MacKenzie

Very nice job, Aussie.[emoji4]

I have yet to do a butt but I see no reason why you couldn't. One of these days I will.[emoji4]

Garvin, I only cook small amounts so I can't help you. I bought mine basically for winter cooking. It is so easy to roll this little one out and it heats quickly. One thing to consider is the distance from the fire to the grate. It is as is to expected much shorter in the 16.

Inspired by the current blizzard warning I thought I'd better get that grill working. The only thing I'll be working for the next few days is the snowblower. I had a piece of round steak in the fridge freezer and this morning I decided it was time to get rid of it. Next question how? Decided to grind it with an onion and make burgers. Dress it up with some Provolone cheese, onions, relish and Burger Bomb Sriracha from Williams and Sonoma. The sauce was a gift and my first experience. I loved it. Plated.

HalfSmoke I'm thinking about changing my name.

What a fantastic sight, what I wouldn't give to look out my window and see green.:)

So fresh and clean looking.[emoji4]

Variety the spice of life.

That sure looks very interesting, thanks for posting link, Half Smoke. [emoji9]

Aussie, here is a new mug for you.

No snow or ice but lots of rain water.:)

I'd call that deeeeeeelicious.

Paul, those chops sure do look nicely trimmed up. You just saved yourself by the skin of your teeth on that plated shot.:) It will get easier.;)

Aussie, dinner looks yummy and the chicken is very nicely coloured.🤗[emoji4]

Garvin, you are giving me pizza envy.:)

Looks delicious, Aussie, super delish. [emoji39]

I was dining out last night and saw these on the menu, just had to order them. Yes, duck fat fries. Had those somewhere between the There was a Caesar salad, bread and a glass of wine in there somewhere too, I think I ate too much.:) But it was fun.:)

golfingfool, I do believe you would use your KK rotisserie rod.

Those lamb shanks sure do look like they are loaded with flavour.:)

ROFL

Sure looks, yummy.

Aussie, sure looks good from this continent.:)

Sure looks extra tasty.

Tony, interesting, thanks for the link.

Today another easy prep, sous vide pork tenderloin 139F for 4 hours. Look at that moisture. Plated.