MacKenzie

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.

Dinner is looking very tasty, Tony.

Here are some shots showing the inside and the inside top. There is a ceramic tile in the bottom under the Konro. This top is very light and the outside top is not too bad either most of the wood is cedar. The outside top cover is waterproof as there is plywood under the cedar boards. The cedar is glued and screwed to the plywood.

Thanks, CK, yes, I just lift the top off and set it on another rolling stand I have and that gives me another space to put things. The Konro stays inside the table the entire time. I can lift it out if I want to clean the cavity. I will take another pix when it's daylight. This top just lifts off if I want to get the Konro out or to check on things.

Tekobo's comment about her husband tapping the tiles reminded me that I used my finger to tap the tiles and you can definitely hear the ones that have the space behind them. If it's dark and there is venting a flashlight will help you detect which ones.

Finally have my table finished. This is not meant to be sitting around although if you had stools you could sit around and cook. A good inch all way round, enough for fire protections and I can get my hand in to control the vents. If I find the wood is darkening I can put in some metal liners. Steak is on. Should have had a bigger fire though. If I find the shelf is getting burned from sparks I can have a piece of stainless steel cut to fit over it. Cooked a spaghetti squash and had planned on an air fryer baked potato but after an hour at 400F it was not cooked and the rest of dinner was ready.:( Drizzled maple syrup over the squash. Coals removed and Konro is cool so on goes the top to keep things dry.

Muzza, hope you enjoy the sights and perhaps post some yourself.