MacKenzie

I'm getting the dogs harnessed up and the sleigh is ready to go:)

I thought it was time for an extra treat this morning. It all started 5 days ago when I put an egg yolk into a bowl with a mix of salt and sugar, covered it and put it in the fridge for 4 days. Next step was to take it out of the salt/sugar mixture, bush it off and do a final little wash with water to get rid of the rest of the salt/sugar mixture. Finally dry in the dehydrator for 2 hours at 150F. After the 4 days- All dried and shaved with the micro plane. I decided to try it on an Sous Vide egg and serve with some previously KK smoked bacon, KK smoked gouda cheese, sour dough bread and add a little colour. The interior of the SV egg with shaved egg yolk. Time for a nice cuppa.

sk & ck, gorgeous cooks, cookies look delicious and sooooooo does the fish dinner. You are getting spoiled and I'm sure it's fun.

He says it's the Ultimate, 23 inch.

Awesome chicken dinner, tinyfish. :)

The big question, "Is the bottle even open?"

Let it snow, let it snow, let it snow

I guess all the excitement in the neighbourhood was at your house and with good reason. So much fun to come and so much cooking pleasure with your beautiful KK grill.

I also clean from the top down, use a gloved hand sweep ashes to the back corner and scoop up with an old baked bean can.

kjs, oh my, that looks soooo delicious. I'm sure it won't be your last either.

What do you mean, Jon?

Wow, that meat looks wonderful, Jon. I think the heat deflector would take quite some time to heat up. I have yet to use mine. I have used the serving tray AKA drip pan on some cooks but not the heat deflector. I'll say it again that meat looks lovely. I find I seem to get more colour on my meat that is cooked on the KK. I suppose you could have given the potatoes a bump start in the microwave. You could give the fire more air by not locking the lid shut, use the first catch on the lock. BUT don't go far from your grill and forget this or you might have a much hotter grill than you want;)

Wow, one of those should do it.

Bryan, that should do the trick.

I'm with you, PJ, on the nice dark beer, it does have flavor.

It certainly makes the wood pile look nice, doesn't it. I love it. Pretty soon now we should see a cook on Mac.

Here is a recipe from my friend, Greg, The Brew Master. His recipes are always good and you should taste his award winning beer. It is to die for;) Spicy Donairs with Traditional Sauce from Greg Ingredients: Meat: 4 lb. Lean Ground Beef 1 lb. Lean Ground Lamb 5 tsp. Flour 5 tsp. Salt 5 tsp. Oregano 2.5 tsp. Dry Mustard 2.5 tsp. Italian Seasoning 2.5 tsp. Garlic Powder 2.5 tsp. Black Pepper 2.5 tsp. Cayenne Pepper 2 tsp. Crushed Dried Chilies 1.5 tsp Paprika Sauce: 1 can Evaporated milk 5 tbsp. White Sugar 2 tsp. Garlic Powder 5 tbsp. White Vinegar Method: Meat: Mix the flour and all the spices well. Knead the spice mixture into the meat VERY WELL - this is very important for the texture, the more kneading and pounding, the better! Flatten the mixture into a thin loaf in a lightly greased loaf pan. Bake at 350 degrees for 45 to 55 minutes, draining the fat off occasionally. Let cool at least an hour. Cut as desired and serve as desired, or portion it off and freeze for later use. Sauce: Whisk together the evaporated milk, sugar, and garlic powder. Add the vinegar. The mixture will thicken quickly as whisked. Serving: Traditionally, a donair is served on a pita with the meat cut in thin strips, garnished with diced onion and tomato, the sauce poured over it, and then wrapped - it is a wrap. More recently, donair meat has been used to make subs or on a pizza. Use your imagination to dream up any possibility you might like. They are great as a wrap in flour tortillas instead of in a pita with shredded lettuce, onions, tomatoes and sauce too.

Tony, that doesn't sound like fun at all.

I did post it Rak and you may have found it by now.

Rak, yes, I have a recipe with lamb from a friend and I'll post it later.

Tony, I tried your Aero Press technique this morning and it certainly is better than the inversion one and the coffee tasted just fine.

You're on, we could cook up a storm, eh:)

Here's a tip that I didn't think to post before: Dip the pita in water and heat in a frying pan/toaster oven to soften it. Can also warm meat in frying pan after softening the pita. and more: For the sauce: Use the whole 300ml can of Eagle Brand Sweetened Condensed Milk 3/8C of vinegar 3/4t garlic powder

That sure is good news, mguerra.

tinyfish, that is an extra tasty looking cook and dinner looks delicious.