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Unread 10-01-2013, 01:34 PM   #4
Thermal Mass
is one Smokin' Farker

 
Join Date: 02-05-13
Location: Jackson, WI
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Yeah, that was cool!! We made some fresh motz last summer but going the next level is cool. For hard cheese you just press, and age correct?

Thanks for sharing and looking forward to more from your very busy summer!

Love the spatula too!
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42" WFO,[B]In Progress[/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B]
Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!!

[COLOR=Red]My Build[/COLOR]:
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL]

"[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes
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