MacKenzie

fanie, are you saying that it is already sliced? I have only cured 5 pound slabs, then smoked them and then sliced. Maybe you should consider doing what Dennis did with his slices. I use a thermometer to tell me when it has reached 145F. I don't know how else I would do that.

It did melt but more snow tonight, ice pellets, freezing rain followed by rain.

ROFL, you guys are something else. [emoji4]

That is great, Tony. I am looking forward to your bacon escapade. [emoji4]

Thank you, Bruce. I can honestly say that they perform even better than I anticipated and I have not even used them to their potential. [emoji7]

Thnaks, everyone, yes, I am putting those OctoForks to good use and loving every minute of it. There was basically no clean up after the sausage cook, just a swish under the hot water and a quick wipe.

I'll bet. Very pretty area. I think you will be very impressed with the taste of everything you cook on your new KK. Not only have you moved up a level in grill, the food taste also moves up to another level.

Welcome from Nova Scotia. Say goodbye to all those problems you mentioned. Looking forward to see the delivery pixs, we love seeing them.

I'd go for yeast raised doughnuts. Garvin 6 will do just nicely, thanks.

Nice pizza bake, Aussie.

Gee HalfSmoke you could have OctoFroked the chicken and then the title would have worked. Things sure look fabulous. I can see that the 32 is cooking hot for sure. I wish I had some of that green grass.

If he really wanted to get fit that would be a KK in the seat.

Thanks, HalfSmoke. I finally have the video the way I wanted.

Made a potato scallop to go with the sausages. It is ready for the 50 mins in a 375F oven while the sausages are on the grill. The Italian sausages are on the OctoForks. Sausages are just on the grill at 375F. 25 mins. later and they need 10 more mins. Ready to eat. Scallop is done. Plated.

That is definitely on my must watch list. and there is a bonus, is a Canadian in it also.

That cook will go a long way to pay for a second KK.

Aussie, great looking sandwich. You put those brioche buns to good use.

Aussie, those buns look very tasty and I'm sure you and Dee will really enjoy them.

Well isn't that a thing of beauty and you can even cook on it. You must have had a wonderful day unpacking ALL those "goodies". BTW, whatever you cook on it you will find that the taste has moved up a level too.

Thanks, dstr, I have had them since the sun room was built and they have lost all of the colour but I still like them too.:)

Jon, what an interesting story you had to tell.

Thanks, Steve. That snow so light and fluffy. [emoji4]

That will teach you to not leave the room when food looks that gooooooooooood. The pork strips look delicious also. Lovely colour on both cooks.

An easy dinner today, OctoForks pork loin leftovers, mac & cheese leftovers and some veggies.:)