Got'em. One of the two has been worn already by me. After I spill enough on it that even I can't stand to look at it, the other one will get its shot while the first one gets a bath. ALSO, after they arrived and I put one on for cleaning shrimp in the kitchen, I was told by the house menu-maker that she's rearranging her meals so we can "get it dirty faster". Thick boneless sirloins are calling, and I cleaned up my WSummit Charcoal Ctr last weekend so it is definitely ready to go.
Tell us about yourself, your cooking skills or lack thereof, your current cooking gear or lack thereof, and meet other Pitmaster Club members! This is a great second stop, the first stop being the "Help!" channel to learn your way around our forum, how to create new topics, share pics, and so on.
Grills: 22" Weber (wood handles) (another Weber on the way), Lodge Sportsman "hibachi" Smoker: None yet, part of why I joined Thermometer: 10+ yr old Taylor digital thermometer with remote Sous Vide: Anovo Imersion Circulator (1st gen) Coffee Roaster: Hot Top Coffee Roaster Adult Beverages: Fighting Cock Bourbon, Leinny Shandy, Troegs Mad Elf
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