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Retirement is everything I wanted it to be. If anyone out there is thinking about working longer than they have to...don't. I was with AT&T for 37 years and although the job I had was pretty darn good, retirement beats it by a mile. Anyway, my new focus with a KK will be doing some pizza and bread baking. Butts and briskets are on the menu of course, but I'd like to try to perfect pizzas right now. I know that youngster MacKenzie is the local expert on bread so maybe she could throw some tips my way. I'll get out of the joke section now until I have another terrible one to tell. Take care, Tony

We had a few friends over for the weekend and I finally made @Troble Tacos de Adobada. They were terrific! Served with mango-coconut rice with Jamaican curry, Schramsberg sparkling wine, and flan for dessert. Very well received by all. Thanks again to TR for the recipe and care package! I used a 9.4 lb pork shoulder, which just barely fit on the Trompo King, but was perfect for the amount of marinade. LOTS of leftovers. I added the deflector stone under the double drip pan about 2/3 through the cook to reduce the direct heat on the bottom since on the KK23 I had to use the lower grate for the vertical stack to fit under the dome. Very, very happy with this recipe.

Yes, very good Tucker, it sat pronged into the meat to draw your attention. If a price tag was attached to the horn it was an addition. Well, for all you that came in 2nd with your marvelous guesses I can only say your bosses at work should be proud to have you on board. I know, it was a tough guess...next time you'll do better, until next time.

Here is my first Cassoulet on my new KK 😉 Cassoulet is a traditional dish from my home town Toulouse, France. It's made with duck confit, sausage, pork belly and Tarbais beans

After hurricane Ira it was discovered that crows were getting killed by trucks...pickup trucks, 18 wheelers and even RVs. So in Louisiana style they formed a committee to study the issue. It was discovered that while a crow partakes in the delicacies of road kill, there's always a lookout crow on the side of the road or up in a tree to warn them of oncoming traffic. What they observed was that the lookout crow could say "caw caw" but he couldn't say "truck."

I'm also in Johns Creek!! That is a very soothing backyard. = )

I mostly watch the forum and marvel at the wonderful things that come off the KKs of the experts, but this turned out really well. It is Meathead Goldwyn's stuffed pork loin, with some minor spice variations because his onion and spice level is a bit heavy for my taste. The pork loin came from Costco. I cut it in two pieces, sliced it out into a sheet, prepared the stuffing and rolled it into the pork loin, then cooked at 225. It took about three hours. It looks and tastes great, a bit of ham flavor that went great with the stuffing. It also makes enough to feed an army, or a large family, so it is great for gatherings. Next time I will try to slice it thinner so it is more of a roll. I got no complaints.

Bet it was great. Made me hungry thinking about it. There's something about chuck roast and the way it falls apart. Each smoky little morsel is so good. I've since learned to smoke a decent brisket, and there are always giant hunks of heaven in a good brisket. But I really like the little ribbons of smoky meat that a chuck roast makes. mmmmm

Yep, Tyrus, that is our balloon and I am the pilot. We got the balloon in 2002 and have been flying since - slowed down since my four girls who were my crew went and grew up, went to college, even got married! (What's up with that?) That profile picture was taken by the event photographer at the Albuquerque International Balloon Festival in 2008. We thought that was pretty good - a picture of our balloon by itself four inches off the Rio Grande, with 500+ balloons in the area but none in sight. I did touch the surface of the water for a nice Splash n Dash. That picture was actually used as the icon to open the photo gallery on the event website that year.