MacKenzie

Wilburpan, you read my mind Last week I read you wing recipe and this morning I put them in for a sit with the bp and salt mix. Now if mine turn out half as good as yours look I'll be very happy. I just might even do up some regular mushrooms too. Dinner looks wonderful even if it was part salad

BTW, that grill looks huge

tinyfish, wow, that roast looks delicious and just look at that moisture and the huge smoke ring. Dinner plate looks lovely. I'll have to admit I'm with you on meat that is more on the well done side. That is why I like SVed beef, it can have the same texture and look of medium or rare but it is totally cooked. If this is the beginning cook just wait until you've had the grill for a while.

And what will they think of next

Warmed up some previously Sous Vide beef ribs, actually cooked them a little longer @ 137F for about 4 hours. But first a pix taken very early in the morning several days ago. This is from of my spinach and pea raised bed. Potatoes ready for the grill. Potatoes are baked.

Looking mighty tasty, ckreef.

Oh my goodness, and you even had the top off. Talk about tight quarters. That was worse than mine will be, thank goodness.

Thanks for the suggestions and we'll be paying attention to them and certainly giving serious thought to them. It is getting exciting

The truck can't even get close but I do have faith in the carpenter.

Yes, although it is not as easy to sign on here as it is to sign on to every other site. Perhaps I don't have it all figured out correctly but I can get on at least so far:) I am looking forward to trying your burger technique:)

tinyfish, those stuffed burgers have my mouth watering, they look fantastic. I'll be trying that out very soon

Bryan, it's not so much the distance but the steps up to the deck that are my concern. I might need the Bud myself I did speak to the carpenter and he is going to look after moving it

ck, my ship is nearing Japan and then it is on to Vancouver, BC, then a cross country trek to the opposite side of Canada where I'll be waiting. One thing I know for sure it will be a wonderful experience to be cooking on the KK.

Thanks, guys. Tony those are stainless steel rings that have a 3 prong stand and one prong vertical, they really are for baked potatoes. I left the prong out as I didn't want juices to run out of the pepper.

tinyfish, it will look stunning just like your current KK:)

Stuffed red peppers with a mixture of rice, Taylor Pork Roll, onions, mushrooms, and cheese then grilled 330-350F for 50 mins. The asparagus was Sous Vide at 185 F for 35 mins. then seared on the grill. Ready for the grill- Searing asparagus. Top with more cheese- Plated.

Guess, I was using an incorrect term. I don't log out either but just close the browser. Today I'm going out but i"m not even going to close the browser:) Hopefully the forum will still be here when I get back.

I just now was able to log on and I'll try that Dennis. I have to go out for most of the day but will get back to your suggestion and let you know what happens. Thanks

Thanks ck, I sure hope the teckie figured it out but it has been going on for weeks now. It is always disappointing not to be able to post and read posts. Thanks again ck. Sent from my Galaxy Nexus using Tapatalk

I am having trouble getting on all day and some problems yesterday too, even cleared the cache and cookies several times. Right now I'm using my phone. Sent from my Galaxy Nexus using Tapatalk

Those would be good names too:)

Now you have a real problem, what are you going to call the twins? I guess you could call one Pi and the other R squared, that would about cover it:)

Oh my goodness, that will look awesome, tinyfish. BTW, don't think for one minute that I'm going to take that BGE of your hands it just isn't going to happen

I hope you are having a wonderful day, Dennis

Oh Happy Day, I can connect to the KK Forum now to add to the excitement I'll go see where the ship carrying my KK to me is located this morning I'm back and my ship is in Hong Kong