Doing a small bbq class and cooking for an inauguration of a new meat market in Lanus , Buenos aires. Lots a food.
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Meat market cook.
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Charter Member
- Oct 2014
- 2831
- Winnipeg Manitoba Canada
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Cookers:
Broil King XL
Broil King Smoke
Weber Kettle 26
Grilla Pellet smoker
Capital 40 natural gas
Napoleon Pro 22 kettle
Thermometer:
Maverick 733
Thermapen (ok..4 thermapens)
Thermo works DOT (or two)
Fireboard (probably my favourite)
Thermworks Smoke (or two)
Accessories:
SnS (original, plus and XL)
DnG pans, 6 or 7 of these
Vortex
Grillgrates
and, maybe some other toys as well
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Ahumadora so Spanish version instead of the German one I mentioned. Very nice. I like mine heated up, but I am the only one that will eat it lol. Very rich but wicked good.
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holehogg -- To me, ham hocks are the cut shown in the upper part of this pic and the trotters are the feet in the lower part of the pic. Hocks are right above the trotters on the animal. https://previews.123rf.com/images/st...s-trotters.jpg
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
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