MacKenzie

Oh no, Bruce. So sorry to hear of your loss. You stay strong.

Sure looks moist, Aussie.

Wow, what a great bike, Bruce. Does it come with snow tires? I'd need that.

Tony, you are living the high life again.

Welcome, it is exciting times. Looking forward to your new arrival. You know we love arrival pixs and are looking forward to seeing lots of pix.[emoji4]

Tony, deelicious for sure.

Everything looked fantastic until .... I saw those dead fish. I hope the deal is still on.

Baked potatoe and sous vide chicken breast for supper tonight. Once the potatoe was dressed it was wrapped in foil and put on the KK @ 375F until done. Done. Plated.

Lucky you Tony, fresh corn, still none here but soon I'm sure. Dinner is looking wonderful as usual.

What a humongous project you've had on your hands this year. It's going to be so rewarding. Looking forward to seeing pixs as things take off.

It was a hot day and I was busy so the perfect meal was this poutine. It's a Canadian thing. Fries, gravy, and poutine cheese curds

Showcase, what a beautiful KK, stunning. You think your KK is awesome, just wait until you taste the food you cook on it.

It is going to be fun cooking on that grill.

Your pixs sure are making your cook look deeeeelicious. [emoji4]

Lovely, Aussie.

Basher, my first suggestion is to ship them to me. I'll take care of them for you. Enjoy.

Just what I've been looking forward to having, a Canadian Bacon sandwich. It's nice this time of year when one can go into the garden and get fresh lettuce for your sandwich.

Great dinner, Tony and I'm not sure how much longer I have to wait to get local corn but I know it's toooooo long.

Canadian bacon all nicely hand sliced, didn't think it was work dirtying up the meat slicer. This is going to be good finger food. It is nice and moist.

Per pound of meat: 1T Morton’s Tenderquick 1t dark brown sugar 1t granulated garlic 1t granulated onion 1 bay leaf (ground in a coffee grinder) 1/2t black pepper corns (ground in coffee grinder) Rubbed the meat and put in fridge for about 7 days, then did a 6 hour water soak, changing the water every 2 hours. Dry off a let sit in fridge uncovered overnight. Smoked the next day @ 225F or so until IT was 145F Usually I use pink salt but had a bag of Morton's in the cupboard that needed to get used up. I assume you know you can't substitute Pink salt for the Morton's. One has to mix pink salt with the appropriate amount of salt and dextrose. Morton's is already mixed in the correct ratio when it is bought.

Fresh corn from plot to place, I'm green with envy. Nothing beats fresh corn. You are lucky I wasn't there, I'd have eaten both cobs and asked for 4 more. Awesome breakfast and just look at that homemade seeded bread. YUMMY.

Thanks, I did add some wine barrel pieces to the lump.

Cured 2 Pork Tenderloins to make Canadian Bacon, usually I do it with pork loin but thought I'd try this instead. Cured and washed. Loins on the KK. Done. Taste test, tomorrow it will be sliced. It passed.

What a great meal to have had an invitation to, alas I wasn't on the guest list. Great colour on the meat and just look at the creaminess of the desserts.

Basher, now isn't that the picture of deliciousness.