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here are a couple of shirts for amusement. LOVE the BBQ shirt, it is worn by the BBQ employees.................................................................

Thanks @tony b. I will set some time aside this weekend to try a few variants. In the past I thought that keeping the mash going for longer was the way to go but now realise that 6-8 weeks is long enough for a mighty fine tasting sauce. I am looking forward to this year's crop of chillis. It will be interesting to explore the different flavours that different chillis deliver in a sauce.

I LOVE the towel! Going to get a sign made for my pavilion

Woo, hoo, way to go, @tekobo! I've only experimented with various vinegars myself. I typically stick with rice vinegar, as it doesn't have a strong flavor on its own, like apple cider vinegar does. White balsamic is a nice one. Fruits can work well in sauce, like mango, pineapple or raspberries. Tomatoes or carrots can work, too. Spices can push the sauce in many directions. Southwest/Mexican (chili powder and cumin). Middle Eastern (ras El hanout, berebere) Indian with all the different curries. Asian with ginger , fish sauce (?), miso. You have a base sauce that you can experiment with, so have some fun with it and find what you like.

Wait, it's not the end, I found them, they're here.

So...after three days off the booze and eating in a restricted time window, this vegetarian lark seems to be working. I am sleeping better and have lost a little girth and a little weight. @Tyrus is right, I won't ever pass for a vegetarian with two freezers full of meat in the house but I am discovering the benefits of not loading every meal with meat and sides and washing it all down with wine at every opportunity. Baby steps. I can't be bothered with a diet but if I can make some sustainable changes I will be happy.

Couldn't resist a nacho cook this evening, it is quick, easy and fast since I had a bunch of topping leftover from a pizza cook this last weekend.

Not Suggested Air takes the path of least resistance and will most go around your pile of charcoal... The area on the other side of the charcoal splitter has those plates to force ALL the airflow thru your charcoal. This makes it light MUCH faster and gives you total control of your airflow/temperature. With the massive size of the firebox in the 42", I felt it would be wrong not to have it so it's standard, not optional like all the other grills. When you are smoking, and you choose not to use it.. I suggest completely filling the charcoal basket so the airflow is uniform thru the charcoal also. I'm happy to hear you still love your grill.. thanks for the kudos!