Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: michaelmilitello on July 02, 2019, 04:34:07 PM
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Humbly, I will admit that my love of bbq and Webers has become known amongst coworkers where I work. I work in a laboratory with about 200 people across 5 departments. I’ve been asked to cook for some departments pitch-ins. It’s a pleasure and even more fun to expense some $ on bbq meats in the name of employee engagement. I recently cooked a brisket and a pork butt for another lab department and got a heart warming compliment. People in line for the food thought it was from the “bbq place down the street,” a franchised City BBQ. It was really nice to say “I made that.” A proud moment. I love this hobby and how it brings people together.
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[emoji106] that’s awesome. I’ve grilled a few times for work as well. It’s always fun.
Kind of along the same line but in reverse, I thought my brisket and pulled pork was every bit as good as city bbq last time I was there.
I haven’t done brisket for work yet.
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