MacKenzie

I made a chicken pie using chicken from previously KK chicken cooks. This is reason enough to bake a chicken on the KK for me.

And I bet it tasted fantastic.[emoji4][emoji4][emoji4]

Tony, that is a new one on me and I'd like to keep it that way.[emoji4]

Shuley, dinner is looking very gooood. I'll say you are getting good at making pies, what kind is this one.:)

Thanks, Bruce but you give me too much credit on that sandwich. Making rye bread is on the to do list though.

Tonight's dinner, the pastrami I made a few weeks ago has made another appearance.

Yes, Bruce all packaged up and just mellowing out in the fridge for several weeks or months, some will go for gifts.

It was below freezing today so time to smoke some cheese using the cold smoker. Used whiskey smoking wood for 4 or so hours on some aged cheddar and aged Gouda. Smoked.

The tears are rolling down my face, so sorry Jon. Just to make this clear, the tears were a result of laughing so hard as I pictured things happening. Tip, pull that parchment paper out when you open the KK to check on the pizza, guess you know that by now.

Thanks Guys I really did enjoy that one. You have the best advice already about the fish sauce. I agree you do not want to overdo it a little goes a looooooooooong way.

Start with making the muffin - Partially cooked- The first part of the baking is on the griddle then moved to the oven. Done. Now for the breakfast, break open a homemade chicken sausage and make 2 patties. Fry along with bacon and an egg with purple crack. Toast the muffin add some shiracha mayo and cheese to the muffin top and bottom. Then add pattie, egg, another pattie, bacon and finally the top. Sometimes you make things expect WOW and get OK and other times you expect WOW and get Whacked. I should be so lucky to have another one of these.

Aussie, your roast and dinner looks delicious. I can see how moist that meat is from here.:)

Well, that certainly is a real beauty. Looking forward to seeing your first cook.

Shuley, I can just imagine the fun you had doing that cook and eating the rewards.

What a riot that is Aussie, tons of fun I imagine. I am quite taken by your sleeping quarters.

Tony, you are on a great roll tonight,[emoji4][emoji7]

Tony, I might just have to try that black garlic. Thanks.

Neat, Tony. I waited all day for a UPS delivery that was at he terminal about 40 miles from me since last evening, delivery was to be today. It is now 9:30 PM and there is no way UPS is going to deliver it until at least Mon, days late, frustrating. :(:(:(

Actually I seldom use the point, so far I have been able to pierce the meat without using it or if I did need it I'd just use the point of a knife.

Just like Dennis says, old school, mine still have that new smell on them because they have not seen the inside of my grills.

Eddie mac, I think Paul was referring to leaving your thermometer in the KK when it is cold and not in use. No problem using it all winter long when you are cooking. I just take mine out at the end of the cook and keep it in the house, then after I light the fire put it back in the KK.

Thanks, Bruce. Lucky me that fish is not edible, it is ceramic, hard on the teeth.

No need to race forsure I won't be going until summer.

I agree, she bought it a Nova Scotia historical sight where they make them. It is called a sipping spoon if I recall correctly but don't bank on that. I expect they are closed this time of year. It is probably a three hour drive from me.[emoji21]Maybe next summer I"ll make a visit.

Glad to hear that.[emoji4]