MacKenzie

Thanks, ck. I have asked my carpenter to come a week from Fri so we can work on the table. Not sure this is going to happen then but....it might.

Geo, a hair dryer works but you don't have same control over the air flow that you have with the Milwaukee blower, not even close, plus you don't need electricity.

Thank you very much, Charles. It is too bad the grill was not prettier. Yes, I'd like to have the bin metal lined also. Right now I put a aluminium foil over the top when I'm done cooking. It is just a rectangle of foil that I made by folding up several layers of foil and then I put the grates on top to keep it there.

I bought this one just after Syzygies mentioned he bought it. I, also had the battery for other tools. It is wonderful, and there are so many other uses for it too, blowing dust off the bbq tables, deck, cleaning out a platform bird feeder, etc.

I do same the same: 1. Fill the basket, no matter how small the cook. 2. Use a MAPP torch to light usually one spot on top of the lump. 3. Use a blower to get the fire going nicely. Doesn't take very long at all and the fire always starts.

Thanks, Tony but you won't believe this we had a frost Sun. night and the bird baths were frozen over. When I went out to feed the critters the temp was 31F There was frost damage but mostly just the tops were burned so they are still going. I'm surprised that so much escaped damage. There should be more tomatoes before we get that killer frost and everything goes even when covered. This year we only had 2 months without frost, July and Aug.

Looks delicious.

I picked my first regular sized tomato today and thought it would be great on a burger, a portabella mushroom burger with smoked Gouda cheese. First I needed to make some buns. Loading the bun.

Aussie, every time I see a roti chicken I want to do one, this is no exception.

alimac, those ribs looks wonderful, so tender and moist.

Gotta love barrel chunks.

Tony, those peaches were tasty that's for sure and so easy to do. The scallops were very tasty too but a nice sear would have taken them over the top. I just need more practice.

The plan was to sous vide the scallops then sear on the Konro grill trying to get a crispy finish. Also going to use the Konro to roast some carrots and peach slices. Sprinkled on sumac and Zanzibar pepper. I messed up on the scallops and the searing, not enough fire by the time I was doing this. However they still tasted just fine but would have benefited from searing. The scallops were done sous vide and I just needed to sear them but...

Did a combination dinner tonight, the ribs were previously cooked on the KK and the veggies were cooked on the kitchen stove, except for the tomatoes then everything was put on the Konro grill. The Konro fire makes a very nice crunch on the surface of the ribs. The interior of the ribs is still moist.

Tony, does that ever look appetizing.

Great, thanks, CK, no rush.

I have a question alimac, you speak of a couple of chicken parmi's and all of a sudden there are three. The way I figure it is is if you cut off 1/4 of each I could have an equal share in what appears to me to be an awesome treat.

Randy, great job on that meal, everything is looking delicious.

Chicken with spicy plum sauce, air fries and Organic Ketchup. On the way to making spicy plum suace- Previously grilled chicken, plum sauce and air fried sweet potatoes with Organic Ketchup.(Just for Tony.)

Now THAT'S a cook.

CK, I know you set your grill into a table do you have pixs that you can show how you did that? I am looking for tips.

JDBBQ, those ribs look delicious and they even have a smoke ring. One of these days I need to do a batch.

Tony, I hear Heinz Organic Ketchup is very good.

Deeeelicious.

Looking forward to the outcome.