LarryWolfe
Chef Extraordinaire
I had a customer coming by to look at the Primo's this morning, so I decided to try to show him how they performed. I did a london broil and a maple fatty. London Broil was rubbed with WRB and the fatty with WRO. Started off at 250* then pulled the london broil at 100* while the fatty finished. Then cranked the heat to 500* and finished the LB and pulled at 130* (lost track of time with the customer). Food turned out pretty good, beef was a bit overdone for me but he enjoyed it. He must have after his purchase!