MacKenzie

Veggies are grilled and the previously sous vide flank steak is warmed in a SV bath at 130F. Squash is done, 360 F for 45 mins. Onion done the same as the spaghetti squash. and since the grill was hot a slice of pineapple:) Dinner.

I've been wanting to try this for some time now and since the grill was hot from the bread it was a good time to do it. Cut the Vidalia onion into quarters but not all the way through. Sprinkled with granulated garlic, pepper and added a dab of butter. Set the onion on a piece of foil and added 3 T of cabernet. Carefully wrapped the foil around it and set it on the 350F grill. I also have a spaghetti squash on the grill. The only problem is I am hungry now. A friend had suggested that I drizzle some maple syrup over that grape-nut ice cream, well, what better time;) That was a great idea and I'll do it again.

tinyfish, you'll sleep like a baby with your new toy working on those overnight cooks. I see that KK of yours is glistening in the sun.

Thought I'd just put today sourdough bread bake in here especially for you PJ. This is going to make some nice toast for tomorrow's breakfast;)

Wilbur, those ribs are absolutely stunning, lots of moist meat and a nice picturesque smoke ring. I've never been one for putting much sauce on during the cook and I must say I'm even less inclined to put any on during a KK cook.

Wilbur, is not the only one;)

tucker, lots of cooking space on your 2 KKs and at different temps. when needed. Beautiful cooking area.

ckreef, beautiful and that plated pix has it all looking soooooooo delicious. :)

Poochie , what a fantastic job you did on that dinner, mouth watering. :thumbup:

ckreef, my new BFF, your waffle cone dreams can come true, this recipe and details are in the recipe section.

Thanks everyone for the comments. bosco, I thought you were a progressive thinking person when you ordered your KK setup, so what's this retro comment, "an amazing little cook" ?

I use the Chef's Choice Waffle Cone Express 838 maker and this is a recipe from their accompanying book- Notes: Add 2t vanilla extract to the recipe I find that a skimpy 1/8 C or slightly less than 3T of batter makes the size of cone that I like and usually get about 10 cones. Setting 4 works great for me but if there is a lot of steam when the green light comes on just wait until most of the steam is gone before opening. If by change the cones are soft after they have cooled put them in a dehydrator and they will crispy right up. Metric measures for: sugar 98g flour 76.6g butter 26.6g This is the one I have and it works great. I notice in the pix they didn't pinch the bottom of the cone when it was being rolled. If this is not done ice cream will drip from the bottom all over you. :) http://www.chefscatalog.com/catalog/product-large-image.aspx?item=24507&sku= I didn't get the kit just the cone maker. I use glasses instead to hold the cones.

I have a new best friend, yippie:) I'll post the recipe tomorrow for you, BFF.

I bet it's the same on the 21"

Thanks, ck:) I appreciate you taking the pixs to show exactly how it's done.

ckreef, I hope you are taking pixs of the improvements so we can see what you are up to.

skreef, I don't eat hotdogs either but I do put sausage in them:) I have fed my sourdough started today, planning on baking a loaf tomorrow on the KK.

Here is the story of the grape-nut ice cream- Grape-Nut ice cream is a popular regional dish in the Canadian Maritimes, the Shenandoah Valley, Jamaica and New England. One origin story is that it was created by chef Hannah Young at The Palms restaurant in Wolfville, Nova Scotia in 1919. She created it when she ran out of fresh fruit to add to ice cream, and decided to throw in some cereal. It proved popular at the restaurant and the Scotsburn Dairy company began mass-producing the ice cream variety, and it sold across the region. I've been doing that for ages, grind my own chuck beef roast and add some spices, no binders, and loosely form the burgers. Set up for indirect cooking and that's it. I know it takes a long time to cook (45 mins.) but I really like them that way and I haven't gotten any complaints. They are moist tender and tasty not to mention there is time to sit and relax. I always set them up with my needle probe so it's just a case of sit back and watch the temp., don't have to open the grill until I'm ready to put them over the fire. If you try it I'd be interested to hear what you think.

Welcome, whatever you decide, it is going to be an eye opening experience. One that you will wish you'd made before. A discussion with Dennis will yield a lot of very good advice on the size that is right for you. He is very approachable.

Yesterday I had company and decided to make cheese burgers on Pebbles. It was so easy. Started with fresh ground chuck roast, made the burgers. Before anyone arrived. Set the grill up with the fire basket divider in. When we were getting ready, lit the fire and set the burgers on the grill at 250F with a needle probe in one of them. Shut the lid. We sat around watching as the temp slowly went up to 139F moved the burgers over to the fire side after about 45 mins. Dressed the burgers put the perfectly melting cheese on each and under the stove broiler for the big melt. For dessert I had made grapenut ice cream and waffle cones the night before.

Me too.

The more I see of this grill the more awesome it looks, but I'm not sure how that is possible.

Wouldn't I like to be sitting at that table:)

Wow, it's a beauty.

tomahawk, that had to be a very tasty dinner.