rockyathabaska
Knows what a fatty is.
- Joined
- Feb 9, 2009
- Location
- vancouver b.c. Canada
Leg of lamb on the Weber , any thoughts on done temps and reverses searing?
Welcome to The BBQ Brethren Community. Register a free account today to become a member and see all our content. Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!