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.
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.
My home brew club meets once a month, and folks are encouraged to bring any beer they've made that they want critique or opinions on. Once maybe 12-13 years ago, a new guy showed up, and proceeded to tell us about his "pizza beer" and passed around bottles of it. His secret ingredients? Tomato puree and garlic. Seriously. IN BEER. His question was how to get rid of some of the negative characteristics and aromas that folks complained about with his beer. He had made it 5 or 6 times, and loved it himself.
After smelling a small pour, looking at the appearance, and tasting it, most folks in the room went up and dumped their glasses in the sink and rinsed them, and proceeded to tell him the way to avoid the negative characteristics of the beer was to NOT PUT TOMATO AND GARLIC IN YOUR BEER! I've had beers I took that were ones that required a glass rinse before the next beer went around - that is just the way it goes some times.
Unfortunately, the poor young pup never came back to another meeting I am afraid.
BTW, a true michelada has tomato juice in it. I don't mind a michelada on Sunday. A Modelo with tomato juice, lime juice, hot sauce and worcestershire is pretty tasty and good cure for a hangover.
When on vacation…or a Sunday morning baseball tournament…an Ojo Rojo (red eye) fits the bill. Basically a michelada featuring Clamato or tomato juice. I prefer these to Bloody Mary’s.
Oh NO! When I lived in Reading, PA, a Genesee Cream Ale on tap mixed with tomato juice was normal at many local bars. For me, never! Beer is to be enjoyed on its own merits.
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