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Labor Day CAB Prime Is On _ Happy Labor Day To All That Work

danv23danv23 Posts: 813
Hey all,

This beauty, CAB Prime, was wet aged in the cryo for 45-50 days, then frozen. Took it out on Saturday and I decided to trim and season with Lawrys season salt, pepper, and Ms Dash, (my go to steak seasoning) and toss the beast into the Fridge for a 24 hour rest. @lousubcap said he normally preseasons, so, confident I was. Couple of photos, but here we go, from fridge, to XL @ 200 at 10:30 for about 2 hours, maybe more (lots of hops for me). Guru is set at 250 now and going to bed. Ramp is set at 195, so F it. Not worried. Tools=Rockwood, Post Oak (80%), Cherry (10%)  Happy Labor Day all!!!

The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Weber Summit 6 Burner


  • RedSkipRedSkip Posts: 1,290
    Looks great, enjoy Labor Day...
    Large BGE - McDonald, PA
  • lousubcaplousubcap Posts: 16,751
    Great looking start.  Enjoy the cook and follow-on eats.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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