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Came home to a nice little surprise today they installed the flat top and side burner and put the wood siding on the front.....getting so close. Got a call from the delivery company to arrange my KK delivery however it’s supposed to rain for the next week so have to likely push it back

Bacon caper continued- it is smoked and resting in the fridge. Slicing tomorrow.

@MacKenzie I definitely am however it’s looking like I might have to keep my KK in the box for a awhile. We have lots of rain coming and then I’m scheduled to go to Peru with my family.....I Wasn’t planning on things being done till April, but we’ll have to see. I already know I’m doing a low and slow pork shoulder first and I absolutely can’t wait to start making pizzas with my 4 & 2 year old girls. My 4 year old already has a pizza party planned with her 4 friends from preschool. The KK is the centerpiece of the whole project

Got a nice sized one ..Gave it a Trim.. Then a sprinkle of rub on it goes over Hickory..ready for a rest whilst I ark up Ora for a reverse sear. before the sear I gave it a bit more rub ..to the bottom of the pit it goes..after another rest..and carved.. Yum . Sent from my SM-T835 using Tapatalk

Here’s the leg of balsamic lamb, 30 minutes off ready. And here it is carved. I’ll definitely be doing more balsamic soaks. The crust was amazing. Sent from my iPhone using Tapatalk

Got some chicken thighs and quarters... 450 or so dome for an hour I think I will check them @ 45 min next time.. Still very good, but a couple minutes less would have been cool Salt/pepper/garlic/onion... basic stuff.. but good

We're supposed to hit the mid-60s this weekend!! GRILLIN' TIME!! So, I broke down and did the full-on French mashed potatoes - sous vide (192F for 90 mins) with lots of butter, then riced, and finally ran through a fine mesh screen. Paired with a nice Frenched pork chop and a side of elotes (Mexican corn). Spuds were very smooth, but didn't quite hit the French Laundry standard. Needed a LOT more butter. I only used a 1/2 a stick for 3 med red potatoes!

Thanks, Bruce. I might have it for breakfast tomorrow. The trouble is I have one slice left from my last batch. Decisions decisions. [emoji16]

Bacon caper continues. Sliced, wrapped and ready for the freezer. This is half of the stash. Now on to some coffee roasting.

Thanks, I did a couple of hours or so with the cold smoke then added pellets and some chips to the lump for the cook.

You have even more excitement in your life, trip to Peru, WOW, and a pizza party with the girls. What fun you have to look forward to.

Lamb Shank Steak. Forward seared on the 16" KK then 300* coasting to 130* IT on the 19" KK. Served with leftover mashed potatoes and corn.

Mac your bacon looks delicious

You will come back from Peru with their local cooking pots, and recipes. I couldn’t leave it boxed, gotta see it shining as the centrepiece. Sent from my iPhone using Tapatalk

Things are looking fantastic, you must be so excited.

I bought a few awesome Camp Chef Accessories. Definitely had to get the cover. Needed some leveling feet especially when using the griddle. A longer propane hose is always nice. And of course we needed a Travel Trailer to go along with the Camp Chef. I mean what's the purpose of owning a camping grill if you can't go camping 2020 Grand Design 2600rb. Just the right sized couples trailer for me and Mrs skreef. Standing in the bathroom doorway. The other end, standing in the bedroom doorway.

Bloody oath you could .nothing wrong with the odd gas cook . We have free gas bbqs scattered around the place . Here in Perth .near the river and the Beach . Great for snags and quick steaks Sent from my SM-T835 using Tapatalk

Hence the springs .that's a nice caravan .I'd move into that Sent from my SM-T835 using Tapatalk

Well Tony they may not be up to French laundry but I bet they tasted very very good that’s a beautiful cook yum yum yum you know those mashed potatoes might be better than that ol French laundry.

It a pork belly and actually there are 2 pieces in the pix. I bought it as a full side but needed to cut it in half so it would be easier to deal with. The 2 halves and jammed together.

Looks and sounds very tasty to me, Tony, I'd go for the half stick also.

It's been a long winter and this feels sooooooooooooooooo good. Those garden beds are made from 3 rows of 2X10s. The beds on the right are lower and they are not even visible.

Troble, you are almost there. Yippee.

Tyrus this leg has now been marinating in balsamic and a few other herbs and spices for 5 days. I don’t think there is any problem with the absorption rate. I’ve popped the vac sealed bag and will let it fridge dry overnight, planning to spit roast it tomorrow. Apart from the balsamic smell when I opened the bag, the strongest scent coming through was the basil, a little molasses, cumin and garlic was mild... it smells delish. The basil has a light, fresh fragrance. I think I’ll reduce the bag juices with a little brown sugar for a baste tomorrow. Sent from my iPhone using Tapatalk

We're looking forward to the new adventures. Yes a reasonable grill but I think I choose wisely (both grill and trailer). I'm not scared of propane I can make any grill sing (with enough practice).

I experienced one of those deep freezes in Montreal in 1997. It wasn’t very fun. Trees snapping over power lines, people freezing in their homes. I am still astounded that so many people choose to live in cold places! Sent from my iPhone using Tapatalk