MacKenzie

Quite some time ago I made some chicken sausages and decided it was time to cook up a batch as well used the air fryer to do baked potatoes. Also did a squash. That is tarragon mustard on the sausage.

I wish I could delete posts that I make in error, like this double post.

I'm signing up for that food plan.

Nice dinner plate, Aussie, I can taste that rib meat.

I'm all in for this idea.

MK1, that is what you call an awesome steak, a stunning cook.

DJM, I love those Octoforks and what a great use you put them too.

SteveM, great job on the roast, it is a beautiful looking roast.

Ancaster, lovely job on the turkey. It looks delicious.

Looks wonderful. Fantastic cook, Aussie.

Happy holidays.[emoji41]

I am glad you are still in her good book, thanks to help from your daughter. [emoji16][emoji4]

I hope you have your camera ready.[emoji16]

Right back at you, tekobo, it really has been a fantastic year. Love your posts and looking forward to many more in the coming year.[emoji16]

Bruce, your roast is looking so gooood.[emoji7][emoji7][emoji7]

Actually, it is cooked, I just need to fry it up to render some of the fat off.0

Bacon is sliced, packaged and in the freezer.

Bruce, that is going to be some tasty.

Alimac, you sure have been on a roll. Everything is looking very very tasty, from the bread to the pizza and everything in between.

Aussie, those are two very tasty looking cooks.

Thanks, Aussie. The road was just on the edge of flooding when I went thru. The bacon smells wonderful, I wish I could 'can' that smell.

I smoked a cured pork belly today. Temp. were perfect. I wanted to try out the Thermoworks Signals for the first time and it is only able to operate about freezing. We had a big rain storm pass through the area giving lots of rain and warn temp. I went to visit a friend before Xmas and here is an example of some of the flooding along the way. Normally this is field but today it is full of water, The brown in the foreground is actually the shoulder of the road so you can see the road is in danger of flooding. I decided to use the cold smoker on the 16 inch KK and here is the first smoke. Pork belly is on to smoke. I smoked the belly for about 3 hours and then moved it over to the big KK for a Little more smoking and the final cooking. 200-220F until the IT was 145F. Done. Slicing is tomorrow. It does smell wonderful. The KK is still smoking.:)

Those are some swanky sharp looking knives, Tony.

What fun that pizza making lesson must have been.[emoji4]Your pizzas turned out perfectly. You will be all set for making pizza on the KK.[emoji4]

Bruce, that sauce sounds wonderful. I hope you remember the recipe for the next batch.[emoji4]