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Made the Hobart a little more user friendly last week by putting it on a Craftsman tool cart. Aged half of a ribeye subprimal for 6 weeks(2 wet, 4 dry).
Baked the hoagies this morning on a new Italian loaf pan from King Arthur Flour. 400 degrees for 35 min. Wok and sand setup.
Going to keep it simple with Provolone and chopped onions, couldn't do Cheese Whiz?
More pics to come later when the meat is thawed.