triplebq's meatballs
https://pelletfan.com/index.php?topic=1540.0

rivverrat49 Scalloped corn
https://pelletfan.com/index.php?topic=59.0

Folks I am sorry this is taking so long.  Both Bent and I have tried to take the page private and can't get it to happen.  We have consulted fb articles, you tubes, etc but the page doesn't seem to have the tabs the articles indicate.  I am bad at this stuff but Bent is pretty good so I don't know what is wrong.

We have another Pelletfan fb page which is already private and I may have to direct everyone to that and then just approve you as you ask. Sorry for all the issues.

You folks need to help JD out a bit and id certain things you want instead of just pointing to massive sections of info and threads.

This would have been a lot closer to the Delmonico, as the trimming removed the lip!

I would devour that.

Looks great.

I don't see what I call the fat cap on that ribeye.  Back here, they call a ribeye without the fat cap a delmonico steak.

So I will just call it a #19.  That is what it is called at Langer's deli in downtown LA!

Cuz they tell me a Ruben has to be sauerkraut and caraway rye...

Only thing that would have made it better would to have cooked it on the Searwood!  That and it seemed over cooked for 125°!

Never made it, but this was popular on here and Pelletheads.

https://pelletfan.com/index.php?topic=308.msg8295#msg8295