Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Wow. He is charging Franklin-like prices without quite the same type of reputation. $28 a pound for brisket and $27 a pound for ribs.
I get the appeal of paying for Franklin’s and Snows’ but it’s not even clear Raichlen is cooking it. He sounds like he put together the recipe and someone else is doing it , and as we all know, the cook matters in BBQ!
I mean, kudos for taking advantage of the niche and I am sure it will do okay, but gotta say hard pass from me.
Do these people actually cook or even get close to the product? I kind of doubt either of these 2 even touch or have anything to do with the actual product they send out under their names.
I have met Raichlen a number of times. He seems to me to be ... well a bit above the common person.
Gotta pay for those fancy cookers he uses somehow! I’d be leery of attaching my name to something like that, without a very stringent QA process at least.
The guy has a following and a lot of books, but I’ve never been that impressed. However if purchasing bbq, I think I’d rather get it from any of the forum members here.
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.
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I also saw that Raichlen is attaching his name to a curated menu on the boutique cruise ship line Windstar. You can enter their treasure hunt promotion to win a cruise and a Raichlen curated dinner.
Comment