MacKenzie

Thanks, tinyfiah, I really enjoyed those carrots and the rest wasn't too bad either.

Thanks, tinyfish. If you are ever in Halifax look them up, "Unfiltered Brewing"

Thanks, ck.

Super results, HalfSmoke.

I cleaned up the last of the beets in the garden this morning and just didn't want the mess in the kitchen so they were cooked on Pebbles. Cleaned off the outer skin and they are ready for eating or I may make Harvard Beets with them.

I am back, can't get that pix with the grill in the cabinet out of my mind, a stunning combination.: Sent from my SM-G930W8 using Tapatalk

Fantastic comparison pixs. It looks even more awesome. Sent from my SM-G930W8 using Tapatalk

Tony, I hope the frost stays away for several more weeks for you.

Thanks, guys and yes Tony, fresh corn on the cob is definitely one of life's real joys.

Looking pretty but no more peaking.

HalfSmoke, this is going to be a fun cook to watch and I'm even more fun eating it.:)

That is an awesome size cooker, tons of grilling area and a nice high top making pizza, bread cooks, a delight or for that matter anything that has extra height, like turkey, etc.

Wish i could help but all I can do is follow your adventure. I'm sure some one here will be able to make some suggestions.

Sounds like an epic cook to me. The brisket and chopped beef look sooooooooooo tasty. Needless to say no one when to bed hungry or thirsty.

Aussie, what an awesome dinner. )

The brisket is looking extra tasty. :)

Yummy looking dinner, John A.

Thanks, Stile. The carrots were the star of this show, everything tasted great but the carrots were over the top.

Stile, guess you are in the need of an ODK, ASAP. The KK will be fine but you may need an umbrella.:) Here's to a great cook.

When I was in Halifax the other day I picked up a slice of boneless pork leg. I can't remember the type of pie and how they are raised but needless to say not in a barn with a 1 000 other pigs. I believe these are free range pigs. Anyway the meat looked so good I though I'd try it. Also was given some whiskey barrel wood by a great friend who also has a brewery that makes grand slam beer. Picked up some of that too. Here is my smoking pot with some of the barrel wood in it and the edge is all ready to seal. Sealed and wiped clean. I do not like the smell of burning flour.:( Here are the veggies ready to be lightly covered with foil and put on the grill. Those 3 carrots were right out of the garden, a light scrub, and no need to peal. Pork is on the grill and I have the veggies underneath in cast iron dishes and foil loosely over the top and there is a space between for smoke to pass thru.:) Look at the white fat. So clean looking even though I have spiced up the pork. Grilled starting out at 275F and I let it climb to 300F. Took about an hour to cook. I didn't exactly have my act together so the IT temp was a little higher than I wanted, 147F. The meat was very moist and full of flavour. I neglected to mention that the aroma from the smoking pot was the sweetest I've ever smelled. The carrots were awesome. Plated. The KK is cooled enough to pull out the smoking pot and see what's inside. I did have to pry the lid off so I guess that water/flour seal worked.

Thanks Stile and kjs. I really did like the flavour of this one a lot, so much so that I ate more than I should have.

kjs, you are making me blush big time but thanks for those kind words.

Looks like a fun day at your house and great eats.:)

Yes, remember that sweet and sour tofu casserole that I posted a few weeks ago? and you said you'd swap out the tofu for chicken this is your chance. I would go with extra firm.