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Unread 01-22-2013, 04:10 PM   #4
The_Kapn
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"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.

TIM
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"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.
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