Some great tips guys well done. Keep them coming and pictures too if any of you guys get the urg.

I really like the idea of a smoked then sear steak, and the butter dipped hoo yaah. I need my smoker sooner than later now.

I had some wings in the US last year that I swear they were cooked in butter.

I do have a great butcher close by that custom cuts us what ever we need. What I like about them is they are small still and kill, hang their own beef. They hang them for 25-28 days. It is very noticeable in how the beef cooks.

Bill D. I am sure the up charge will be well worth it. I wish I could buy beef as cheap as you guys in the US.

Cheers Don.

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7/8th of an acre, Perch only pond, Ontario, Canada.