MacKenzie

Bosco, those pizzas are awesome. I'd love to be enjoying a slice of all 4.

Put a potato scallop casserole on Pebble while the pork tenderloin was in the sous vide bath at 140F. Scallop on the grill at 375F. Pork is cooked for 5 hours and now ready for searing. Just remove the casserole and open the vents. Searing is done. Sliced tenderloin. Plated.

It looks gorgeous, Oliver, simply gorgeous and just wait until you get the grill in it's final position. Oh Happy Days. :)

How could I forget a dip into the donair sauce;)

Yes it is, Jon. I had it especially made so I could call you to dinner. But it hasn't worked so far

Thanks everyone and I am ready for winter, we have had 2 storms already and winter has hardly started.

Made a batch of garlic finger with 2 cheeses, pepper and garlic to go with some homemade spaghetti for dinner. But first I have to find Pebbles- is it behind Curtain # 1 or Curtain # 2? Ahh, Found it Here are the fingers ready for Pebbles which is steady at 425F. On the grill. Baked. Pasta is made. Plated. I used my regular pizza dough for the garlic fingers. Spread it out in a pan, brushed with butter and minced garlic mixture, added some parmesan cheese, Monterey Jack cheese and black pepper. Baked at 425F for about 15 mins. It was so light, airy, and crispy, the best I've done to date.

Gnomatic, your brisket certainly looks very tasty.

PJ, this video may give you some ideas - http://www.thermoworks.com/blog/2015/12/smoked-prime-rib-made-easy/?utm_source=Nl-2015Dec19&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Dec2015-BBQ-Christmas-cs

Your daughter sure is growing, beautiful. You can't drag this unveiling out much longer, maybe we should come over and help you out. :) I'll bring the steak.

Simple is the way I'd go also, reverse sear and get that edge to edge colour for the interior. Basically the same as Robert suggested but for me I might opt for ck's suggestion and add thyme instead of the coffee.

PJ, those ribs look truly awesome, moist and full of flavour. PJ and Cookie, I loved the shots of Cabo, thanks for posting those I've never been.

May I suggest that no one read any posts from Oliver over the weekend.

I know of no one better to ask than me but I'm not sure I understood correctly. I think you are inviting me for dinner and I'm happy to say that I am able to accept your invitation. :) It will be a wonderful dinner I'm sure.

PJ, those ribs are going to be soooooooooooo good and that Argentine steak house looks like it would have been a night to remember.

Rak, you are sure looking pretty comfortable next to those KKs. Your turn is coming.

Tony, I did more SV potatoes, first batch, cooked potatoes, let them cool and that would get rid of some moisture, then put them thru the food mill, and SVed. They had a little more body but the food mill doesn't break up the potatoe enough. You can feel very tiny lumps on the tongue. Here is what they looked like with a dollop of butter. The second batch I put in the blender to make it creamy. It was easy to do and next time I'd put the cold cooked potatoes directly in the blender. And now SVed as usual. Like you I'm feel that I need to add another flavor on top. I'm not sure if it's because the potato tasted different than we expect or not.

Jon, save your money and buy that monster KK. You'll have it a lot longer.:)

Rak, I've never had his coffee but I'm sure it will be excellent. He has so many interesting coffee makers too.

Jon, you're in trouble now

Looks delicious, ck.

Looks like a great idea, thanks.

You are more than welcome and it's great to have you in the club. It just wouldn't be the same without you.

A little top-up and you are good to go.

CC, I think I'd need a whole circle of chimineas.