bosco Posted August 1, 2016 Report Posted August 1, 2016 The 23 and 32 got to see double action today. Loaded the 23" with peach wood for smoking and slowly heated it to 250. Trimmed sides to St. Louis style and hit them with John Henry's peach and meat church honey hog hot. Loaded the 32 with corn, chicken mango sausage, and burgers. Lots of room. In fact the 32" is a grillers grill don't be afraid of the size if you are considering it. It is great for parties. Finished the ribs with blues hogs BBQ sauce. Unbelievable sauce not a huge fan of sauced ribs but did it for our guests. 4
CeramicChef Posted August 1, 2016 Report Posted August 1, 2016 Ryan - I'll tell you one thing for sure and certain ... You'll be eating well for the next couple of days! OOPS! That's right, I forgot, you have teenage sons! Can't wait to see what you cook for dinner tomorrow! Great looking cook. Kudos! 1
Stile88 Posted August 2, 2016 Report Posted August 2, 2016 Excellent cook ryan you sure have the 32 loaded with yummy food love the ribs on the 23 now that is a bbq bet it was all delicious 1
MacKenzie Posted August 2, 2016 Report Posted August 2, 2016 I could eat one of each item and be very happy.
Aussie Ora Posted August 2, 2016 Report Posted August 2, 2016 Great spread is it the peach rub that gives the ribs that color Outback Kamado Bar and Grill 1
tinyfish Posted August 2, 2016 Report Posted August 2, 2016 You know it's a great day when you have both your KK's cooking away. Food looks great. Your right, the 32" is great for grilling. 1
ckreef Posted August 2, 2016 Report Posted August 2, 2016 Great looking cooks bosco. Sent from my XT1585 using Tapatalk 1
