kjs

Yep and they were not small (each about 8lbs) no question about it there is a lot of real estate on the 32. I absolutely love it. I have the rotisserie attachment as well and plan on cooking a whole small pig in October. I will be sure to post pics.

Yes I did, it works like a charm. By the way I loved your last two posts.

Excellent post!!!!

Nice! Looks delicious. Beautiful pics as well.

Started out with two pork shoulders for a Labor Day get together. After 11 hours and a very messy grate Pulled and ready to eat Finished sandwich

Good looking food, good looking photos, kudos on everything nice job!!!

Welcome aboard and good looking set up.

Welcome fellow BB 32 owner, maybe you can post us a pic or two.

Nothing like rotisserie chicken, looks really good. Kudos!

I absolutely live your outdoor kitchen space and those ribs look soooo good.

Owning a 32" I commonly use the basket splitter and divide my grill into indirect and direct cooking surfaces. It allows for superb cooking flexibility and plenty of real estate for grilling. Even though it is just my wife and I for everyday cooking, we can make our entire meal on this one cooking surface, and for those times we are feeding an army the 32 delivers.

Yes I know, but I appreciate your concern. I should have been more clear with my post, so I went back and added an edit.

Very nice, I love the pebble finish. As for size, you will not regret the larger grill for a moment. I have a 32" bronze it works great for just my wife and I, but is also wonderful when we have a large group around. It was the right choice for us.

Very funny, love the humor.

Yes Memphis style ribs are excellent and not as messy. Talk about messy, I'll be cooking pork shoulder tomorrow for pulled pork sandwiches on Monday's Labor Day get together. I am anxious to try PBW, to clean my grates afterward.

What a great gift, I agree with tinyfish "better than socks".

You will love this grill. Congrats on your purchase.

Yum, yum!

I am going to have to make this.. it looks delicious (nice job). My wife and daughter love chicken pasta and pesto.

Guinness...good stuff. I often cook with it, especially when making gumbo. It adds a mellow richness which complements the smokiness of a really good gumbo. Not to mention the gumbo must be served with a Guinness the temperature of spring water fresh out of a country spring (about 43-49°) no colder.

You are correct I love grilled peaches as well.

MacKenzie, please do grill some pineapple slices they are wonderful.

Great tip, thanks.

You are absolutely correct regarding metal bristles.

I will have to give this a try, thanks.