Tyrus

Sure sure put the bacon in frig but before I slice it goes in the freezer for an hour to stiffen up a little more then I slice.

I went from 200 on the bacon to 350 for the chicken and I think it climbed to 400 when I came out after a second check. No problem, I took it off later and the meat was just what you would expect. No work involved, have to say I was quite pleased. Nice tool, nice toy.

Doing another one tomorrow, that one is maple. Bag and tag

When I received the rotisserie I knew chicken had to be first, simple and good test. A nice toy almost as good as the Lionel railroad set I had as a kid. Well, it was a 3 part process, brine, rub and sauce. While the brining was on I smoked up a 4.5 Lb piece of pork belly for bacon. This piece was cured for 5 or 6 days with an addition of apple jam and cooked to 150 with some pineapple juice and soy sauce baste. That makes it Hawaiian, if a Kangaroo walked by it would Australian. I got the spit on and it was a wonder to behold, don't take much to please me. The chook was rubbed and about 40 mins later basted with the sauce. The sauce was real good but was used up as a baste, it would have been nice to dip at the end. Hope you like the pics

Here is the pumpkin/sunflower sour dough bread that just a short while ago came out of the oven. For a change I baked it in a Dutch Oven as opposed to free standing. I expected it to have a lot more oven spring but it wasn't lacking in flavour especially after it was buttered with some cultured butter.;) There is a gorgeous crust and tomorrow when round 2 of the stew is served it will be with bread for dunking. do they have contests for whom can make the best loaf of bread cause that's a winner.

Definitely a keeper

Very nice meal, the gravy, it all looks perfecto.

They look so good, love the way they pull back..amazing

Great cook and impressive store. And the pics were a pleasure to see, spices, sauces

Oh, what a lucky man he was.

I like beer too, should of said that earlier. 50? 50's a number and when you come to see that, it really is nothing more than it is, a number. So young lady, whip the post, the eagles post and if I see any feathers down the bottom..well it's all good. I don't bite. NO guarantees though

You are a accomplished woman, you attained your goal, and more than likely they got more than they expected. The world is turning and maybe quicker than you realize for me for you, let's hope for the better. But, I'm sorry the bet can not be diminished, as happy a soul your are today those things could be quickly taken away. Reference Pats vs Phillys Cheers my lady

No No No just more time to rub the meat with spice

So so true

The road is long, the destination is far, I'm glad as hell, I got my car

Ain't it the truth. But on the other side, he may have said, "you don't like my fries, ok, I'll give you these, how do you like me now!" Who knows what was running through his head, but the chip is here and yours look good.

Thanks for the direction but I'll stay away from the other...don't want to start another war between the colonies and the Kingdom

OK, Pictures you'll see. Tomorrow,,,,,,,,,, you do realize being retired and all I have a heavy schedule as all fellow retirees can attest to. That's where low and slow cooks came from you know, somebody with time on there hands but not a minute to spare.

All the chips are in the pot

Yes I did. up and running.. a dream in motion. I had no metal blades for my sawzall so I used the bench grinder. A little slower but when your going that slow it becomes precise or better said a nice tight fit, although the spring gives you the forgiveness. Tomorrow I'm hopin to do Hawaiian

You have good friends

I still use the old stand by 2 probe with the extra hand held. It has good range around the yard but I see your point about leaving the area and maybe going to the store that you can still monitor. I'm content, the KK keeps temp well enough for me and I plan accordingly. I know you've been cooking long enough to have meat psychic abilities, { that's knowing what your meat is doing at all times }. Tools like that erode those abilities....lol

I do see it growing on you. I recently bought a brisket point, since you blazed the trail I think I will destine that piece for the same, except for the spice where you thought there was some doubt.

A quiet bet makes things so much more interesting. Did I say quiet, Theres nothing quiet about the "Super Bowl"

Thanks, I hope I don't have to go there but...if it does present itself those choices sound good. For my own use though, let me ask..Can I purchase them on line from a distributor?