New grilling area layout input needed

So, after reading a number of posts and forums and joining discussions on some, I thought I would start my own discussion topic to keep things in one place -

We currently have a 56" Challenger cart for our XL BGE - with a flip up side for additional surface area.  We have it on our center deck, along with a propane fire table and chairs.  We have the included storage filled, with charcoal and wood chunks being stored elsewhere in the garage and some of the probes and electronics for smoking in the house.  The center deck is flanked by a 3-season room to one side, and an upper deck with a hot tub and privacy wall on the other.  There are also stairs that step down to a brick patio area with a wood burning fire pit.  The back of the house along where the center deck is is 2-story glass (so we'd like to keep rooflines for a structure to either side).  The back of the house where the hot tub is is a patio door into the master bedroom.

We want to add a new outdoor space to accommodate dedicated dining area and a covered grilling area. 

1. We envision 2 XL BGE in the gilling area (don't really need XL for a second, but don't want to invest in second set of accessories we might use on a different size egg)
2. We have 2 outdoor kegerators (we didn't plan for 2, but that's what we managed to arrange for, so we expect to use one as a fridge)
3. We expect the new deck area to match the existing deck surface, which is wood, and we have a wooded lot, so we envision everything being on casters to enable movement for maintenance as needed.
4. We don't want the BGEs to be adjacent to wall structure.  We don't want the BGEs to be in wood cabinets.
5. We will plan for a ceiling fan in the covered area and various electrical outlets.
6. Not planning for a sink.
7. We have an ice machine in the house kitchen - so ice buckets as needed to accommodate mixed drinks.

PLEASE PROVIDE FEEDBACK AND SUGGESTIONS - layout, base cabinets, things I am not considering, etc.  THANKS


This first drawing is the existing.





Conceptual idea #1 -

1. Green area represents the roof covered area.
2. Dotted line around dining table is the suggested 10'x12'6" footprint for a table for 6.
3. Eating bar is an 18" trash pull out, 24" 3-drawer base and 36" 2-door cabinet.  Envision 3-drawer being serving items, outdoor plates, etc. and the 36" for charcoal and wood.
4. Grilling counter area is XL BGE, 24" wide 3-drawer, 24" wide 3-drawer and XL BGE.
5. Like that the entire eating bar is covered - in case of unexpected or early wet weather and we want to finish eating outside.
6. The eating bar would double as a serving area.
7. Keg is a bit away from the lounge area in the event we are just chilling around the fire table (probably not a big deal).
8. Appliances (keg, and fridge) are a bit more exposed to the elements (covered, but open to the sides/back)
9. On paper - like the "angular" feel of the layout - mimics more of the design of the existing deck.

Conceptual idea #2 -

1. Green area represents the roof covered area.
2. Grilling counter area is XL BGE, 24" wide 3-drawer, 24" wide 3-drawer and XL BGE.
3. Eating bar is an 18" trash pull out, 24" 3-drawer base and 36" 2-door cabinet.  Envision 3-drawer being overflow flow for grilling items, and the 36" for charcoal and wood.
4. Left side of "V" is the grilling counter area with XL BGE, 24" wide 3-drawer, 24" wide 3-drawer and XL BGE.
5. Right side of "V" is the serving area with 2 24" wide 3-drawer cabinets (outdoor serving ware, glasses, etc.)
6. Goal would be select a cabinet solution that allows for a continuous counter of the "V" (as such, this layout is a bit more challenging in regards to cabinet options)
7. Like the additional serving area - being separate from eating bar.
8. Like that the grilling area feels more incorporated with the space - more interactive between chef and others.
9. On paper, feels more connected and interactive with the rest of the outdoor space.