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It has been an adventure from start to finish. Being guided by Dennis I now have the perfect grill for me - the 21 inch high top in harvest gold. The final delivery day started out optimistically with the perfect plan. Drive a 3/4 ton truck up to the loading dock of the warehouse, load the grill onto the truck and no lifting. Take one section of the deck hand rail down, back the truck up to the deck and plank the grill onto the deck. Whoops we realize there is just too much of a height difference, 2 feet. Next step get a flat bed truck and a pallet lifter. Just need to level up one side and we are good to go. Perfect, no lifting:) Landed:) My carpenter had a young woman as a trainee. My carpenter can't wait to see what's inside, seriously:) I now have my blue badge:) Pebble is home:) Cold and wet but it all worked out. The first smoke. The goodies:) The whole experience was awesome right from the very first time I spoke with Dennis to final location of my KK grill on the deck. Would do it over again in a heart beat

I'm not a fan of wrapping, but with all the attention given to Aaron Franklin recently, I've decided to give butcher paper a try. I'm going with a prime brisket from Costco. Before trimming. trimmed and seasoned. I'm starting the cook first thing in the morning, stepson is coming in from Lafayette, he's my excuse to cook larger cuts. Robert

Yes, but you do the "basics" as well as anybody! At least you're cooking. I haven't cooked in over a week. Going into withdrawal! And, I hope that I never stop learning about food, cooking, spirits, beer, wine, and all those other wonderful things out there!

Thanks Tony! I've been cooking, just not posting them. I have to admit, my skills are the basic ones, I wish I was more rounded. I see cooks from ckreef, and others, I'm just in awe of how imaginative and thoughtful they are!! It just makes me realize I have so much to learn, but, isn't that the fun part? Robert

Boneless skinless chicken thighs rubbed with Yardbird and finished with an orange glaze. Chicken with some Yardbird The orange glaze consists of 1 cup orange juice 1/2 cup ketchup 1/4 cup brown sugar 2 TBSP white vinegar 1 TBSP Worcestershire sauce Pinch of hot pepper flakes combine all ingredients bring to a boil reduce heat and simmer till thickened Chicken cooking away Orange glaze chicken all plated up Finished with a cold potato and tomato salad. The cherry tomatoes are Sungolds from my garden they are very very sweet. The End.

Great job that brisket looks great.

Can't wait to hear how it turns out, Robert, as I am like you and not a fan of wrapping during cooking, only in the rest period.

Like I said, she's got iron hands to be coring out habaneros without gloves on!

All I will say is you better put your big boy panties on if you want to eat one of these flowers - LOL

That is a really great presentation. If it only tastes half as good as it looks, it’s going to be super delicious, and I bet it tastes better than it looks.

Sk what a creative mind you have looks too good to eat.

Fantastic and what beautiful colours.

Pretty!

Ms skreef- Like the way you see. You have the eyes of the beholder.

Absolutely beautiful cook! Stunning pics. Congrats and kudos to Suzy!

Gorgeous. Hope she does well in the Challenge! Gutsy lady, noticed that she was cutting up chiles without gloves!!

Konkey Kiss

Mrs skreef wanted to thank everyone for the sentiments, she has not been able to logon for the last couple of nights but I read her all the replies. She had fun with this one - we don't cook with a lot of hot peppers so coming up with something to enter has been a challenge. This was a last minute idea as we were heading to the grocery store - inspiration from the Internet helped. Just yesterday I finally decided on what I am going to enter and will present it this weekend - the month is running out. Neither of us even thought about the possible consequences of coring and cutting the habanero peppers. Glad she didn't rub her eyes afterward.

Thanks again CC