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Daughter is heading back to Virginia Tech today. This loaf is going with her as a reminder not to loaf [rimshot!].

Here are before, after photos of about 10 pounds of garden tomatoes. Far less effort that using, cleaning a stack of Nesco American Harvest dehydrator trays with fruit roll inserts, and the drying is more uniform. These are dried till most of the water is out, but the tomatoes are still "gooshy". This greatly enhances the flavor; it's how we make many midweek quick tomato sauces during the year. The tomatoes will now be vacuum packed and frozen in roughly 210g packets, each representing two pounds or so of tomatoes. This weekend I hope to make paste.

Scallops and Halibut with an asparagus sauce on the EVO.

Sorry, no KKs used in the making of this meal, but I will be firing up one of the beasts tomorrow for some chook halves. Plus it's just been ridiculously hot for a while. Hoping for some rain and cooler weather soon so I can do more outdoor cooking. For my birthday dinner I decided to cook one of my favorite dishes since it's not available locally. Schnitzel A La Holstein, potato salad and gherkin salad. Mmmmm. Wife thought it was her birthday since it's also one of her favorites too. The pork cutlets were tiny, even after taking a pounding. Didn't want to look like a pig, so only put one on the plate for the pic....😮...but let's just say there will be schnitzel sandwiches this weekend too. Safe to say my wife definitely thinks I've not lost my touch since I had to fight her away for a quick pic. Nothing fancy, only the finest paper plates for us...LOL. But the meal was fantastic, which is all I care about anyway. 😉

Good information thanks

Hi Paul...just my 2cents....ive done a few roti cooks in my 32 with the basket split length ways like this using a few SS pegs to keep these pieces in situ. Have since learnt to put the fuel in the back section now. Do all my picanha, chook and lamb chop cooks without any alfoil or deflectors, sorry i'll put some alfoil on the empty side to keep that area clean The KK's depth allows you to do so, long as your running a reasonable temp.

And? Last I checked lighting a charcoal grill was still a thing...LOL...or have I missed something new and the charcoal spontaneously combusts when you're ready to cook?

I guess there will be no crumb shots then!

Everything I've read states moisture below 20% is good and the wood don't care how it gets there. I mean we've been using dried wood for smoking and cooking long before big box stores. Typical time is supposed to be 6 month in a dry location for proper moisture levels.

Last fall I was busy trying to use up my basil so I made lots of pesto. Thanks goodness for that. Pesto, pasta, pork, Swiss chard and my first cherry tomatoes of the season. If I had had my eyes closed I would have thought those tomatoes were cherries, absolutely wonderful, can't wait to pick a bowl and sit down and eat them. These were the first two of what I hope will be a long season. Now that I have my strength up I'm going out to trim 2 yew trees.

Nachos for dinner, finally. Dipped in real sour cream.

I've done caveman style twice. It works and not as scary as it seems once you've done it. With that said I doubt I'd do it again. Maybe if I was camping and had no other option.

Glad you are going to tackle the shrimp & grits recipe. While those are better than the "instant" grits, which are horrid, these will do in a pinch, but they won't absorb as much half-n-half as regular grits (Quaker labels theirs "Old Fashioned" grits), because it's ground up finer to cook faster. Stir these constantly or they will lump up like wallpaper paste! Piece of trivia - the home of Quaker Oats is right here in Cedar Rapids. All of your QO oatmeal in the US comes from here, as does your Captain Crunch! You don't want to smell Crunchberries being made!! Can't wait to hear how they turn out!

@Tyrus turned me on to this really well written article about Nigerian food: https://www.nytimes.com/2019/06/24/dining/nigerian-food-yewande-komolafe.html I cannot vouch for the authenticity of the recipes - there is never any set way to cook any of the dishes anyway - but the pictures certainly remind me of home. In other news, Texan friend has turned up with a box of grits. They are 5 minute Quaker grits. Are they "authentic"? She says I will love them and that I am to add cream. I will see what @tony b's recipe says. I have told her I will return the rest to her if it turns out that I don't actually like grits. Shrimp and grits, coming to a house near me soon.