A little about me, I am a Le Cordon Bleu Chef and have been in the food service industry for over 10 years. Any questions about food I will answer to the best of my knowledge.
Welcome! - post some pics on here and get some ideas rolling - wouldn't mind seeing a picture of that shop too!
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
We're not worthy! - We're not worthy! - We're not worthy!
nice lookin work there brewman!
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
Dang! Kinda makes me want to go find a really big nail and hang that sucker up for show That's some wicked good metal work. Of course I wouldn't hesitate to cover it all up with some slabs We can take it all in later once the Que is done ..
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone