MacKenzie

Aussie, that is some Pizza cook you did and the results look very tasty. Another day of fun at the KK.

Thanks, Steve, yes, homemade buns and I need to make another batch.:)

Thanks, ck and Bruce. Bruce I just put the chops in a big pot of cold water and after 2 hours changed the water and let them soak for another1.5 hours. Then dried them off and set them in the fridge uncovered.

After my last experience with overly salty smoked pork chops I decided to try my own. Cured for 2 days, washed out for 3.5 hours, dried off and rested in the fridge overnight. Cold smoked for 1 hour then lit the grill and continues to smoke for 2 more hours. At this point the chops were at 150F IT and I called them done. Looking pretty sickly but just wait. Much better. Plated. The interior. These chops were very tasty and I'll be doing this cook again. The 3.5 hr washout left these chops with no overly salty taste. Nice and moist.

Great work, ck, certainly has been an interesting ride.

Jon, only the KKs count.

Thanks, Bruce, they are tater tots.[emoji4] [emoji4] [emoji4]

Thanks, everyone, it is magic to do a burger on the KK.

Aussie, that had to be absolutely wonderful.

Thanks guys. I sure are finding tasty uses for my PCs. Bruce you as well have a big PC collection. :) Mine are all stove top.

I should say that I really like carrots this time of year, all you need to do is wash them off, no peeling and they are sooooo sweet.

It has been a long time since I did burgers so here we go- Started by pressure cooking a carrot, 4 mins. on high, release pressure, brush with oil/butter and they are ready to roast on the grill. Patties are made and ready for the grill. Load the grill. Grilled. Dressing the cheese burger. Plated.

Bosco, yes, I can get it on my drive to Halifax, just haven't done it yet. It is at a brew shop.

Susain&m, your salad recipe sounds tasty.

Those PBW look perfect.

Adding to the pressure cooker egg theme- been doing semi soft/hard boiled eggs in the pressure cooker. 1C water cooker at level 1 for 5 mins. Release steam and run cold water over the egg to stop the cooking and making it possible to handle the egg. The shell almost always has a small crack but no escaping egg. This is what I get, it really is a beautiful egg.

Beautiful evening and beautiful chicken cook.

Gorgeous, gorgeous cook.

Lovely meal, just beautiful.

Great cook, ck.

Thanks, everyone. tinyfish, it has been a good year for carrots. I still have a bunch in the ground, hope to be able to leave them there for another few weeks. If I wait too long they will be frozen in for the winter.

Aussie, that is a wonderful cook and it looks so bright and colourful.:)

Those cooks are making me hungry.