MacKenzie

I might be home alone this evening but I'm starting up the grill for a nice dinner. First time I tried this, it is bacon wrapped chicken sausage meat. Served with baked potato and garden fresh spinach. Plated. The internal temperature was 189F and you might think it would be dry but it sure wasn't.

wow, does that ever do the job:)

This morning I hid the grilled bacon in an omlette along with tomato, mushrooms, onion and cheese

Me too, but I can't get the charcoal in NS, Canada

ckreef, another great cook at your house

CC, thanks, not a photographer, just love food:)

ckreef, that was quite the discovery you made. I'm confident you'll find the fix:)

tinyfish, you are going to have so much fun trying out those new rubs

Welcome, CGL, this is such an exciting day for you. I hope it all goes smoothly. Friday couldn't be a better day for it to arrive. You'll have all weekend free (I hope.) to admire, do the break in and to cook. Don't forget to do the arrival pix and your first cook. We'll be watching for them.

I don't blame her one bit, smart woman

tinyfish, that is because it was inspired by your cook

Thanks, everyone. I had to redeem myself after yesterday BTW, my KK is just passing Japan and heading for the open Pacific to Vancouver

Bryan, thank you for those kind words. I will write it up for you but it will take some time:) Here you go

Here we go, my beer can burger story. Starting with the stuffings- Besides the veggies add cubes of cheese, and ground chili pepper. Divided 1 lb ground beef into 3 balls. Making the burger bowls. Bowl is done. Stuffed. All dressed up. On the grill. Done. Plated with lettuce and spinach from my garden. Up close. Cut in half. Tip : tooth pick the bacon.

I hope you will try out this idea, Tony. It does sound interesting.

I'm hoping to have some fun with this recipe tomorrow

Dennis called today to make sure that I am able to connect to the forum, what a GUY and if I had a third thumb

Water but if I wasn't baking bread I'd go to town for a nice beer:-)

He said 50:50 and he used 1T of each for 5.5 lbs of wings. So I would say about 0.5t of BP and 0.5t of salt per pound of wings. I'm not going to tell you that I used 4 times that much!!!!! No wonder they were salty:) I'll be right back, I have to get another glass of water:)

If I had just followed Wilburpan's instructions to the letter my wings wouldn't have been soooo salty, He did say 1T BP:1T salt for 5.5 pounds of wings. I should have scaled it down better, my mistake. The wings were crispy and the inside was moist and tender. A closer look at the wings. BTW that fresh out of the garden spinach is to die for, ever so tender and tasty. I'll have to keep eating it and get as much as I can before it bolts.

tinyfish, you are going to be good to rock and roll with that new motor:)

My exact feelings, I'm working on lunch as I type:)

ckreef, that sure looks tasty

I have just hung up the phone from my Internet service provider and apparently the problem was on their end. If I understand correctly their DNS didn't have the numbers needed to connect to the KK forum. In any case all seems to be working wonderfully well at the moment. I am so happy about that. I am now running the Google DNS and my ISP will correct theirs.

It was such a beautiful morning, perfect for cooking breakfast on the grill. Here comes the egg- Breakfast is served.