For the meat that we're getting locally, we're going to have it delivered whenever we need it instead of needing to have it in coolers all day. What time do we need it on site to get everything ready for an 8 am Sunday finish?
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)