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Eat up! And yes, fresh roasted beets are the best! Fortunately, I do have a band saw, with an almost new Highland Hardware Wood Slicer® resaw blade. I don't anticipate any fuss (perhaps a bit of muss, but certainly no fuss).

I added (with help from a few friends of course) a 14' x 24' extension to my existing 12' x 24' workshop. This gives, me a full 12' x 24' inside space for woodworking, all of my lumber and raw materials are in the new section along w/ lawn tractor and other assorted lawn things. Half is a deck, so I can roll my machines outside to work when the weather is nice. I used a brilliant metal spike collar holder for the 6" x 6" posts, as good as concrete with the benefit of not having to dig holes. Just need to do a new ramp to the extension (pile of wood on deck), then it will be done.

Nothing worse than a tainted salad.

Finally got enough shishito peppers off my plants to grill up a batch. With ponzu & shoyu sauce & Maldon as an app. Injected a chicken breast with Tabasco Garlic Marinade. Hit the outside with Sucklebusters BAMM and Slap Yo Daddy. Direct, main, peach chunks, 325F. Plated with leftover polenta and a redux of the sautéed green beans.

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@Basher I did not. I took “throw everything into a ziplock bag and call it good” approach....however; to be fair, I did tenderize the tri tip quite a bit prior to said maneuver

@jonj - Glad you liked the rub. I got my shipment of pimento leaves and wood, too, after their month in agriculture quarantine. Was shocked at the size of the 2 chunks of wood - cantaloupes. The stuff is like iron, so I'm trying to figure out how I'm going to break them down into usable pieces?? Wish that I had a band saw. @Troble - sooo jealous of you getting IA corn. My local hook-up is MIA after the derecho, so I'm assuming that they took a big hit in their fields. Most of the corn in this area is flattened like a pancake or just stalks without leaves or ears sticking up in the fields. To the rest of ya'll - it will be a cold day in Hell before I eat pickled beets!

All of those above meals look first class and deeeeeeelicious!!! That is one big potato Mac! Don’t let Tony intimidate you Mac pickled beets are yummy lol.

Just sent this to my forum Wizard.. thanks for the head's up..

Chicken dinner looks lovely, Tony.

I've used maple and alder with success, too. Maple is light and relatively neutral; alder is, in my experience, very similar to apple.

Bruce, I hope you are prepared for the answer to that question. LOL

4th time was the charm! Finally got my pics of last nights dinner to upload, but it was really slow.

Yes, I've done sautéed fresh beets. They are OK. I haven't roasted them, which I might give a try someday. In general, I like root vegetables (well, maybe not turnips so much - taddies & neeps are OK) and I prefer them sautéed or roasted over other preparations. The exception being potatoes and parsnips, which I also like mashed. I just have bad childhood memories of the pickled beets that my Mom would put on salads; even if I picked it off, it still "tainted" the rest of the salad.

Tony b have you tried taking fresh beet and boiling/ steaming them for 20 minutes? Then rub the skin off and eat them straight. As sweet as corn. The pickling process can be overpowering and definitely doesn’t taste anything like fresh beets. If you like them boiled, roasted after coating in oil can be even sweeter. https://toriavey.com/how-to/how-to-roast-beets/ Forget about the baking dish. Bung them straight into your KK coated in in oil. Sent from my iPhone using Tapatalk

It’s 5:20 am and after looking at all this wonderful food I’m hungry for meat and potatoes AND some pickled beats.

Jalapeño chicken wings Tri - tip marinated in Worcester, soy sauce with Montreal steak, garlic powder, paprika & cumin rub. Served with Fred’s Horseradish sauce..... setved with roasted red & gold potatoes with fresh lemon thyme and rosemary from herb garden, tossed in olive oil, salt and black pepper. Cooked in cast iron pot. sweet iowa corn roasted in husk with butter, salt & black pepper appetizer roasted over coco char and post oak wood

Getting there Just finished putting the new table saw onto a cart so it is mobile. In process is a 2hp cyclone, portable.

You had me, up until those beets! LOL

Here's a post of mine on my favorite tandoor recipe for the KK: Tandoori Chicken. Read that thread. More generally, I recommend the book Tandoor: The Great Indian Barbecue by Ranjit Rai. One can simplify these recipes considerably, e.g. buying a tandoori spice mix at an Indian store, but it's still better to do the dumbing down yourself, rather than having someone making simplifying choices for you. This guy is the real deal. The book is Indian, reprinted for but not aimed at our market. There's a lot of synergy to how a tandoor works, and also to how a kamado works. One doesn't want to necessarily mix and match, any more than one would want to splice the genes of a zebra and an elephant. Rather, play around and get the results to taste good. The KK is certainly capable of the intense heat one wants. I've been using the upper rack, turning every 5 minutes at 600 F while basting with ghee. I want to try the rotisserie instead, at a lower temperature.

I keep getting error 500.