MacKenzie

Thanks, everyone. You sure know how to put a smile on my face.

With those facts it just doesn't make sense that you wouldn't buy the KK. It makes no sense what so ever! Spread the word.:

I wanted to make some more of those chicken sausages that I had posted pixs of before. I remember someone asking, "What did I use for fat?" and I didn't remember at the time that I in fact did add more fat in the form of pork butt. The recipe I used is from Michael Rhulamn's Charcuterier, The Craft of Salting, Smoking and Curing. The only change I made was to reduce the kosher salt by about 20%. Normally I will hot smoke these on the KK until the internal temp. is 160F:) The 3.5 pounds of boneless skinless chicken thighs and the 1.5 lbs of pork butt produced 25 stuffed sausages. Using the leftovers at the bottom of the stuffer I rolled a sausage for breakfast and just fried it. The sausage is nice and moist, even fried. Can't wait to smoke some low and slow on Pebbles:)

Thanks, Poochi, I don't need more competition.

I'm not a fan of having to shovel to find my grill, that's why I have an outdoor kitchen on the deck just to the left of the sliding glass door. Makes for easy access during the winter. I couldn't imagine not being able to grill all winter. Can't go back to cooking meat, etc. on the stove.

Poochie, those ribs must have been very tasty and I do like that smoke ring.

I thought you might like this one.)

For sure I'm cooking under a roof this winter. I also have a sunbrella curtain the will keep the snow off the grill and countertops and the open windows will be shuttered. No snow on my cooking area!!!

I was so inspired by Wilbur's pasta and chicken dish I just had to have one. Olives, parsley, capers, cherry tomatoes, roasted sweet pepper all ready for the frying pan. The plan really is just to heat these ingredients in a little oil and add a tablespoon or 2 of white wine and then add it to some cooked pasta. Heating the ingredients in a de Buyer pan on the stove. Yesterday I sous vide some chicken breasts. Today I just coated them with oil, granulated garlic and pepper then put then right over the KK fire basket to warm and get some colour. Plated. Now for a double espresso.

Poochie, that butt looks sooooooooooo moist. I'm going to do one on my 21 inch just as soon as I get a chance. How much easier could a cook get.

I sure do use the basket splitter and wouldn't consider not getting one.

Beautiful, what a GRAND child.

Way to go, ckreef.

bosco, wonderful tasty looking meal and it must have been a fast cook.

RedStick, I don't think you'll find other issues to worry over with the KK.

Tasty tasty looking cook and sandwich, kjs, and I'm sure lots of leftovers for more great meals.

Fantastic write up, Wilbur:)

Welcome, jump right in the cooking's fine.

Yes, I did put some smoking wood in with the ribs but it came from an old unlabeled bag, so I'm not sure what it was.;(

Wilbur, an easy peasy wonderful cook,

Peter, wonderful setup and so easy to clean. Gotta love that black pebble KK.

Thanks for posting that Bosco. What an interesting story. Now you have the 2 perfect names.

Looks really tasty, PJ:)

ckreef, wow, that is an awesome money shot, everything looks sooooooooo tasty.

tinyfish, could you over night Purolator a few to me;)