tony b

I will probably use the zipbag method, as I probably couldn't get a good enough vacuum with the Foodsaver. It doesn't handle heavy liquids very well.

I like it, Robert! Wouldn't that look sweet?? Touch a button on the front and the lid raises and lowers all by itself! Way Kewl!!!

Nice job! My fermenting fridge in the brewing room isn't doing anything right now, so I could give this a try.

Like the other Tony said, smoke flavor comes from condensation on the meat's surface, so if you want it to have a nice smoky flavor, it's straight out of the fridge; but if you want to lessen the smokiness, then let the meat's surface come to room temp (about an hour).

Went by Lowes yesterday and they did have them (a lot actually). The box says that they are 18.25" long, so I'm going to measure my 23" to see if it will fit without modification before purchasing. All I have to cut one down is an old hacksaw. Not going to happen!

Those eggs do look amazing! I'm definitely going to try that one!

Nice pretzel rolls, MacKenzie. But what's that bizarre looking red stuff on your breakfast sammie?? I'm no baker either, Rak, but that loaf looks pretty damned good to me; better than I could do anyway! Good luck on the baking journey.

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