Jon B.

Let the FUN begin!!!!!!!!!!!!!!!!!!!

I don't even like tomatoes and that looks really good!!!!!!!!!

I was actually thinking about getting a new cooking grate for my Weber Kettle.................the old one is rusting and getting all the KK tools & accessories that I store inside it dirty & stained!!!! xraydoc......I cook in multiple locations and still use my non-KK ceramic grills. Like the Weber Kettle, they do a decent job but after cooking on the KK they are almost like a fragile toy in comparison. Your photos of the metal kettle made me smile thinking about how you will look back to the "Pre-KK Cooks". You are going to have fun with the new cooker!!!!!

Great looking grill on a great looking deck!!!!! Enjoy....................

You learn something new everyday

Used my sous vide just last night..................flank steak at 133* for 2 hours and then onto a screaming hot CI skillet. So good and so easy!! If mine broke today, I would replace it the next day!!!!!

Tony, I'll have my sister swing by and pick you up next year!!!!! Our family has been hosting this breakfast annually for over 30 years. A few years ago Aunt Nancy hired a local kid to take a drone video of the breakfast as a surprise. It turned out really well. Check it out

Rob..............Don't stop.....it's almost a forum tradition and rite of initiation!

How sweet it is!!!! Congratulations !

I was also impressed with the color...............very nice setting too!!!

Bosco & MacKenzie = KK in your backyard

What a wonderful idea!!!! Aunt Nancy cooks bacon for 70 people at our annual Champagne Breakfast on the 4th of July. I'm sure she will love this idea for next year!!

A fun / learning rotisserie cook.............................. Bought a cheap cut of beef roast at Sam's Club. Dry rubbed it with Montreal Steak Seasoning and let it rest for 24 hours in the refrigerator. Here it is on the spit ready to go with ckreef's drip plate below it: Brought the KK up to 350*F with a little left over cherry wood in the mix. Didn't really time the cook but started checking internal temp about 45 minutes after it reached cooking temp. Pulled it when it reached an IT of 130- 135*F. Here is the roast fresh off the grill (didn't get the color I hoped for...will try a direct cook with no drip tray next time). Decent internal color and very juicy. Wasn't too bad for a cheap cut of meat. Here was Mac's view while spinning away.................looking down the the creek, heading out to the lake, just around the bend.

Almost missed this post......................looks really nice MacKenzie!!! Thanks for sharing. (pictures answered my question on which way the window faces)

Drove by your house last Thursday and could swear I smelled peach wood aroma

MacKenzie is now eating fish............what in the world??? Must be the new kitchen . Glad you enjoyed it!!!!!!!

Great color on the ribs.......yum, yum!!!!!!

Looks great on the patio!!! Enjoy!

I tend just to cook boneless/skinless chicken breasts.................need to be less boring and try something different. I think my biggest problem is that I always cook them low & slow without a thermometer and always guess wrong when to take them off the heat. Practice, practice and more practice is needed!!!!!

Looking Good!!!!!!!! Enjoy that new cooker!

Joe...I have trouble cooking chicken on my KK. Can't imagine trying that way. Interesting though....................

Sweet looking bike!!! (I'll race you with my 87 Suzuki 450 ) Also nice to put a face to the name

.................................now that is FUNNY!!!!!!!

Close but no cigar....................caught my eye and did have to take a second look.

Cooked some Country Pork Ribs last night.........Marinaded overnight in a Japanese grilling sauce, for 3 hours, indirect, 250*F, with hickory smoke. Don't look the best but they were really good!!! On the past Saturday evening we cherry smoked beef ribs and a skirt steak.....................alas, no pictures............so it didn't really happen. (they were excellent also)