MacKenzie

HalfSmoke, I did a search to check out the recipe and was not able to connect to the APL site to take a look at the recipe. Is it just me or is the site not working?

Was that the movie teaser before the plating, yummy yummy.

Thanks, everyone. @ Tony, I agree, they rock and that tenderloin was a real treat.

Managed to find these extra large pork chops on the weekend. Started the potatoes in the pressure cooker for 15 mins prior to putting them on Little Ms. Pebbles grill. Plated. The chops were very moist although it may be hard to see in the pix.

One for sk, and one for me.:)

I agree, you will both feel better, don't ask me how I know.

Cute.:)

ck, you are making that sounds soooo tasty and it certainly is very colourful.

dozer, your pork cook looks wonderful, nice and moist and with a smoke ring.

HalfSmoke, that is a lovely loaf of bread. It won't last long.

Thanks, Tony, last evening the sky colours were anything but typical but they were beautiful.

A little fuzzy or not those pizzas look wonderful.:)

So far so good, now let's see the finish.

Shuley, dinner looks lovely, soooooo delicious,

Mguerra, sorry to hear that your dog is not well. Hope the chicken helps her. I'm about to do a veggie stock.

Last evening just about sunset we had the most beautiful colours , the whole sky was on the gold side. The whole day was a miserable windy and rainy one but all that moisture in the air resulted in a great evening sky. Here are a couple of pixs from my ODK.

You have some gorgeous coyote pix. Once in a blue moon I'll see one around here but mostly I hear them howling in the woods.

You are over thinking this name business and since I think you must be forward thinking go for Ms. Coyote.

So Tues is the big day, thus is so exciting. Don't to have your batteries charged. We really do want to see your delivery.

Lovely plated pix.

Looks like your fish cook went very well and while you don't have much room for a bigger fish you sure have lots of room for another one or two.

I agree best wait until next weekend. If you are home you could wash it out next Thursday, and then let it equalize in the fridge until Saturday then smoke it. I hope it turns out wonderful.

Steve, my pork belly comes without the skin so I just use it as is except sometimes I do trim a little fat depending upon the butcher. Keep on going, don't throw it out. I am sure it will be fine. How long are you leaving it in the brine and what curing agent are you using?

Jon, maybe you could sell it on e-bay, mine went with my last grill sale.