A man after my heart. I prefer NY over ribeye. That is what I do for the restaurant. I don't make steaks though. I slice mine thin and use for a cheese steak sandwich. Great job!!!
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro