"Me Too" on the pleasure and value of good prep work!
I have 3 Shuns now and really enjoy using them.
The whole process of "Mise en place" (I hate fancy terms, but that one works
) was a revelation to me several years ago when I saw Chef Ann Burrell explain and use it on TV.
My cooking has improved dramatically since I started getting organized ahead of time and doing as much prep as I could BEFORE the meat or food hit the fire!
And, the actual cooking is a lot more relaxing and fun now.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.