MacKenzie

I sliced up some of the SV pork tenderloin for a pretzel bun lunch today. Putting things together- Added some of the sticky garlic sauce- The finale.

Now that is getting into the spirit of things. I was thinking we could divide into teams and have a snow blow relay. I'll make sure the outdoor beer fridge is stocked as well.

This pix is from last winter of the heated birdbath. Notice you have to shovel to get to it so that you can keep the water level up. Here I am putting out birdseed. I'm sure there is a place for people like me but they won't let me play with fire. I better stop this, it's Rak steak post. Sorry I got carried away, Rak.

Heck, I'll even let you Southerns take turns with my snow blower. You won't believe how much fun this is until you learn which way the wind is blowing.

Wow, PJ, that was large cook and those thighs look delicious.

All are welcome. What I want to know is, "How does Jon know about item # 6?" I really do that.

What I know is - that is beautiful colour on everything.!!!!! Wonderful eye tasting.

I noticed the nice clean beautiful grates as well and thought, hey, they look just like mine, beautiful.

I just wish I could sample a slice of each of those pizzas, toppings sound fantastic and the slices look very tasty.

ck, it sure is hard to beat a good lasagna, delicious and mouthwatering . Did you have a heat shield between your glass pan and the fire?

Tony, that is an awesome meal, being one of those oh so polite Canadians I'd have to say it is even better than if it had come right out of Swiss Chalet. In fact I'd give that dinner a

Tinyfish, that is a nice picture of the frost on your KK and you will have some nice sandwiches for the week.

Rak, what a lovely cook, that steak dinner looks awesome.

I'm ambidextrous, in one hand a stick with pork and in the other a fork with rice.

Thanks, and that's easy, it was a fun way to eat rather than a fork.

Bosco, both of those cooks look wonderful and both a have great colour. Lots of great eating this week.

Sous vide a pork tenderloin and cut a section into strips to make sticky pork. 300F grill, baste pork strips with this mixture: 6 minced garlic cloves 1/4C soy sauce 1C brown sugar 1T corn starch Grill for 15 mins, then baste again at 30 mins. and let it sit on the grill for another 15 mins. Total time on the grill is 45 mins. Here it is just after putting the pork strips on the grill. After 45 mins. and ready to remove from the grill. Plated with some rice, tomatoes and mushrooms

Sounds like a great meal, Jon and Casey certainly has great taste. She knows who to hang out with.:)

LK, as ck said, your best bet is to call Dennis.

Are you sure you haven't been cooking on a KK for ages, that cook is perfection, just look at the smoke ring. Fantastic cook, Rak.

I was ready to ring your neck for cutting it off just at the point of slicing. Nice teasing. Video was great. I enjoyed it.

Tasty looking steak dinner, ck. Steak looks nice and moist.

ck, spicy hot and delicious.

PJ, I can't find it either but I did copy what Tony wrote and here it is in case you want to do it tonight- Cooks Illustrated technique for "Perfect Baked Potatoes If you don't get the mag, here's the basics: Prick the spud a few times with a fork (some debate over the necessity of doing this), wet the skin in a saline solution (2 TB salt to 1/2 cup water) - don't need to soak, just roll the spud around to thoroughly wet the skin (you're only seasoning the skin), into a 450F oven on a rack (allows airflow) until the IT hits 205F (about 45 minutes), remove spud and paint the skin in vegetable oil, return to oven for another 10 - 15 minutes to crisp up the skin. Now, here's the critical step - remove spud from the oven and cut a shallow X into the spud. Using mitts, dish towel, etc., push each end inward to break open the spud and let the steam escape IMMEDIATELY after removing from the oven. Will be my "go to" method for baked potatoes going forward.

Thanks everyone. I'll spread the word to my brother and my friend.