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@tekobothat christnas meal was top Notch. Inspiring! Haven't been cooking too much. Traveling for work and trying to coach Two girls basketball teams but cooked tonight and wanted to stop by and say hi Pork tenderloin, rubbed in honey mustard, brown sugar and lawrys salt Air fryed potatoes tossed in duck fat, garlic powder and truffle salt and finished with parmesan cheese Rainbow carrots charred on the grill rubbed in olive oil, sea salt and black pepper

Looks delicious, Troble.👍👍Good to hear from you.😁

Very nice work, Tucker.

That is fantastic, Tucker. I very much enjoyed seeing your restoration work. Thanks for posting.😁

It always crosses my mind when I see an old piece and I wonder who might have sat at it or what important work passed over it's top. You gave it a second life, nice job. It was destined to fall into your hands.

I have to say those were all nice creative festive cooks, although I have to give the nod to Tekebo for pitchin the change up. In the states though we like things straight down the middle......a nice piece of beef of rare quality sets up a Christmas dinner as traditional. I did one myself, but by the time I put it down and reached for my camera it was gone....c'est la vie.

When I was trying to decide what size KK to buy, all those years ago, @ckreef's advice was to buy two. He was adamant you needed more than one to make sure you got all the components of your dinner ready at the same time. Well, I took his advice and here is Christmas dinner, cooked on my 23 (high heat throughout) and 32 (very low and slow for most of the time and hot at the end to cook up the pigs in blankets). Happy Holidays everyone! I never normally have turkey but here is a boned turkey leg which I seasoned and then my husband added lardo and rolled it up for roasting. Rolled turkey leg and standing rib roast in the 32 after first having been browned in the 23. Potatoes were roasted in the 23. And the pigs in blankets (sausages wrapped in bacon) were cooked on the 32 when the other meat was taken off to rest. I finished off the skin on the beef roast with the MAPP torch before resting. The cook was edge to edge perfect, with the very low and slow time it had in the 32. It was an outstanding Christmas meal, with just the Brussel sprouts and sauce cooked indoors. Deeeelicious!