MacKenzie

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.

bosco, great looking meal and so colourful too.

Glad you liked it, tony.

tomahawk, I have no idea, I've never had that little juice left. Usually I do my steaks at 132 F for several hours and there is not a lot of juice but never as little as 1 teaspoonful. I've never done them for only 2 hour and never below 130 F.

+2^^

I have used them often at regular casserole temps, 350 F range with no negative effects.

tomahawk, your steak dinner looks perfectly delicious and I hope you saved the bag juice to make soup.

Bryan, those juices are to die for, not matter what you SV. I love them and I'm sure you do too.