MacKenzie

Gorgeous, and just wait until you see it for real. BTW whatever you cook on your KK WILL taste better.:) Get your camera ready for those delivery day pixs.:)

Wow, a double wammie, those are two awesome cooks.

I have a couple of chops that I thought I was going to start brineing today but didn't get that done. After a couple of days in the brine I'll do a washout and then smoke them around 200 F. It will have this same ham like flavour.

I've only done mine just before using but one thing I'd like to mention and it is this, the flour crust in the outside is very likely to burn and I found I did not like the smell of this and wondered about it getting absorbed by me food so since that cook I've always cleaned up the outside and made sure not to have a lot on the outside edge. We'll be waiting to see how you make out and hear your thoughts. If you are worried about it drying out too much you could always put it in plastic overnight.

ck, just be sure before you make this move because there will be no going back to store bought.

ck, you have tons of great looking KK food in that post and awesome grill marks on the burgers.:)

Aussie, steaks and dinner look very tasty and that peach rub sounds great also.:)

That is a great plan and it works fantastically. Never the same meal twice and everything looks tasty tasty.

If that bacon tastes as good as it looks it should taste fantastic.

Shuley, I just never let the junk from one cook pile onto another. I either clean after the cool down or before the next cook.:)

It seems to me that I heard or read that PBW is used in the brewing business because it doesn't affect the the stainless steel like some other cleaners do. I think it is the ones with chlorine that should not be used on stainless. This could be just a wild rumour but I seem to recall that.

Thanks, Tony, nice cake. I love to drag these good times out as long as possible.

HalfSmoke, looks beautiful and tasty.

Thanks, Aussie, that coincidence was amazing and resulted in tons of fun. .

Thanks ck and tinyfish. It was a fun day now my only problem is how do I deal with that +1 year older bit. A special thanks to you, Bruce, for singing "Happy Birthday" to me. You have such a wonderful singing voice, so rich and so full and with just a tad of smokiness to it.

tomahawk, thanks, I wish I was 19 or 29 or 39 or .......................... bill, just for you I'll make it extra happy for the few hours that are left.

Steve, I'll drink to that,

Jon, I sort of stole your thread but not totally. We are lucky to have you and Mac here.

kjs, those ribs are to die for. Yummy Any houses in the neighbourhood up for sale?

While we are on the birthday kick, here are a few pixs from last night. We had to go a day early as the restaurant was fully booked for a wine festival dinner. One has to start the dinner off properly- Crab cake for appetizer. Australian Wagu was on the menu and I new Aussie would say, go for it, so I did.:) As i side I chose mushroom risotto, The chef tried to talk me into rare but I wasn't going to bite on that one. For dessert i chose Cherries Jubilee. A double espresso to end the meal.

Thanks you, Ken. It has been great fun.

Thanks, Jon, maybe you should get me a ticket too.

Thank you, Dan. It really is my birthday. Started celebrating last evening with a wagu steak at a restaurant that is about a 40 minute drive from here. I'll post a pix later.;)

Jon, this is a riot because, today IS actually my birthday. When I saw the post title I thought how does he know that? I guess we'll remember for next year. It IS great to have you here.

Thanks,churchi. It came that way.