@BillJr Thanks! This grill has really endured a lot of punishment. When you go to Sprouts, ask them to put some extra marinade in the bag, you really can’t have enough!
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Some unexpected BBQ choices that I really enjoy:
Parmesan cheese rinds (learned this when visiting a company in Italy)
Watermelon
Peach halves
The fruity things caramelize. It’s worth trying.
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I’m curious how those are served. Sounds tasty.
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As is! They save up any hard cheese rinds and then heat them until smokey, melty and maybe charred. It makes them soft and recoverable.
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Oh yes. When it comes of the grill drop some vanilla ice cream in the hole where the pit was.
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Pineapple is amazing.
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Oh yeah. Grilled pineapple and grilled chicken.
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So good. I love going to Brazilian churrascerias for this kind of thing. It’s like a meat-fest where you finish with really awesome grilled pineapple.
Easy to grill youself too. And goes with any meat. Super nice, slightly camelized, smoky acidic/sweet finish to a meal.
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I never thought of that! I’m going to try it!
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That sounds great @DaveT
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Got the Boston butt chugging along on the smoker today!
It’s at 160 degrees stuck in the stall:rage:
Cheers Brian
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I think I need a primer in either a) Aussie slang, or b) BBQ slang, or c) both! Thanks 
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Hey @joergkutter,
A Boston butt is a pork shoulder from the front top of the beast👍
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Aw man! That looks delicious.
When you come to Melbourne, I will do a cook up for ya @eric.kiser👍
Cheers Brian
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of this 
Nice. I learned to love wine by drinking Australian Shiraz.
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Hey Eric, @eric.kiser,
We love Shiraz, one of my mates used to own a boutique wine store so he hooks me up with some really nice wines👍
There is a great little winery about 2 kms from my property at Jamieson called “ Mount Terrible” wines that produces a really nice Pinot Noir😎
We have some really good wines that are reasonably priced here, plenty of competition 
Cheers Brian
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