MacKenzie

Fall is here, there was snow on the ground again this morning. I dug up the rest of the carrots and the garden is now closed for 2017.:) Browned some ground beef, then onions and garlic, add some of my homemade tomato sauce, oregano, fish sauce, salt, pepper and partially cooked macaroni. Cooked at 350F for about 45 mins. covered, then took the casserole to the kitchen oven to brown the cheese. Ready to add the cheese and put the casserole under the broiler. Ready to plate. Plated with corn and beets.

Awesome cook, Shuley. Everything looks perfect.

erik, I see you will have lots of very fine eating from your brisket cook.

Aussie, I can see from here just how juicy those ribs are and that salad, well, it just looks delicious.

Tony, that pixs is worth a thousand words. All this from someone who shy's away from pixs. You have just graduated to the top of the class.

Why is it not as pretty? No matter I bet it will taste awesome. [emoji4]

Bruce, don't forget the pixs.

You are making me want to do a butt.

Saving the purple crack for my eggs but did you notice I have beets on the plate not on a bun?

I wish I had a perfect butt, thanks to Tony, I don't even know what one looks like.

I've seen your pixs and I know better.

I have another idea, why not try to post some really bad pixs, that way mine will look even better. I could show you some of my original ones to help you out.

My first pixs were pretty bad and I have every confidence that your will be better. So get that camera out and start shooting. [emoji4]

Thanks, Grant, I'm glad you enjoy them. I know I enjoy eating them.

Time for some chicken and veggies, just dug the carrots from the garden. It is getting close to freeze up, very close I actually had to break through the upper soil crust. It's party time, actually it's pitch dark on the deck. Brined the drum sticks for about 4 hours, then marinated for an hour or so in Frank's Original Hot Sauce. Ready for the grill. Veggies are coated in olive oil and pepper. Everything is on the grill, put the veggies on first for about 30 mins. then added the chicken. Plated.

Tony, this is not a competition and I'm sure we all have a great imagination. Even a pix of pulled pork in a zip bag would be appealing. It is never too late.

Tony, I will fess up to only thinking about having an extra slice and that's all.

I hear you 5698k, it all sounds soooooo good that I was hoping for pixs. Are you listening, Tony?

The bacon passed the taste test with flying colours. Plated.

Aussie, that must have been a bad burn, the stuff would stick like glue.

Thanks, Tony. Yes I put it in the fridge for several hours, usually overnight. My slicing room is in the basement and very cool so that helps some too. If I was in a rush I'd put it in the freezer and get it good and cold that way. My friend bought the curls but thought they would be smaller. She makes chocolates, lucky me.[emoji4]

I was so low on bacon that it ran out. It has been cured and washed. Now it is drying overnight in the fridge. Ready for the KK. On the grill to smoke for a few hours, grill is about 220F. The smoking wood is whiskey barrel. Smoked. Looks like candy. Sliced. All but one package is vacuumed sealed and in the freezer. The for a hot chocolate, especially this one. A friend gave me some chocolate curls and I used 3T in a cup of milk to make an awesome hot chocolate.

It's a Canadian burger.[emoji6]

Welcome from the other side of Canada, Nova Scotia. You certainly have a beautiful KK and large enough to cook for everyone all year long.