MacKenzie

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.

Another great camping trip.

It's Sunday and my Jealous Devil arrived about 2 hours into my rib cook. The good news is that I'll still have lots of chances to try it out. 2 of the 3 bags were torn but there was only 1 piece of loose lump. So all in all that was pretty good. I'm guessing that this lump is made with pretty hard wood and there were not a lot of little pieces even though it was obvious the box was beaten around in transport. I just finished opening the bag and dumped it into the container, not a lot of small pieces, thank goodness.

, thanks again.

Thank you for that, Saucier.

I have made one of Sygyzies' bread recipes, it was a few years ago and I still remember the taste. Awesome, awesome awesome, I can say that it was the only bread that I ever wanted to sit and eat the whole thing with butter right then and there.

That bread must have lots of flavour and it certainly has a nice rise.

Here we go, a copy cat of Tony's dinner. I do like steamed cabbage with butter and lots of black pepper but after seeing CK's cabbage cook I thought I'd try it. Glad I did, it tastes totally different and also great. It does take a long time to cook as ck mentioned. I should have done mine for a little longer.

, nice job and do you do your own tailoring too?

I have my KK going, just, guess what I am doing, yup Piri Piri chicken thighs. Glad your snow is gone almost.

Just what I need for the stiff joints, are you taking reservations?

I am thrilled to say, the fridge is free of leftovers.

Sure sure.

I think he did a core sample to see if it was cooked.

No, you'd really need to watch the dog.

I see two burgers there Tony, one for you and one for me.

@ Tony, funny you should say that I had my whole potatoes on to boil and did some stuff on the PG. Well you know what happened, I forgot about the potatoes then when I remembered them I thought they'd go to mush because they were cooked longer than I planned. I guess it work to my favour because I could carefully break them up with my fingers. The best thing probably is to put the cooked potatoes overnight in the fridge. I guess the lesson to learn is to make sure they are really cooked not just barely.

They claim the lid keeps the steam in but what I don't get is why the two holes, plus there is a matching pair in the bottom???? All I know is that it works great for my 15% WW loaf. I do get an oven rise and have come close but have never hit the lid.