MacKenzie

Bon Appetit, ya'll!! That is easy for you to say you're the one with the dinner.[emoji4]All I can do is say, "Holy smokes does that ever look tasty."[emoji7][emoji7][emoji7]

ROFL

I wondered if that was what you meant, it just happens that I find the thin blade on that cutter works really well. I looks like this and the handle does get in the way but the blade is easy to push thru the tough squash.

That spoon is neat, a friend gave it to me. The little fish was given to me by another friend.[emoji4] That is the only way to cut that squash as far as I know. What would you have done?

You just might want to save those Komodo Kamado signs, never know where you might want to put those.

Start the day off with a nice roast of a butternut squash. A little butter and maple syrup in the hole and they are ready for the grill @425-450 F for an hour or so. On the grill. Done and what a wonderful aroma from the maple syrup and butter. Now for the soup, sauteing some onions. Like my tasting spoon???? This spoon has two ends, one for scooping up a little soup and hold the other end to your mouth and the soup just runs to you for a taste. Ready to serve.

Eddie mac, did you ever have so many parcels to unwrap and huge excitement with each one I expect. Awesome grill, beautiful, it steals the show. You have one smart wife. Now for the big first cook.

@ Pizzaiolo, don't let my title fool you.

Thanks, Tyrus, it won't take you anytime. There is some reading one has to do at the beginning on the sous vide method of cooking to make sure it is done safely but once that is under your belt it is all good. I did a 4 hour light brine on the pork steak. I find that helps a lot.

Thanks, Bruce, I am sure there is enough to share.

I thought I'd make a sous vide pork steak dinner and finish it on the KK, looking forward to a great sear, etc. The day slipped by and I didn't start the bread until about 6:00PM and by now it is pitch dark outside. The pork steak has been in the sous vide bath since about 2:30 PM at 138F. Well by the time the bread was baked I wasn't going to start the KK for a sear so ... Add a little cultured butter for more tang.

I am sure the delivery person will be as interested in seeing what's in the grate as much as you will be, but maybe a few green backs will help him to take it down to the destination. [emoji4]

That was smart, you will be there for the delivery.

Those are two very tasty looking pizzas, Smokydave.

Smokydave, the turkey looks delicious.

Now, that is a cook to remember and retell knowing you are not alone. Yes, the butt will pretty much always do a stall around that temp.

ROFL, thanks, but I sure would enjoy a fine meal there. [emoji4][emoji4][emoji9]

While I am on the cranberry kick here are this morning cranberry orange lemon muffins. Just out of the oven. Preparing for the taste test. Ready, set, go.

Looking tasty, Aussie.[emoji4][emoji4]

No, it doesn't taste like black pepper, it is hot and has a clove like taste.

Exactly as Tony, said, I do get a hint of clove when doing a finger test, wet your finger, dip it into some ground crack and taste.

I just check and Canadians only get 10% off also + 50% of the cost of Meater for postage. Guess I'll wait for the block.:)

Tony, you have to move to Nova Scotia, where you will learn the finer details of life. You cannot have a hot chicken sandwich without peas, no way.

Lots of leftover chicken, just what I wanted. I always look forward to chicken pie and a hot chicken sandwich after doing a chicken roast.