tony b

I did a long time ago! Here's my Grill Dome!

😪

Nice roadkills and that steak doesn't look too shabby either. I'd say that you're indeed getting the hang of it! @tekobo - love my air fryer. Glad to see you jump on the bandwagon. Just be a bit careful with the extra oil/fat, as you don't want it to get pulled up into the heating element at the top and cause problems.

Wow! At least you were able to trace all the leaks and fix them, albeit with some crazy methods! That dude had to be like a jockey to fit in that hole!

Looks like you nailed it from here!

Up your culinary game, homey - it's called a cloche. 😉

I have to admit, that it does make a bit of a floury mess. But, so does bread making and pizza dough. Just sayin'

It's all about real estate. It might be time to consider that 2nd KK??

See, I told you that you can make pasta (see Aussie's post on the Mussels) - LOL!

Or they have a cashflow problem and have to stagger orders with rent/utilities/payroll. Learn to make your own pasta, ckreef - it ain't that hard - even I can do it!

Nice looking pies for sure! And yeah, that pizza stone does take a while to heat soak in the KK.

Only on your recommendation, out of the deepest respect, I'll try it straight up first. Then, I'll start to experiment. But, I have to admit, I have several really good roasted potato recipes in my arsenal; so it's going to take something spectacular to make my "short list" of go-to recipes.

Hmmm? I wonder if you could spray them with oil (maybe duck fat?) and do them in the air fryer, instead of deep frying them? Might give this a try?

Would that be "foilagami"?

That's my main cutting board in my kitchen. Plus, it's got depth, 2" thick to prevent warpage.

Let us know if you try it and how it turns out.

Is that from the old Kamado cookbook??

Crappy weather has set in for the weekend, but I did get in a nice rotisserie chicken cook last night. Spun the chook over coffee wood charcoal, with chunks of peach wood, 350F. Initially had a war with the MEATER+ to synch up to my phone, but when it did (after much swearing that my whole neighborhood could probably hear!), it worked like a champ. Plated with a nice primavera risotto (leeks, peas and asparagus), crusty bread and side salad. Nice Rose tossed in too! And, the roti basket is soaking, as we speak, in a bucket of PBW - magic!

Gaucho-style, baby! Thick sliced steaks (2") on the rotisserie spit rod, simple prep of a generous coat of S&P, maybe with a bit of granulated garlic. Cooked med rare and served with a nice fresh chimichurri sauce. Doesn't get much better for a carnivore!

Sounds good, can't wait to see the results! I don't think that you can overdo the garlic and rosemary on lamb - IMHO! I was taught by a wonderful Italian-American cook - a close friend's Mom. The Greeks are just as passionate! Fortunately, this front is only going rain on us mostly (raining now), T-storm tomorrow, and maybe a bit of snow overnight. Still messing with my grilling plans though! 😪

As if - pfft! This is MacKenzie we're talking about - of course she'll going to tell you her honest opinion - Canadian politely, of course!