MacKenzie

Thanks, Bonfire, that's a great tip especially now that we, Canadians, are in the midst of a long running postal strike. I was afraid my dinner might arrive petrified.

Good for you, Bruce, I am looking forward to those pixs unless you send me a care package in which case I'll have the real thing and not just pixs.

Good info about ginger is the article. Organic ginger root around here is expensive $15.++pound.

Beautiful. We really do want to see those pixs.

Bruce, you push me to do my best.

Thank you, Bruce. Yes, I made the noodles too. Guess that's why it take so long for me to make lasagna, it's from scratch. Also a lot winging it so it will never taste the same again.

Tasty, Steve, that's for sure.

Thanks, todc, it was tasty and filling. Just what I needed this evening.

I didn't get my fill of lasagna so I bought a beef blade roast and ground it to make ground beef for my lasagna sauce. Made the sauce last evening and then put the whole thing together today.

tony, that suya chicken sure looks fantastic.

The biggest bird I have cooked was only about 8 pounds but I'd cook it pretty much like I would cook it in the kitchen oven. One day I'll have a MEATER for this sole purpose, rotisserie cooks.

Tony, you pretty much have the questions answered. I was surprised to ready that the basket was nearly empty but I bet that heat diffuser is partially responsible for that, just as you mentioned. Scotte, not sure how full your lump basket was but you can put a heap on it for a long cook if you like, really fill it up.

tekobo, we will all be there for that winner dinner.

mk1, awesome cook, that prime rib is perfect.

What a great cook, Allimac. I have been wanting to do those for ages but have never found the time. Yours look perfectly delicious.

Bruce, that sounds wonderful. Don't forget to take pixs.

Thanks Bruce. It is beautiful. We have had our Thanksgiving in Oct. so now we get to sit back and see what the Americans are doing for their Thanksgiving.

We had 15 cm on Fri. but we had one just before Halloween so this one isn't our first. I took this shot on the way home today, you can see that the river is already starting to freeze, yikes.

My Smoke house took my suggestion and made some chili so I thought I'd better buy some and try it out. It is really tasty, lots of meat, great flavour, some heat to it all in all I thought it was a real winner. I had some last night for a snack- and this morning I was still yearning for more so heated it up and dropped a sous vide egg on top and servered the whole mess with KK bacon and Lebanese Mountain bread.

Well, isn't that a humdinger.

BBQ Iguana, those are two awesome looking chicken, they had to be moist moist and moist. BTW it will be a never ending list of things to cook.

One thing we do know for sure, if the Joe fell over it would be humptidumpti all over again but I wouldn't be surprised if the KK was still an intact KK, mind you I don't want to test this theory.

Love it.

ROFL

Are you a former Canadian or maybe a want a bee and you are just honing your language skills. All that is left is for you to apologize when someone bumps into you, eh.