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Recently my middle daughter moved into a new house. I set up a small Weber Q on a rolling cart for her and my grandson (Danny - 7 years old) to use. I also gave Danny a grill tool kit that he could call his own. One night we cooked burgers & dogs, I showed him how to light the grill and how to adjust the flame to cook the food. He did a nice job for the first time. About a week later, I got this photo from my daughter. Danny had one of his buddy’s over at the house and he was showing his friend how to cook burgers for dinner. Daughter said he did everything by his self and did a good job on the burgers. She said he was so proud of himself and his buddy thought his grill was super cool!!! Touched this old grandpa’s heart ! Pretty sure a KK will be in his future!!

Sorry guys been busy, have been holding off on pulling the trigger (to my detriment, AU$ has tripped-up a bit since i first talked with Dennis) because i was hoping to get the same colour as in pic. on the 25th. Dennis explained to me kiln process effects some colours to come out a certain way (or shade of ), Anyway the man is exactly as all people have been saying, great to deal with and will be conversing with him again real soon.

Pizza sauce?????

Nice, MacKenzie, except for that one little thing!

Definitely got the Q bug now! He'll be doing racks of ribs in no time.

Secret ingredient - https://smile.amazon.com/Red-Boat-Vietnamese-Virgin-Bottle/dp/B005J8DT0Q/

Made a little flat bread for breakfast this morning. We are in the middle of a nor'easter so no place to go. Add a little Parmesan Cheese. Fold it over and devour.

As I always say.. if you want to cook low and slow for a crowd.. the 23" Ultimate has great capacity.. Brisket, butts and ribs.. If you want to "Grill" for a crowd the 23" is limited by it's size. You just can't throw on 6-8 steaks and vegetables... The 32" and 42" are great GRILLS which also have more low and slow capacity than most will ever need. The 32" is no slower nor does it use noticeably more fuel. Outside of the 20% more in cost and almost twice the weight there is no downside I can think of to getting a 32" Big Bad.. It's all I cook on these days. I pretty much leave the basket splitter in at 50%.. even when I low and slow. That being said, If you want to work a bit you could reverse sear 6-8 steaks and then brown them up three at a time. Gets the job done, but there is a reason there are no 23" gas grills on the market.. it's too small.

Time to start the KK fund for Danny, he looks like he is in seventh heaven, just look at that huge grin on his face. I'd like to have one of those burgers, nice grill marks, guess he learned that from the Master. BTW, I hope you taught him the cleanup trick too.

Ive never made pork burger, but one of my favorite burger restaurants makes a Vietnamese pork burger that I love.....maybe ill have to try making it.

Are you familiar with reverse sear? Sent from my iPad using Tapatalk

I have also done 4. I imagine in a pinch you could also put the heat deflector on the charcoal basket handles and use the lower grate....I have done this with ribs with fantastic results but they are a shorter cook.

Went for an Argentinian-style steak dinner this weekend. One of the better steaks I've grilled. We went for an Argentinian-style meal. Grass fed skirt steak. Kosher salt/corn starch rub, with a quick trip to the freezer. Then reverse seared with mesquite smoke. Topped with a chimichurri sauce. My wife added home made sour dough bread, pasture raised butter, and great northern beans cooked in a made from scratch stock. And we opened a 2010 Tempernillo Reserva. Now go through the process with me: