I just got home from my weekend at Myron’s school. If you have the chance to go TAKE IT. Everyone there is over the top friendly and will answer any questions you have about any of his operation. He has truly created a BBQ empire and welcomes all to take part. The amount of information he gives you is a lot. I took a lot of notes. He even said if you need help figuring out your own notes just drop him an email he will help. He gives you lots of recipes. I’m ready to use some of the new techniques I learned and see what I can do. I think my BBQ game is about to improve. Go if you ever get the chance. Another fun thing is his property. If you look up the American south in the dictionary there should be a picture of his place with a map to it. Badass place.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
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