MacKenzie

Keep those pixs coming, Steve. It sure looks exciting.

One to go, please.

tekobo, dinner certainly looks extra tasty, I can just imagine what fun you had today, everyone needs one of those days every so often.

Not quite, Tony.

Steve, just because it is you I'll let the cat out of the bag. I am going out to dinner at friends' this evening and I'm going to surprise them with vanilla bean ice cream. The recipe calls for 6 egg yolks, now the problem is what do I do with 6 egg whites. ?!?

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.