Out door cooking?

[farmaholic]

[ATTACH]4465[/ATTACH]

This is what they are doing in Argentina. Soon they will be able to make them in 2 seasons, have less inputs and have better, cheaper avenues to export than anything made in North America. BBQ's in North America are screwed with what is going on in Argentina.

That's enough sarcasm out of you for today.....

I got it!

[dalek]

[ATTACH]4465[/ATTACH]

This is what they are doing in Argentina. Soon they will be able to make them in 2 seasons, have less inputs and have better, cheaper avenues to export than anything made in North America. BBQ's in North America are screwed with what is going on in Argentina.

That’s nothing, in Venezuela they just grill their neighbours over a burning tire. Long pork socialist style, and they’re glad to get it.

[Bowerpower]

[ATTACH]4465[/ATTACH]

This is what they are doing in Argentina. Soon they will be able to make them in 2 seasons, have less inputs and have better, cheaper avenues to export than anything made in North America. BBQ's in North America are screwed with what is going on in Argentina.

Lmao! That was priceless.
And the beef is better too

[furrowtickler]

I like this Weber
It’s 100% reliable and accurate all the time.
The Heat is awesome and I can run er at any temp .
Saves a lot of valuable time so I can get done other projects 👍

[LWeber]

I like this Weber
It’s 100% reliable and accurate all the time.
The Heat is awesome and I can run er at any temp .
Saves a lot of valuable time so I can get done other projects 👍

Weber cast iron grills make great lines...🙂

[BFW]

[ATTACH]4465[/ATTACH]

This is what they are doing in Argentina. Soon they will be able to make them in 2 seasons, have less inputs and have better, cheaper avenues to export than anything made in North America. BBQ's in North America are screwed with what is going on in Argentina.

This is the machine you want right there for sure! Once you have grilled meat on a hardwood fire won't go back. Not as convenient as the pellet grills (which are best for smoking only IMO) but flavor won't be beat. I'm definitely getting one

[Guest]

Bright sunny morning. Office day today.
He's all stainless and about 12 Years old. We BBQ year round, middle of winter now lows of 5 to 10 daytime highs 15 to 20. Fresh corn on the cob available year round too, soak it in water wrap in foil husk and all, slap it on next to the organic fillet steak,awesome. Widespread rain front coming across entire west Australian ag regions tomorrow, looking good

[malleefarmer]

So larry comes from a long lineage of BBQ/sheetmetal half the family moved into grain marketing/commentry others stayed with bbq both equally successful.

Cheers larry sounds like a good story except for the one "B"