MacKenzie

I'll take the coons over the rats any day. Actually the coons drove me out of raising corn. They come and rip a few cobs down to check it they are ready for eating and if not they leave and come back just the time you are ready to pick and they clean the whole patch out overnight. Short of an electric fence I don't know how to stop them from destroying a small home patch. If I grew an acre I might get some before they cleaned it.

I'll take the coons over the rats any day. Actually the coons drove me out of raising corn. They come and rip a few cobs down to check it they are ready for eating and if not they leave and come back just the time you are ready to pick and they clean the whole patch out overnight. Short of an electric fence I don't know how to stop them from destroying a small home patch. If I grew an acre I might get some before they cleaned it.

SSgt, those butts look delicious, there should be lots of great eating after this cook.

Good for birds I think but coons would make fast work of them.:) They are clever little devils.

Love it, it is over the top awesome looking.

Sounds wonderful, tekobo. I'm sure a fun time what had by all.

That is good news about the weather, it's a go!

@ Flemming, your roast cook was perfect, it looks so moist and delicioius.

Tyrus, there's a good idea. I'll try to remember it.

Beef short ribs, Swiss chard and fries for dinner today. They were even shorter after I cooked them.

@ Tyrus, may I suggest you not get between me and fresh corn. @ tekobo, I've cooked corn many different ways but always come back to steaming it. For toppings I really only want butter, salt and pepper, keeping it simple.

No, and I'm getting worried.

Yes, please, now that you are offering.

I just had the most delicious supper, 6 cobs of picked today corn. This is especially for Tony, who loves corn on the cob as much as I do. Looks like 5 cobs but there are 6 here. Ready to inhale. End of story. Also tried a new sour to me sourdough recipe and even though I did make some mistakes it turned out, had a nice tang to it and I will do it again. There was mostly bread flour but some rye and some home ground whole wheat.

Looks wonderful and itching to see more pixs. Patience is a virtue or so I've been told.

It comes with the Billows. I know it's hard to believe but they do provide the tape, in fact you can see it in one of their videos.

They do provide you with the tape.

If I didn't already have the Signals I would not have bought the Billows. @Tony, when I get mine back I will at least try it to see what I think.

Welcome, there is only a burn in no break in and you can cook on it at a reasonable temp. before doing the burn in if you like. I think you are going to be surprised at the new taste flavour you are about to experience.

That does seem like a good option. I've had to send my whole unit back to Thermoworks. The fan would run but never shut off. Waiting to see what they say, not worried as they are a very good company and I'm sure they will rectify the situation. Their suggestion would keep the burn in the middle of the KK where as when you in from the side the burn tends to stay on the right hand side and that is also where you put the thermometer cables. When I get my unit back I think I'll try this idea out Alohapiggy. Thanks for the tip.

A rotisserie cooked pork loin, with roasted creamer potatoes, Swiss Chard fresh from the garden and some mustard pickles made last year during cucumber season. Now for a double espresso.

Made Spanish Fried eggs for breakfast, they are so delicate, not your typical fried egg. https://www.thekitchn.com/spanish-fried-eggs-22932094 I used a Tuscan Herb Olive Oil and it imparted a wonderful flavour to the egg. Topped with freshly ground black pepper, chili, and Egyptian Oregano and it only takes 1.5 -2 mins to cook. Pretty soon it will be time to make more KK breakfast bacon.

I'll bet not. This is her new play area.

Mouth watering, Aussie.

Who is your helper? I see you have your work cut out for you. It's going to be fun to watch the transformation.