Welcome to Cheftalk Steve , it is such a pleasure. I have some questions that I would like your thoughts on; Is there such thing as “fall off the bone tender” ribs ? When cleaning my grill for the next bbq I usually fire it up and give it a good brushing, is there anything else I should do to keep it clean ? I am used to making fresh conch salad in various ways but have never grilled it, can you suggest an idea as to what would be the best technique for grilling it ? What is the best way to deal with a flare-up ? I really enjoy cooking oysters on the bbq , is there a recipe or flavor you like more than others ? Can you please tell me what was the most satisfying , exotic bbq you have every experienced ? Thank you for taking the time to answer any one of these questions. Please know that your show just inspires ! Merci, Petals.