MacKenzie

I've read that about chicken also and the key thing is, as Steve M mentioned, holding it at that 150F for the critical time.

I am pretty certain that I have read on the forum that one should never remove the firebox. It is what you are referring to as "the inner concrete ring". It holds the SS charcoal basket.

Beef short ribs, sous vide for 72 hours at 136F then seared on the KK.

Tony, you have my mouth watering with that dinner.

Troble, what a delicious looking dinner.

Great pixs and looking forward to tomorrow's batch. Fingers crossed for sunshine.

What a downer.

Yummy dinner, Tony.

We are all waiting.

A bowl of roasted squash soup for lunch. It tastes like pumpkin pie. Yummy.

That would be me Adam, I just hate most fish and I wish it was otherwise.

I always stick to the boards.

It is so cold here that I put my squash soup which is now in jars in the ODK to freeze. They claim it will be -15C tonight. It took some determination to light the grill for supper but it tastes so much better then done in the kitchen. Chicken thighs, and roasted carrots on the grill with B&B smoked paprika, Zanizbar black pepper, and purple stirpe garlic. Plated.

This is a cast iron pan and very good on the kitchen stove for a burger, mushrooms, etc. The wooden handle comes off so it can be used in the KK or oven. I am finding more uses for it than I thought so I'm glad it is not turning out to be more flexible than I thought it was going to be.

The last of the burnt ends for dinner. For breakfast I made Tamagoyaki for the first time. I expected I'd end up with scrambled eggs but it was my lucky day.

Tyrus, the chicken sure does look tasty.

Sounds like a nice spicy dinner to me.

That is wonderful news and you will have the weekend to cook and admire.

https://minimalistbaker.com/roasted-butternut-squash-soup/ Made this soup today for the first time but not the last. I did substitute chicken broth for the veggie broth that I didn't have on hand. Veggies ready to roast. Soup is done and ready to blend in the Vitamix. Ready to serve, except it is not for dinner today. Having burnt ends, spaetzle, carmelized onions and cooked squash passed thru the spaetzla maker.

Let me see which would I prefer, a loaded Troble pizza or Aussie's plated beef ribs with salads? That's easy, I'll have both please.

@ Troble, Aiussie, Alimac and Basher, what a wonderful batch of fantastic cooks, everything looks perfectly delicioius.

Made some spätzle today and served it with pork burger, squash and mushroom gravy. Still steaming, just out of the water bath.

Gorgeous plated dinner.

We will be looking forward to Ms S's cook.

I cook my sausages on the KK but I just never cook hotdogs, for some strange reason they don't agree with me. ????