MacKenzie
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Everything posted by MacKenzie
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I use that baking steel in my oven and like it a lot. I also use it on top of the stove to make those English Muffins that are in my breakfast post:) Thanks EGGARY for posting that interesting info and the link:)
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I like a thick steak done using the reverse sear method the most I also like my hamburgers done the same way 250F-275F until nearly done, open up the vents and get a nice fire going and sear just to get some nice colour.
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Some beef short ribs done at 137 F for 48 hours but first some grilled veggies- Time to sear the ribs - Plated. Cut rib view- The meat was nice and tender.
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You'll be sorry you said that I just think I'll make a trip to the store for more broccoli.
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A chicken sausage patty on top of homemade English Muffins- Plated. All I need now is and
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ckreef, awesome cook, it looks sooooooooooo tasty
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I'd like to see this in action also but no rush for me, my KK is not even on the boat yet
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Isn't that just the cat's meow, beautiful
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CC, you are spoiling those soon to be grandkids and isn't that just what you are supposed to do. Everything looks verrrrry tasty
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the biffer, it's going to be a fantastic weekend for you and such excitement. Sorry I am not able to help as I'm still waiting for mine to be shipped. Don't forget to take pixs so we all can participate in the excitement.
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Thanks everyone. I put the meat loaf to good use today. Made potato scallop to go with it. Plated.
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ckreef, I'd like to be on the receiving line for one or two of those sliders
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It maybe raining but it was time to do my version of ckreef's Baked Spaghetti. Ready for the grill. Baked. Served. It tasted great, I ate the whole thing and I know it! The bad news is that my fresh pasta stuck together, I should have stirred it in the liquid, next time:) While the grill was going I thought I might just as well do a small meatloaf using a 50/50 mix of beef and pork. The internal view-
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ecx, the fun has just begun and we'll be watching for your next cook pixs
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Wilburpan, I've had mine for a couple of years and the non stick is as good as new, I only use the tool that came with it, never anything sharp. The mac & cheese slips right out of the bowl and clean up is slick. I am afraid you are doomed, I have a basic one too. It is still going after 25 years:-(
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ecx, what an awesome looking grill, beautiful l
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tinyfish, those are certainly impressive, delicious looking
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What a treat that would be
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Nice, I'll be waiting for your review also. I think the inside of the top lid just pops out for easy cleaning too
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Great looking burgers and I see there are spare buns for another day
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What I wouldn't give for a piece of that dessert right now I have to stop looking at it!
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With directions to my house Thanks, tinyfish
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Thanks, ckreef, they are good for you and those are ones I grew last year in my garden so they are even better for you
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Did a couple of large chicken breasts today, Sprinkled with fresh ground black pepper, granulated garlic and a couple of fresh sprigs of rosemary. SVed @ 140F for 3.25 hours. Ready for the bath- Sliced 3.25 hours later - Plated-
