MacKenzie

You are on the money, Aussie, thanks.[emoji9]

Thanks, Bruce, they tasted delicious and had a little heat to them.

Tekobo inspired me to do this cook, you have heard her say she was doing spicy wings. I didn't have wings near the top of the freezer so I did it with thighs. Here they are in a sealed bag marinating in beer, brown sugar and salt. Dried off, and coated with garlic powder, onion powder and paprika. Inside the house the fire is going. Outside the KK is pulled up to the door. On the grill @350F until IT hits 160F. Done. Plated. More of the honey, oyster, chilli sauce added.

Thanks, Pizzaiolo. I can get you the recipe, you don't need to crush you own berries but there is a huge difference in taste if you use store bought whole wheat flour and it is not for the better in my opinion.

Exactly, Jon.:) They are like the dressing on the salad.

What an awesome dinner, beautiful and it had to be tasty.

Love it, Tony.

Good payback, Jon, I love it.

That sounds like something I would do, the dressing is the main reason to eat salad isn't it?

I just had another sip, I hope I don't drink it all.

Seasport, I am on the opposite side of Canada, Nova Scotia but I do remember someone from Victoria joining the group but she has not posted in a long time. I think quite a few of us have bought sight unseen, not something that I would normally do but after talking to Dennis and reading the posts it was not something I worried about. Not to worry, Dennis will NOT pressure you but he will be able to answer all your questions and give great advise if asked. This has been a wonderful experience for me, in fact it was so fantastic that I did it twice.:)

I am having a peachie day, thanks to SK and CK. It arrived cold but not frozen, in perfect shape. Thanks to your fantastic packaging. You two are sooooo thoughtful. and that is purple crack on the right, it goes on my egg every morning. I just had to taste it immediately, ahhhhhhh what a great peachie flavour, love it.

You should be able to smell it also. The one I notice the most is the whiskey barrel smoke, it is just so sweet smelling.

That's the spirit.

Tekobo, I forgot to mention, your pork roast does look delicious.

I have found that if my cook temp. is under 225F that I don't get near as much action from the smoke pot as I would like. If I read the graph correctly it looks like for most of the cook the temp. was just under that. Robert, have you noticed this or maybe it's just particular to my setup?

@@@@ TonyB CK, I want to contact Tony, but his email box appears to be full. I am sure he will read you post about the awesome boil you did so I hope he sees this.

I would very much enjoy a plate of those ribs and salad.

Thanks,Grant, I am looking forward to see how it toasts in the morning. Bruce, it is early for this type of weather, just so long as we get it over with it's OK but we'd better not have to go through this twice. Good luck with your bread, Bruce, don't forget the pix.

About -34C this evening so perfect time for sous vide and air fryer dinner. Earlier today I baked a couple loaves of 40% whole wheat bread that was proofing overnight. Yesterday ground up some hard winter wheat berries to make the whole wheat flour. 600g regular white flour and 400g of fresh whole wheat was used to make 2 loaves. The crumb-

Pretty yard Eddie mac, but that work schedule is very difficult. I hope you get some letup very soon.:)

Aussie, you are all set to go.

Looking forward to your ODK pixs, KayJab.

I'll say that is a mouth watering dinner, Shuley.

Tyrus, it is not you doing something wrong, those folks with the white insides just need to cook more and the white will soon be black.