John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Daaaaang that would be cool. TI wonder how it tastes. I did have some one ask me about using our syrup from making booze. I turned him down, only because it would take so much of our syrup to make it. We need to make more syrup.
What would be really interesting is which syrup they would find desirable. Earlier in the season, the syrup has a very light flavor and color. Batches made later in the season are often darker and much more robust in flavor. Then there is the bacterial element, which I am sure they'd play around with. The longer the sap sits, or is collected at higher ambient temps; the more unique flavors can develop. (Some desirable, some not. Depending on what you are looking for.) T
Thanks for the link. I passed it on to other in our syrup camp.
Friends of ours hosted a "Bourbon Bowl" for the Super Bowl, and I was conscripted to run the tasting.
The idea was that people contribute food and a good bottle. I contributed a couple great bottles and left them for our host.
It was an amazing night. We sampled a lot great, (and not so great...there was a Penelope bourbon finished in Valencia orange wine casks that I couldn't finish)
He sent me home with the bottles in the last pic.
@ Alan Brice Damn straight! Remember when they sat on shelves gathering dust when they were under $60.00? With the exception of one I paid $99.00 for last fall, I quit buying when the went the price went North of $70.00. It's a shame too, because a lot the releases are excellent. I'll take JDSBBP over Booker's any day and I'm hoping that JD doesn't start jacking the prices it...
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