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I like the idea of using the thermometer at the lower/indirect cooking temperatures and then pulling the rip cord and bringing these babies home on high heat. I have a nice metal wrapped temp cord but it could not take the direct heat temps.Thanks for sharing this.
I second the motion on amazing Costco ribeye steaks. I stopped serving one per person and started doing that cross-cut thing you see at restaurants and just let peeps chose as much as they want. Everyone ends up stuffed full and I can usually get by with 1/3 fewer steaks at any one cook out. OMG - that sounded way too much like my Dad. Never mind.
How to make moonshine