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Time for some chicken and veggies, just dug the carrots from the garden. It is getting close to freeze up, very close I actually had to break through the upper soil crust. It's party time, actually it's pitch dark on the deck. Brined the drum sticks for about 4 hours, then marinated for an hour or so in Frank's Original Hot Sauce. Ready for the grill. Veggies are coated in olive oil and pepper. Everything is on the grill, put the veggies on first for about 30 mins. then added the chicken. Plated.

I wish I had a perfect butt, thanks to Tony, I don't even know what one looks like.

I was so low on bacon that it ran out. It has been cured and washed. Now it is drying overnight in the fridge. Ready for the KK. On the grill to smoke for a few hours, grill is about 220F. The smoking wood is whiskey barrel. Smoked. Looks like candy. Sliced. All but one package is vacuumed sealed and in the freezer. The for a hot chocolate, especially this one. A friend gave me some chocolate curls and I used 3T in a cup of milk to make an awesome hot chocolate.

Started a 7.5 lb, bone in, pork butt this morning (7:30 am) on the KK, indirect @ 250F (with Guru), with the smoker pot loaded with peach and pecan. Injected with a dozen Seasoning Stix - 4 Garlic, 4 Sriracha Garlic, and 4 Blend X and rubbed with mustard & Dizzy Pig Crossroads - rested overnight. I had hoped that it would be done in time for me to go to the hockey game tonight. Plan was to wrap in foil, beach towel, and into the cooler until I got home to pull it. However, when my friend arrived at 4:45 pm to go to dinner before the game, the butt was sitting @ 175F. Dilemma - take it off the smoker and wrapped it and hope that it finishes (target IT was 200F); or, let it go and cross my fingers that I don't come home to jerky? So, I rolled the dice and let it ride. Got home from the game around 9:30 pm to find the butt sitting at 199F - Woo, Hoo!! Perfect Butt!!!! Sometimes it pays to be lucky more than it does to be good!!

Uncle, Uncle, Uncle! Today's lunch - Perfect Butt sandwich! I even threw in the zip bag, just for MacKenzie -

The bacon passed the taste test with flying colours. Plated.

Outback kamado Bar and Grill

Nice bacon Mac. Coincidently I have one in the fridge now butttttttttttttt, not as pretty as yours.

Nice, Mackenzie, but where's the Purple Crack?

Looks great Sent from my iPad using Tapatalk

Love the eye appeal of the veggies. Bet they were very tasty.

Mac, my very best pics would still make you look better. Sent from my iPad using Tapatalk

I have another idea, why not try to post some really bad pixs, that way mine will look even better. I could show you some of my original ones to help you out.

My first pixs were pretty bad and I have every confidence that your will be better. So get that camera out and start shooting. [emoji4]

Looks fabulous Mackenzie! Your cooks are always impressive.

Oh, c’mon tony, you’re an old pro here, anything you do is pic worthy!! Sent from my iPad using Tapatalk

Tony, this is not a competition and I'm sure we all have a great imagination. Even a pix of pulled pork in a zip bag would be appealing. It is never too late.

Says the man who never posts pictures! Sorry, Robert, but I gave up trying to compete with the likes of Charles and MacKenzie ages ago when it comes to food photography. I only post pics if it's critical to the discussion. In this case, it's just another pork butt. Sorry, MacKenzie, it's all pulled and into zip bags in the freezer - except for one small bag I'm eating out of, like for breakfast this morning with 2 fried eggs on top - excellent. I struggled for a while, too, Aussie, since I'm not a baker and not used to working with dough. But, with practice, I finally got it down pretty well. One thing that I did learn is that it doesn't take as much water as you think it should, but make sure that you mix it well so you don't have pockets of dry flour. Just keep plugging away at it - practice makes perfect, as they say.

@Aussie Ora -