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Had a pizza party with friends, served tahini swirls cooked on KK, nachos, also cooked on KK and pizza done of WFO.

@ Bruce, thanks. It was a fun get together and lucky me, there was a leftover pizza so I've been munching on that.

WOW!!Mac that looks delicious!

Hello @tekobo, unfortunately my Mexican heritage is not helping me with Al Pastor, a slightly non-politically correct comment here…My father is Mexican and my mother is German……so I sometimes jokingly refer to myself as a “Beaner Schnitzel “ HaHa!!! I honestly loved the flavor of the Pastor. I was concerned with the quantity of achiote paste but decided to go with the recipe as outlined in the video @Troble posted. I think any bitterness that may have been present was offset by the pineapple in the tacos. I decided to put the patio pavers (haha) under the Trompo King as I thought this would make the base heat more consistent. I really didn’t know if I was going to leave the meat in the pan base as the rest of the pork cooked. I did stir it up the cut up meat in the base now and then and decided to leave it in there for the balance of the cook which worked out fine. We had both crispy and tender pieces in the mix. A couple of years ago we were in Sayulita Mexico and had Al Pastor tacos from the guy (Talivan) in the video……while the tacos were small they were only about 80 cents each!! If you watch the video after the guys slices off meat straight into the taco he knicks off a small piece of the pineapple into the taco too….Kind of like going to Benihana’s. I’m planning to cook Pastor next week when my sister and her family come to our home for a long weekend vacation and will post anything worthwhile to this thread. Today I’m cooking up 4 Pastrami’s with some corn beef briskets points I picked up on sale after St. Patty’s day!!! All the best, IMG_2290.mov

MAPLE BOURBON GLAZE Susie Bulloch (heygrillhey.com) This Maple Bourbon Glaze is a sweet and sticky glaze that is perfect on ribs, chicken, and so much more. It's a delicious and beautiful way to finish up any of your BBQ. 5 from 8 votes PREP TIME : 5 mins COOK TIME : 30 mins TOTAL TIME : 35 mins SERVINGS : 8 CALORIES : 124kcal Print RecipeSave to Pinterest Tropicana® Zero Sugar Sponsored by Tropicana® Meet our new line of delicious refreshing juice drinks - made with zero sugar & no artificial sweetener ingredients. See More INGREDIENTS ▢ ½ cup maple syrup ▢ ½ cup bourbon ▢ ¼ cup ketchup ▢ ¼ cup brown sugar ▢ 4 teaspoons Hey Grill Hey Sweet Rub ▢ 4 teaspoons apple cider vinegar INSTRUCTIONS Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency. Use right away or store in a glass jar. Will last at least 2 weeks tightly sealed in the refrigerator.