kjs

Tasty looking wings. How wonderful a, new grandson, congratulations.

We are just going to have to have a North American KK convention so we can all try all the fabulous dishes on this forum.

Made a simple dinner tonight, grilled (on my KK of course) corn, pineapple slices and salmon. MacKenzie's post yesterday made me hungry for sweet corn.

Thanks MacKenzie, I think we all need to collaborate on really messy cooks and cleaning afterwards. One of my first cooks on my new grill was for 50 people in our neighborhood, we do this annually. We cooked 16 slabs of ribs, four briskets, 4 pork shoulders and six chickens. Me and my BBQ buddy were so busy that day and the day before, I did not get any photos, but everyone loved the results. What a mess it made of my new grill grates, I soaked, scrubbed and got them relatively clean, but I would like to have no left over residue what-so-ever. Me thinks the only way is good old fashioned elbow grease.

I would inject (but that's just me), but do it sparingly you do not want to over power the flavor of the pork. I also like simple flavors do not over complicate. I prefer a straight vinegar/apple juice, or a mixture of a juice of your choice, spices and broth. My preference is a Carolina style BBQ ... simple, but oh so good.

Yes, yes, spill the beans. Whenever I cook a large batch of ribs, brisket or pork butts the grates are a charred baked on mess. Short of a chemical bath or using a sand blaster ( which I would never do), if I can keep them pristine I would sure like to know how. I've tried soaking, scrubbing ( remember the detergent ads from the sixties referring to ring-around-the collar "but I just can't get those dirty rings out") arrrgh.

Nice.

Sweet!

MacKenzie, this looks absolutely delicious. Once again your photography is stunning! What I like about your work is the composition and care you take in set up and lighting.

Yep, the bacon comes off to finish. I can see I will need to do a detailed step-by-step. My apologies for the Readers Digest condensed version. This is my take on classic french roasted chicken.

The bacon helps with the moist and adds flavor. You only leave it on the chicken for the first hour or so of the cook, then pull it and the thyme off into the pan. The skin will continue to cook and get crispy, but the meat will not dry out before the skin gets a nice crisp.

I like what you have done. I love teak, it is the ideal wood for outside. I also love a hand-rubbed oil finish on wood, I applied an oil with a high UV component to my side tables (since it does not come into direct contact with any food I am preparing). I also really appreciate how the shelves are built; just turn them over and look at the construction method, no shortcuts here—these babies are notched and pinned—built to last. This is craftsmanship at its' finest.

Looks scrumptious.

I agree. It's like "Augmented Reality" right out of a horror film. Nice looking cook!. Kudos!

Ya know Dennis I look at the posts on the forum and I see a lot of talent. There are several very good food photographers who participate, it must be a joy for you to have them.

Looks very good. Nice pics too!

This is fascinating.

Good suggestion, thanks.

My wife wanted a mural on the wall in our front entry, this is what I came up with and painted.

I really like the addition of the stainless top for the table, very nice. Anxious to see posts of your final set up.

Great spot-on write up.

Yesterday I was caught up with my clients and projects, so I spent some time cooking and made wife's favorite dinner, crispy skin roasted chicken. Here are the raw ingredients. First thing to do is prep the chicken by cutting in half and removing the backbone and the part that went over the fence last. It's important that the chicken is air dried for at least an hour. Place chicken halves in a pan, baste with melted butter, rub with minced garlic and salt, add some fresh thyme, whole cloves of garlic, white wine and place strips of bacon over the breast and thigh portions. Next prepare your garnish. In this case baked tomatoes Provencal and roasted cucumbers, ala: Julie Child's "The Art of French Cooking". As well as buttered parsley potato wedges. Preheat your KK to 375°- 400°, arrange your food on the grill, close and cook for about 1.5 hrs. [add the cucumbers and potatoes the last hour (add tomatoes for the last 20 minutes)] The finished dish.

We still have all of our old vinyl. My daughter, who is 25, and her friends all of a sudden want and collect vintage vinyl. Many of my friends also insist it is the best sound reproduction, I appreciate the art of the covers and listening to them. Some of the album covers on LP's were created by some if the best illustrators and photographers.

This is a great new feature. I am sure it will help increase sales.

Nice ribs.