MacKenzie

Just as Basher says, interesting and would love to taste that steak.

Whatever you use the food will taste better, spit or cradle.

Great looking dinner, lots of nice colour on everything, Tony and you have a bonus meal waiting for you in the fridge.

Beautiful colour on those chickens, Dennis.

Good one, Jon.

No, I missed that guess my volume wasn't up, but soon I'll hear them here.

Delicious and the perfect day for it.

Kevin, those are all awesome cooks and I can smell the video cook, how'd you do that.

Put some of those pork ribs from the other day to good use. Made a potatoe salad with sous vide potatoes. They work great because they stay in tact. Sous vide potatoes, all in tact. Ribs and salad plated. Pepper, smoked paprika and silk chili all from B&B spices.

One never knows what's lurking at the bottom of the freezer.

What a dinner, Basher.

I use that setup also, a tip from Syzygies. It keeps the crust from burning and gives more time for the top to cook especially if you have a loaded pizza. More of the heat goes up and around the edge making it so the dome gives off more radiant heat to cook the toppings.

Steve, oh that is a nice surprise, I'm glad you liked it.

Another tasty looking pizza, now I'm craving pizza.

What a great first attempt, sure looks edible to me, I would be happy to have a slice or two of that pepperoni one. Fun cook with the girls.

Sounds like a great idea for country ribs.

Just look at that moisture.

I'm in that same boat, Tony. I like desserts but I like the main meal better.

Cheeseburger lunch today with chips. This was a mouthful. The red is fire roasted red peppers from last years garden. Can't bring myself to buy tasteless tomatoes at the supermarket.

I'm with Tony on LumberJack pellets.

CK, what a tease you are, making my mouth water.

SSgt, that is an awesome looking steak.

It was rib day here, set up my Signals and set it for 230F, the temp. stayed with +,- 2 degrees of the set temp. Done, cooked for about 5.5 hours, never opened the lid. A little grilled cabbage. and I can't believe I didn't get a plated shot of the entire dinner except this phone shot.

@Tony, that whole dinner looks amazing, glad you enjoyed the spuds.