MacKenzie

Hogsfan, that brisket looks extra tasty. You must be very happy with that cook.

No and we are pretty friendly too. Just give me a heads up so I can be sure to have the ingredients on hand. Thanks, everyone. BTW, I forgot to mention that there was a nice smoky flavour to the nachos that you don't get from an oven.

tinyfish, you sure are on a roll today, great grill marks on a great steak cook.

tinyfish, I bet it doesn't taste funny, it looks awesome, makes my mouth water looking at it.

tinyfish, that roast looks sooooooooo delicious and colourful and tender and awesome.

Oops, Tony, I forgot your broccoli.

Found a new to me recipe and it required bean sauce. Made that with onion, pepper, black pepper, chili powder, red wine, garlic, oregano and pinto beans. Next is to put a little dollop on each of the nacho chips. Next add the onions, jalapeño pepper, and mushrooms. Add tomato pieces and cheddar cheese and Monterey cheese. Now on the grill it all goes, 400F for 10 mins or so. Done. Plated. and up close- Dip in a little sour cream and devour.

Thanks, everyone. I liked the meat so much that I think the next time I make an ordinary meatloaf that I'll use the same recipe.

Chicagobill, you are going to love that grill and just wait until to see it in real life, beautiful. What excitement there must be at your house this week. :)

Ck, that mini butt looks very tasty in that bun, great meal after all and topped off with that awesome dessert.

I'd vote for that dinner, it looks awesome.

It sounds like you have some time to sit back and have 2-3T of wine.

I guess I should have been more specific as to where the 2-3T were going.

Looking very good so far.

, good job I only needed 3T and 2T would have done.

Yes,Tony, I could have easily made that or some individual ones, next time.

qundoy, the extra advantage of the wine is you get to drink what doesn't go on the onions.

Bosco, those are two awesome looking grills. I know where you are going to cook the Xmas turkey.

A friend sent me the recipe for this some time ago and today was the day to try it. The spices ready to mix and cook before adding to the freshly ground beef. Spices, onions, garlic and peppers cooked. Ready to mix things together. Meatloaf log is formed and on sitting on the pastry waiting to be rolled. Rolled up, sprinkled with salt and on Pebbles at 400F for 50 mins. Plated.

Mike, I agree Sous Vide steak seared on the grill is awesome and that is just how yours turned out. I just get the lump going by lighting a lot of it with the torch, leave the top open and once those coals are burning put the steak on. No need to heat up the entire KK as the temp. just above the lump is plenty hot for searing

Delicious dinner, ckreef.

Lannoos, your brisket certainly looks moist, beauty cook.

Hogsfan, a very tasty looking cook, nicely done.

That is a delicious looking dinner, my taste buds are tingling.

Mike, your 21" looks fantastic, a thrilling experience. Can't wait to see your first cook:)