MacKenzie

ROFL, dream on.

Get that camera ready, Doug.

Oldsman, as you can see we are all having fun. There is nothing to worry about as far as upkeep goes, it's a case of 6 of one or half a dozen. Keep up is minimal in my experience.:)

Tyrus, you have quite the sense of humour..

That just made your mouth water, didn't it Aussie? I see why and that's not all I see- there is that beet slice.

Pizza is looking very tasty and Little Ms. Sunshine apparently thinks so too.:)

But the edges on the pebbles are so much smoother and they every so gently direct the airflow in every direction fully covering the entire surface of the KK. No stone is left untouched.

That plate sure will make people sit up and take notice, nicely done, ck & sk.

Just waiting for the big Olympic hockey game so decided a little snack was in order. Got out the Smoking gun and cherry wood to smoke some cheese and salami. Just 6 more minutes.

Tyrus, is right on the ball, I am amazed at how fast the parcel was delivered. Dinner looks very tasty and cooked perfectly.

BIGSHEP, I aim to please.

Shuley, what a fantastic cook, that rib dinner looks so delicious.

At the market I picked up about 25-30 lbs. of pork to see how I like it. Did a couple of chops today. Used a little wild cherry wood in the cook just to add a little extra to this cook. Done. Plated with some sweet potato fries, onion rings, carrots and cranberry relish.

tangles, lovely setting and your beautiful KK fits in perfectly. BTW, we love pixs. Those chickens are pretty.

Either way, you are welcome, but please leave the prawns home.[emoji41]

Not quite 250F most of the cook was at 230F and the total time was 4. 5 hours. Yes, direct.

Thanks you Dirtman, I am glad you are enjoying the cooks as much as I. You have the advantage of it being calorie free.

@Tony, I totally agree on those smoked chops. I still have a few but they will be kept for a special treat. They are not cured only smoked and I could not believe the flavour. Now I just need to find out what was used for smoking.

Dry Garlic Ribs for dinner today.

I do like to spin my ribs because I find them more moist when I do.

That is one fine looking Roo burger, Aussie.

Thanks, Aussie. It is a Canadian Chinese recipe and the sauce is a combination of water, brown sugar, soy sauce, garlic and dry mustard. Not sure why they are called dry if it isn't because of the dry mustard.

Tekobo, I am surprised at how quickly the beef ribs cooked. Tasty and very quick with wine, nothing left to want.

CK, I am so sorry about the camera, I can imagine how sick you must have been. Hopefully you can get it repaired for a reasonable fee. Dinner was spectacular.

Sfdrew, you are evil.