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TommyCrayton

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  1. Like
    TommyCrayton got a reaction from A.O. in What is this cut and how have y'all cooked it?   
    It’s pork AND has a bone. It has to be good!!!
  2. Like
    TommyCrayton got a reaction from lnarngr in What is this cut and how have y'all cooked it?   
    It’s pork AND has a bone. It has to be good!!!
  3. Haha
    TommyCrayton got a reaction from JeffieBoy in What is this cut and how have y'all cooked it?   
    It’s pork AND has a bone. It has to be good!!!
  4. Like
    TommyCrayton got a reaction from Scott Roberts in Professional Chef here……   
    I’ve been in the restaurant business for 38 years and I just received a KJ I. So far so good. The learning curve doesn’t seem to be too steep. I’ve heard about kamado’s for years but I just figured it was another trendy trinket. After burning thought several grills and smokers there past 10 years, I did some research into a grill that would do it all and be more durable. Lo and behold, these things seem to fit the bill. Here’s to a long lasting and fruitful relationship. 
  5. Like
    TommyCrayton got a reaction from wiggles in Professional Chef here……   
    I’ve been in the restaurant business for 38 years and I just received a KJ I. So far so good. The learning curve doesn’t seem to be too steep. I’ve heard about kamado’s for years but I just figured it was another trendy trinket. After burning thought several grills and smokers there past 10 years, I did some research into a grill that would do it all and be more durable. Lo and behold, these things seem to fit the bill. Here’s to a long lasting and fruitful relationship. 
  6. Like
    TommyCrayton got a reaction from Natosha Jacobs in Professional Chef here……   
    I’ve been in the restaurant business for 38 years and I just received a KJ I. So far so good. The learning curve doesn’t seem to be too steep. I’ve heard about kamado’s for years but I just figured it was another trendy trinket. After burning thought several grills and smokers there past 10 years, I did some research into a grill that would do it all and be more durable. Lo and behold, these things seem to fit the bill. Here’s to a long lasting and fruitful relationship. 
  7. Like
    TommyCrayton got a reaction from JeffieBoy in Professional Chef here……   
    I’ve been in the restaurant business for 38 years and I just received a KJ I. So far so good. The learning curve doesn’t seem to be too steep. I’ve heard about kamado’s for years but I just figured it was another trendy trinket. After burning thought several grills and smokers there past 10 years, I did some research into a grill that would do it all and be more durable. Lo and behold, these things seem to fit the bill. Here’s to a long lasting and fruitful relationship. 
  8. Like
    TommyCrayton got a reaction from daninpd in Professional Chef here……   
    I’ve been in the restaurant business for 38 years and I just received a KJ I. So far so good. The learning curve doesn’t seem to be too steep. I’ve heard about kamado’s for years but I just figured it was another trendy trinket. After burning thought several grills and smokers there past 10 years, I did some research into a grill that would do it all and be more durable. Lo and behold, these things seem to fit the bill. Here’s to a long lasting and fruitful relationship. 
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