MacKenzie

Just making sure I haven't lost the knack before doing the next one on the KK This one was mushroom tomato, fresh moz and some Monterey Jack cheese. Just out of the oven. Up close- The crust- A little bite-

Mine should be arriving soon too and someone here posted that the 21 comes with the top off. Naked Whiz has the removal process with pixs on his web site.

tony, I should consider buying it, thanks:)

Yes, tinyfish, I took your advice and called Bob:) Thank you:)

Elaine, please check your mailbox:) My grill is in Montreal, and cleared customs. I guess Customs now have a stock pile of chicken and ribs grilled up so they are shipping the grill to me. Perhaps late this week I'll have it or next for sure:) Now it's getting really exciting:)

What he said :) Gorgeous shots:)

Elaine, I've been wondering about you too. I guess mine is still in Vancouver with yours. It's crazy that it is taking them so long to release our grills. I may call them tomorrow and if I do I'll send you a (PM) message:)

tinyfish, you must be so stuffed after that gorgeous meal. Everything looks extra tasty

I just put 2.2 lbs.of flank steak on at 132F for 24 hours. Thought I'd see what this was all about There is a lot of info on this site about times and temp as well as the all important safety issues. http://www.modernistcookingmadeeasy.com/info/sous-vide-guides/more/sous-vide-steak-guide

Absolutely stunning, I love wood. I am wondering where is the KK? Thank you, Dennis, for posting those pixs, I certainly enjoyed seeing them:)

Eggary, you are so right summers are short here and this summer was late starting. I have no idea when it will arrive, this week I hope but that's just my wish:)

tinyfish, things look interesting and we will be watching for the cook tomorrow.

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;)