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Mid-July I raised my prices to help offset the 19% tariff.. Shortly after, sales dropped noticeably. I've returned pricing to pre-tariff levels for the Christmas season and plan to adjust prices after the New Year. Just wanted to let you know..

Mid-July I raised my prices to help offset the 19% tariff.. Shortly after, sales dropped noticeably. I've returned pricing to pre-tariff levels for the Christmas season and plan to adjust prices after the New Year. Just wanted to let you know..

While taking a mini vacation this week I stopped into a shop and picked up a cook book, as soon as I did it felt comfortable in my hand like a warm glove. It might have been the cover that was lightly stuffed or all the fine illustrations inside while thumbing through, anyway I found the recipes simpler and easy to follow, not requiring added steps with multiple utensils needed to complete. In there I found many suitable and easy to try for this coming holiday, here are two if interested. I believe the two autor/chefs are from England and have a restaurant, a place called Notting Hill or Nottingham if you live thereabouts. So for me anything that can simplify the process, keep the dishes looking top shelf and doesn't take half the day is right up my alley. Not to mention they appear all KK friendly. Happy Thanksgiving wherever you may be

Unless you are left-handed, put the closed side of the charcoal basket splitter on the right. The closed stainless part should shield your hand while cooking.. Right-handed setup

Reverse seared ribeyes at 450⁰ topped with chanterelles simmered in a garlic butter sauce. Steamed and grilled the corn and broccolini on the Napoleon grill at medium heat for about 15 minutes. Pulled the ribeye off the lower grate at 128⁰ internal temp and it's perfection. YUMMM!

Roasted a chicken tonight based on a recipe by Samin Nosrat. Served with basmati rice, some veges and the green sauce from @Troble’s famous recipe. It turned out great- crispy skin and super juicy.

I've started my pork back ribs, looking forward to having them for dinner this evening. Dressed. On the KK. Ribs just off KK. I know you can't tell from this pix but these ribs were verrry moist. Plated.