MacKenzie

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.

ck, that is very tasty looking pulled pork and what a great way to cook, the KK goes to work and ck goes to work. I bet you were excited on the way back home.

I decided to test a new dough just for fun. Unfortunately I had to make a correction for an error I made in measuring the ingredients so this recipe needs to be tested again. Here is the first one- and the second. Baked pizza on the KK. Bottom of the crust. Baked and plated. Now the rest of this story, guess what happened to this one as I tried to get it off the peel, yup it stuck but good.

I'm betting there will be a tasty pork butt supper tonight.

Rak, that looks like some awfully nice eating from that roti chicken. Delicious.

Tony, the chicken looks perfect, the colour is right on. Guess you'll have to get a second SV machine and more it to another circuit.

Jon, that Alton Brown grilled sandwich looks awesome. I love grilled cheese sandwiches and have copied the recipe. I will be making this, a big thanks for posting it.

Tony, those eggs are looking very good.

Needed something for a quick supper so get out the KK baked pretzel buns, some previously SV chicken breasts and some cheese. Put it together and...

Bosco, I could use one of those for supper, looks perfectly delicious.

Tony, I'm not sure if some thing was lost in the translation or not. When I do my 15 mins. eggs at 167F I stop the cooking with a dip in cold water but if I'm doing another method using longer times and lower temp then I sometimes dip the egg in boiling water to cook only the whites a little more but not cooking the yokes more.

. more ways than one I'm sure. Thanks, Tony.

What a way to start the day, I love a gooood breakfast.

Wilbur, those ribs couldn't have looked or I'm sure tasted better, beautiful cook.

Bacon is sliced, packaged and into the freezer, except for one package.