MacKenzie

Lovely looking bread and it is so nice to see some green grass. The 32 is looking fit as a fiddle.:)

Bruce, there ain't no flies on you, just look at those shish Kabobs, and those mushroom, not to mention the chops.:) It has to be a lack of air, did you stir up the lump to make sure all the ash from the last cook was out of the way and is there a build up of ash from previous cooks? You'll just have to have your friend over for a repeat cook to make sure you have the air flow problem solved.

It is a day one is not likely to forget. [emoji1]

Thanks for the unpacking pics. It is great to see them and it brings back great memories. [emoji4][emoji4][emoji4] BTW, we are glad you are here.[emoji4]

All is well that ends well.

Just one small correction, I am of the female persuasion. MacKenzie, is one of those names that is given to females and to males.

Bruce, I'd probably go around 325-350F until the internal temp was just over 145F

Amusedtodeath, I know who I want to cater my birthday party. What a lovely birthday party you arranged for your wife, I bet she was thrilled.

Nomad, that cook had to be very tasty. Now for the ribs.

sf, looks like you did a great job on the sea bass and the veggies and it sure sounds like your wife thought so too.

Bruce, I am waiting to see your cook pixs.

Bruce, you sure know your foods.:)

Thank goodness for those "little voices". You must be on cloud 9, you are on your honeymoon and you just settled on a KK. [emoji4][emoji4][emoji4]

Thanks.[emoji9] Yes, it is a La Chamba casserole and that was Israeli cous cous under the stew. I really wanted to use a nice creamed potato but it was very late and did not have the time for that. I plan on having a leftover serving of the stew today with creamed potatoes. It maybe be even better the second day.[emoji6]

I had a package labelled Beef Short Ribs in the freezer but when I opened it there were no ribs, all meat, bonus. I used that meat to make this stew. It had a ton of black pepper, a whole ounce of ground pepper with 1.75 pounds of beef as well as 1 and 2/3 Cup of a nice Chianti. Took this seared meat shot with my phone as camera was dead at the time. Here it is after about 6 hours in the oven at 250F. Plated. Then I added a little more of that oh so rich sauce.

Looking forward to more pixs of your stunning KK.

Great score, CK.:)

I sure did, Bruce, thanks.[emoji16]

I saw this and curiosity got the best of me. My intuition said this is just a gimic for someone who doesn't bake bread. I just couldn't let it go and had to try it out. First don't believe the recipes that come with it or those on the web, the translation is bizarre. I started this loaf of rye bread only to find out an hour and a half later no that was not supposed to be baking powder it was supposed to be yeast. Since my motto is never give up, I kept going and going just like the EverReady battery, expecting the worst but hoping for the best. Every thing is done in this silicone container, it opens to a bowl and the bread is baked in it too. I put the loaf in to brown for another 10 mins. Those are rye berries that I flaked for the topping. What a pleasant surprise, guess I need to write up the correct recipe so I can reproduce it. Where is the pastrami?

Oh come now Bruce, it works for me, you can do it too. Thanks for the offer Bruce.

Bruce, I will be right thete for pne of your tasty sandwiches.[emoji4][emoji7][emoji8] At the same time I can checkout that spice pyramid.[emoji5]

Don't you just hate when that happens, Tony.

Sliced the bacon so now I can get back to having a slice at breakfast, a treat.:)

Yes, that is great and it will keep better that way for sure but it won't keep forever. I vacuum seal mine too but I have a slice for breakfast so it doesn't last that long in my freezer. I have no idea how long it will keep. There is a lot of fat and I find that is what goes bad first.

Thanks, Bruce. [emoji4]Better eat that bacon before it spoils.[emoji847]