Absolutely love mine. I don’t bother with lump charcoal. Just blue bag it, it’s fine. Easy temp control for long cooks too. I’ve got mine on a stainless steel rolling table too. Perfect set up.
Tom, I owe you a debt of gratitude. I had never heard of a chuck eye steak until I was watching one of your videos. I live in San Antonio and started asking around about them. Most responses were "Good Luck!" How true. However, I found my local HEB grocery store routinely stocks them, but only 4 or 5 individual steaks a day. The butcher advised me to come early in the morning as they sell out every single day. I now know why. These little jewels are awesome, especially for the price. I buy them all when I get there early enough. I have 25 steaks in my freezer as I type. Thank you for broadening my palate!
Great videos Tom, I've enjoyed watching several. Have you ever tried using the McCormick brand California style garlic pepper with red and black pepper seasoning on your steaks? Like you I enjoy the Montreal seasoning as well, however I find I mostly prefer the garlic pepper blend, depending on the cut. Keep the videos coming! Great job!
Hey Tom, which model of Vevor work table are you using? I need something for a pellet pizza oven I just got, and yours in the video looks perfect! Thank you!
Tom! I know you have cooked on Hundreds of grills! Which is your favorite go to grill for every day, fast or low and slow and everything in between? I’m a Weber Kettle fan personally, just curious. I do know you like your Char Broil Gravity 980 a lot.
Hello Tom. Do you know where I could source a table or better yet a reasonable priced stand for an Akorn Jr. ? Great video, I like the bigger Akorn, but it’s really too big for my needs. Thanks
