qundoy

Balsamic Vinegar from The Winery at Holy Cross Abbey in Colorado. We have been using this vinegar for years, it is better than anything we been able to source from grocery stores or the oil and vinegar shops. I use it for salads, dressings, brushing on veggies prior to grilling, the sweetness is great for a tomato salad with a mild cheese. Put it on your ice cream. If you like a nice balsamic you might want to give this a try. https://abbeywinery.com I

Superbowl tri tip cook. Smoked to IT 105 over a piece of peach wood, reverse sear on the 23. The veggies were cooked on the 16 TT, portabella caps with onion and tomatoes, bacon wrapped asparagus brushed with a nice balsamic vinegar, and a roasted jalapeno

13 lb turkey smoked yesterday for our giant Christmas day pot of Gumbo. Bones and a collection of veggie trimmings I've been saving for the last couple of weeks simmered down for the stock. Very tasty dinner last night. I think this is the prettiest bird I have ever cooked, spatchcock, grill settled in at 310 degrees, took about 2 1/2 hrs. Used peach as the smoke wood. Merry Christmas fellow KKer's

Basher, that looks good! I love smoked salmon, will have to try this soon.

Lamb shoulder steaks, potatoes, bell and jalapeno peppers. Nice lunch for two on the 16tt.

Basher, thanks. I doubt I will use it for hot smoking, but you never know. steve

Looking to purchase the cold smoke unit for my 23 OTB, 10 years in service. Brasher mentions a loose fit in the guru port. Will this unit fit properly and perform as designed on older KKookers not equipped with the CS port? I'm not interested in drilling a new port in my old friend. Thanks Steve KKooker #610

I have used all the praw-ducts (*&^%&&) in this sewing string list ( tic, blink blink, tic) at one time or maybe more (^*^%&^) and have no note is able side a.aaafecks (tic, blink blink, tic) Kook on KKers StSteve

that looks delicious...

nice job on the chili's.

Wow, that looks tasty

very nice..

Aussie Ora, these are the some of the best tasting chili's a person can eat. these are the medium hots, they have good heat and great flavor. the hots can be a bit much for the family and the milds are best left to the gringos . CC, I agree, They are a real treat, i look forward picking up and roasting a bushel every year. Packaged and stored in a good freezer without a defrost cycle a bushel will last me all year. Hatch Chili's. My inlaws picked up a bushel of Hatch chili's for me in Ruidoso yesterday. I roasted and packaged them this morning. I started out to get several pics but only managed to take 2, the temp was quickly making its way to 107 as i was roasting these.

Hatch Chili's. My inlaws picked up a bushel of Hatch chili's for me in Ruidoso yesterday. I roasted and packaged them this morning. I started out to get several pics but only managed to take 2, the temp was quickly making its way to 107 as i was roasting these.

Thanks.

Baked a couple of loaves of sourdough this afternoon. Kooker is at temp. I folded sun dried tomatoes into one loaf and added sliced fresh jalapeno in the other. They were both very tasty.

Reef, How about the recipe for your slaw marinade.?

Tony Thanks for the pic posting help. Dstr8 Your recipe sounds great, now we can have sweet and savory baked brie. Steve

I could not figure out how to get commentary in between the pics, they are pretty self explanatory. I did use a store bought pastry that turned out just fine, the topping on the cheese is sauteed mushrooms and onions. 22 minutes at 350

Congratulations Geo.

Congratulations George Steve

Ohh, that looks good.

Ahh, that looks good. I have been wanting to brine a corned beef and smoke it into a pastrami. I have a jaxpro 7 inch slicer, this is a light commercial unit with a sharpener, my only concern, complaint is that I must cut the product to fit the machine. My bacon is about 3 inches shorter than packaged bacon, but much tastier

Thanks. It was a very tasty sandwich. Next time I will add a slice of swiss on top and put back on the grill for a couple of minutes. The 16.5 has been a great addition to my 23. Kook on KK'ers Steve

Jalapeño sausages, green and orange roasted peppers stacked on a KK toasted roll, topped with a little fresh pico and a smathering of course grey poupon.