MacKenzie

Thanks, Bruce. The orange veggie is squash but I'll have to admit it does look like sweet potato.:) tquando, thanks. You would have been disappointed in this skin, not at all crispy. It had the sauce on it for the whole cook as well as a water bath underneath. Right now it is in shorthand that even I can hardly read. It is a recipe from a Chinese friend.:) I will write it up today.

Stiles. I've tried that with some of yours and some how I think sitting at the table would have been much much better.

Spring fever hit Aussie and he skipped the pixs and is now serving leftovers. Good news, the leftovers even look awesome.

Something a little different tonight, bean paste chicken thighs. Ready to come off the KK. Plated.

AKM, I hope you are taking pixs of this rotisserie cook and one thing for sure that chicken will be very moist.

I am salivating waiting for the grand finish and the plated shot.:)

Thank you 5698k, I am thrilled to be a member of such an inspiring and encouraging group, you keep me on my toes.

Bruce, you are always so kind and thoughtful, thank you.

I am hooked on that sandwich. This is 3 days in a row that I had it for lunch.

Tony, you are a hoot. I've been called a few things but that isn't one of them.

In the meantime before I finish off the carrot soup I need another BLT (sort of) sandwich.

Holy Smokes, I think I died and went to heaven, such flattery, Dennis, I am smiling from ear to ear. I just have to do the KK proud. Thanks Dennis for the vote of confidence, it is much appreciated.

Happy International Egg Day everyone. BTW, that is only one slice of my tomato. Right after breakfast started the makings of carrot soup. Fresh carrots out of the ground, garlic cloves and onion quarters and on the KK to roast. Getting there and does my ODK ever smell delicious. Done after 1.5 hours at 365F.

It pays to have cooked KK ribs in the freezer for a quick tasty dinner.

Lunch today included, KK Canadian bacon, micro greens and tomato from the garden and cheddar cheese from Wales, homemade bread and Sriracha Mayo. This is my new favourite sandwich. Offered only for a limited time.

LOL

Some women like power tool too.[emoji7][emoji41][emoji39]

That roast looks soooooo delicious, I could almost taste it. Plated dinner looked divine.

I should have mentioned that if you click on the two flaming shots you will see the real fire.:)

That meatloaf makes me want to do one ASAP. AKM, it is fun, it is easy, just light the fire and cook better than your kitchen oven.

Shirley, you sure were a busy beaver and now you lots of tri trip in the freezer. [emoji4][emoji4][emoji4]

Thanks, Shuley and I have no doubt you will be making fabulous SD bread before long.

Thanks, but I am not going to chance it.[emoji4][emoji4][emoji4]

Planned for a dinner at noon but when I went out to the ODK there were hundreds and hundreds and hundreds of those Asian Beetles, aka as Stink Bugs. They were all over everything including me. They are a recent addition to the wild life around here. I had to wait until the temp. dropped and the sun went down to do this cook. In the meantime I decided to make some sourdough bread with toasted pumpkin and sunflower seeds. This dough is ready for bed and now for a nap. Baked. Sliced. Now for the squash. Clean out the seeds, etc. and a little butter and maple syrup. Cover with foil back at 425F for an hour or until the pulp is soft. Baked. Cured this large pork chop for 24 hours then washed it out for a few hours, dried it off and left it uncovered in the fridge overnight. Sprinkled with a little granulated garlic, pepper and paprika. On the KK until the internal temp. was 146F Did a quick sear. Done. Plated with twice baked potato, squash and pickled beets. The interior has that pink colour of cured meat. Tastes more like ham than a pork chop.

Thanks, Bruce. Here is to your success, Bruce.