MacKenzie

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;)

You have just made the first step to the next level:)

Welcome to the wonderful world of KK cookers.

Bosco, I sure was but now that I've graduated there is no going back. I still own the Jr and it may get replaced but first I'd need to sell it and have not made any effort to do that. It's there for a pinch. If I replace it it will definitely be with a KK. Personally I can't see why you'd want to cook on Primo, Big G. or KJ, etc.(I do think that Primo is the best of that group though.) or even a gasser after the KK experience. Getting a KK is not a sideways move it is a major move up .

PJ, I'll send you my address that way I can bake more.

Thanks everyone and I do spend a lot of time outdoors:) CC, I liked that method a lot and I'll probably stick with it and save the saucing for the table if anyone wants sauce.

You are so right, it is gorgeous, I'd call it "Lapis" for short.

PJ, great cook, that chicken is making my mouth water.

Thanks, PJ.