MacKenzie

I absolutely love your honesty.

Meanwhile back at the ranch I had a quick supper. It was a grilled cheese sandwich but the cheese was smoked last fall and it pushed this sandwich over the top. The bread was homemade using white and freshly ground whole wheat and rye flours.

Troble, you are driving me crazy, it's bedtime here and I'm sure I'm going to be dreaming of this cook. Looks wonderful.

Great planning, Tony, this time of the year one needs to adjust the cook to the weather conditions more than ever. A warm spell, make the most of it.

I knew this chili was hot hot so I thought I'll fix that I'll bake a sub bun and put the chili in that. The cheese was previously smoked on the KK that will add a touch of goodness.

A lot of us use a vertical skewer rack, like this and it just sits on one of the grates.

It's a case of use one or the other, either the cradle OR the spit, both have their advantages.

Beans, beans, just look at those lovely beans in my chili. Add a little chocolate.

I love beans in my Chili.

Basher, are you sure?

Wow, what an awesome KK and the cooks you have done already are equally awesome.

@Troble, what an awful thing to happen. The damage that water can do is amazing. Best that you did get right on top of it.

@Remi, what an awesome feast, your father-in-law must have been pleased to say the least.

So this is the source of those jokes.

When you see what's for dinner here you might wonder what happened. I'll tell you. We Canadians had our Thanksgiving dinner last month. This is a pulled beef sandwich with sauerkraut coleslaw.

jonj, a great looking Thanksgiving dinner, it has my mouth watering.

I'm lucky because I want to grill all year long too but I can roll my KKs right up to the sliding glass door in the dining room. Actually once I get the fire going I don't even have to put my coat on check on things. For those who don't know I live in Nova Scotia, Canada and we do get winter snows here.

What an awesome feast, Troble.

When you come to your senses you'll pick pebbles. They cook better, looks better and cleanup better.

Snazzy. I bet you are going to have fun doing the Thanksgiving dinner.

I suspect once you cook on the KK you will have less and less desire to cook on the Primo.

Welcome, Durangutan. Once you get your KK there will be no looking back, not only is it a piece of art but the taste of your food moves to the next level.

@Cnom, your KK looks absolutely beautiful.

I dry brine mine for 7 days and then do 3 soak outs, each for 2 hours and that takes care of the saltiness.