dozer996

Sold...sad day, but you never know a 32” might be in my sights!!!

Possibly, I’ve got to figure out how to get the 23” on a pallet and wrapped up for a long shipment working on that this week.

I hate to let this go but it’s time to list my 23” KK Matte Black Pebble w/Teak Cabinet. Comes with all of the original grates, pizza stone, stone diffuser, drip pan, BBQ Guru DigiQ II, half a box of Extruded Coconut, Weber chimney, and starter cubes. Asking $3,300 for all of it. I’m located in Michigan.

Tasty Sent from my iPhone using Tapatalk Pro

Tri-Tip night

First low and slow of the year, 5 baby back slabs.

Temp and Flavor were good but that silver lining is no joke, ruined the chew and the kids didn’t finish their plates

Skirt Steak Fajitas tonight, first time I’ve fired up “Charlie Murphy” this year. I didn’t have my sharp knife and skipped the silver skin trim...bad move, too chewy [emoji20]

Great looking cook Mac!!! Sent from my iPhone using Tapatalk Pro

Looking good Aussie Sent from my iPhone using Tapatalk Pro

What’s purple crack? Sent from my iPhone using Tapatalk Pro

Great cook Sent from my iPhone using Tapatalk Pro

SRF has quality products and stand behind their service. Congrats on the great reverse sear cook!!!! Sent from my iPhone using Tapatalk Pro

One of my favorite dishes, what cut did you use? Sent from my iPhone using Tapatalk Pro

Favorite beef cut right there. Cheers Sent from my iPhone using Tapatalk Pro

My wife’s favorite, looks great Sent from my iPhone using Tapatalk Pro

Pizza night, I’ve yet to nail a good pizza cook on Charlie Murphy...but tonight I think I finally did it. Opened up the dampeners and let the KK heat soak for 90 mins. 650*

17lbs but I trimmed at least 4lbs of fat off that Dinosaur:)

Tasty looking dinner right there!!!! Sent from my iPhone using Tapatalk Pro

Finished pics, flat was a little over done but the burnt ends were money!!

Separated the point and both are resting before guests arrive. I’ll take some sliced picks and burnt ends shortly!!!

188* right now unwrapped, looks like it’s finishing early.

I am getting ready to fire up Charlie Murphy for an afternoon Brisket tomorrow. All trimmed up and rubbed with salt/pepper and a smidge of Black Ops. 225* I’m shooting for with some Hickory in the smoke pot.

Sending positive vibes your way!!!!

What cut did you use? Sent from my iPhone using Tapatalk Pro