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Old 04-26-2011, 12:31 AM   #4
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Join Date: 12-18-10
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....???
Large BGE, Cold smokehouse, Kamado Joe Jr, [B]Santa Maria pit, Backwoods Chubby,
26.75" Weber custom performer, Blackstone 36" griddle, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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