- Joined Mar 3, 2021
Rocking a Trager 575 Pro (could barely fit on my 5th floor balcony in Luxembourg. So far I've done 6 or 7 cooks, rotating mostly between Pork Tenderloin, Shoulder, Brisket and Wings and the occasional steak. It's been fun to try and recreate my BBQ sauces while adding in some different local ingredients. The meat quality here is great, but less fun has been adjusting to different names/sizes of European cuts of meat. Happy to share as much as I'm asked, as I love forums like theses for getting feedback and improving!
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