MacKenzie

Your brisket roulade looks extra tasty and certainly is moist.

That's what counts, alimac.[emoji16][emoji4][emoji1]

What a huge smoke ring, Aussie.

Good one, jonj.LOL

alimac, add one more guest to that dinner. I'm very much looking forward to it.

I can almost taste those ribs.

Have not made stuffed peppers in a long time but needed to change that today. Started the day off with baked egg in a pepper. Moved onto stuffed peppers. Ready to eat. Guess what I am making with these?

Tekobo, to answer your question, NO. I also read a lot of reviews and like you very often use that same idea - I'll try it out myself. There weren't enough reviews on the UK site to allow me to judge and the book here is $45 and space is limited. I'd like to see the recipes to help me decide. If 80% are fish or internal organs recipes it probably isn't going to work for me. If I get 2 or 3 great recipes I'd consist it a winner.

I hope you do get a chance to do this. I was all set to order it but the review on the UK Amazon changed my mind.

alimac, I hope you had lots of paper towel handy, grrreat cook.

Steve, looks like a tasty cook.

When you start cooking on a KK you will see a world of difference in the taste of the food you cook compared to your other grills. The taste will move to the next level.

Tony, that is beautiful.

Tony, theirs even stayed on the stick. Dinner sure looks interesting and just look at the water too. That **** stuff beside the fries is everywhere. At least it is not touching the fries.

Nice crumb and crust.

Thanks, Tony.

Thanks, EGGARY. I'll see that you get the first cheque.

Finished off the meat I had made for yesterday, still too moist even though I used some paper towel to try and dry up some of the moisture.

Yummy.

I still have some of the meat mix left so I'm planning a do-over.

Randy, those are two very delicious looking pizzas and they are loaded, just the way I like them too.

It is hard to beat a great cheeseburger.

Yes, that is a sheet of foil that I folder over and over to get some strength and it is just to calm the fire down after cooking. Trying to keep the oxygen out, it works better than I thought it would.

That's a good idea, Steve, Aussie's tasty looking ribs for breakfast. So that's your summertime pix, Aussie, you must be happy about heading into summer.

Need to practice on this grill so thought I'd try some Persian Beef Koobideh Kebabs. Halved the recipe and forgot to half the egg so the meat was a little too moist and when that happens the fire gods will reach up and grab whatever they can get. I lost one to the fire. Plated.