might like that, Cookie:)

Yes, Rak, always thinking;) and now I have a place to send some of my cooks, right, Geo.

Welcome, the KK is where the search stops.

Thanks, guys. Not as good as my regular dough but that maybe due to my measuring error. I will try it again to see if it was me.