MacKenzie

That is amazing.

You guys are so funny. It gives me inspiration.

There was a little chicken leftover from last night's dinner so baked up a squash and cleaned out more leftovers from the fridge. One half of the squash is cleaned and added some butter and maple syrup. Plated.

Please the details, we are interested in hearing what you decided upon.

I have not tried to grind corn at all so I can't be of help.[emoji21]

meals5, looks very doable and looks tasty.

It looks and sounds tasty, Aussie. It has been a long time since I've had apple pie and I do love peanuts. If that was mine I'd be having a slice for breakfast.:)

Thanks, tquando, I totally agree, if you want moist chicken cook it on the KK.

Made some ketchup today using a recipe CK posted for me. It is quite good I just need to tweak it a little for my taste. It is a keeper. Tomatoes for ketchup. The bigger tomatoes all weighed 1 pound or just over. Now i needed dinner for the ketchup. OctoForks for the chicken breasts. Chicken and Fries. Earlier I dehydrated some of the Tiny Tim tomatoes. Cut and ready for the dehydrator.

Keith B, one thing for sure experimenting will be fun and the more you try it the less spicy it will seem.

Aussie, you have another great cook on your hands.

Congrates on the new addition to the KK family.

Looks like my next mission is to hand cut my burger meat. I wouldn't want to be doing this for a crowd.

Wayne, it is not an orchid and I do have a few of those too. It is a cactus and I might if very lucky see 3 in a very good year.

Yes, I have used Royal Oak that comes from the USA and no problems. The only time I have gotten that bitter taste is if I have put the meat on too early. I should have let the fire settle down before adding the meat, if you open the lid and the smoke you smell is not good and you put your meat in it will end up on your meat.

A friend asked me to do up some Canadian bacon for him. He brought out 2 pork loins. Here they are on the KK. I used the KK smoker. It does take me awhile to get it going but once it going it's going! I can't believe I didn't think to take any sliced pixs. I did cut a thin slice of one of the piece to see what it tasted like. I knew it smelled tasty but just had to make sure before I delivered it.

You are already smoking up a storm. Awesome cook and you even have a nice smoke ring.

Oh my goodness, that is such a devastating tragedy. I am so sorry.

Absolutely stunning.

I can see the smoke from this first cook. You must be thrilled, it really is gorgeous.

Tony, that is a plan I could get excited about.

The bud started a couple of weeks ago. It gets longer and longer over the time and a few days before it is going to open it makes a 90 degree turn running parallel to the floor, then in a few days it starts to swell and then you know it is nearing bloom time. Watch it all evening as the petals start to spread. The final opening takes about 3 to 4 hours. It then slowly starts to wither.

KeithB, that pork tenderloin cook looks delicious.

ck, thtat was a good one.

It was pretty limp this morning at breakfast.