MacKenzie

Boneless skinless chicken thighs on the grill baking potatoe being air fried and previously grilled cabbage for dinner today. Stuffed the potatoe with ricotta, onion greens, pepper, smoked paprika and a little Silk chili.

You're welcome, I'm glad I decided to check the forum posts one more time before retiring for the night. Your pizzas look delicious, I think I know what I'll be dreaming about tonight.

Short and sweet, Doc.

Tony, another very tasty looking dinner.

I am so stuffed and wait until you see with what. Never thought I'd be doing this, Spicy Peanut Butter Pasta.

Since it seems to be his bright idea, I think Christine should cook on the KK and Wingman can wing it from the sidelines on the KJ.

Glad you're here Christine so we can get the real story.

Poochie, guess there was no TV then either.

Bruce, this is only the second time I've grilled cabbage and yes, it is very good. I also like it boiled and then add lots of butter and pepper. I first saw CK do it. Takes quite a bit of time to do though, I think this was about 2 hours.

A little grilled cabbage and some hot Italian sausages on the menu.

There should be a plug that came with your KK for you temp. probe holes. I'm not clear if you have the lid closed shortly after you light your fire but normally I start my fire and shortly thereafter close the lid because that is what creates a draft from you bottom vent to the upper vent. Hope this helps.

Wingman, all great reasons to get a KK, not to mention the food moves to the next level too.

Just think the second steak is only going to cost half as much.

LK, what a great plate of perfectly cooked beef.

Exactly.

That had to be tasty, Tony.

Just as Basher says, interesting and would love to taste that steak.

Whatever you use the food will taste better, spit or cradle.

Great looking dinner, lots of nice colour on everything, Tony and you have a bonus meal waiting for you in the fridge.

Beautiful colour on those chickens, Dennis.

Good one, Jon.

No, I missed that guess my volume wasn't up, but soon I'll hear them here.

Delicious and the perfect day for it.

Kevin, those are all awesome cooks and I can smell the video cook, how'd you do that.

Put some of those pork ribs from the other day to good use. Made a potatoe salad with sous vide potatoes. They work great because they stay in tact. Sous vide potatoes, all in tact. Ribs and salad plated. Pepper, smoked paprika and silk chili all from B&B spices.