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Posts posted by MacKenzie
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Beautiful, Basher. I mean the ham.
Well, that doesn't clarify things does it, I mean the roast.
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Basher, what an awesome cook, way over the top.
I used the same recipe I've been using for the last several cooks but I baked the pizza on the Steel.
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Wow, tekobo, what a night you are going to have.
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Troble, I realize you are new on the forum but you are not that new that you can post fresh corn on the cob until Tony and I can do the same, which is not until late July or Aug.
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It that just gorgeous.
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Is it morning yet?
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I am so relieved it is home safe. See you in the morning.
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Nearly the whole world is awake now, let the show begin.
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Here's my beer fridge.
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Tony, you deserve every bite of that gorgeous dinner and cleaning up after that snow storm
,
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Yummy yummy, Aussie.
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Love the shed and table.
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Why do these things have to happen on Fri. afternoon.
I hope it is clear sailing on Mon.
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Set KK for 250F and pork needs to reach a temperature of 145°F , but you shouldn’t leave it on the heat for even a degree more than that to achieve the most moist and tender pork loin.
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Aussie, looking really tasty.
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I need a taste of that, it loooooks sooooo good.
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Looks wonderful and sounds delicious too.
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Jonj, those chops do look tasty.
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Mouth watering, Robert.
Hello from St. George, UT, United States
in Forum Members
Posted
Welcome, Forrest. You are going to be so thrilled at the taste improvement. I hope the KK is in your yard sooner than later. Yes, we do love arrival pixs and unpacking pixs.