MacKenzie

Nice looking dinner and what a beer selection, I would gladly drink some of them.

That bread is looking just fine, CK as does everything else.

It sure looks like it must have been a very tasty dinner, and so relaxing.

Lately I've been filing the tube and lighting through the side holes and yes, I do have to watch it and make sure it doesn't go out. Something that I thought helped was to make sure the fuel you use is dry, so I've put mine in the microwave to make sure it's dry BUT be careful with that as it can go on fire. You don't want to ruin your microwave, maybe I should put the fuel in the dehydrator that would be a lot safer.

Looks like your are all set for some gooood eating for a little while, Aussie.

Your cook is making my salivate, yum yum. BTW your weater is sounding like mine.

Bruce, a donair, is a local thing and often sold at pizza shops around here. I love those things. In other places, perhaps you have seen Gyros, they are very similar.

Things are pretty much cleanup and waiting for the big arrival in ..... March.

I was going to do nachos today but I didn't have any broccoli so decided to make donairs instead. The donair meat was in the freezer from a previous KK cook so that made things quick. Fortunately there was some donair sauce in the freezer also.

They were very good, we both liked the crunch and flavour.

Last night did a little fine dining for my friend's birthday and I couldn't resist this side order in Tony b's honour.

Thanks, ck. Now let's talk about that beautiful awesome cheese cake. It has my mouth watering.

Lately I can't seem to get enough of that homemade spaghetti. Made a batch for lunch today along with some mushrooms. Made a batch of sourdough bread but this time I baked it in a bread pan for a change. I did it like the Japanese bread that I did last week. You get a double loaf. Next step will be to cut it and see what the crumb looks like. It is just barely cool enough to cut. The crumb looks good and the bread tastes just fine. I had to change the bake temp. since I was doing it in a pan. Use 400F for 20 mins, then 5 mins.@375F. Baked it hotter than a regular pan loaf because there isn't much sugar in this recipe. Normally when I do this as an artisan loaf I start the bake at 500F but that seemed to be too hot for a pan loaf. I think I might just be doing this again.:)

That was a great cook, love the colour on the chicken. Plated dinner sure looks like a winner.

That should keep you going for a while.

You are so done when she reads this forum.[emoji16]BTW, what is your wife's email address?[emoji4]

I'd like to see one with 3 trailers backup, especially around a turn.[emoji16]

Wahoo, looks delicious. That is one of the perks of cooking on a KK, you save a bundle because takeouts falls by the wayside.

Did a light brine on these pork chops for about 5 hours, rinsed them off and add some Cajun spices that I was gifted. Roasted these veggies for 30 mins at 350F. Plated.

After seeing your cook my mouth is watering for ribs. Lovely dinner.

What a lovely evening and cook.

I think Wahoo is inside, I can see lights on and the glass of wine tells me he'll be right back. oh you mean inside the KK The devil made me do that. BTW, I love that pix, everyone is inside and the KK is smoking in the dark all by itself.

CK, I think you'd better watch out when Mrs. CK sees what you are thinking.

Love it, this is turning into a great adventure and the ending is bound to be stunning.

It is looking wonderful, all set for the finish.:)