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I’m getting the vibe that our freezers look very much alike :cool: Looks awesome!!!

That really looks perfect, I mean perfect! We haven’t done stuffed chicken in a while. Thanks for reminding us how much we miss it (y)

Looks awesome and just an FYI, two is never enough 😜

Now that’s some yard work I can get with! Much better than cleaning the muck reservoir below our fountain in the blistering heat :ROFLMAO:

Those look incredible! Well done!

But it looks like he’s throwing in the chimney 😜

Ahhh, jealous. Looks awesome 👏

Unless I missed it, I don’t see a thread on pellet storage. Let’s see what cool and unique ideas you can share. Not really interested in the Weber pellet purse or continuing to pour pellets from the bag and leaving the half used bag on my patio, I’ll go first. We use one of the Gamma2 containers...

Hmm, I feel like there’s about an equal amount of ash between pit boss and Weber. I barely notice it on the outside of the grill and on the grates. Almost like tiny glitter in the light. I never notice it on the food, but I’m sure that’s because the moisture in the food absorbs and disguises it...

Looking forward to this too! Just got a twin pack of ten pound butts from Costco, but still haven’t done any long cooks on the SF :rolleyes: :(

One more vote for pay someone reputable to at least get them back in shape. I’d also recommend you ask them to sharpen to 15 degrees rather than 20 degrees, but that might just be me. Also the knife on the left is a “twins” knife, so it’s higher quality than the one on the right (single stick...

Now that’s what I call a balanced meal 😋 Looks awesome!

Oh man, rotisserie chicken, it’s been too long for us. Yours looks awesome!! Definitely have to tryout that recipe!

Thanks everyone! The Umai bags are special, not normal vacuum bags. They’re actually a membrane that breathes and lets the moisture out while protecting the meat from the stuff floating around in your fridge.

Oh man, that all looks amazing! Milling your own flour, I thought we were doing good just using 00 for pizza:ROFLMAO:

Started living out one of our dreams today. Dry aged ~17 pound whole prime ribeye!! Wish us luck☘ We’ll see you in 28 to 45 days:cool:

Nothing better than an 80/20 burger! Those look awesome! You’re inspiring us (y)

Thanks again everyone!!! We really appreciate it!!! Sounds awesome! Couldn’t agree more on the pepperoncinis, one of my favorites is a toasted roast beef sandwich with pepperoncinis, pouring the juice inside back on the sandwich as I go 😋

What he said (y) That was probably a six quart, but any 5-8 quarts will be great. There’s so much you can do with them!

One cool thing is that you can portion however you need or want. Huge party? Throw a skewer through this bad boy o_O