MacKenzie

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.

That roast looks perfectly delicious. [emoji4]

Dozer, tasty looking pizza.

Better to give up time on the golf course that to give up the KK after all that work.

More duck fat fries tonight. I had leftover cut fries and froze them last night. Thawed them out today and they were kind of mushie so I put them in the dehydrator. Over did that but now I know it will work. Coated them with duck fat and air fryed @350F for 16 mins. Did the burgers on the KK but with the time change it is pitch black outside so skipped the pixs. This is my last ripe tomato from the garden. I am going to miss them. Plated.

I was just winging it but I'd guess 1T or so.

Just look at the meat on those ribs, delicious dinner with the salad.[emoji4]