MacKenzie

What beauty your KK is. Lovely. Never tire of seeing a new KK. Your neighbours are going to be jealous.

Oh, oh.

Stall is over so we are moving on to the grand finale.:)

tailc, welcome. That sure does look very tasty and unusual. Please tell us more about your KK, colour, setting, etc. Pixs are most welcome.

Waiting and watching, it's so much fun for the rest of us.:)

Jon, I thought you might like that.

Thanks, everyone.:) Stiles, and you can have ribs at a minutes notice.

Here's an idea for someone with big breakfast plans. Sous vide the whole package of bacon @ 147F for overnight or a few hours. It will then be cooked and tender. All that needs to be done after than is fry it up to crisp and colour it. I just did a few strips in the SV to test this out and the bacon is very good, nice and tender, melts in your mouth. I really did like bacon done this way. Breakfast this morning to taste test the SV bacon.

Shuley, I just bet they were delicious because that is just how they look, delicious.:)

Thanks, CC and Shuley. That sauce is hot and made locally called Pokey.

I like to cook more ribs for the sole purpose of have some left for another day. It's such a tasty and easy cook to drop the grilled ribs into the sous vide bath.

I agree with CC, 23 and 32

Stiles, I'm sure you will and a suggestion is to start early in the day, give yourself lots of time to vent .

That is some cook and fantastic eating.:)

twharton, what a get set of arrival pixs. Your KK is absolutely stunning, perfect colour to go with the brick on your house. I'd recognize those blue ropes any place. Gorgeous setting. You will have food that has never tasted so good coming off that grill.

Kevin, your brisket looks verrrry good and dinner looks very rewarding also.

Calling, SK

Izzy, I hope things settle down very quickly for you, your family and especially for your wife.

Steve, what an awesome cook. I love chicken and I sure wish I could taste those for real and not just in my imagination thru your wonderful pixs.

CC, he has already rolled.

Aussie, that is really long for our bacon. Interesting though. Thanks for the comparison.

Welcome to the club.

tinyfish, that rib dinner looks oh soooooooooo tasty.

Thanks everyone.:) It has been so long since I had nachos but it won't be that long again.

What a cook, and what result, perfect.:)