chezeddie

Hey there, my boss just purchased 1 large & 1 smaller KK for me to test out (i'm a personal chef), as a gas grill guy for the past 10 years these babies are a bit daunting, gonna get a turkey breast going tommorrow, any suggestions for this and all other L&S cooking? anyone else in northern california wanna open up their home for me to watch the process by an experienced KK'er firsthand? ed-