MacKenzie

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.

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.