Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Haven't looked at link or threads. I'll say in Boston Union Oyster House since 19th century. Been there a couple of times when I worked in Boston late 80s early 90s. Long time ago.
RichieB I was there at the Oyster House about 3 weeks ago, the food was ok but the atmosphere was the real selling point for me. Especially since I'm from Los Angeles and we do not have restaurants with that real "old timey" feel.
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