MacKenzie

Small BBQr, I hear you, that exchange is still a killer as it was a few ears ago but I decided to bite the bullet any way. I liked cooking on this grill so much that I ordered the second one a year later. The food just tastes so much better than cooking on a ceramic grill. I didn't think I would notice the difference but there is a world of difference and this grill will last and last and last with no cracking of the firebox etc., etc., etc. Life is good in Nova Scotia all year long.[emoji4]

Jon's idea, "I really think you would benefit from seeing the 19 TT before you commit on a size. You would know first hand if a 19 is too big or small or just right." is what I was referring to.

Thanks guys. [emoji4] Tony, I don't mind repeats. I gave half the loaf to the woman that I get my farm fresh eggs from and I just received a call from her. Seems her family liked that bread and wonder if I would teach her how to do it. Sounds like fun to me. [emoji4]

Garvin, Jon has a fantastic message in his post, go see it before you order.

Awesome all the way round.

Awesome.[emoji4][emoji4][emoji4][emoji4][emoji4][emoji4][emoji4]

Garvin, I am sure you will have a great time. Don't the pixs, we all want to be kept up to date.[emoji4]

Garvin, Jon, just offered you the chance of a lifetime, go for it.[emoji5]

From what I see the 21 has the feet and the dome is the standard depth. The 22 TT has the hi cap and you get more height for grilling plus you can get your pizza up higher in the dome. You will need to make a stand for the 22 TT.

Thanks, Paul. I was expecting much nicer colour from the butter cook too.

Thanks, Garvin.:)

Roasted some sunflower seeds today to add to the already roasted pumpkin seeds to make some sour dough bread. Can't wait to cut it. The crumb-

It is as blue as blue can be.

That was a riot.

Garvin, that is a tough one, there are so many great colours to pick from it is not an easy task.:)

Looking moist and tasty, Aussie.:)

Beautiful. [emoji4] I don't see how you are going to improve on that.[emoji4]

Welcome, GASMAN, when do you expect your birthday gift to arrive?

Fantastic!!!!!

Who would have thought that you could have this finish after seeing the original shot, awesome job.

A wonderful cook.[emoji4][emoji4][emoji4]

Sous vide boneless cross rib roast for dinner today. Started it Fri about 6pm at 135F. I'm pretty sure 36 hours would have been just fine but I didn't want it for breakfast. Should have put it on later Fri. night but no harm done.:)

You have that right, Aussie.:) I'm glad it all worked out so well for you.

Interesting read, and cuddling would work but I hope I don't have to do it.

That looks sooooooo gooooood.