Jeri, I haven't used it yet, but it looks like it's used for shrimp, or small vegetables that may fall through the grates. (I seem to have a lot of trouble with things falling through the grates, like onions, green beans, peas, asparagus, peppers, etc.) I used this garlic, chili paste marinade on skirt steak the second time I used my new grill. It was absolutely delicious, and I'll be making it the same way again. I'll post the recipe. For smoke, I prefer chunks, not chips. They seem to last longer. I read a hot tip about pressure cooking your wood in water, to really get them soaked in a hurry. I don't think the brand really matters as long as you use the type of wood you like best. Here's the recipe I used for skirt steak. It was for flank steak, but worked as well on the skirt steak, which is what I had. It's an ATK recipe: Gas Grilled Marinated Flank (or Skirt) Steak 1 (2-lb.) whole flank (or skirt) steak, trimmed 1 t. table salt 1 recipe wet paste marinade vegetable oil for the cooking grate 1/4 t. ground black pepper Garlic-Chile Wet Paste Marinade 6 T. vegetable oil (I use light olive oil) 6 medium garlic cloves, minced (about 2 T.) 2 scallions, minced 1 T. minced chipotle chiles in adobo sauce 1 medium jalapeno chile, minced Puree all the marinade ingredients until smooth. Pat the steak dry with paper towels and plate it on a rimmed baking sheet. Using a dinner fork, prick the steak about 20 times on each side. Rub both sides of the steak evenly with the salt, and then with the paste. Cover with plastic wrap and refrigerate at least one hour, or up to 24 hours. (24 hours is my pick!) Turn all the burners to high and heat the grill, with the lid down, until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Dip a wad of paper towels in the oil; holding the wad with tongs, oil the cooking grate. Leave all the burners on high. Using paper towels, wipe the paste off the steak; season both sides with the pepper. Grill the steak until well browned, 4 to 6 minutes. Using tongs, flip the steak; grill until the second side is well browned and an instant-read thermometer inserted into the steak reads 125 degrees for medium rare and 135 degrees for medium, 3 to 6 minutes. If the exterior of the meat is browned but the meat is not yet cooked through, move the steak to the cooler side of the grill and continue to grill to the desired doneness. Transfer the steak to a carving board. Tent the steak loosely with foil; let rest 5 to 10 minutes. Using a sharp chef's knife or carving knife, slice the steak about 1/4 inch thick against the grain and on the bias. Serve immediately.

I made some recently that were very good, but I don't remember everything I did. What I do remember is that I cut an x in their little bottoms, then blanched them for a few minutes. I drained them, then sauteed them with mushrooms in butter. What I don't entirely remember is what else I added. I'm sure I added garlic and squeezed some lemon juice on towards the end of cooking. I probably added some parsley. Wish I could be more helpful with this, but it was one of those throw things together and see what happens sort of dishes. If you like mushrooms, though, I discovered they're good friends with brussels sprouts. Oh, and I love them roasted, too. Sally

Love, love, love brussel sprouts. I usually just take the stem and bad outside leaves off, leaving them whole. Roast in olive oil and a good amount of salt at 450 for 30 minutes or until they are golden brown. Can't wait to try your recipe. Thanks for posting!!!! YUMMY:0)

George, Ron clearly is running ahead of me with okra and that's okay. He's the okra guy, after all. However, we've already harvested 3 Better Boy tomatoes from a plant I bought in mid-January, and 7 SunGolds from a plant I started from seed in November, so I'm running ahead of him (probably) with tomatoes. The things we gardeners do in order to get our fix! I think it is awesome his okra is blooming. Let's see if the blooms form pods. I think they will, but that's just a guess because I don't know anyone who's ever had okra in bloom in March before. If ever there was a year when there's enough heat this early, I think this year would be it. Honestly, I don't think I even know anyone who's ever had okra planted, either in the ground or in a container, in March, so he's doing all sorts of unprecedented stuff with his okra. Bon, Be patient and the abundance will come. That's how you will know your soil has reached the right point---your plants will produce like mad. I don't need a soil test to tell me when the soil reaches that magical point where everything is just right---the plants tell me. You'll see. It will happen, and you'll be so thrilled, and so relieved that you kept the faith and kept working the soil and got it to the right point. autheray, Oh I do save a ton of volunteers. Sometimes I drive myself nuts digging them up and moving them here and there, but I hate to waste plants. I keep finding places to put them until the garden is so tightly packed that there's no place to put one more thing. I feel like if God sends us plants, who are we to ignore them and toss them away if we can find a place to put them.? My problem is I get more volunteers than space, but that's not the worst problem to have. Sometimes I move them outside the garden, where sometimes they make it, and sometimes they're just turned into Chicken Chow, Rabbit Chow or Deer Chow. I love cowpeas so much that I'm really bad about letting them grow wherever they pop up, which explains why visitors to my garden in midsummer sometimes are baffled to find cowpeas growing in pathways, climbing up tomato cages, vining themselves up bean trellises or trellised icebox melons or whatever. I like to remind people that in nature the plants are all mixed together anyhow, so why not in the garden too? A cowpea plant growing in a row of melons will produce just as many pea pods as one growing in a proper row with other cowpeas. I usually don't save tomato volunteers though, as the tomato plants take up so much space and I already grow more from seed than I have room to plant as it is. Dawn