tony b

So, I'm guessing that the wedges were done in the air fryer, but what about the tomatoes?

Glad to hear all went well. Speedy recovery. I know that it will be nice to get home.

Maybe you should cook in a monsoon more often if you get results like that!

Nice.

Thanks for all the pics. Nicely done on both the delivery and those "test cooks." You are, indeed, "going to love this grill." Can't wait to see more cooks in the future. btw - cute pooch!

Ding, ding, ding - we have a winner! Yes, it's drunk food! But, if you do it right, it's pretty damned good sober, too!

Get well soon, Dennis! Until then, Happy drip, drip, drip!!!

I see a spent grain bread in Keith's future!

Tasty chook dinner for sure! Saw you sneak a Hasselback spud in there, too!

Big of you, Ken. Says way more about you than him!

Silly question, Paul. You know it's practically impossible to dry out a chicken on a KK - ckreef did a test and tried, but couldn't. Cooking a moist bird is like falling off a log.

While Iowa might not be quite as cold as Alberta, we can see winter temps in single digits below zero (Fahrenheit). Not had a problem with my KK dealing with the cold. I typically don't cook on mine when it's that cold. I will cook during the winter when it's above 20F (still below freezing) and not had an icing problem. One tip - when it's that cold, remove your dome thermometer, as it will under-range and throw off the calibration.

Welcome! You are going to be amazed at what you can do on this grill/smoker! I've always had a cover on mine, but I live in Iowa, where the winters are particularly harsh compared to NC. Don't fret rain - it's tile, just like in your bathroom. But, there's the sun factor. If your KK is going to be in the sun most of the day, then consider a cover to protect against UV and sun fade. Cheap insurance.

Dude, that porchetta came out righteous! Seriously, you nailed that one!

What a nice piggy! Color is absolutely perfect!

Excellent!

Nice (and we'll overlook that typo in the post - )

Dude, that looks sooooo much better than my feeble attempt at it. What temp are you cooking at?

Thanks, MacKenzie. Leftovers this morning. I cut up some of the pork and fried it up, then topped with a couple of eggs for breakfast w/toast. Tasty!

Those peanut thingies look crazy, especially on top of grilled fish! Dude, you are totally bonkers in the kitchen!

Nice ribs. That rack is cool, too!