tinyfish

What a great looking chicken. The skin turned out perfect.

The Reefs are eating well...look at that delicious meal.

Jackpot!!

Delicious and filling.

Well said Mike.

Thanks Tony. I have some stiff competition mainly the Reefs and their creations....

I never seem to have red wine when I make this recipe or thats what I would use first. I like the taste of beef stew with red wine so pulled beef with red wine should be just as good.

I was going to say what Robert said. 275f is still a great temp for smoking. How was the brisket.

I need some of your baking lessons. I learned how to eat the baking now I need to learn how to bake.

The coffee wood can be shipped to the US then we have to get it across ourselves. I'm in for both. I wonder if Dennis made any progress with that load of charcoal to Ontario.

MacKenzie you said it... devour

Let me start by saying I was not prepared for this cook. The main problem was I don't have three cake pans. What am I to do, no problem I'll use three foil pie pans. I thought that was a great idea. The cake cooked fine. The problem came when I went to frost them. I forgot to even out the sides so the cake looks a lot funny. The cake still tastes great I need a weekend at the Backyard Bistro for some baking lessons from Mrs. Skreef.

This was tonight's dinner. Dry aged Prime rib steaks and NY strips. I slow smoked with some coffee wood chunks for about 30 minutes then gave them a quick sear. The coffee wood is really good I have to save it for special cooks (thanks Ken). On to the sear From the KK to the plate

Here we go first of three cooks today. This is exactly like pepper stout beef except I use white wine instead of beer. I cooked this today for leftovers for during the week. Chuck roast being introduced to Mr KK All smoked and ready to hit the pot Internal temp 204f its about done All pulled

Your PB turned out great. Looks like it pulled perfectly. Pass a message along to Mrs.SK tell her that dessert looks fantastic to say the least. I'm glad that dessert is all the way in GA or else I'd be on my way over to the Bistro. I'm heat soaking my KK for a little Pepper wine beef picture to follow.

Hey Chicago...thats one fine grill you have there.

Thanks Poochie. The challenge entries have been getting so much better since the contest started. The cooking and the photos have improved greatly.

I going to hold you two to that...

That may be small, but its not the size that counts, its the taste.

This is my challenge entry on another forum. You had to cook something from your heritage. Since I'm Italian I went with Chicken Parmigiana with Ravioli stuffed with ricotta and sage with a white sage sauce.

Thats why I went with the four probes and the block. With four probes I will have some spare probes.

Thanks Dennis. Like CK said a few of us pledged this idea. One wireless probe for meat and pit temp is a great idea. At last check these guys are doing great their at $171 000.

Not that I'm a butcher but that looks good to me. Can't wait to see the final results.

Wow...look at those bad boys. Are you now, more at ease or even more excited knowing their getting ready for shipping.

For the responders. what would you think the total time would be from lighting to complete heat soak at 225f.