MacKenzie

Steve, I did enjoyed it, but I do like mushrooms, and they are easy and quick.:)

A portabella pizza night here, dressed with onions, two kinds of cheese, Canadian Bacon, diced tomatoes and pizza sauce. Ready for the grill. On the grill. Baked at 350F for 45 mins.

Ck, that sure is an interesting looking cook. Must have been some tasty flavours in that cook. Looks like you had a good time with this one. Sometimes it just nice to be able to take the time to cook something different and interesting. I know what you mean about trying to get rid of pixs that you have out of the order you want to post them and even if you do get them deleted your mistake still shows up on TapaTalk. ;(

Thanks, ck, you are allowed to come late there were lots of leftover.

Forget about the game I'm just coming for the awesome food.

Tony, that is a beautiful dinner, everything looks soooooooooo tasty.

Shuley, gorgeous looking rib dinner and I can see the flavour oozing from here.

Shuley, you just snapped that plated pix in time, one more bite and it would have been history and we would have been left with no view of that beautiful dinner.:)

Your pork butt looks perfectly delicious, it is a beautiful sight.

HalfSmoke, that steak looks delicious, did I say delicious.

Thanks,everyone.:) @ shuley, that's what makes the world go round.:)

Tinyfish, what a fantastic cook, everything looks so appetizing.

Great write up, Stile. I totally understand your feelings.:)

Thanks, Steve. I forgot to post this pix.

Here is my pot after yesterday's smoke. You can see the flour seal is baked but good too. and inside a little newly formed lump.

Today I made a potato galette to go with some leftover chicken thighs.:) Also made another loaf of Syzygies' freshly milled flour bread. Might as well use a hot KK while you can. Plated.

I have made what was called Farmer's Cheese, very mild tasting.

The dough looks like it bubbled up nicely and you are so lucky to have a source of fresh mozzarella so handy. I'm lucky if I can find any even that which is shipped in from afar.

HalfSmoke, that pizza is looking great. I bet it tasted wonderful too.

Aussie, you are just too young to know him.

I don not foil mine either.:)

One thing I never do is put smoking wood in with chicken. I find it sucks up smoke like a sponge and over powers the chicken. So today I added a little cherry wood to the smoking pot and went for it. First marinated teh thighs in Frank's Hot Sauce for a few hours then put them on the grill. Ran the KK at 330F for about 45 mins until the internal temp was just about 180F. Added the only cob of corn that was left. And under the skin, the moisture ran out, it was amazing. The corn. The first bite of the chicken I thought not sure I like this smoke flavour. I probably ate a little of the skin in that bite but after that I never notice it and the chicken was wonderful. Tomorrow I'll take a look inside the pot. One thing I did today was seal the edge with a flour mixture. It was long before I noticed a burning flour smell and figured the chicken will be ruined. Next time I'll put the smoking pot on earlier and I hope to avoid the burnt flour smell.

It's a beauty, isn't it.:)

Aussie, there's another one of your very tasty cooks.

I need a job like that.:)