tony b

Serious spuds, MacKenzie (did you catch the pun there?) I've done several different variations on the salted crusted potatoes, but have not done it this way. Another tool in the box! Thanks for sharing, MacKenzie! Here's the latest version that I've tried. I liked it. First time, I got a little heavy handed with the salt, but the second time, I was a bit more careful and they came out super. http://www.cooksillustrated.com/recipes/4954-crisp-roasted-potatoes?ref=new_search_experience_8&incode=MCSCD00L0

We're big enablers that way!

Waaaaay over the top!

That's where the Anova comes in handy. Set it to a low temp (120F) and just reheat them without further cooking.

My guess is that since MacKenzie has a dehydrator, she did very thin slices (mandolin?) and then into the dehydrator. But we'll just have to wait and see what the goddess says!

Simply amazing, MacKenzie. Maybe we should just start calling you MacMazing??

Nice, indeed. See you went with the new SS table tops.

on that pizza! I told you, croadie, that you would be amazed at all you can do on a KK! Everyone is when they first get one.

For a "newbie," Lannoos, you nailed it. For Colorado Rick, listen to what Lannoos said. You had the vents open way too wide for too long. As was noted, you can't bring the temps down easily on these grills, so ease up slowly. But, you seem to cope with all this well enough to turn out some decent ribs. Hot & fast works as well as low & slow on many cuts of meat. Second, where are the pictures, man??? You know the Forum "rules." We want to see the grill and your cooks. Lastly, WELCOME to the obsession!

Amazon doesn't seem to carry it, so I'm off to Lowes to scope one out.

As a man of science, I vote for the dual scale, too!

The style is called Rauchbier (yes, it's German). The trick is to get smoky flavor but not to the point where you think you're drinking a campfire! Trust me, I've had some that smoky - not good at all!! I smoked my malt back in the day when it was a bit harder to find. Now, most brewing supply shops carry it.

Too damned funny, Jon!

I took the clip off mine long ago and never put it back on. Not needed.

Thanks for the tip, Charles. The salt was a gift, but sounds like a no-brainer to make it. I've done cold smoked almonds, cheese, and even smoked barley malt to make beer.

Great looking plate, as always, MacKenzie! I have just tried the "roasted smashed" potato recipe from Cooks Illustrated. Nice change of pace. http://www.cooksillustrated.com/recipes/6221-roasted-smashed-potatoes?ref=new_search_experience_4&incode=MCSCD00L0

I have a couple of manufactured smoked salts - one of them is quite dark and very smoky. http://www.saltworks.us/bonfire-smoked-sea-salt.html#.Vpb5uBUrKM8

Please do, we love to see new KKs being uncrated and that all important virgin cook!

Need to put it in some boiling water so you have a known reference point. I don't leave mine in the KK when it's this cold outside or it will throw off the calibration.

Hitting your stride, croadie!

Only when I enter one in a competition. I've pretty much stopped doing that, too.

Hey, don't diss the bread machine! I owned one for several years and made some damn yummy bread in it. My 2 favs were blueberry and a pecan/red onion. Dump everything in the night before, program the machine, wake up to fresh baked bread!

Thanks!!!

Uno mas, por favor!!!

We have had bow hunting inside the city on occasion when the population gets too high. Special permits, etc. A large buck and I had an "encounter" on my way to work a few years back. I was actually stopped and he came up from the side of the road and ran right into the side of my car, rolled over the hood, then got up and ran off into a corn field. Did over $2000 damage. No one plants Hostas in my neighborhood. I call it Deer Salad Bar. I don't grow roses anymore either, as the deer eat the buds just before they open. Yeah, they are cute, but do a lot of damage.