My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Don't tell my Mother (she still thinks after all these years that I don't drink), but I love Angel's Envy bourbon aged in port wine barrels, Laphroaig scotch (mmmMMMMmmm peaty!) or a martini made with Stoli Jalapeno flavored vodka. Simple pleasures indeed.
When I'm not drinking those on special occasions, I'm always on the lookout for a good wine, white or red. Or beer. Scotch ales are way up there.
I just got back from vacation in Wisconsin where I had the opportunity to try Central Waters scotch ale aged in bourbon barrels. I highly recommend if you can find it!
Bourbon: Angel's Envy is my current favorite, with Blanton's taking a close second
Scotch: Macallan 15, 18, and 21, Glenlivet 15 and 18, Lagavulin 16, Balvenie 21, Talisker 10, Glenmorangie 18. No particular order. Depends on my mood, I guess.
Woodford Reserve nice distinct flavor - WL Weller is affordable and VERY smooth - Wild Turkey 101 - A new micro distillery in Waco, Tx produces Balcones Brimstone, "Texas Scrub Oak Smoked Corn Whiskey" made iwth 100% Blue Corn. The truth be told it packs a bold straightforward shot of whiskey for an initial punch, then breaks down to subtlety deliver many of the virtues described on the label such as - "a whiskey full of fresh youthful corn and light fruit notes married with a bold smokiness". OK I cannot really tell if the taste of the youthful corn is early teens, mid teens or of legal age. But this glass of spirits, presently sippin' some, is worth the special order placed at my local spirits dealer, aprox. $45 for the 750ml.
Single Malts - Lagavulin 16, Highland Park, Balvenie Double Wood, Glenfarclas - I never met a single malt that I didn't like. Most of my single malt days were enjoyed during the 90's and early 2000's, back in my traveling salesman and expense account days. I still love these nectar of the gods, but as I have come to learn not all distilleries produce precise replicas each and every year, similar to good years and bad years for wines. So as I may have been drinking some rather special spirits back in the day, and very many different brands too, these single malts may have a bit different composure nowadays. I still like product from the four brands stated as I have ponied up my own hard earned cash to have recent associations with each one.
Weber 22.5" Silver (since 2000)
Large BGE with BBQ Guru thermostatic blower (since 2006)
Hasty-Bake Legacy (July 2014)
Also owned COS and Weber Smokey Mountain for short time in early 2000's.
Thermapen instant thermometer.
William & Sonoma meat probe.
Taylor digital with remote display, meat probe but use for pit.
Laphroig and Lagavulin are my favorite scotches after years of drinking around the highlands and the isles. Never went for lowland scotch. Drank 18 yr Macallan for years until I got tired of the heavy sherry taste. Talisker is another nice scotch, Oban and Ardbeg are too, and so is Highland Park and ..... I like Maker's Mark for bourbon. Always take scotch and bourbon neat.
Last edited by Bill P; July 28, 2014, 04:47 PM.
Reason: My original post was erased when I edited it. Doh!
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Whooooo boy talk about starting a religious war .... getting people to tell you what their favorite bourbon, scotch, etc are is dangerous business! The only good thing is that if we get busy sampling each other's favorites we will probably forget all about defending our holy bottle!
Here you go --
Single Malt - Lagavulin 16 Distiller's Edition, which my wife got me for Christmas this year. Finest Islay single malt I've yet had.
Blended scotch - Johnnie Walker Blue Label. Got a fifth of that as a Christmas present a few years back. Also a truly fine whiskey.
Bourbon - Four Roses Single Barrel Kentucky Straight Bourbon
Honorable mention - Suntori Yamazaki single malt ... I must admit the Japanese know what they are doing with a single malt!
Now, what about favorite cigar to go with your bourbon or scotch?
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
knob creek is doing some great stuff with bourbons and whiskeys Glenmorangie and Lagavullin are great scotches. I am partial to centennial 15-25 year reserve rye whiskey.
OMG. exactly what I was going to post. Weird! I love knob Creek Reserve, Laglavulin 16 is nice and smokey and peaty. Great stuff, I I generally just really enjoy anything Glenmorangie. Been lucky enough to have a couple bottles of the 18. Always loved the Lasanta! Jim
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
No doubt competition is great for heat, but I find it burns out quicker. Jerod Broussard has recently turned me onto B&B Charcoal. Here in Charlotte NC I can find it at Academy. It burns hot and the coals are large/dense so they last quite a while. Might be worth trying in your situation.
I might give those a shot. I've tried several different types of cigars. I really do like the backwoods. They're very mild. I've had Nicaraguans, Dominicans, Cubans (legally while stationed in the middle east)... and a few others. I'm not a total cheapo when it comes to stogies.
In my line of work as a respiratory therapist I caution people against smoking (other than meat), since your lungs aren't designed for smoke. They're designed for air. When you use something against what it's designed for you ruin it. But I wont preach since I get job security from setting up oxygen, breathing treatments and ventilators (big lol)
I like knob creek for bourbon, Redbreast 12 or 15 for whiskey, and for scotch I like Balvenie.
I drink cheaper stuff from time to time but I go to a lot of charity events where wine is the primary beverage so I drank half a hundred bottles to see what I liked. I quickly realized that for a good wine, which I could drink in a sitting, I was spending as much on that as on a good whiskey that would last a while, so now I drink beer, then bourbon, then whiskey, then scotch, and finally wine.
Charbroil Red infrared gas grill, 3 burner
Cookshack AmeriQue electric smoker
New Braunfels Bandera charcoal/wood tower smoker
Weber portable kettle charcoal grill
I have a wonderful assortment of temperature reading devices, like infrared, instant read, and stay in brands.... all are good and kept in calibration.
I love beer guys... I can say I've tasted/sampled hundreds, maybe a thousand. I brew my own and love local Texas selections. Shiner has a wonderful selection of brews I like. There are many others in Texas worth putting to your lips. I drink what tastes good, no matter where it's brewed!
I experiment with food on the grill/smoker and in the oven. I'm inspired with what I read. I love to show off with family & friends.
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