MacKenzie

ckreef, that was quite the discovery you made. I'm confident you'll find the fix:)

tinyfish, you are going to have so much fun trying out those new rubs

Welcome, CGL, this is such an exciting day for you. I hope it all goes smoothly. Friday couldn't be a better day for it to arrive. You'll have all weekend free (I hope.) to admire, do the break in and to cook. Don't forget to do the arrival pix and your first cook. We'll be watching for them.

I don't blame her one bit, smart woman

tinyfish, that is because it was inspired by your cook

Thanks, everyone. I had to redeem myself after yesterday BTW, my KK is just passing Japan and heading for the open Pacific to Vancouver

Bryan, thank you for those kind words. I will write it up for you but it will take some time:) Here you go

Here we go, my beer can burger story. Starting with the stuffings- Besides the veggies add cubes of cheese, and ground chili pepper. Divided 1 lb ground beef into 3 balls. Making the burger bowls. Bowl is done. Stuffed. All dressed up. On the grill. Done. Plated with lettuce and spinach from my garden. Up close. Cut in half. Tip : tooth pick the bacon.

I hope you will try out this idea, Tony. It does sound interesting.

I'm hoping to have some fun with this recipe tomorrow

Dennis called today to make sure that I am able to connect to the forum, what a GUY and if I had a third thumb

Water but if I wasn't baking bread I'd go to town for a nice beer:-)

He said 50:50 and he used 1T of each for 5.5 lbs of wings. So I would say about 0.5t of BP and 0.5t of salt per pound of wings. I'm not going to tell you that I used 4 times that much!!!!! No wonder they were salty:) I'll be right back, I have to get another glass of water:)

If I had just followed Wilburpan's instructions to the letter my wings wouldn't have been soooo salty, He did say 1T BP:1T salt for 5.5 pounds of wings. I should have scaled it down better, my mistake. The wings were crispy and the inside was moist and tender. A closer look at the wings. BTW that fresh out of the garden spinach is to die for, ever so tender and tasty. I'll have to keep eating it and get as much as I can before it bolts.

tinyfish, you are going to be good to rock and roll with that new motor:)

My exact feelings, I'm working on lunch as I type:)

ckreef, that sure looks tasty

I have just hung up the phone from my Internet service provider and apparently the problem was on their end. If I understand correctly their DNS didn't have the numbers needed to connect to the KK forum. In any case all seems to be working wonderfully well at the moment. I am so happy about that. I am now running the Google DNS and my ISP will correct theirs.

It was such a beautiful morning, perfect for cooking breakfast on the grill. Here comes the egg- Breakfast is served.

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.