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Old 04-25-2011, 11:31 PM   #4
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Join Date: 12-17-10
Location: Pleasanton, Ca

Originally Posted by Chef Jim View Post
Marty, That looks real interesting. Didn't see a price?

It looks like you should only do cryo wrapped beef. Boneless ribeye, Sirloin, maybe brisket?? I may have to pull the trigger and try this. Looks pretty good....???
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby,26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smoky Joe
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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