MacKenzie

I like the 2 scale version best.

ColoradoRick, welcome, I have the same grill, a 21 inch, love it. What colour did you get, and as you can understand some of us are imagination challenged and would like to see pixs of your setup and food. One thing I thought I'd mention, do you know there are 2 positions for the lid, one is just a catch and the has the locking lever pushed all the way in.

Jon, you have the bug. Can't wait to see what you put at the cottage.

Rotisserie chicken is looking good.

tinyfish, I don't know how those delicious looking side ribs got by me. I hope you had some leftovers to enjoy for another day. Yummy.

churchi, we'll be watching for those pix with excitement.

I have taken my clip off and left it off at least for the winter when I'll be taking the thermometer out after ever cook.

Oh my goodness, pj, I am envious, seriously jealous. That is a winner.

I did another batch of beef ribs, 137F for 48 hours. Colour was just fine out of the bath. How quickly we get used to this colour or maybe it was because I was starving. Served with my carrots and smashed potatoes. Boiled the potatoes until done, pressed to flattened and put in a frying pan with some unrefined coconut oil. Browned the top and bottom, sprinkled with bought smoked salt and a little pepper. Close-up. Tender and moist.

Another tasty meal for the family. They must be enjoying the KK.

I'll make you one, Tinyfish.

Wow, what a wonderful show and the ending was spectacular. . Thanks for posting the link.

Croadie, thanks. I think I will be making this again. It would be out of character for me to buy premade ***. It is so much more fun to make it myself.

Thanks, everyone. Sorry PJ, I just finished the last piece for lunch.

Thanks everyone. dstr8, I've never been a fan either but I'll have to admit this one was tasty and crust was light which I liked. I better do a write up before I forget what I did.

Lots of very tempting things on that site.

I could drink that and be very happy.:)

Here we go, just winging this pizza cook. It is my first deep dish one. Used my regular pizza dough but fit it into a cast iron frying pan. Dressed it up with olives, pepperoni, Canadian bacon, mushrooms, fresh fennel, sweet red peppers, and Monterey Jack cheese as well as parmesan and a drizzle of olive oil. On the grill. Baked at 450-475F for 35 mins. with the serving tray as a heat shield for the about 1/2 the cooking time. Added the pizza sauce now as well as some green fennel ends. Sliced. Served. Finally a shot of the bottom crust.

kjs, thanks. I feel like I'm in a field with a whole group of inspirational KK cooks and I'm liking it a lot, it is great fun.

PJ and Tinyfish, you are too nice to me. but don't stop.

8 hours in the stall, you must have thought it was never going to move.

Croadie, that certainly was an ambitious and very successful cook for the first one. Everything looks extra tasty and lots of learning tips to boot.

HugoBoss, you have been busy. Things are looking tasty and it appears you have lots of pizza and meatloaf to share, hint hint. It is getting near lunch time here.

Guess I'm going to have to up my game. How was the crumb?

So the best cooks are on the KK forum