So, work is sending me to Atlanta next week (7/23). I know that there will be one dinner with the group, but for the rest of the week, I want to find a couple of decent places. Good news is that the company will reimburse my meals. Any suggestions?
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Heading to Hotlanta next week
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
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KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
Grills
Big Green Egg (M)
Weber 22" kettle (lime green)
PK TX
8 noname 22" kettles (black)
"Rude Boy" - my own custom built offset smoker
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BBQ Dragon
Slow n' Sear
All my recipes, photos and information can be found at
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YouTube channel
https://www.youtube.com/c/Hankstruebbq
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Club Member
- Mar 2017
- 2986
- Northern Illinois
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Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Went to Twin Smokers for dinner.
I had burnt ends (Brisket) and pulled pork. My youngest son (15) had Brisket. Interesting; he said my Brisket was much better. I thought the burnt ends were a little dry, but the pulled pork made up for that by being wet and a little mushy. The bark had no substance to hold it together.
I really liked the smoke with hickory and white oak. The Smokers were impressive. The sides were great! My wife (not a fan of anything smoked) loved the Mac&Cheese and the pickles. The coleslaw was good and the collard greens were great.
Sauce for everyone. Spicy, sweet&spicy, vinegar, mustard, sweet, and something called southern? They did have white vinegar with hot peppers steeping in it -- this was a great dressing for the collards.
I'm glad I went and the food was good, but it's a once-n-done for me.
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