Toby Keil
Executive Chef
After the passing of my brother and a visit to Seattle where we had some killer salmon, what better to help deal with the grief then a good smoke. On Saturday morning I fired up both smokers. In the WSM was a Pork Butt, a Corned Beef and a Cross Rib Roast, both will be sliced thin for sammies. On the Offset was some Salmon and trout. Everything came out great even with the high winds in SoCali.
