MacKenzie

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.

@ 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]