22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
How fun! At my old job, we did classes too. But not outdoors with several cookers, it was mostly skill and technique. Students took home lots of product.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Hey Tom, great write up - very much appreciate the details. Wow - butchering the half cow must have been amazing to see in person.
I attended my first class with Eric and his team last month (Brisket) and it was worth every penny. Really informative and enjoyable so much so that I signed up for my next class in the Fall (Turkey and Tailgate). Was the store open when you were there? 😉
Sounds like a great day! I’ve taken butchering class before, breaking down a full animal, will do it again for repetition. Pairing it with a full day of cooking also sounds brilliant! I can imagine being tired after that.
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