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.
A few weeks ago it was hotter than blazes outside and I was looking for something to do inside. I looked out the kitchen window at the garden boxes and saw the plethora of marigolds growing with the tomatoes and peppers. My mind thought those are just like dandelions. I wonder if anyone has made marigold wine? Google. Yep. It's a thing. This is my test batch and I put it in the secondary fermenters today and tasted. It convinced me to go for a five gallon batch now!
I didn't keep track of weights/ratios. I just used visual cues and past experience making dandelion wine and an "about that much" approach. The petals were separated with scissors, so it wasn't all that bad.
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