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Last night was a new experiment - a mash-up of Japanese & Nigerian. Mixed Yakiniku with Suya Pepper rub to marinate beef skewers. I liked how it came out. Will file this one away for future reference. The corn is not local. Won't see the "good stuff" for at least another month or so. This corn was OK.

Last evening I decided to do individual meatloaves, wild rice and freshly picked spinach for dinner. Got the KK fired up- Meatloaf on the KK. Done, I know the pix is not the best but... Plated. The wild rice was very fine, about the size of the lead in a pencil. It's amazing what it turns into.

Today I have 4 pork butts cooking in my KK42, and yes I'm using the upper grate. It isn't just the bark. I get better smoke on the upper grate with low and slow. And with spatchcock chickens I get crispier skin on the upper grate (dome really radiates the heat and the closer the food is, the better, in my experience. But I will say coming from the BGE it doesn't matter which grate main or upper, the results are better. I can get close with the egg but the KK is the best. Sorry for the slow response - haven't been on here in a few months. Cheers!

Grilled a lovely flat iron steak last night, along with some bacon-wrapped asparagus. Leftover au gratin potatoes and nice side salad rounded things out. Unfortunately, the radar said that it was going to rain, so I ended up eating indoors instead of outside in the gazebo, as I had planned.

Beautiful weekend here (upper 80s). I put up the cover on the gazebo. Calls for the 1st outdoor dinner of the season! Grilled a nice fat porkchop (on sale $1.99/lb!), with zucchini, and au gratin potatoes. Nice Pinot Noir to round it all out!