MacKenzie

@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.

Remi, what a delicious feast for the family, everything looks soooo tasty.

It is pitch dark here by 5:30PM but that is not going to stop me from lighting the KK for dinner. Never say die. Chicken thighs were marinated in yogurt and spices for the afternoon for this evening's cook.

I have the hand crank version and thought that's not too bad why would I need electric. Then I bought the electric pasta version for my Ankarsrum mixer and now I know why I needed electric. It is so much easier and as tekobo mentioned you now have 2 free hands.

Sounds like a great plan, Troble. Should prove to be very interesting.

Bruce, wow, what a great job and you'll find the more you use it the more things you will want to cook with it. I agree with you jeffshoaf, that is the best colour to cook with. Works perfectly every time. A A very little bit of water (2T) some thick slices of a sweet onion set on Low until you get some colour then set it to Ext Low until onion is cooked.

Hey Tekobo, we are now famous, we made the joke list.

If you need any tips on how to bundle up I'm here for you.

It is good to know you are lurking, Bruce. I was about to send out he posse to find you. I was slow to warm to the Vermicular Musui Kamado but knowing the $$$ I spent I had to use it. The more I used it the more I found things to use it for, now I consider it to be one of the best items I have ever bought and would replace in a heart beat if I had to . They have wonderful recipes on their website too.

Well actually, when I make Canadian bacon it looks like this - so I guess this batch was technically Canadian breakfast bacon.

Bacon is sliced, packaged and heading for the freezer.

Sounds like a plan Poochie.

Cured a pork belly for breakfast bacon and today was the day to smoke it. I expect to slice and package it tomorrow. In the bag on the way to the fridge for cooling. I'll put them in the freezer for an hour or 2 tomorrow morning before slicing. Here is Japanese Burger Steak that was done last evening in my Vermicular cast iron frying pan the kitchen. The sauce was a red wine and espresso balsamic vinegar mix.