MacKenzie

Yes, they would EGGARY. I was originally going to do ribs but then I had the pork tenderloin in the deep freezer and it needed to be used so I thought why not.

Now this is snow ploughing in Ontario, Canada.

Do we really want him getting us up at 5:00AM !!!!!!!!!

I can fill up the back door but after that they are on their own.

Used this recipe from King Arthur- http://www.kingarthurflour.com/recipes/pretzel-sandwich-buns-recipe Some of my tips: 1. The total weight of the dough was 975 G so form 10 balls that weigh 97.5g 2. After forming the dough balls place on oiled counter top. It will make getting them picked up easier using the dough scrapper. 3. The dough balls will look strange after coming out of the baking soda bath but not to worry. 4. Bake in the middle of the lower half of the oven. 5. Check the temperature after 18 mins. You are aiming for 190F or a little higher. 6. If the tops are getting too dark lay a sheet of foil over the tops.

Made another batch of pretzel buns and this time I baked them on Pebbles- 400F Here they are ready for the grill, and might I add, looking pretty sickly, just out of the baking soda bath. The grill is holding at 400F. There is a little snow but not much. Pretzel buns on the grill. Just look at this transformation.

I sliced up some of the SV pork tenderloin for a pretzel bun lunch today. Putting things together- Added some of the sticky garlic sauce- The finale.

Now that is getting into the spirit of things. I was thinking we could divide into teams and have a snow blow relay. I'll make sure the outdoor beer fridge is stocked as well.

This pix is from last winter of the heated birdbath. Notice you have to shovel to get to it so that you can keep the water level up. Here I am putting out birdseed. I'm sure there is a place for people like me but they won't let me play with fire. I better stop this, it's Rak steak post. Sorry I got carried away, Rak.

Heck, I'll even let you Southerns take turns with my snow blower. You won't believe how much fun this is until you learn which way the wind is blowing.

Wow, PJ, that was large cook and those thighs look delicious.

All are welcome. What I want to know is, "How does Jon know about item # 6?" I really do that.

What I know is - that is beautiful colour on everything.!!!!! Wonderful eye tasting.

I noticed the nice clean beautiful grates as well and thought, hey, they look just like mine, beautiful.

I just wish I could sample a slice of each of those pizzas, toppings sound fantastic and the slices look very tasty.

ck, it sure is hard to beat a good lasagna, delicious and mouthwatering . Did you have a heat shield between your glass pan and the fire?

Tony, that is an awesome meal, being one of those oh so polite Canadians I'd have to say it is even better than if it had come right out of Swiss Chalet. In fact I'd give that dinner a

Tinyfish, that is a nice picture of the frost on your KK and you will have some nice sandwiches for the week.

Rak, what a lovely cook, that steak dinner looks awesome.

I'm ambidextrous, in one hand a stick with pork and in the other a fork with rice.

Thanks, and that's easy, it was a fun way to eat rather than a fork.

Bosco, both of those cooks look wonderful and both a have great colour. Lots of great eating this week.

Sous vide a pork tenderloin and cut a section into strips to make sticky pork. 300F grill, baste pork strips with this mixture: 6 minced garlic cloves 1/4C soy sauce 1C brown sugar 1T corn starch Grill for 15 mins, then baste again at 30 mins. and let it sit on the grill for another 15 mins. Total time on the grill is 45 mins. Here it is just after putting the pork strips on the grill. After 45 mins. and ready to remove from the grill. Plated with some rice, tomatoes and mushrooms

Sounds like a great meal, Jon and Casey certainly has great taste. She knows who to hang out with.:)

LK, as ck said, your best bet is to call Dennis.