Fwismoker
somebody shut me the fark up.
- Joined
- Aug 22, 2013
- Location
- Fort Wayne, Indiana
:heh:
Used the jaccard, and dry brined then it went on the 007 in grill mode taking it to medium. Gotta say it wasn't too darn bad...definitely not a rib eye but pretty darn good and it was large enough to be two large steaks.
The juices were definitely flowing!
The baked taters were done inside the fire basket.
Used the jaccard, and dry brined then it went on the 007 in grill mode taking it to medium. Gotta say it wasn't too darn bad...definitely not a rib eye but pretty darn good and it was large enough to be two large steaks.
The juices were definitely flowing!
The baked taters were done inside the fire basket.
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