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Kabobs look very tasty and before you know it those two young women will be posting their cooks on this site, best move over CC and make room

Just smoky flavor. You would have to pay more attention to get that perfect caramel action and I was not interested in even the slightest amount of effort! Actually, the corn is just an excuse to eat the buttery goo...

Here is the rest of the chicken garlic sausage story. The recipe is one I got from Ruhlman's book, "Charcuterie, The Craft of Salting,Smoking and Curing", Uncooked sausage just put on a 275F grill and they will stay there until the IT temp. reaches 152F and then seared. That should bring the temp. to 160F. Sausage are now at 152F and ready for searing. Searing- Sausages are now ready to eat. Plated. The interior, these sausages are so moist as you can see from this pix. I will be making these again:)

A slightly different approach to stuffed chops and using a taco rack. Not how I usually do stuffed chops but .......... We had 3 boneless 1 1/2" chops that were begging to be stuffed. Earlier today Mrs skreef and I were trying to figure out what to do with these chops. Mrs skreef came up with an idea. My response "Your idea, your cook, I'll help!" And so this is really her cook.

Steam Roasted Garlic Place garlic bulk in a garlic baker with about ¼ inch of water. Put the cover on the baker. If not using a garlic baker with a cover then cover the dish with foil. Place in a 325F oven and bake for about 1 hour or until the garlic is soft. Remove from oven and let cool. Slice bulbs horizontally in half. Squeeze out the softened garlic cloves. Using the back of a spoon press the softened garlic cloves thru the strainer. Store in fridge for up to 1 week. Garlic roasted this way will be lighter in colour, sweeter and have less harsh flavour.

MacKenzie - that is the whole idea! I want The Ladies to attract the kind of man who: 1) knows how to cook, 2) knows how to cook on a kamado, and, 3) is willing to do what is necessary to provide his Bride with the finest in life starting with a KK! Seriously! I will gladly step aside for The Ladies! That's the way it should be. Thus it has always been; thus it shall always be.

Sounds like the perfect deal to me

I have so many photos. I am going to sort them and make a longer post. Stay tuned and thanks for the interest.

That was all Mrs skreef's idea and she did the cook. Part of this cook was to start getting a good seasoning on that Fajita pan bought special for the initial cook on super Jr. Not Fajitas but I need a CI skillet that size (I think). Waiting on a call from the delivery company, hopefully this week.

MacKenzie - I'm going to give that a try. I generally roast my garlic under oil. That way at the end I've got garlic infused oil and garlic that spread like soft butter! YUM! Thanks.

Here is a pix of the salted chives- I will post the recipe for the Steam Roasted Garlic" in "Everything Else".