carnivore here - like all meat.....cant get over all the young and middle aged women who just eat rabbit food (sorry to you ladies in this category) - dnt see too many guys yet obsessed with what they eat, but maybe I mix in the wrong circles. We're lucky that we have a private butcher locally who only does meat from Margaret River (in WA) - melt in mouth........yum !!!!!

Do like greens, but not without meat

Am I a vegetarian . I'll eat anything that eats grass.

Woody

I always get the perfect result when roasting any meat on the Baby Q by placing a double layer of foil (pierced with slots for drainage) beneath the roasting trivet. I sprinkle season all on the outside doesn't matter which meat I'm doing and use a thermometer to check when I get to how I like it done i.e. preferably rare or medium but never well done. For all meats except pork preheat on high for 10minutes then back off to the low setting.

Small tip when doing pork you preheat for 10 mins then leave on high for the first 30 or 40 minutes before backing off to low - because of this initial higher temperature make sure that you start with a clean BBQ including the drip tray or like me you could end up with a pretty mean fat fire (dangerous & not good for the taste).