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Its been a bit wet and cold down here lately thought a cheesey meatloaf should warm me up .sauteed some chopped carrots,onion,celey ,bacon and garlic gave it a bit of purple crack and kosher salt ,Worcestershire sauce and tomato paste.. and mixed it into a kilo of 80/20 burger mince from my butcher with some grill mates rub ,whisked eggs,milk,cheese and some bread crumbs.. put it on at 300f and gave it some bbq sauce near the end.what can I say simple winter food yum. Sent from my SM-T835 using Tapatalk

Did some chicken drumsticks on the KK, and roasted some previously boiled potatoes. Served with the tail end of the yellow beans for this year and some Egyptian onions.

Sent Doug from the Naked whiz some of this latest container's coco char to test and I'm thrilled that it was the all time best in two categories.. "The amount of powder/dust/granules in the bottom of the bag was stunningly small, a mere 2 grams for the smaller USPS box and 18 grams for the larger box sent by UPS. (A new world record in both cases.)" "the volume of ash produced was the lowest we have ever tested, lump or coconut!" http://www.nakedwhiz.com/lumpdatabase/lumpbag152.htm

Thank you!

Aha, yes Tony, I’ve been away from my KK for tooooooo long. Thank you Sent from my iPhone using Tapatalk

To avoid any confusion, he meant "upper grate" turned upside down, that's what we refer to as the "sear grate."

Seven spatchcocked chickens over oak splits on the Santa Maria/Argentinian grill. For once, I didn't build my fire too big.

I use the lower grate, and get the dome temp to 750°. For a 1.5” ribeye, I cook 3 minutes lid closed, 30 seconds lid open..flip, repeat. Perfect every time. Sent from my iPad using Tapatalk