Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
- I have concluded that I am not real crazy about wheated whiskeys ( Makers Mark, Larceny, Old Fitzgerald, Wellers, etc) I remember my first bottle of Makers Mark... boring.
This is why they make vanilla and chocolate. . . lol. . . I find higher rye bourbons "too" spicy for me. I absolutely love wheated bourbons. Although, the Buffalo Trace Mashbill #2 (the higher rye one) is not really all that high in rye, so I like it plenty (Blantons, anybody?)
Living here in Northern Kentucky, I have my choice of nearly very bourbon available. I recently put myself in a lottery for Pappy's and won the chance for the 10 year($38.00). At 107 proof, it was much smoother than Wild Turkey 101.
My everyday bourbon for cocktails is Old Crow, but for sippin' it's Buffalo Trace.
I am a HUGE single malt scotch whisky fan. Picking a favorite is impossible for me. It's kind of like asking what do you like better, steak or potatoes. They are really THAT different. So, I'll just list a couple of my favorite distilleries: Ardbeg, Highland Park, Laphroaig, Springbank.
I have a few bottles from my stash open right now. I have a Glenmorangie Sherry Wood finish, Laphroaig Triple Wood, Aberlour 12 and a Highland Park 1977 Bicentenary Reserve.
​Green Mountain Davy Crockett pellet grill/smoker
Weber Summit Gas grill
Masterbuilt 30" electric smoker
Maverick ET-733
Thermapen
ThemoPop thermometer
Favorite beer: Fuller's ESB
Favorite cheap beer: Old Chub or Robert the Bruce if they are ever on sale.
Favorite wine: Cabernet Savignon, some Super Tuscans
Come back to us brother. We miss your laughs and wit. I hope your able to enjoy a finger or two of the brown in your absence.
Your friend in BBQ,
John R. Bowlsby
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
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
Woodford Reserve, their regular bourbon is good, but the Double Oaked would have to be my favorite! Maker's 46, Elijah Craig 12 year, and Four Roses small batch are all great too though. Not a bourbon, but Woodford's new rye whiskey is pretty tasty as well
I'm no connoisseur by any means, but generally with single malts I like a Speyburn by itself, and with a good cigar I prefer an isley, assuming the cigar is full bodied (which is how I prefer all of my cigars).
I love my Woodford Reserve, but as Latemodelfan notes the Woodford Reserve Double Cask is really something special. I drink it neat while nearing the end of a low-n-slow cook.
I grew up drinking Scotch. I love single malts notably Glenlevit 18 and The Macallan Rare Cask. Really hard to beat. OF course, I always drink it neat.
My favorite for the last 40 years has been J D black label. Every year for Christmas my wife gets me a bottle of Single Barrel. I just wish she loved me as much on my birthday, Valentine's Day, Fourth of July..... Well you all get the idea.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I was telling Pit Boss how I like to mix Maker's Mark or Maker's 46 with Wild Turkey American Honey (sweet) 50/50 and I find it an enjoyable blend- the sweetness tempers the burn of the bourbon and the bourbon tempers the sweetness of the American Honey. This Devil's Cut reminds of that 50/50 mix right out of the bottle. I give it two thumbs up.
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