sfdrew28
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Posts posted by sfdrew28
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I live on a hill in California. I’ve only used briquettes before getting my kk. I’ve noticed with my Lazzari lump charcoal sparks and embers come flying out of the grill when there’s a bit of wind.
Any ideas or techniques that’ll cut down on what I see as a fire danger?
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Looks tasty sorry the steak wasn’t so good. Have you tried snake river farms yet?
No...my boss just ordered from
there and was very happy. I’m going to place an order soon. I usually get my meat from a local farm which does pasture raised but life’s been hectic(new home and baby) and just bought a grass fed at store. Bleh. No comparison.
Speaking of hectic I just discovered my meat freezer went out. Good not spoiled but I have a lot of cooking to do.
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I seared up a ribeye and cooked my cauliflower w truffle Gouda indirectly.
The ribeye was cooked perfectly by me but the cut was really one of the worst I can remember. Sort of disappointing but at least the grill and I worked properly.
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This is my 32” that just arrived. The color is metallic bronze and his name is Gossamer after the Looney Tunes character.- 2
Worried about fire danger.
in Techniques
Posted
Unfortunately I only have a little bit of what Dennis sells. He can’t get anymore for now.
On the plus side, I live 15 min from the Lazzari company site. It’s from 1908 and it looks like it. I just picked up 100 pounds for 45 bucks. 1/2 the price in a store ten minutes away.
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