MacKenzie

I hope you are right, tinyfish, when I open them;)

These were done at 137F for 40 hours. Despite the appearance these ribs were moist. They were also nice and tender.

Thanks, ck, let's hope in the middle of the winter they taste good too.

Thought I'd give pickling a try today to use up the last of the peppers. Cider vinegar, a little sugar, thyme, garlic and black pepper corns then into the pressure cooker for 10 mins.

Great looking pork and rib roast. Glad you are enjoying the roti as much as I am.

Just remember, it doesn't have to be spotless at the bottom of the fire pit. The KK will still perform flawlessly even if there are a few ashes in the bottom.

Hephaestus, that cook makes me wish I liked fish.

Oh no, sorry to hear this bosco. In the end it will all be well worth it.

Thanks, Tony, I will keep that in mind.

Have no fear, I'm not putting red food colouring if I'm eating it;) I put the whole mess thru the vitamix. I probably should have put it thru the food press.

Great story, Jon. Let's hope the skunk moves onto another yard. Thank goodness nothing in your yard was sprayed. Glad it missed you too. Maybe we could call it a "tie".

mguerra, I've never had store bought coffee and guess I shouldn't start, eh. I do home roasting and grinding of the green beans. Normally I have an espresso. I hear you. One of those cans is a baked bean can and I forget what the other was.

Hogsfan, it was the mess on the floor that made me look for another method of cleaning the ashes out and I came up with this method. There is no mess and 3 or 4 scoops with the can and into a waiting ash bucket is all that it takes.

ck, that is absolutely stunning. I'd love to be at the table. It looks so juicy and tasty.

I have an ash removal system that comes in various sizes, is inexpensive, easily replaceable and comes with a bonus inside. I like to scoop my ashes out from the top into an small ash bucket, no mess outside the kk.

Welcome, no worries your BBqing on the KK it will match those beautiful machines you do.

Tinyfish, you are going to have some wonderful smoked meat sandwiches.

ck, sk, did I tell you how much I like your new KK addition.

It's all diluted down with the brown ale, the chicken stock and a whole lot of whipping cream. This not the kind of soup that you have a lot of, a cup will be enough, it's so rich. I suppose I could have added red food colouring, I don't think so;)

Made a batch of roasted tomatoes for tomato soup and it smelled so good I did a second batch. Ready to add the tomatoes, onion, bay leaves and thyme. In the pan are olive oil, chili pepper, garlic, salt and pepper. Here is one batch all cut up and ready for the grill. and last night's batch. Today's batch on the grill- Roasted around 400F until well reduced. Add some whipping cream, chicken stock, brown ale and simmer 15 mins. Blend until nice and creamy. Then dress it up with olive oil, basil, croutons, cheese- And a little of my bacon, might as well go whole hog;)

As long as it is the vegetables that are staggering that is fine;)

Perfect

CK, Sk your new grill is stunning, love it, love it. :)

Please hurry......