MacKenzie

I made a new mac & cheese recipe today and trust me it will be my go to recipe from now on. I will post the recipe later. On the grill- Baked at 400F until the curst was golden. Put a pork tenderloin in the SV bath at 139F for about 6 hours from semi frozen then did a quick sear in the grill after taking the casserole off. Plated.

My exact thoughts:)

Pizza time and just in time for my breakfast and a tasty breakfast at that.

:-)

All very nice cooks, Poochie, everything looks extra tasty.

What a great cook, tinyfish.

A grinding tip set the cut up meat is the freezer for a little while until it partially freezes then grind.

bosco, those look awesome. Gorgeous!

I have one that works best in the winter, I just fill it with very cold water some ice and put it out on the deck. No worries about it heating up around here in the winter;)

You are so right, it's right up there with the KK for build and functionality.

tinyfish, perhaps you could use one of these instead of the food processor. I've had one for maybe 5 years and it works like charm at grinding meat, grating cheese, shredding potatoes, and much much much more. It had a stuffer but I have not used that because I have a dedicated stuffer. The stainless steel is thick and heavy, I think Dennis built it. It is not cheap but has tons of power and I expect it to last umpteen years. There are no gears to strip either. They are not available in many places and I bought mine from this site. Excellent service. It's funny many years ago I bought a Braun and all the attachments and found that they didn't work all the well and vowed never again to buy all the attachments. Needless to say I broke down and very glad I did. I do have most of the attachments including the pasta roller and cutters, awesome. Can you tell I'm a fan;) http://www.aviva.ca/shop/products.asp?itemid=6345

Now I know where I can get a 10 cent coke. There are many of those left.

Perfect, sk. Does that mean you own the grill from now on.?.

Looking good, skreef, you are on a roll.

bosco, sounds like a great plan, I hope the gasser sells soon.

I know a trick offer when I see one, you've already eaten those steaks and fries. There ain't no flies on me.

Very interesting tips, thank you for that. I have a question about the temp. I always do my burger indirect and I agree with the no flipping but I usually do them at a much lower temp. 250-275F range. I'm wondering why you use 350 - 400F?

tinyfish, you have me wanting a steak dinner and fries now, delicious:)

Started this by making a batch of tortillas. Mixed up some cooked chicken with sour cream, enchilada sauce, canned green chilies, cumin, parsley and a hot pepper cheese. Tortillas all rolled up and ready to be dressed with enchilada sauce and green chilies. and on the grill at 350F for 25 mins. Hot Pepper cheese added about 5 mins before the end of the cook. Baked. Plated with a dollop of sour cream. Tasted:) I almost forgot, while the enchiladas cooked I tasted Guinness Blonde for the first time, not bad better than I thought it would be.

All lovely cooks, Poochie and your not done, wow.

That is an awesome colour for your grill. and what a great first cook, guess your nephew doesn't have a lot of grill experience but you can fix that.

Absolutely, we'd love to see what your are cooking on your new KK.

Rintintin, so you are an old hand at making kombucha. I just started and couldn't find a SCOBY and had to start my own so it's only been going a couple of months. You must have made all sort of flavours over the years, what's your favourite if you have one? I've only tried ginger and I love it.

That would make an awesome breakfast right at the moment.

I was giving you extra time because I thought you might have had some adult beverages and then everything slows down;)