MacKenzie

Jeffshoaf, lots very tasty things on that dinner plate.

Lovely dinner and that wine better hold up if you've been saving it for 25 years.

Made a huge dish of Mac & Cheese with Butternut squash this evening. https://www.irishexaminer.com/recipes/?c-recipeid=6857 I did roast the squash on the grill earlier in the day. Also add a green habanero pepper and some slice of tomato. I really liked the results. Plated with some pickled hot peppers. Picked these from the garden today, jalapeno and habanero.

I had to have it shipped in from the US. It was not sold in Canada at the time.

When I first bought mine I really had to work at what I was going to use it for and the more I used it the more spectacular I thought it was. I use it a lot and love. If it broke down I'd have another one. BTW we are talking Canadian dollars here.

Tony, I steamed them in the Vermicular, cooled them in the fridge and next day sprayed them with oil and cooked them in the Instant Vortex Air Fryer for about 8-10 min or so at 395 - 400F. Just winged it.

An easy dinner and more squash. After all it is squash season. This time a very small butternut squash that I wasn't sure was going to even ripen before the killer frost hit but there it is. Served with chicken burger and roasted potatoes.

K, dinner is looking lovely.

Dinner in the dark. Hotel style pork chop, fried potatoes and squash seasoned with thyme, ghee and maple syrup. Plated.

Killer picture, mouthwatering

Awesome, awesome, awesome cook.

You can add me to that list.

I'm glad we got that straight, Poochie.

No difference in upkeep between pebbles and tiles.

No question, pebbles all the way. Some folks have tiles and they say the same thing but what they don't tell you is that had to get tiles because Dennis was all out of pebbles.

Beautiful cook, great colour on that chicken.

That is a tough decision, my point of view would be get the largest size you can fit into your space. Better to have too much grilling surface than too little. Good luck and what ever you decide upon you are going to be in for a thrill.

What a great spread, Troble.

A friend gave me some of her first smoked meat adventure and I'd say it won't be her last, I sure enjoyed it. Loaded with Swiss cheese and some cold slaw.

Tekobo, you are making my mouth water.

Tony, that is a stunning pix. I love it.

Jacquie, that sounds wonderful, let's hope Dennis has that option.

Like a pro already. Lovely ribs.

What a night.

Don't tell me Tony is still pushing tiles, I guess what they say is correct, you can't teach a retired engineer new tricks.