MacKenzie

I'm not surprised that all the excitement, all the unwrapping and the tension surrounding the delivery have left you exhausted. A nice recovery meal will taste wonderful.

I love that shot. ☺☺☺

That's an awesome feast you are having, Tony. ☺☺☺

That's where I bought mine☺

Sure looks very tasty, great idea.

I heard that Dennis is shutting the forum down for the next two weeks for house cleaning, too bad Bosco won't be able to post his cooks.

Thanks, tomahawk, I have an on going recipe book. When I see something interesting I try it and if I like it I put it in my book or books. Very soon you will be doing the same thing. I'm sure you must be getting very excited.

PJ that had to be the delivery guy can't be Bosco;) All that aside, what a beautiful setup, it is stunning, I love it. and you had a beautiful day for the delivery, worked out perfectly after all the detours.

I baked this in the oven since it was my first loaf of brioche, next time I'll do it on Pebbles. I used a recipe on the Brod & Taylor web site. The link is : http://brodandtaylor.com/no-knead-brioche-recipe/ Here is the dough ready for dividing into 3 equal pieces. Ready to bake. Baked at 350F for 23 mins. until the internal temp. is 190F. The crumb. Taste test, take it from me it was like tasting a fluffy white cloud.

Here's how to make cream potatoes without the cream- Started by boiling potatoes. Then whip them with the immersion blender until they turn into glue. Note: any method that turns the potatoes to glue will work (food processor). Not just an immersion blender. Be careful if using an immersion blender it take a lot of power to do this. Add 1% by weight, Diastatic malted grain powder. Vacuum seal and SV @ 126 F for 30 mins. This enzyme will eat up that glue and you'll have the creamiest potatoes without cream. Put the potatoes in a pot on the stove and heat to 167 F to stop the reaction. Or raise the temp of the SV bath.

I'm too busy eating yours, CC, to post mine.

What's for supper?

Sounds like a great plan to have a dedicated truck and maybe the driver will be able to set those grills exactly where you want them.

Wow, you are so close you can smell it. I hope they let you see them but one never knows. Your wish came true.

Tony, we were definitely on the same page, your dinner sounds very tasty.

I sure hope this works out for you, you have waited looooooooong enough.

Used some of the grilled chicken along with pesto, tomatoes, olives, caper and noodles to make dinner today.

CK, dinner sure looks good, great pix.

Hogsfan, the thighs look wonderful and the ribs are extra appealing.

ck, that is an awesome cook, those finger look soooooo tempting.

That could work for you ck, and you could also put a tray on ice in the grill to help things out.

Actually you can put a tray of ice in the KK and smoke away but that may not be enough in Singapore

It is something that I recommend you try but do it on a very cool day at your house. I like my temperature to be close to freezing that way I'm pretty sure the cheese won't melt.

Smoked a batch of Gouda today and the Amaz-n-Smoker worked perfectly in the KK. Here is the cheese on a cookie rack and just put on the upper grill- After about 5 hours of smoking with cherry and apple pellets and chips it looks like this- It is now in the kitchen awaiting cooling in the fridge and then vacuum sealing. It should make for some tasty Xmas presents.

Wilbur, I'm glad your big rib cook turned so well. Things look very tasty indeed. I know what you mean about the lighting this time of year. It's starting to get dark before 5 PM these days very soon we will be on the turn around.