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Excellent looking cook, Cliff! Cheers!

Hey, they still look great to me!

Everything looks delish, and yes, I too must try out the bacon-wrapped carrots!

I'm stuck at home for part of each week (in the office at least one or two days, the rest working from home), but that certainly has freed up more of my time for outdoor cooking, indeed. And, your picks make me want to do just that! Great job on the chickens and brats; keep up the good work!

Someday I'll seek one of those out and will give it a shot. I think you got the seasonings just right, as I think a steak like that only needs some oil and salt and pepper, nothing else, so the taste of the meat really shines through. Nice job and great pictures! Cheers! Barret

I love just about any grilled veggie, and there are a ton of good ideas listed that I have yet to try. I've done summer squash (yellow and zucchini), potatoes, sweet potatoes, asparagus, carrots, corn on the cob, stuffed bell peppers, stuffed jalapeños, Romaine hearts, Iceberg wedges, baby bok...

Oh, man! The resting part is usually the hardest.

Looks good; we love lamb once in a while. I take it you'll post the end results?

I was hankering for some wings, and in the external fridge I remembered I had two packs of wings (22 total) from the last trip to the store, so while the rest of the fam were chowing on hard-cooked dyed eggs, I fired up the grill with my pretend Vortex configuration. I sprayed the wings with...

Sometimes there's nothing better than a good, red, steak with some excellent sides to bring it all together and warm you through. Good looking pics!

I've never attempted a ham like that, from start to finish, but you inspired me to think more seriously about it. Nice job on the cook; looks great.

Chris - thanks! I used food grade silicone bands for the trussing, which I received as a gift a number of years ago. They work great for indirect heat as long as they're removed before folks dig in!

Brad - these were 16 - 18 oz. birds, which I found at a new Euro grocery store in town. Most of the ones at the regular grocery store are 22 - 24 oz., and I'm glad I found the smaller ones. They were each $7, a bit more than the smallest I can find elsewhere, which are 22 oz. organic birds for $5.

Those look super! I figured the absence of cream wouldn't be an issue, but if anything just helps to round out the texture. And the addition of garlic is definitely a good idea! Nice work.

Looking at that sauce says to me that it's good on chicken, turkey, pork, beef, vegetables, you name it. I've never heard of them before (being on the west coast and all), so I searched them up and found their Amazon storefront; I just may have to buy some to get me through this quarantine in a...

Jim - thanks! They took about 45 - 60 minutes at around 350° F.

The pickles also caught my eye, and boy they look good. Keep up the good work!

Besides salt, pepper is probably the best seasoning, even when just used on its own. Nice job on the bites, Jeff!

I know grilled salad has come up on several occasions, and to this day I still think it's one of the best things in life. For quite some time I have been grilling Romaine heads, never foraging into the world of Iceberg wedges or even cabbage "steaks" (which I still have yet to try but will be...

WOW those look delicious. Love the idea of a pepper in the middle, kind of as a spicy surprise.