MacKenzie

alimac, those two cooks look lovely. I hope you realize that cured and smoked on the KK bacon is very addictive. I've been making it for years, no more store bought for me.

Wow, Scott, what a beauty. Just wait until you taste the food, it will also be awesome.

Say, "Goodbye." to your food.

Made a sauce from lime juice, light brown sugar and pomegranate molasses for some chicken that I had previously roasted on the KK. Also did some skillet roasted potatoes with rosemary and lucky to find some suitable beet greens from the garden.

Those aren't very good odds on the toys. I hope the turn around is speedy. Now that's a knife that needs to be respected. [emoji4]

What a story and it has a fairy-tale ending. Gorgeous KK.

CK, sure looks like a winner.

allimac, your lamb roast looks lovely, beautiful.

I hope you are saving a slice for me, but I doubt there was any left, it looks sooooo good.:)

Just look at that crumb.

sf, I'll bet they were impressed, your cook looks wonderful.

Dinner is looking deeelicious, alimac.

I think, Max must have been very interested in your new grill. When you cook him some chicken you will find it to be very moist and it's an easy cook. [emoji4]

Welcome, Josh. I just bet you are thrilled with your new cooker.

I am glad you asked, Jon. I've been waiting all winter to try a new to me method. It worked perfectly and when you take out a cob to eat it is not so piping hot that it burns your mouth because you can't wait a couple of minutes to let it cool. Cook’s Country Cooked Corn on the Cob 6 cobs of corn 4 qts. of water brought to a rolling boil. Add 6 cobs of corn and shut the burner off. Let it sit for 10 mins. Corn will then be ready to eat, can leave the rest of the cobs in the water up to 30 mins. without it overcooking. If doing 8 cobs let the cobs sit for 15 mins. before eating. For more cobs than 8 use 2 pots. The sweet spot for corn is 150F -170F.

Finally, fresh corn on the cob. @ Tony,

Thanks, todc, I really like this pizza. It is so easy because when I make the Mountain bread I get 5 pieces and they can be frozen as they were tonight. You put it out of the freezer, thaw and start with the toppings. No need to heat soak the KK. I just set the pizza on a cold case iron pan and when the KK is up to 375-400 F put it on the upper grill. All I need is to get the topping to cook and melt the cheese. The crust is like a crispy cracker.

Did another Lebanese Mountain bread pizza this evening. The crust is just so crispy and it is very very thin, it's amazing. Spread on some pesto and sprinkled on some olive oil. Toppings mushrooms, tomatoes, cured sumac seasoning, and green pepper Monterey Jack cheese. The cured sumac can be easily seen in this pix. On the KK. Done.

Sorry double post, not sure why it happened.

I am getting taste treat ready for the coming winter. Mustard pickles, using my awesome new turmeric - It smelled soooo good I might have to make another batch.

Welcome and what a stunning KK you have on the way. Please remember all those delivery pixs we will all be anxious to see.

Keith, that sounds like a fabulous dinner party with so many great cooks. Since all guests were raving about your cooks you must be very pleased.

Remember those spices I received yesterday? You just know I'm dying to put them on anything so why not turmeric on my cucumber sandwich and some of the Zanzibar pepper. Just look at that colour. In a million years I would not have guessed that it had turmeric on it. This was the best cucumber sandwich I've had this year. It was to die for.

Here you go, Tony. I can't get enough of this stuff, I think I need an intervention.

Aussie, you are burning out your American friends.