Quality Jane time + 4lb wagyu tomahawk = an awesome first Father’s Day.
Smoked on the @TraegerGrills at 200 til it hit an internal temp of 115 then I cranked ip the temp and seared both sides until it hit 127.
@DivaQBBQ@DuluthTradingCo 🔥I’m pulling into @DuluthTradingCo right now. Too bad my favorite discount code (DIVAQ20) doesn’t work in stores. I’m sure I’ll still leave with at least one full bag though 🤣
The newest member of the Historic BBQ family - Jane Carmen Bunce 👶🏼🎀💕
She made moms life a little interesting but mom and baby are doing great. I can’t wait to see what this awesome little lady accomplishes - if she is half as tough as her mom the world better look out. 💪🏻👩🏼
BBQ friends are the best - especially when you are hungry and there is a gorgeous ribeye cap staring you in the face 🥩🤤
It was a great weekend with my @TraegerGrills family at @HartvilleHrdwr
@meathead In the backyard or at a restaurant you are 100% right. At a KCBS event over cooking will cost you points. Many competition cooks will vent before going in the Cambro, some even use temp probes to make sure the meat has dropped past a certain point before it goes into the Cambro.
@chefsymon 🔥 Exactly- It takes a while to figure out that it doesn’t matter what you think - only what the judges think. Score increase once you start thinking like that. It’s certainly not for everyone but can’t deny the guys and gals that can do it constantly are impressive.
@DivaQBBQ Are people actually arguing this point? I’m all about “your house - your rules” but there has to be fire involved to call it BBQ. To each their own I guess.