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It’s time...

@MacKenzie I’m sure your schwarma was delicious wish I could d sampled it @tekobo first off 58 years of marriage is something to celebrate. Both your meals looked divine I take a few days off and you all go nuts cooking so many tasty dishes the last few days. I ate In N Out today and had some takeout sushi and chicken quesadillas this week ☺️

Cured 2 Pork Tenderloins to make Canadian Bacon, usually I do it with pork loin but thought I'd try this instead. Cured and washed. Loins on the KK. Done. Taste test, tomorrow it will be sliced. It passed.

I am still new to KK cooking but have quickly discovered that I am easily cranking out some of the best bacon my taste buds have ever beheld! i have cooked bacon foil at about 400 degrees. Any tips or tricks on bacon?

Good BBQ is always better the next day. At least when it comes to pork butt and brisket.

Had both KKs on the go yesterday. The 21 was cooking this new to me cut of beef. It's called a salmon cut and is nice clean, muscle cut. I used this really tasty rub https://www.thefedupfoodie.com/italian-roast-beef-rub/#wprm-recipe-container-10163 and smoked some cherry and pecan pellets in my smoke pot. The 23 cooked a mix of potatoes, shallots, garlic and padron peppers. All grown by my own fair hand apart from the addition of lemons from our recent trip to Italy. The padron peppers turned out to be quite hot and surprised a few people! We cooled off with home made peach ice cream and apricot and cardamon sorbet - my new obsession.