So, this isn’t cast iron, but I think this crowd would find it interesting more than eggs sliding around. Just got this today; going through a couple of heat cycles then going season it. Company that makes it is steelmade; probably weighs 35 pounds! Made from 3/16 stainless

2yr ⋅ ⋅

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Southern style biscuits cooked in cast iron

2yr ⋅

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Stout Burger in LA

1mo ⋅

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Vagina Envy

1yr ⋅

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PE Blob Canopy [Actives]

1yr ⋅

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New griddle

2yr ⋅

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Salmon

2yr ⋅

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Dutch baby baby

2yr ⋅

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Dead Bugs on my motorcycle helmet

1yr ⋅

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Only in Atlanta

2yr ⋅

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[technique] How to get nice holes in your tubs? One hole is a carefully drilled hole, and the other is a hot bolt that melted like butter. Which one do you like better?

1yr ⋅

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First roccbox cook. Is this black soot normal?

2yr ⋅

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Atlanta

2yr ⋅

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Pork shoulder - 36 hours @ 145. Juicy and firm; but probably prefer a little more time at this low of a temp. 3 hours on the BGE (no chill) with a salt and pepper rub, and an ad-hoc BBQ sauce baste (made from drippings)

3yr ⋅

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