Originally Posted by gtr
I hope this is some sort of lead-in to a restaurant.
I think your wish might be granted.
I took this from the "meet the team" page on his website.
"Adam resides in Southern California with his family, and will be opening a new barbecue restaurant and butchery concept in Los Angeles in the coming year. Additionally, he has been traveling across the country, learning from some of the most talented bladesmiths, to develop his own knives in a style that celebrates American craftsmanship."
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ