MacKenzie

Actually you can put a tray of ice in the KK and smoke away but that may not be enough in Singapore

It is something that I recommend you try but do it on a very cool day at your house. I like my temperature to be close to freezing that way I'm pretty sure the cheese won't melt.

Smoked a batch of Gouda today and the Amaz-n-Smoker worked perfectly in the KK. Here is the cheese on a cookie rack and just put on the upper grill- After about 5 hours of smoking with cherry and apple pellets and chips it looks like this- It is now in the kitchen awaiting cooling in the fridge and then vacuum sealing. It should make for some tasty Xmas presents.

Wilbur, I'm glad your big rib cook turned so well. Things look very tasty indeed. I know what you mean about the lighting this time of year. It's starting to get dark before 5 PM these days very soon we will be on the turn around.

Grilling Montana, I'd like to be sampling that I can tell you.

I know I like toasted marshmallows so it sounds good to me. I'd make sure that the marshmallows were slowly toast so that they caramelized and didn't burn. It would be worth a try I think.

Does that pork roast ever look delicious.☺

, eh.

What he said.

Bosco is stuck at third base with 2 outs, 3 balls and 2 strikes.

Such excitement in the air.

My wanted poster would have some of these around the border

What are you going to use for a grill?????

I will write the recipe up and post it in the recipe section in the next day or so. After much thought and taste I really don't think this marinated chicken is the way to go, the problem is the marinade it is too sharp because of the vinegar. I think next time I'll do a more standard marinade.

CK, looks soooo delicious, yum yum.

Doesn't it:)

I agree, Tony, but then I'm not buying, Midleton, so I can get the Dualit and the bonus is if there's a problem I can fix it myself.

Tony, that steak looks lovely. I'm glad some one made those salted chives. I kept putting mine off and now the chives are down and out for the winter. I do have some left from last year though but not a lot.

I made these sausages some time ago and just found them in the freezer. Set Pebbles for a low and slow, 250F. Here they are just off Pebbles. Plated with fresh from the garden carrots and summer peas from the garden. Just look at the way the KK cooked these, so much moisture still visible and the IT was 178F. I did the unheard of for me, I went back for a second sausage.

, hopefully it will soon come to a successful conclusion.

Bosco, are you sure you're not just building drama for the big unveil, this just can't be happing.

Jon, my exact feelings. Guess I'm cheaper than you with my bean can.

Thanks, PJ. I hope to do bread tomorrow as another test. while the chicken is on the grill.

I've cut a 3.25 pound in half and it is now marinating for the next 24 hours. The marinade is made from vinegar, olive oil, vegetable oil, garlic, parsley, back pepper, paprika and salt. If it turns out I'll write up the recipe if not I'll just eat it. Here we are looking down into the bag with the marinating chicken. 24 hours later and the chicken is on the grill to brown the skin side. The recipes said to put the skin side down in a cast iron pan and weight it down to help darken the skin but why would I do this when I have Pebbles;) I used the CI pan to weight the chicken down and put some almost cooked veggies in the bottom of the pan instead of using a rack as suggested. Looks pretty anemic but just wait... As I attempted to remove the half pieces the sparks flew- Baked. Baked. Ready to serve. Plated.

There was mayo and mustard but it's too late to send it now.