MacKenzie

I've had the KK smoker for a while now and today I decided to bump up my pump. Well naturally I had to do a test run, and it worked great, it is uses about 50% more watts.It ran for about 2 hours until it ran out of wood chips. I do find that you need to pay attention and knock down the chips if the smoke is not keeping up. It was dark outside but I did grab this pix. I think once I run it in the KK that the draft will help it draw, we'll see at the next smoke. I am anxious to try it but have no smoking plans. Maybe I should do some nuts.

Thanks, Tony. Good hint there. I want to do a beef tenderloin steak using the salt crust method.

ck, that is too bad about your teapot. I'm sure it put a damper on what would normally be a fun meal.

That is interesting, ck. I had the opposite opinion, thought I'd do the next beef tenderloin steak dinner this way.

The stuffing stays mainly in the burger, grreat.

Lovely plate, Shuley, nothing missing, pasta. lobster and steak.

I found this recipe at Thermoworks and it looked interesting to me. http://blog2.thermoworks.com/2016/12/thermal-tips-salt-crusted-cornish-game-hen/?utm_source=Nl-2016Dec31&utm_medium=email&utm_term=SaltCrustedGameHenPost&utm_campaign=Dec2016-Cornish-Game-Hen-cs My 14.3 oz. Cornish Hen. Mixed up some sea salt with rosemary, minced garlic, summer savory and pepper then added a little water to make a mixture like wet sand. Oil the hen and pack the salt all over the hen. On the grill at 400F for 30 mins. Crack the salt dome off. Hit it with the torch. Plated with veggies. Talk about moist. Untitled-1.psd

Thanks, HalfSmoke. I'd like to be more helpful but it probably was a mix of pressure cooked tomatoes and tomato sauce that I made early in the Fall.

You nailed it Tony. Meatloaf crossed my mind but I wanted a burger.

Bruce, i am going to hold you to that because I'm looking forward to your cooks and see how they progress.

HalfSmoke, you and I are in the same boat but I have all year to catch up and do a butt.:)

Thanks, ck. Pretty well had the kitchen sink in the burger, ground beef, minced onions, garlic, tomato paste, fish sauce, whole grain mustard, an egg and pepper.

If that keeps up I'm going to block my ketchup posts from them.

Paul, actually the stand looks very good with that nice blue KK on top.:)

Thanks, Paul, glad you are enjoying things also. There are certain things that I do like ketchup on and they would be fries, eggs and humburgers, mustard goes on hotdogs.

I did the no ketchup thing just for you, Tony.[emoji38]

You sure went out with a bang, yummy yummy.

I love blue and green together, they should look awesome. Funny when I was growing up I was always told you can't put blue and green together when getting dressed but I really do love the mix.

Thanks everyone and I certainly appreciate your comments.

Needed something special for this cheese burger to fit the occasion. These patties were so moist that I thought I'd better put them on the screen so they wouldn't fall through. Grilled and ready for the bun. Almost dressed. Add a little squash and we are good to go. Tastes just fine.:)

No Bruce, it will likely make a mess of the toilet and then you'll have to clean that. ;(

Well done both dishes look delicious.[emoji11]

Paul, sounds wonderful and your wife sounds wonderful also.

Great to see you posting, that pork butt looks soooooo tasty and the bone is clean as a whistle.:)

I should be I'm not. Saving for later.[emoji38]