tony b

Winner looking spuds! Thanks Syz & MacKenzie! On my radar now.

About to try their latest one - Peruvian on some chicken tonight.

Intriguing.

Did you see @erik6bd 's post? He's got a splitter for sale.

Are the air fryer chips better than traditional frying - no, but almost, and without the guilt. MacKenzie is spot on about the baked spuds in it. I love hushpuppies and the air fryer actually does a better job (IMHO) to the deep fryer on those. Tater tots are a toss up.

Nice!! Am honored that my hot sauce was worthy of one of your sammies, MacKenzie!!

Definitely get the 2nd charcoal basket and basket splitter combo. I use mine all the time!!

Looks like they only sell on the West Coast. So much for the rest of us.

Tough job, but someone has to do it!

Gorgeous bird!

Bath temp = 190F; time = depending upon the thickness of cut - standard cut (20 mins), wedges (30 mins); small/shoestring cut (15 minutes). Then, the air fryer time is basically until golden brown.

Folks, it's not rocket science - it's just cooking. We've all had to learn from someone. I've yet to meet a fully "self-taught" cook. That's the fun part of this Forum - sharing collective wisdom/knowledge about making something tasty to eat. At the end of the day - it doesn't get any more basic than that!

Proper technique for making true "frites." A bit of a PITA to do at home, but I'll splurge and do them for a special occasion or for guests, especially if I do them in duck fat! First fry @ 325F, then the second fry @ 375F. Jon, you're on the right track, except I do the blanch cook in the sous vide with the duck fat. Then, let cool/drain on the rack, season, then into the air fryer. Not quite as good as the double fry technique, but close enough for government work, as they say, and a whole lot easier - especially the clean up!

Tasty looking links, MacKenzie.

Great news on the call up, mk1!! AND, the Hogs of Fame induction. I know your team has been at this for a while and raised a lot of money for the kids!!!

WOW! Nice beefies!

Proper technique there - beer in hand! Oh, and the cooks look pretty tasty, too!

Good deal, now stay away from the roos!

Never seen it here, must be a strictly Canuck thing.

I've gotten a bit lazy and haven't made homemade pasta in a very long time. My current favorite for dried is Rummo, with Garofalo a backup choice. Rummo is very good stuff. I've also used Rustichella d’Abruzzo, but it's a tad expensive. For fresh, I get these guys - http://www.freshpasta.com/online.store/ They make very good gnocchi and ravioli.

ckreef is the resident pizza expert here. He posted a whole series of recipes of different types of crust that he came up with for the KK. There's lots of others over there in that thread, too!

OK, now you've gone too far, MacKenzie - grinding the wheat to make the flour to make the homemade pasta!!

I typically cook poultry in the 350F - 375F range, as there's little worry about the bird drying out on a KK; and I get a nicer crust on the skin if I ramp it up to the 425F range for the last 20 minutes or so. I also like to cook poultry (spatchcocked or pieces) on the upper grate as it promotes more even cooking being nearer to the dome walls, so no turning is usually needed. Whole birds need to be on the main grate to avoid burning the top of the breast by being too close to the dome wall - at least on a standard 23" KK (don't know about the high top versions or the 32"?? Best part of all this - there's no 100% "right way" to do any of this!! Experiment and see what give you the results that you want and stick with that technique, period!

Nice job, MacKenzie. As predicted earlier, no grilling for me tonight - 5 inches of white stuff already and it's supposed to keep it up until late afternoon!