MacKenzie

Grilling Montana, I'd like to be sampling that I can tell you.

I know I like toasted marshmallows so it sounds good to me. I'd make sure that the marshmallows were slowly toast so that they caramelized and didn't burn. It would be worth a try I think.

Does that pork roast ever look delicious.☺

, eh.

What he said.

Bosco is stuck at third base with 2 outs, 3 balls and 2 strikes.

Such excitement in the air.

My wanted poster would have some of these around the border

What are you going to use for a grill?????

I will write the recipe up and post it in the recipe section in the next day or so. After much thought and taste I really don't think this marinated chicken is the way to go, the problem is the marinade it is too sharp because of the vinegar. I think next time I'll do a more standard marinade.

CK, looks soooo delicious, yum yum.

Doesn't it:)

I agree, Tony, but then I'm not buying, Midleton, so I can get the Dualit and the bonus is if there's a problem I can fix it myself.

Tony, that steak looks lovely. I'm glad some one made those salted chives. I kept putting mine off and now the chives are down and out for the winter. I do have some left from last year though but not a lot.

I made these sausages some time ago and just found them in the freezer. Set Pebbles for a low and slow, 250F. Here they are just off Pebbles. Plated with fresh from the garden carrots and summer peas from the garden. Just look at the way the KK cooked these, so much moisture still visible and the IT was 178F. I did the unheard of for me, I went back for a second sausage.

, hopefully it will soon come to a successful conclusion.

Bosco, are you sure you're not just building drama for the big unveil, this just can't be happing.

Jon, my exact feelings. Guess I'm cheaper than you with my bean can.

Thanks, PJ. I hope to do bread tomorrow as another test. while the chicken is on the grill.

I've cut a 3.25 pound in half and it is now marinating for the next 24 hours. The marinade is made from vinegar, olive oil, vegetable oil, garlic, parsley, back pepper, paprika and salt. If it turns out I'll write up the recipe if not I'll just eat it. Here we are looking down into the bag with the marinating chicken. 24 hours later and the chicken is on the grill to brown the skin side. The recipes said to put the skin side down in a cast iron pan and weight it down to help darken the skin but why would I do this when I have Pebbles;) I used the CI pan to weight the chicken down and put some almost cooked veggies in the bottom of the pan instead of using a rack as suggested. Looks pretty anemic but just wait... As I attempted to remove the half pieces the sparks flew- Baked. Baked. Ready to serve. Plated.

There was mayo and mustard but it's too late to send it now.

You must have eaten them so fast there was no time for a pix. Must have been gooood.

You can roll the ribs, fasten and stand them on end. They take up less space and will cook great that way.

I made that Canadian Bacon for days like today when I wanted a quick meal and besides I have a new toy, a Dualit toaster and what better way to test it out.) Lettuce, cheese and Canadian bacon on toasted sourdough bread. The bread is only toasted on one side.

ck, chicken stew sounds delicious. I should do one of those too. That's the great thing about having an oven outside you could do this all year long.