MacKenzie

Wow, now I know you don't have mine because that is not the colour I picked but it sure is beautiful. That grill looks awesome, can't wait until I get mine. I'm happy to find out that the top is shipped separate from the body. I think that will make things much easier not that it's is hard to take the top off but who wants to start taking the grill apart before you even get to cook on it That is quite the list and you will have so much fun going thru it. Great post and I'm so happy for you

tinyfish, you can play that broken record any time, it is one of my favourites, thanks

Post away, aiden, we all would like to see what you are up to. BTW my KK arrived on the west coast of Canada on June 24th and I live on the east coast. I think customs is trying out my KK

So that's where my 21 inch went. I hope you are enjoying it. BTW you are going to love the difference in the taste of food cooked over lump.

For some time now I've been wanting mac and cheese and today I decided to do something about it. Here it is ready to put into a dish and sprinkle with Panko and a little butter. While the mac and cheese was cooking I steamed the broccolini and grilled chicken sausage patties. Ready to serve. A little closer look.

bryan, that all sounds terrific but I think, Tony would like some broccoli on his share:) I know I would

I have a couple but don't have the stainless steel grates. I have used them on enameled grates and they certainly clean. There is a fine powder left behind sort of like sanding a piece of wood but the powder is from the stone. I just brush that away. I really want to try it on the stainless steel grates where you can really see how clean it gets.

I used a nice cheddar cheese and I think I'll do a repeat of this recipe today while I still have garden fresh spinach. I hope the OM enjoys this simple but tasty recipe. I was thinking I could put some diced tomatoes on top also:)

Pretty far:) I thought the KK had GPS, you mean it doesn't, eek!

You betcha!

Thanks guys, but I use every bit I know, it make my food taste better;) One of these days you'll see it on stainless steel grates:)

Yes, the temp chosen will give the steak the look of a steak that is rare, medium, or well done although the meat will be cooked through in all cases if it is in the bath for the correct time. The longer the time the more tender the steak will be within reason. Meaning you can't SV a rib steak for 1-2 days and expect the texture to be good although since flank steak is on the tough side you can. That's my 2 cents;)

Still trying to eat that fresh spinach in my garden. 325-350F for about 45 mins. Steamed fresh spinach added- Plated.

Sounds interesting, Bryan, if it were me I'd jack that heat up a tad to maybe 132F. as well as extending the time. I have read that granulated garlic is better than fresh for long cooks but maybe this is not considered a long cook.

ckreef, I love peaches and cheese cake, I bet I'd love those too :)

Wilbur, that is a lovely piece of salmon and what a neat method of getting the grill up to temp. quickly.

BigLazy,sounds like your first brisket on the 23 was very tasty and the drinks look very tasty too

Delicious looking wings and corn

dstr8, sounds like your mother made great lunches It is just so easy and the resulting meat is tender and moist, great for a quick lunch.

I can see that will cooking and entertaining 30 people there wouldn't be much time for photos but from the ones you did get things sure look tasty. Your friends are now going to want a KK

mtrejo 1, sounds good, perhaps you'll post that pix:)

Wilbur, your brisket sure looks delicious from here and it sure is sporting a nice smoke ring

Thanks, Tony, just coated it with pepper, granulated garlic and onion. That was it. The slices are moist and pliable which is just what you want.

Friday stated to SV an eye of the round roast at 132F for 36 hours. This morning, time to slice:) Here it is sliced up nice and thin- A closer view- and I saved a couple of thick slices to warm up for dinner and probably will pour some bag juice sauce over the top.