tinyfish

Is your butternut squash soup red...LOL. The soup does look filling.

Good going adding the extra support. I would hate to see a KK get hurt.

Looking good.

I might be a little slow but I thought tomato soup was red?? That looks delicious no matter what it is.

Congratulations Reefs can't wait to see the uncrating.

I left them for about 1 minute so no smoke flavor. Those roses are killer too. Another tough month.

Thanks MacKenzie. You saw some of the cooks I am up against like CK and Bosco and I'm still waiting for SKreef's entry. I had to pull my socks up.

Here is my challenge entry for the other forum. This months challenge was something baked. I went with Baked Alaska.

Cooked some short ribs for dinner tonight. Turned out nice and tender with a great smoke ring. The short ribs have some nice marbling. The back ribs are for dinner the week. Plated with fries and carrots. Time to work on dessert. This dessert will be for this months challenge. Pics to follow if its worthy.

Your right Bosco if you don't ask you can't receive.

Mmm!! I feel like breakfast for dinner now.

What was the weight of the brisket.

It must have been a good night.

Great tip. Are you sure your not Italian... using marscapone.

Perfect pizza! Look at that crust...

I hear you. May do my challenge cook tomorrow.

Looks good and tastes better for sure.

In my research the Philips Air Fryer was one of the top rated ones, the T-Fal is very good also and it was a larger capacity for less price.

Good tip thanks

No real recipe I used. You can google fatty. 2lbs lean ground beef 14 slices bacon 8oz mushrooms 6 slices ham 5 TBSP cream cheese 4oz cheddar cheese 2 TBSP Worcestershire sauce garlic powder onion powder. You can stuff with anything, I'm limited by picky kids. Basically season meat (you can you sausage meat) and flatten add your filling and roll.

I would take it right to 500f slowly. Once at 500f it will still take at least two plus hours for the cement to heat soak enough to start venting the venting process. Leave it at 500f till you don't smell the chemical smell.

Tonight I thought I would try my hand at a Fatty using ground beef. I started with 2lbs of lean ground beef that I seasoned with garlic, onion powder and woreshestrie sauce I flattened the ground beef between some plastic wrap using a rolling pin Some of the stuffing. Cream cheese, old cheddar, bacon and some mushrooms that I cooked with white wine and woreshestrie sauce. First I added some ham then I added the mushrooms then bacon then the cream cheese and cheddar. Next time I will put the cream cheese after the ham so I can spread it out evenly. Now the fun part rolling it up. You can't see but the ground beef is still on the plastic wrap. Grab one side and bring it to the middle then repeat on the other side and pinching both sides together and the ends to seal it tight. After its sealed I grabbed both ends of the plastic wrap and spun the whole thing to tighten it up. I add bacon strips to the outside by laying a few strip of plastic wrap down and placing the bacon side by side. I removed the meat log from its plastic wrap and put it on the end of the strips of bacon. Using the plastic wrap underneath roll the log again and your done. I cooked the fatty on Sinister indirect at 350f for about two hours. The end results. Heres why I said I will spread the cream cheese thinner next time its like a clump...tasty clump. My plate all done up with mashed potatoes and corn.

Thats. good to know. On my cell not using tapatalk the pictures are small.

Just amazing!! Thats one fine looking KK.

Wow what a great write up Wilburpan and the shelves look brand new.