tony b

Hell, yeah!!

Your food photography skills are just off the chart, MacKenzie!!!

Good job, man! Yeah, that baking stone will soak up a lot of heat! Takes some doing to heat that puppy up. But, you will be blown away by the results when you get it right next time! You're going to have to share that eggplant recipe with us - seriously!

Yeah, that knife does look sweet! Break a leg, kids!! Keep that string going!

That's why I haven't jumped into that pool! I'm much too competitive for my own stress levels.

The 3 deer that have been inhabiting our neighborhood this year decided to sun themselves in my backyard today. BTW - the high was 4F, with a Minus 16F windchill. But, the deers didn't seem to mind - LOL!! This one shows how much attention they paid to my dog barking at them from the deck. Too funny!

Crazy, T! How big an army were you feeding???

If it's done before you're ready to serve, just wrap in foil, then a bath towel, and into an insulated cooler to hold until supper time. It will hold for hours and will still be hot when you go to pull it. ps: can one of the admins move this thread to the Pork section? Thanks!

I didn't even bother to ask whether you made that sauce or not, I just knew!!

Super, duper!!

Nice "kitchen sink" pizza!

Bummer, dude, especially knowing how expensive meat is there! Better luck on the re-do! I don't have any problems getting 2 thermocouple wires through my rubber bung. Either running my Maverick or the Guru probes.

The high temp today was 4F (-15C), with a minus 16F windchill. And, yes, I have under-ranged the thermometer on my KK before.

Another hit, MacKenzie. Your batting 1.000 in my book!!

Nice, like the others, can't wait to see how it turns out. BTW - I noticed that you have your thermometer wire running out over the lip of the grill. You do know that there's a rubber plug in the side of the KK for running those through?

Yeah, mine came with a regular L-shaped Allen wrench. See other post for my rant about what a PITA this is without this long handled wrench!!!

While simple in concept, a PITA in actual execution. Limited access area, so you can only get like a 1/16 turn on the hex bolt per attempt, which requires removing the wrench and re-inserting it each attempt without dropping it down inside the cover plate, all while trying not to scrap the back of your hand on the cover plate edges. I've shed blood every time I've done it and I have small hands for a man. I can't imagine trying to do this with big bear paws!

Well done, sir! Now for the pics of that all important virgin cook!! What's on the menu??

Yep, always a good thing to do every once in a while, especially if you drive them off-scale high (leave in during a sear) or low (leave in on very cold nights).

Starting to see a trend here, donjohnson - always seems to be a Steinlager in the cooking pictures! Excellent! Cheers, mate! Love me some spicy chicken - blackened/cajun, Moroccan berbere, Asian, I'm all over it. Think I've got a bottle of Peri Peri hot sauce in the pantry.

Just another home run for MacKenzie.

Welcome to the KK Family! Well done on those first cooks!! As a retired engineer myself, I know you will seriously appreciate the quality of the KK build and all the ways you can use it to cook amazing foods. Good to have another man of science on board, too.

Thanks for the shout out, MacKenzie! Sriracha rules!!! Another gorgeous baking session.