MacKenzie

Tekobo, sounds like you are having an interesting time with the new crew. That 16 has a learning curve of it's own.   Love the new table. 

I am waiting to see the results of the brisket cook.

 it aggie.

That beer is looking very tasty. 

I couldn't resist lighting the KK after seeing tekobo's 3 KK stash, even though I had to do this for the first time this season-

Char Sui Chicken thighs-

Add a little sauce and we are off to the races.

Gorgeous, just gorgeous and that Little one is sweeeeet.  

Yes, you need the day to tidy up all the boxes and get ready for a cook tomorrow. 

Welcome.  That's too bad you won't be there for the delivery but it will be waiting for you. 

Are all those boxes in the background your cocochar? 

Jeff, I am enjoying mine more and more and will check out your link to the Facebook Group. Thanks.

I read some place that if you live in Singapore and are doing the burn-in for a KK you only need a couple of tea candles to reach burn-in temps. 

Lovely gift, Basher. 

4 hours ago, SSgt93 said:

I tend to rub my hand on the surface regularly. I swear it’s therapeutic.
 

Exactly. 

I can feel that surface.  

It is stunning, AAAsh. 

Tekobo,  would I ever love to see that at my breakfast table. Gorgeous.  

Marinade, marinade everywhere, just so long as the chicken tastes great and you don't have to clean those grates.

@Braai-q, that dessert is to die for.  

Thanks, Troble, now I have a craving for pizza and it's bedtime. 

Boy, your wife likes a big breakfast.  

Great looking greens.

A very Happy Birthday to your wife. 

Payback, Braai-Q .

Everything looks delicious, Adam, especially the beef.

Great score and cook, Aussie.

I sure hope it doesn't get moved to Fri. or worse Mon. Fingers crossed for Thurs Liftoff Day. 

A lovely dinner, Tony.  It is that time of year, will it rain or will it snow. Time to make the most of any day that's above freezing. 

@Braai-Q, the influencers strike again. 

1 hour ago, Braai-Q said:

If you're after chocolate recipes, I don't know if you know David Lebovitz (ex Chez Panisse), now in Paris. His book 'The Perfect Scoop' is probably my favourite ice cream book.

 

 

Yes, mine too.