My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Gosh, Revere Ware brings back memories. My Mom had a full set which hung on a long pegged rack that my Dad made for her. She used it every day, making, sadly, mostly mediocre meals, since she really hated to cook. And she had a houseful to feed, poor woman.
One of our punishments as kids was to clean those copper bottoms. Ugh. No Barkeep's Friend in sight. I seem to recall a product called CopperBrite? Anyway it was onerous work for a little kid who would rather be playing.
We have a 45 y/o full set of copper bottomed Revere Ware. The large pots are used a lot. Do not use the fry pans. The pans are much thinner than All Clad which we use more of the time because they distribute heat more evenly - as do our CI and carbon steel. Recently for nonstick, we changed from Teflon to tri ply SS ceramic - by Geen Pan. They work just as well as the Teflon for eggs. fish, and pancakes. I also avoid very high priced nonstick pots since they will always wear out and need replacement.
Last edited by SandPiper; August 10, 2024, 11:49 AM.
SandPiper Wow! That’s a nice striper you’re holding. They’re my favorite fish to chase. Our top water season will start near the first of November. I can’t wait!
Last edited by Oak Smoke; August 8, 2024, 09:36 AM.
On the subject of non-stick, learned something a while back that I found both very interesting and which has proven extremely useful. Had just bought a set of quality stainless cookware, but my first attempt at fried eggs didn’t go too well. Using avocado oil, the eggs stuck a good bit. As much as I’d like to, can’t use bacon grease or such for health reasons. Next attempt was Pam non-stick spray, but to my surprise the eggs still stuck. Then I tried using the Pam spray again, with avocado oil (a pretty small amount), and voila. Don’t know why that combo works, but man, the eggs slide like they’re on a sheet of ice. Don’t even need a spatula to help break them loose at all, just move the pan around and they’re like a kid on a water slide. Works for me, thought it might be useful. Cheers!
Jessterr I use butter in a well seasoned CI skillet to make eggs or an omelet once in a while. Honestly since I took the time to learn about CI seasoning I don’t have any sticking at all. I don’t even get a spatula out when making an omelet. I just tilt the skillet until half of it is on the plate then move the skillet back over the plate to get a by fold omelet. Depending on what I’m frying I’ll use butter, avocado oil, wagyu spray tallow, spray duck fat, or canola oil. All my cookware used for frying needs a bit of oil before it’s used.
My wife and I have used our non stick pans WAY past when they became a heath hazard. This thread has inspired me to get a set of 3 sauce pans for about $60 on eBay!
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