We went with the Jellybean to pick it up, and then came back home and got Really Big Red. And when we got home, we went out to the barn and got Big Orange to unload it. You know you've got a great grill when it requires a tractor or forklift to get it in and out of your SuperDuty truck. Note to MAK - you might wanna put that little tip on your website
Supervisor Ho Dog, drooling already
Don't let these two pix fool ya. Dale put most of it together
The finished product, awaiting its inagural break-in fire
Dale plays with the Pellet Boss controller
That is one heavy piece o' stainless steel hood, believe me!
The first results. Alex's pastured pork spareribs and Jim's fiancee's sister's pork bratwurst, straight from Keewaskum, in Wisconsin. I don't like ribs. I will eat almost anything except ribs. There were originally two racks here, but Dale's already scarfed one and is coming for the second one so I thought I'd better get a shot before that happened. To me, they were okay, which because of my dislike of ribs, is pretty dang high praise. To Dale, a rib lover from way back, they were phenomenal. I loved, loved, LOVED the brats, however. Tonite we're smoking our own grass-fed lamb steaks, a cut of lamb I've never ever managed to make edible enough. We'll see how that goes, but the survey says.....
BEST GRILL EVER!