tinyfish

Looks delicious! !

That meal should help you to feel better. If chicken soup is good for a cold then rotisserie chicken should be the best. Get well soon.

Nice little fan. It beats getting an extension cord out for a hair dryer if you are not beside an electrical outlet.

Hard to beat plate of fries.

There we go the delicious peach dessert. The chicken and dumpling must have brought back memories for the sis.

Maybe it was a good thing you didn't try and get a picture, they may of ate your arm and camera. ..lol.

I believe the dual dial is the standard dial now.

Perfect thin crust pizza. @Ckreef is an excellent pizza maker/cook.

16.5 sounds like it would be perfect for you.

Very nice.

Thats a great deal.

Thats a perfect meal. What, no peach cobbler?

Friday won't come soon enough...

Waiting to see you wins the battle.

The butcher paper keeps the bark from getting to dark and it doesn't hold the steam in when the meats wrapped up cooking.

Everything looks great Tony.

Thank you. I will give it a try.

Ribs look great. I'm sure the brisket will turn out perfect.

Sounds like its going to be a week of great food. You might have to loosen your belt a notch.

Thanks Tony, I hope the voter see it your way.

Here is the plated shot. I had some peanut sauce left over from the chicken satays so I used some on the meat and the coleslaw.

ROTFL!! The skunk didn't want to share the stage and I was fine with that.

The Italian beef sounds wonderful. I will have to give it a try.

I decided to cook a brisket for today. It started out as a 14.5lb packer before trimming. This is the second of 2 briskets that I purchased a couple weeks ago. The first brisket was the same size as the second, it cooked super quick, like 8-9 hours. I thought it was a fluke. This brisket I followed my same routine on the KK at 12:30am this morning at 225f. I want the brisket ready for later this afternoon but the brisket had different thoughts. It was ready again in about 8.5 hours, good thing I checked. I seasoned the brisket with some Texas Original Rub and Eat Barbeque rub. The brisket all trimmed then seasoned Here is a good laugh for you. I went out this morning at about 4:45am to wrap the brisket with butchers paper. I went into the backyard through my garage door in the backyard with my big pizza pan and butchers paper in hand. As I was walking to the KK I heard a noise, as I get close to the KK I am face to face with a skunk. The skunk is coming at me now making these grunts/sounds. I take off running, skunk following. At full speed I run towards the backyard then I turn and run for the front of the house, never looking back. I made to the front and went through the front garage door into the garage, hoping the skunk wasn't in the garage because I left the back garage door open. No skunk in the garage so I closed all the garage doors and went inside. Looking through the back window the skunk hung around for about 10 minutes then he left. I gave him an hour before I went back outside. This is what the brisket looked like before wrapping. The brisket did need that extra hour before wrapping so thank you Mr. skunk. Brisket is done. I wrapped the brisket a few hours earlier then normal. The bark is not quite as dark as normal which was ok since the thin parts of the brisket weren't overdone. My wife went to visit her parents so I sent some brisket with her. Even though I trim as much of the fat as possible look how soaked the butchers paper is.

I have to agree 110%.