I have the frogmat, too. Works great, but be careful about the temperature limits on direct heating.
These work pretty well, too.
https://smile.amazon.com/Cookina-BBQ-Reusable-Cooking-Sheet/dp/B0081TIE5K
Nice indeed. Have some salmon in the freezer that I need to cook up. Used my lemon myrtle for the first time last night in some freekeh, along with the Native Pepper flakes. Citrusy, indeed. Now, to figure out what to use the Bush Tomato on??
While it's not G&T weather here, yet, I can enjoy the barrel-aged beers at the local brewery in the meantime! A new release every week in January. This week was a Strong Scotch Ale finished in a Heaven Hill bourbon barrel.
I did that a few years back when the funky salt craze was going on. I find that there's more of a textural difference than a taste difference between many of them, with the exception being Indian Black Salt that has a fair amount of sulfur in it and the smoked ones. If anyone is interested in giving this a go, here's where I get most of my off the wall salts -
https://www.seasalt.com/gourmet-salt/gifts-samplers.html
Adding my Welcome to the string. Pics, pics and more pics, please. If it was me, I'd be going crazy having to wait a week to get my first look at it uncrated!!!
My baby Grill Dome will do that in humid summer weather, and I don't even cook on it anymore. But, it's nothing that a Grill Floss and a MAPP torch can't handle!
I just lurk over on the Guru site for the Challenge entries by our folks here.
I recently bought Meathead's book and it gives you a code for temporary access to the Amazing Ribs forum. Been thinking about checking it out, but as others have said, it's hard enough keeping up with what I already have. I missed a day here and came back to like 20 new posts to sort through today!