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Ok, so it was just the family. But I was so excited that out local butcher opened a second location and it is literally within walking distance to my house. They had some fresh wings so I did three different sauces, bbq for my 4 year old non adventurous eater, and honey garlic wings and hot wings for the rest I'd us! Soooo good, my dry rub included purple crack and that made a big difference! And hawaiian mac salad was the perfect side!

Got some more meaty baby backs .gave them a sprinkle of Crack /salt mix on the bottom. and some dizzy pig pineapple head on top trust me you have to try this the pineapple head is awesome on pork..on it goes..looking good to me..after a rest. .sliced it up..so much meat love it .and plated with well you know what lol. Outback kamado Bar and Grill

Looks so tasty great burgers don't listen to that bloke from cedar rapids add beets pop your taste buds lol Outback kamado Bar and Grill

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.

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!!

That's awesome Jon check out the smile on his face .some groovy haircuts going on lol Outback kamado Bar and Grill

Done Picanha with chimchurri on the BigJoe Saturday gone, loved it, got access to nice rump caps.....definitely going into the little black book, was on the last slice before i remembered i had a camera in my back pocket

I love my 23 but if I had to do again I would probably be convinced to go 32. Also get all the kit the first time. I am thinking of getting the spit roti now. I got the cradle but didn’t get the spit the first time. Anyway you should get the 32 as I believe you would be the only Perth person with one. That would be something to be proud of. Haha. I would trust what Dennis says. If he uses the 32 everyday then sounds good to me. I have seen stone set around and would have thought it could handle the weight. How thick is it and what is underneath it. I had mine on 50mm concrete pavers. It’s now on 30mm travertine over a compacted pad of 30mm cracker dust and concrete slab in my pool area. Ultimately it’s a show piece so creating a home for it is part of the fun. Seriously your visitors will be blown away by its beauty. Sent from my iPhone using Tapatalk

Next time, MacKenzie!

The last of the butternut squash until next fall. It has been a while since I did a potato scallop and it just seemed to be the day for some comfort food.

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

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.

He won't be the only one. [emoji4][emoji4][emoji4]

At least there's no beets on that "burger." Was there Purple Crack in that ketchup, MacKenzie?

Delicious, Aussie.

OK, now I gotta take a break and have lunch!

Looks pretty darn tasty