MacKenzie

I can see that your family is going to enjoy tonight's dinner.:)

Lucky you, HalfSmoke, I have a slab curing as I write but I won't get to smoke it until late in the coming week.

Wow, SK, you took the top prize, congratulations.

Stile, it is a whole different story baking a pizza on the KK with the baking stone. It is formulated so that the bottom cooks as well as the top. I usually cook mine around the 500F range and have never burnt the bottom. I'm sure if you went a little higher in temp. the bottom would still be just fine and I'm pretty happy with how the pizzas turn out. Another thing in my favour is that I have a high top KK, the higher up in the dome you bake the pizza the better. Can't wait to see what you do and how it comes out.:)

Aussie, your tofu creation is looking very tasty and sounds equally tasty. Looking forward to seeing the grand finale.

Aussie, I'm dying for a rotisserie chicken. Beautiful colour and it does indeed look very moist. I just hope drooling over yours is enough to cure my craving. I have soooo many leftovers that I need to hold off on the rotie chicken.

Looks tasty, Shuley. Great colour on the chicken and the yams are sure looking colour rich.

I would never make my teaser obvious, so caveman steak was out, sorry CK. I thought I made good use of my camp fire, nothing like a nice fire to help one contemplate.

Bruce, this one is for you.

Tony, one of those bottles looks defective I think you should ship it to me.

Thanks, Tony, it was just the searing that I would have like to do better.

I had a lot to mull over for this KK cook, there are so many options, do I use the rotisserie, go direct, go indirect, use the main grill, do I go higher and most of all what temperature? The sole purpose of the campfire was for mulling things over. I had a 2 bone rib roast to cook and didn't want to mess it up. Made a little pocket and stuffed some thyme from the garden in, added granulated garlic and freshly ground black pepper. Tied it up and let it rest in the fridge overnight. Used my lower grate on top of the mail grate to get the roast high in the grill. 132 F and time to remove from grill. Next step was to tent in foil and put in the warm kitchen oven until the KK was ready to sear. Searing. Seared. I didn't do a great job here, should have left it on the grill longer. Sliced. Slice and plated with all garden veggies. One more pix for good measure.:)

Let's hope I'm not the surprised one.

Looks very interesting, can't wait to see it tomorrow.

Not even close. I do like the idea of picking marshmallow from the garden though.:)

They sure know hot to make things tempting.:)

Maybe I'm just practicing getting the fire going...... Who knows what evil lurks in the heart....

sk, thanks, between you and me it won't be too hard.

A camp fire- I think I'm ready, stay tuned.

Soooooo you are tempted by my sandwich.

All in the family

Aussie, that is truly the pits.

You know, Tony and CK, I have not tried that yet but you can believe that I'm going to do it. Something to look forward to.:)

Sounds good to as long as it is over the 140 border and under the 212 line. I sure hope it turns out for you. The longer you let it go the better. You know that when you have chicken wings or legs you can save them by freezing them until you get enough to make a batch of stock.