MacKenzie

I've had cow corn and it is so far from the real deal it isn't funny. Once is enough.

LOL

You just know it will.[emoji39][emoji4][emoji39]

Those pixs are making my mouth water. Delicious

No cooking with the top open, the issue is it can ruin your gasket with that high heat flowing over it. When the lid is down the gasket is protected from the high heat.

I was using the stone. Mostly used my steel in the kitchen oven. I have not used the steel with the db pan in the KK, yet.

Should be tasty, Aussie.

Nice job on that pizza.

It was clean out the fridge time, cooked some pasta and dumped in what ever I saw, a little grilled cabbage, some pulled beef roast, previously smoked Havarti cheese, onion, olives, part of a can of enchilada sauce, mushrooms, more cheese, that's all I can remember now, put it in the Vermicular and let it settle in for a while. I was just hoping that I'd be able to eat it but low and behold it was very tasty, loved it. Had some leftover pastry and rhubarb filling so made another small galette. It's mine all mine.

I love my single loaf one, it should work just fine.

My cradle will also fit in the dish washer so there is no problem cleaning it and the size you are looking at should also fit in your dishwasher.

Certainly looks tasty.

Personally I have never used my grate grabbers and I do like both the spit and the basket rotisserie units.

Steve, nice job on the pork tenderloin dinner.

I use mine as a heat deflector under the main grate when doing a pizza that is on the upper grate, it allows the topping to cook more without burning the bottom crust and I also use it to collect the drippings when roasting a chicken.

mmm mmm good, Tony.

This is going to be very interesting to taste. Looking forward to the cook and the reviews. Great use for the cooler, that came in handy.

Paul, I'm not sure but the lower grate might already be included in the 22KK package. You are going to love cooking on the 22.

It is rhubarb season so thought I'd give a try at rhubarb galette. I need to practice a little but the flavour was great. The vanilla ice cream I had made it earlier this week so that was a nice addition to dessert. I can tell you this, I am going back for seconds.

Tony, so nice to be eating outside especially with a dinner as nice as that one.

Troble, what a fantastic cook, I should move to SD.

That should be plenty high for the burn in.

Pork Marbella, chive blossoms, they are delicious, fingerling potatoes and greens from the garden.

Great cook.

Niiiiiiiiiiiiiiice. Cook time.