Donna Fong
TVWBB Super Fan
Been cooking on the Smoke Fire lately for brisket but didn't feel right to do pellets on ribs so I dusted off Thing 2, my comp smoker for butt and brisket. On Friday, I grilled some NYC Strip Steaks on an egg with lump (shush). I'm so glad summer is here. For the ribs, I used blue briquettes, mustard and SYD competition rub. Should be ready to wrap at 6pm.







