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    #16
    Pastrami is on my to do list. Welcome from Cincy Ohio!

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      #17
      Welcome from Virginia!

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        #18
        Welcome!

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          #19
          Salutations from Hays, Kansas! Not an Egghead, however, have a Primo and I love the Kamado style cookers.

          Looking forward to seeing your cooks!

          Sweaty

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            #20
            Welcome from The First State!

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              #21
              Greetings and welcome aboard from North Carolina.

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                #22
                Welcome from north Texas. Have fun on the Pit.

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                  #23
                  Welcome from Minnesota.

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                    #24
                    Howdy from Houston, and welcome to The Pit!

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                      #25
                      Welcome from Nebraska!

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                        #26
                        Welcome from central Texas!

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                          #27
                          Welcome from Michigan!
                          Leave @1/4" fat, so it doesn't dry out.
                          Also dry brine 24 hours ahead of time.

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                            #28
                            Welcome to the Pit from Baltimore! 😎

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                              #29
                              Welcome from iowa.

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                                #30
                                Hey hey from Da LBC!

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