Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I recently posted somewhere about buying local. So today I paid a visit and few $$$, porterhouse 26 oz. And t-bone 19 oz. Cost $53. Porterhouse is in the freezer and I'm doing the t-bone today on the Kettle. Texas style to get some smoke on it. I'll post in the appropriate channel.
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