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My start to our long weekend here in the UK was a semi-fail. I struggle to get reliable crackling on pork in the KK, just because the KK keeps everything so moist. So...I decided to light the KK and get it to settle around 180C and, in the meantime, I blasted my leg of pork in my home oven at 220C for 30 minutes. It came out with a good crust and here it is, ready to go into the KK. At the end of the cook there was some crackling on the pork but a fair bit had softened up again. The meat was of course as moist and delicious as ever and I had the benefit of the smoke that I had added in the KK but not the reliable crunchy crackling that I get in the home oven. Any tips or tricks that others would recommend? Here is the pork at the end of the cook. The potatoes had only just gone in, which is why they are looking so anaemic. I wonder if I should have turned up the temp on the KK for the last half hour of the pork cook?

Hope everyone in the US has a great Memorial Day weekend, with lots of great cooks! Everyone else, have a great "regular" weekend! I kicked mine off with smash burgers on the cast iron griddle on the sear grate (upper grate upside down on the charcoal basket handles, for those who are new here). Being a Southern boy, I had made a batch of pimento cheese (or 'minner cheese as we say back home!), so onto the final burger it went!

Here’s some pics of recent cooks. I’m obsessed with my "grill friend!"

@Tyrus there's always a jug of sweet tea in my fridge! And right now, I'm a fixin to go out and do some yard work.

You see chefs use a blow torch for those sugar desserts for a finish, an idea to start, call it a hand sear or pan sear that baby. Yep, those tatoes ain't your best Tekebo, look at it this way, even "Babe Ruth" had a few off days. Heard a few slang quotes when I worked in the South... as, when I get around to it Boss, get you some sweet tea, and this is the absolute of absolutes. I'll go with the latter for your absolute Burger, looks absolutely delish. No offense tekebo, a burger sometime is like having a full house when playin poker, even though you have 3 Kings your not going to win.

Thanks, @Tyrus, aka The Hippy-Dippy Weatherman!

There was a pkg of spice lying about, I wasn't sure what was inside the pouch but when I opened it up I discovered it was a Mexican blend of some sort. Instantly the black Columbian clay pot came to mind with a mix of rice and chicken. Using this pot first up top in the KK and finishing down low over the fire always makes a delish and easy meal. Cut carrots, onion, stringbeans, celery are added to the rice using chicken stock preferred to water, then some chive and parsley and finish with a can of Rotel tomatoes with green chiles. Brown the chicken first for a better presentation, nothing fancy but a tasty alternative. Here's a new selection Campbells has come out with, mix this with rice & peppers and some chicken...the next time. One pot meals, can't beat them