tony b

Hint, hint, hint - got to get an Anova SV immersion circulator to turn out perfect eggs, Charles! Just sayin'!!

Sausages and peppers - a match made in heaven!

Would that be you and MacKenzie???

Welcome to the Obsession! You'll quickly find out that you've gotten the BEST ceramic grill out there! We're all eager to see the "broken" KK in its final home. We all have confidence in Charles' repairs on it, so no worries there, mate! Chicken turns out amazing on the KK, because of the moisture retention. Can't go wrong there. But wait until you do a traditional "lo & slo" pork butt, brisket or ribs. That's when you'll go WOW. Then do your break-in heat up and char some great steaks. Follow that up with a pizza cook and be blown away! But, regardless of what's on the grill - Pictures, man, pictures!!

Now, I just have to practice repeating it reliably.

Well, I did a redux of the Eggs in the Sauce this morning. See the other post in SV Broccoli for the details on the egg cook. But, I wanted the picture over here. Ta - Da!! Egg # 1 is on the left, Egg #2 is on the right. As posted over there, I've just about concluded that Egg #1 is going to be my "go to" technique going forward, as it was simpler than #2 and gave a slightly better yolk. Whites were a toss up.

On my "wish list" Bosco! Need to do a pantry clear out like yours first before ordering any new ones (including the Lanes).

Well, I pulled off the double experiment this morning. Egg #1 in 166F SV bath for 13 minutes, then 1 minute in the boiling bath, then into the cold water bath. Egg #2 in 166F SV bath for 13 mins, 30 secs, then 45 secs in the boiling bath, then into the cold water bath. I did use the same boiling bath for both eggs, as there was only a 15 sec difference between Eggs 1 & 2. Results - it was almost a tie. Both had fairly tight whites (forkable), with partially runny yolks. Egg #1 was a tad runnier than #2, but not by a lot. I could live with either, but since Egg #1 was a tad simpler in execution. It might become my "standard." going forward. Pictures, you ask? I posted it in another thread here, since it was ultimately a redux of Eggs in the Sauce.

You're killing us with the tease commentary without the actual pictures!!

I use the upper grate as a sear grate on the charcoal basket handles all the time. It's nice having all 3 grates to work with. Good call on ordering the lower grate, MacKenzie. You will like having the extra flexibility it provides.

Well done, sir! But, WHAT no plated pictures??? Wanted to see the inside of that bad boy! However, the decorations on the Wellington were a nice touch!

Jump on into the pool, the water's great!

Excellent! Can't wait to try the spud recipe!

Worth a shot, MacKenzie! Think I can pull off another dual experiment with this one. Don't think the boiling bath will cool off too much in 30 secs waiting for Egg #2.

Nice job, smokydave. But, welcome to our world, right MacKenzie, Bosco, tinyfish! I cooked a whole bird on the KK for dinner last night and it was 16F (-2F windchill).

Serious looking steaks and spuds, Tony!

I've used that (it's in my pantry), but have become a fan of Fin & Feather from Plowboys.

It's why we call them "functional art!" What better combination of stunning beauty and classic functionality?

Nothing prohibits the break-in heat soak with cooking simultaneously. Toss that tri-tip on the grill at the end of the break-in run. Don't waste that charcoal!

Well, here's the results of the latest trial. 166F bath for 13 minutes, 30 seconds. Egg #1 went into a boiling water bath for 30 secs, Egg #2 in the boiling bath for 1 min. Then both went into the cold water bath for about a minute. Egg #1 has a seriously runny white (had to use a spoon to eat it), but almost perfect yolk - a tad firm, but still pretty runny. Egg #2 has such a firm white that I had to scoop it out of the shell. But the interesting part was that I also had to scoop out the yolk. Never had to do that before. And, as expected, the yolk was much firmer, with just a tad of runnyness left, mostly creamy. Egg #2 on the left, Egg #1 on the right. Next trial - both eggs @ 166F for 13 minutes, 30 seconds, into the boiling water bath for 45 secs, then the cold water bath.

Are you using TapaTalk or are you on the webpage? On the webpage, the "More Reply Options" box is right next to the "Post" box in the bottom right-hand corner below the Text Insertion area. I don't use TapaTalk much, so I'm not the best instructor using that medium.

Sick minds, think alike! I was "this close" to upload a picture of Flav to illustrate the point of how ridiculous this would look. Thanks for pinch hitting for me!!

In the lower right-hand corner is a box labelled "More Reply Options." Click on that and you'll see "Attach Files" below the text insertion box. Click "Choose Files" and upload the pictures. If you want them visible in your text, choose "Add to Post." Otherwise, they'll just show up as an attachment to your post, that we'll have to download to see. Fingers crossed and can't wait to see the pictures of "Boz-lo."

Nice, MacKenzie! How did you sear off the pork? Looks like pan seared. Pantry staple - half-n-half, ultra pasteurized, keeps for weeks.

Looks like it could be Red Velvet Cake, my favorite!