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Everything posted by MacKenzie

  1. Now that's a kitchen!!! Just look at the work space. Keep the pixs coming, please.
  2. Just remember when you take the temp with the IR gun, it is taking the surface temperature. One needs to be patient and give the bricks time to heat soak so the whole brick is at 600F or whatever temp you want to cook at, not just the top of the brick.
  3. Sometimes things just go oh so right and this one of those cooks. Chicken thighs, rice cooked with chicken stock and white Miso, steamed carrots that were just recently pulled from the garden before they froze in solid and peas picked early in the season then blanched and frozen.
  4. Nice to see you back at home, Basher and that is a tasty looking cook. 👍👍
  5. Looks wonderful and I'm sure it tasted the same. 👍👍
  6. @Troble, it's great the girls are interested in meal preps.
  7. Did a pork back rib cook this afternoon, I should be doing this more often, it's so easy and very tasty. A friend brought me a batch of tahini swirls and I'm saving this one for breakfast.
  8. Gorgeous KK. You are going to have so much fun playing with it not to mention the over the top good eats you will have. 👍👍
  9. The weather here is incredible, just had the lawn moved first time ever in Nov. Going to be 22C on Sun.
  10. Gorgeous, and with that kitchen you will be able to do year round cooking on your KK.
  11. My bacon story is continued in Everyday Misc Cooking Photos w/ details.
  12. Did a pork belly last week, cured it then smoked on the KK Sunday and sliced it Mon. Today was the taste test. The morning of the smoke was perfect. I have 20 of these piles, 7 strips per pile. Taste test. Double espresso coming up.
  13. I cut the belly into two pieces to make it more manageable for me. I have 20 of these stacks of 7 slices per stack. Yummy.
  14. I have a big Igloo water cooler and just put the pork belly in that, fill with water and let it sit for 2 hours, dump it and fill with fresh water, the batch I just sliced this morning was only in the soakout for 4 hours, filled the cooler let it sit 2 hours, dumped the water out and refilled and let it sit for 2 hours. Dried the pork belly off and put it in the fridge for about 16 hours un wrapped. Stay tuned for pixs tomorrow. This time I was in a rush and only dry cured for 5 days and it worked just fine. Taste test tomorrow at breakfast.
  15. @Tekobo, WOW, what a fantastic batch of peppers and I bet that sauce is to die for.
  16. @Troble, Happy Birthday to your 5 year old. I see she had one of your feasts to celebrate.👍👍
  17. Tyrus, you certainly did get a great smoke ring.
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