Steve M

Some Valentines Day surf 'n turf. Black Angus ribeyes at 225 on the kk, seared on the Evo. Baby brussell sprouts with bacon, potatoes, and toasted italian bread. Plated

I like the new gazebo. You will be cruising by the time the 32 arrives.

Those look fantastic

I really like that old vintage stuff. I've done quite a bit of woodworking but no restoration. I think you're on the right track with cutting the bottoms off the legs and replacing using dowels/glue.

Really tasty looking bread and sandwich!

Fine looking chook Pequod! Love the crispy skin.

Things are looking good!

Some righteous meatballs right there. Sandwich looks excellent!

I like this whiskey too as you can tell from all the missing whiskey. Thanks Aussie

Seared some halibut steaks; served with polenta, roasted brussel sprouts, and a dijon cream sauce. And of course, a nightcap

You're thinking way ahead. I like it.

This tasted like I was drinking an ice cream sundae. vanilla, chocolate, cherry, and walnuts.

Impressive job getting that in the freezer

Great cover of that song Aussie!

I hope this is resolved soon. My original 800 lb shipment is starting to run low

Some nice cooks right there!

I really feel like the 23 is pretty big but I wouldn't hesitate to get the 32 in a do over. The most common issue I run into on the 23 is when I really need two different temp zones to cook in (like a low and slow at 225 and a side dish in the 400 range). In that case, a duo like Tony suggested would be a great 3rd alternative.

Speaking of walnut, tonight I am beating the chill with a black walnut old fashioned.

That is pretty incredible. I have had people ask me about how it held temps in the winter and it seems like a ridiculous question until I stop to remember what every other grill I have ever owned was like. The kk is effortless.

Gorgeous kk!

Very cool space. I used to have a pinball machine and I miss it. I would like to get another one of these days.

Great dinner Aussie!

Great first cook on the 32! The world needs more bulldogs

Yes, it helps to watch with the sound up Careful on those wine barrel cutups!

Reverse seared a tritip from Porter Road. For an appetizer, I smoked a few fresh shrimp with a chipotle marinade and cooked up some bacon wrapped shrimp on the EVO. I also seared the tritip on the EVO. Also, a bonus breakfast pic from the EVO this morning.