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    #16
    Welcome to The Pit.

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      #17
      Welcome from the Delta

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        #18
        Welcome from Brooklyn.

        And I too was worried this was gonna be about meat glue. Whew.

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          #19
          Welcome from Colorado ...

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            #20
            Greetings from South Africa

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              #21
              Welcome from South Louisiana!

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                #22
                Welcome from the mountains of NC

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                  #23
                  Welcome to the Pit from Dallas!

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                    #24
                    Welcome from Spokane Valley, Wa.

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                      #25
                      Welcome to The Pitmaster Club! Thank you for the support, we really appreciate it.

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                        #26
                        Welcome from VA. Nothing will unglue you faster than a nice, thick ribeye. I suggest you get at it. If reverse sear isn't part of the homework, it should be.

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