MacKenzie

Does that mean you don't want the recipe.

I always mis-spell it because I spell it the way it is pronounced. It should be spelled kombucha. It is a fermented tea based drink that is rich in probiotics and antioxidants. I find it very refreshing especially since I add a lot of ginger. It is very easy to make.

I'm about to have a re-run with cold craft beer.

I needed some sourdough bread so heated up Pebbles and the result - Right after the bread was done I thought I should do a pizza since the baking stone is hot;) Got busy and here is the pizza with the topping almost complete, just need to add some more cheese. Ready for the bake, temp. is near 500F but starting to fade. Here goes- Temp. kept falling so it took longer to cook the pizza but it ended up nice and crispy. Plated and served with a nice glass of homemade ginger kombuka.

This chicken cook is here for the long run, the bones are in a stock pot with, onion, celery, carrot from my garden, spices and set in the oven at 180F-200F for 10-12 hours or maybe even longer. Here is the carrot from my garden, guess I won't be sous videing any baby carrots this year. I let the stock brew in the oven most of the night, I'm about to strain it. It does smell gooood. That is another thing about natural chickens that I like, stock without all the added chemicals.

A wild guess on my part since these two wire pieces do not come with the fire basket divider but do these two pieces go together to make a third grill level just above the fire basket, one where you cook indirect and the other direct? In this scenario the solid half moon would not be used.

I totally agree and it also fits in the dishwasher, at least the 21inch rotisserie does.

Just look at that moisture, wonderful looking pulled duck

Deep fried in a pan, but I started with frozen fries. You will love sous vide once you get into it.

PJ, that is exactly where you find them, in that drawer.

Some how I can't see dipping my fries in mayo, I think I'll stick with the Canadian way;)

Poochie, now you have double the pleasure. I can see how moist your chicken was, it's great, fantastic. You will have lots of chicken for all the other cooks that can be done with roast chicken.

Hogsfan, wow, those are some ribeyes, and that looks like the perfect cook.:):

No no no, it makes the fries soggy!!!!!!!!

Tony, no gravy on fries unless making a poutine, ketchup goes on the fries and the gravy goes on the sandwich, that is how you make a real hot chicken sandwich and don't forget the peas on top of the sandwich.

I think it is an enameled roast pan. Everyone used to use them for roasting chickens, etc.

I don't know why I didn't do one on the rotisserie, next time. I had to go out for a couple of hours before my squash was finished cooking so I set the vents for a low and slow. When I arrived home to check the squash it was perfect and the grill was at 250F.

I think you will be very happy you are moving into sous vide cooking. To me it's an essential kitchen appliance. I am not familiar with the Anova, so I don't know how much space it takes up in the container. I have an 8L for my small one. You don't have to fill it with water just get it between the minimum and maximum depth for the water that your controller needs. The Cambros have covers that you can buy. I used a Dermal to cut out a hole for the controller.

It is the time of the year to get the garden cleaned up as a result I've take all the squash into the house and decided to bake this one on Pebbles:) Scooped out he seeds and stringy bits, added some maple syrup, butter and pepper. Covered with foil and it's now on the grill until cooked. The grill is just warming up to the 350-400F range for the cook and the squash is on the lower rack.

Thanks, bosco, I know exactly what you mean about a hot chicken sandwich.:)

Thanks, PJ. Those beets were fresh from my garden and the peas are also from the same garden. I made, as I also ways do, a hot chicken sandwich from the leftovers. Tomorrow more sour dough on the KK as I've just used the last pieces for today's dinner. Plated.

Wilbur, it took most of the cook but I didn't let the KK heat sink at all. If I remember correctly I put the chicken in when the grill hit 400F and the top was open for some time while I fitted the rotisserie in so the temp went to 425F and then within 15 mins. I closed down the vent some and after half an hour I closed them down significantly. The cook last about 2.75 hours and the temp was 350F but I didn't check it much in between. I will do this method next time and pay more attention as I did like the results.

Thanks Yes, I do like big chickens because I want lots of leftovers. There are just so many tasty things you can do with leftover roast chicken. One of my favs is a hot chicken sandwich and that might just happy today;)

I love a good poutine, they look wonderful.

Did a 7 pound rotisserie chicken today. Started hotter than usual for me, 425F and after half an hour started to close down the vents to drop the temp. to 350F. Sprinkled inside and out with granulated garlic, onion powder and black pepper with some summer savory added inside the cavity. Roasted. Plated.