LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
DamFine setup ya gots goin on there, Brother, alla round!
That Camp Chef 12 qt. is definitely a Crowd Pleaser, Sir! Best be after gittin some seasonin goin in/on it, though...
I'm summat intrigued by yer firepit construction...them pavers, firebricks, landscape stones fer buildin walls, etc?
Looks like yer lil Sarsens (uprights) was sliced off on a masonry saw, steada interleaved, as I thought at first glances...
Followed this right here, so I'm along fer th Ride...
I do indeed, but also have cooked handmade food, quality stuff with my name on th entre, like: ever started a batch of chili with 250 lbs. of ground chuck, Brother?
It can be summat of a challenge, both makin, then monitorin meal count, consumption to make dang dang certain ya don't run out afore ya can bring up another batch, I humbly submit fer consideration...
Last edited by Mr. Bones; September 11, 2020, 06:36 PM.
might consider runnin several lbs. chopped bacon through, in th meantime, seasonin, betwixt each batch.
It can always be stored in fridge or freezer, fer future dishes, an help refill th Grease canister, right there, up next to th stovetop...
Last edited by Mr. Bones; September 12, 2020, 07:55 PM.
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