sat

@wickman Looks delicious!!

@sathya fewer variables. that being said i may just do a regular smoke for the wagyu. prefer a more developed crust.

unemployment week one: pastrami. 32 hrs sous vide followed by 3 hrs in the smoker. dry run for a 10lb wagyu navel arriving 🔜

@wickman One of the best engineer/person i’ve had the privilege to work with 🫡

after 12 1/2 hardcore years: gun, badge, flair 👋🏻

@Upwork No response from your customer service department on emails.

@wickman What’s your negroni recipe?

first day of negroni season y’all