MacKenzie

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]

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.