Yep...carving the meat and doing some "Quality Control" at the same time is the best, specially if there is some hot drippings to dip in.
I also love the good crusty bits.
Chargriller Super Pro with side firebox
I'd like to be remembered as one of those "larger than life" people, but as I'm only 5'6" I just work on being *wider* than life.
(Pedro Moura Pinheiro, a funny guy)