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Bruce, as promised here are some pixs of my garden. One radish plant went to blossom and this is the blossom. Lettuce that was munched on by a groundhog. Not much left of the peas after two groundhogs had them for lunch. I live trapped them and they are now no longer anywhere near my garden. Global basil. Garlic chives are in blossoms at the moment. Peppers are starting to form. Plum tomatoes. Should be a good harvest. Potatoe plants are in bloom. Rhubarb. Pansies in the corner. Tomatoes are in cages, onions to the right. Yellow beans are going to be ready very soon. I love those things. Wax begonia in the ODK. This was the garden a few short weeks ago.

The very first of my swiss chard and I can't wait to have it again. Tekobo, how's your breakfast coming along?

Very nice, MacKenzie. Last night's dinner was a Korean BBQ Chicken pizza. Slathered the chicken breasts with gochujang and seasonings and roasted indirect @ 350F, along with an ear of corn (direct). Ramped up the KK to 400F in the dome and heat soaked the pizza stone for an hour. Par-baked the crust. Then sauced with a mix of tomato paste, gochujang, and honey. On goes the chopped chicken, cut off corn, and mozz. Sprinkle of sesame seeds on the outer crust. Back on the stone until the cheese is nice and melty. Topped off with some kimchi and green onions. Another lovely night on the deck to eat outside.

The moral of that stories is- Don't mess with my garden."

SK will kill him if she sees him looking at this video.

WOW! Mac great photos thank you what a beautiful garden. Hey send those ground hogs to Hawaii lots of stuff for them to eat there

Of course you would, Bruce - you always need another "trophy" in the collection.

MacKenzie, your photography skills are amazing!! Those are magazine quality pictures.

Two words Mac Yum Yum

Fantastic garden.

So...on top of everything else, you are a Hedgehog Trapper?

Gorgeous, Mac!

I like that. Very rustic looking. Would look right at home in the garden. I swear I wouldn't get another grill - LOL

Wow Syz, nice to see you are still around and kickin' on this group (and putting up math problems....LOL). FYI, my handle used to be Drunk_J many years back when I admined this forum. Life changes took me away from cooking for many years, but getting back started again with my two beautiful KKs. Anyway, I don't worry with math, just plug in the BBQ guru, stick a probe in the meat and one in the pit, setup the temp and it shuts down when target is acquired.....LOL. The lazy man's way and how I like it. No math, no thinking and really little skill involved with these grills and a temp controller....😁 Hey, who took away all my cool custom emots? Grrr. -=J

Nope no Naked Reef - LOL Just a few simple tests to confirm my suspicions.

OK, So here are the pics as promised. The chicken turned out very good.....over shot the temp of the bird slightly but it was still very good. We liked the roadside Chicken recipe as well. The pic of the plated food also includes what we call Zucchini casserole. It’s basically sliced zucchini, tomatoes, onion with mozzarella and Parmesan cheese. It’s a staple side dish that typically OD on by the end of summer! Overall I liked the rotisserie cook and plan do do more of this! Paul

Took advantage of the break in temperatures yesterday to get to have dinner on the deck, which I hadn't been able to tolerate for almost 2 weeks! Uncle Dougie's marinated chicken with zucchini kabobs and leftover polenta (it's on a grill mat and it still wanted to run off and into the fire!) Cooked direct on the main grate @ 350F. Plated with a nice chenin blanc/viognier blend and a nice salad.

I made chilli con carne tonight which we had with a baked potato. I’m absolutely loving the purple crack on everything at the moment, the new batch tastes so fresh! Sent from my iPhone using Tapatalk

Once they pass the quick Q+A, how about an essay question, something like: Compare and contrast the effects of direct and indirect cooking with a focus on conduction, convection, and radiation. Bonus points awarded for calculating the heat transfer rate in each scenario. Be sure to show your calculations for each including full formulas used to derive answers. Granted, they can bypass all of this if they know the secret phrase “I have cash and will pay the full asking price!”