MacKenzie

198 days, amazing and it certainly sounds delicious.   

Welcome, Bill, just wait until you see it, you are going to be thrilled and the same goes for whatever you cook on it.  

Alimac, that looks sooooooooo delicious.  

Basher, we had a similar situation here a few years ago, the trapper caught the racoons in town then brought them out to the country, just a short distance down the road from me and let them go. One day I caught him doing it and waited for him, that was the end of that.  You are only allowed to release them on Crown land. It hasn't been nearly as bad since that stopped.

@Troble, does this look like your kitchen these days? 

Sous vide some beef back ribs for 72 hours at 131F then put them on the KK for come char and colour.

I was gifted this steak, lucky me. 

Served with air fries and roasted carrots.

Love that dinner, Tony.   

Beautiful.   

Beautiful dinner, Tony. Glad it was you who stole my sunshine and replaced it with snow. 

Syzygies, gotta love those Sonos radios, I wondered if you got a more theater like sound having it in the KK. 

Well done, Troble. I can see that moisture from here. 

The last time I set a live trap to get a racoon I got a skunk. It took me a while but I did get it out without getting sprayed. When I saw a skunk in the cage I asked the neighbour for help because I though he'd caught them before. I was mistaken and he had never caought and was too afraid to deal with mine. That left me no choice, I must admit it took me some time to get the courage up and to figure out what I was going to do. That's the trouble with  traps, You never know what you are going to get. I think you are on the right track by calling someone in to deal with it. I hope you don't have any more.

Troble, you becareful with those racoons, they can be vicious, they can kill a mid sized dog. 

Those racoons are determined once they find food at your house, they will be back and back and they bring all their cousins and off spring. Worst of all they get more and more bold.    

Alimac, that is going to be some cook. 

This this totally non nutrional cook last evening, a poutine, just because I'd made this awesome mushroom gravy and wanted to try it on something.  

Put the fries in the bottom, smother with hot gravy, add some poutine cheese curds and put it under the broiler to melt the cheese.

9 hours ago, Basher said:

Mac I’m curious how you managed to get a mountain lion to pee in a bottle for you?
 

That was Troble that did that, we don't have mountain lions here, just bears. LOL

@Troble, that's odd about your thyme because if there is one herb that can survive the winter in my garden it's thyme and my winter has to be a lot worse than yours. I bet the girls will enjoy digging up those potatoes. It's like finding treasures. 

Troble, tell me you picked that rosemary and thyme from your herb garden. 

Such excitment.

45 minutes ago, Bruce Pearson said:

I’ve got crispy skin it’s 84 degrees out today LOL!

My skin is crispy too, but it's because it's 48 degrees here.:) 

That's why Troble's pizzas turn out so well. 

Welcome, better start looking for a home for that BGE. Once you start cooking on the KK you won't want to cook on the BGE.  Ask me how I know, I used to have a Primo.

I found one little package of ribs at the bottom of the freezer so here goes-

After @235F for about 5 hours.

Plated.