MacKenzie

Everyone of those pulled pork dishes look very tasty, makes me want to put a pork butt on the KK.

Reminds me of the comparison of Kraft Dinner and homemade Mac & Cheese. I can't believe I used to love that KD stuff and those Pre-made Chicken pot pies.

Hugo, we will be watching for those amazing back ribs you are planning on cooking on Sun. Oh, that is so far away.

It looks lovely, same colour as mine and what a beautiful setting you it in. Do you have a name picked out yet? and a first cook?

BTW Dennis has video of the putting the rotisserie together than is very good. I'll look for the link unless some else finds it first. Here it is- https://www.youtube.com/watch?v=sJzss5D-kaY&feature=youtu.be

Or Peaches, I bet.

Jon, I was going around feeling kind of sad thinking your KK may not arrive today. When I spotted your post my eyes light up like it was Xmas and I thought it can't be. I couldn't believe my eyes and then to have you call it Mac. That is absolutely wonderful and I am thrilled that you chose that name. I love I love I love it. Thank you, what an honour You did a great job on the colour, it is beautiful, stunningly beautiful, you must be thrilled. I will be watching for more pixs and your cook.

Poochie, things sure are looking extra tasty on that plate, delicious.

Thanks everyone, I really appreciate your comments. It is interesting that a lot of us love chicken pie.

Rutabaga aka turnip.

What Bryan said.

ck, it does look tasty. We all need a meal like this once in a while.

Poochi, it's a Foscam and I've had it for a few years now.

That brisket sure looks moist and tasty and that's a smoke ring to envy.

Thanks, Wilbur, I put the pork belly on shortly after lighting the lump and ran the grill around 150-180F for a couple of hours and then let it slowly rise to 240F at the end of the cook.

Poochie, you don't want to know.

Nice meltdown, Poochie.

Finally did something that I've been wanting to do for some time now and that is to make a chicken pot pie. Ready for the pie crust. A miracle, it went on in one piece. Ready for 45 mins. on the KK which is running at 450F. Baked. Steaming hot and off the grill. Dinner is served.

eh!

Did you say 150 days from Vancouver, that makes sense.

Tony, lucky you being the receiver of some Chicken Chalet marinade and dipping sauce because that dinner looks very tasty. It sounds wonderful and looks the same:)

Bolero, now we're talking.

What a terrible thing to do, I know who I'd like to chain to a fence. Fortunately for her you came to the rescue.

Crazy good. Every single thing looks perfect.