MacKenzie

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.

Actually Tony, I very much appreciate the write up that you did and I'll take some pointers and put them to use. Thanks. :)

Oh no, me and my one dump beans would be up Chili Creek without a paddle. :(

This is the second piece of cheese cake my friend brought. It is a chocolate caramel cheese cake and it was rich, I mean rich, richer than rich. The topping is shaved white chocolate.

Naturally I love the those pebbles, they are just like mine and you will find they cook better than the other tiles and colours.

Best not to watch, Rak. They even took care of the garbage, what a fantastic job they did.

Delicious, yum yum.. I just bet that was extra tasty. It has been a very long time since I made chili and this might have just pushed me over the edge.

I'm depressed that I can't be there. The least I could do is to take pixs of those crazy Canucks.

Lucky me, my brother gave me some moose meat that he got in the Yukon and a friend brought me some of her cheese cake. Decided I'd better SV the moose steak, did it for 6 hours at 134F and it was still too tough for me so put it back on for another 22 hours and here it is- Juicy and tender but another few hours wouldn't have hurt. Tony, I did the baked potato using your suggests from American's Test Kitchen. I've done the x cut and squeeze before but this time I made sure to do it asap after it comes out of the oven. Thanks for the tips it is a great method. A friend who does not live handy me brought 2 pieces of cheese cake yesterday. One is gone and the soon to be. Delicious.

Rak, that was a lovely cook and first meal off your new beautiful KK. BTW, enjoy that nice clean white of the interior it won't be there for long.

I'm liking those pizza cooks, Hector and dstr, I'm looking forward to Sun's cook.

Rak, temperature inside and out will be the same but the thermometer won't be affected by the wind chill factor like we are.

Perfect, Rak. Ready for lift off:)

Jon, I think Tony means supper;)

Rak, I see the hole for the thermometer. I guess you haven't found the thermometer yet or haven't had time to insert it. Remember living in Canada it's best to keep it in the house on these cooooold nights.

sk, wow, that looks sooooooooooooo tasty, gorgeous.