MacKenzie

Beautiful shot, SK.

SK, wow those ribs and the mac & cheese look delicious, yummy.

What a wonderful way to celebrate your anniversary, a beautiful meal that you both created. HAPPY ANNIVERSARY

I use 100% Canadian bread flour for my pizza dough.

Some times I just don't know when to stop;) Pulled beef, portabella mushroom, cheese, tomato slices on a homemade pretzel bun- Time to eat.

I decided to make breakfast using some of the pulled beef. Around the edge of the egg is some melted KK smoked cheddar cheese, much like those cheese tacos I did. Add an espresso. Before the espresso there was a large freshly made fruit/veggie smoothie.

Ed, no it was cooked at the lobster pound. It was very tasty.

CC, around here, lobsters when cooked are bright red and delicious.:)

Pixs are fine from here. Dennis, I hope you are planning to cook that wonderful rib find soon. I am looking forward to seeing them ready to eat.

Stunning, an absolute beauty. Looking forward to the first cook.

Thank you Cookie for that. Heck, I'll go for free if can get a couple of slices of his pizza.

Then there was the unexpected dessert, never too full to eat this. Shelled and served with a little melted butter, that's how I like my lobster, I don't want it contaminated with other flavours.

Thanks, guys. Tony it is espresso.

It might be cold, wet and miserable but Pebbles is definitely up to the challenge.:) Chicken thighs ready for the KK. Grilling. Potato Wedges. Plated. The finale.

Jeff, welcome. You are in for many many fantastic taste experiences. You could not have have made a more perfect purchase.

I think you are so right, Tony. Once Geo's family tastes those ribs he is in big trouble.

Thanks, Geo. Next time I'll use a bigger beef roast for this recipe. It turned out to be one of those dishes you just want to pick and pick at, it was so good.

That was quite the test you gave those grates and everything looks very tasty.

Geo, that is great news, congratulations. I'm sure those awesome ribs had something to do with Miss Jean accepting your proposal.

Thanks, eveyone, the mushrooms really added a great flavour to the pulled beef.

Geo, I love those pictures. Moisture, moisture, the KK is superior in keeping food moist.:) When I do the chicken drum sticks, they end up like sacks of moisture, puncture that skin to get the temp and you get a fountain.

Thanks CC but don't you sell yourself short like Rob did.:)

Thank you, Bosco.

Boy, am I in great company and that includes CC and a whole lot of other folks posting here and I bet a whole lot of others who perhaps don't post but do read.

Did a small boneless blade roast (about 2 pounds) last night. Added the following to a casserole- 1t Better than Bullion 1C water 2T Worcestershire sauce Mix and add to casserole, spice the roast and add it also. Cook uncovered on the KK at 250-275F for 6 hours or until can be pulled. Pull. Cook some Portabella mushrooms, pile on some pulled beef, and add some cheese and tomatoes, etc. This burger comes with a warning, it is very juicy and I do mean juicy but delicious.