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.
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
I use 13 mesh black pepper on mine most of the time I am not using a commercial rub. Two tablespoons might be a little light on the black pepper. If I am making my own rub, I will go heavy on the black pepper. The cooking process knocks the pepper punch down quite a bit. Of course, personal taste is subjective. Ghawtho
I like some black pepper but not too much. I like black peppered beef jerky but some are
way too strong for me to the point am burping up black pepper with major heartburn.
Father’s Day grilling a day or so later. Dales marinated 3lb London Broil, thin cut Jack Daniels Pork Rub pork chops, roasted garlic, Hasselback potatoes seasoned with Jane’s Crazy Original Mixed Up Basil Seasoning, hot buttery carrots, and no breaks green beans.
Dave, they were really good, definitely a first try, but I have some ideas on how to clean it up. Making the corn dough, is super fast, and the press just knocks them out. Also gives you so much opportunity to add things like a bit of chili pepper etc, to compliment different protiens being served in them.
hoovarmin There are probably thousands of grandmas in Mexico going “Oh no, Richard Chrz is posting pics of his homemade tortillas on the internet. Now we have to up our games to match that gringo wizard.”
Draznnl I love watching the food documentaries where they are kicking out shells and various naan style flatbreads, they make it look so easy.. they are so efficient! I think they all know that none us are coming for that title. 😁
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
Oooh! Is that on the flattop? For some reason, making sesame chicken myself has never dawned on me, since there is a Chinese takeout place 1/4 mile from the house that sells a combo dinner for $7.95...
Just starting to use my new Combustion predictive thermometer. Haven't yet done a low and slow with it, but I tried it out on a pork tenderloin last night.
Tried to insert it at an angle instead of dead center as I would normally do with a single sensor probe. I wasn't quite sure how it would perform when inserted "axially" in a piece the shape of a tenderloin, but it seemed to do a fine job.
Started out with turning every minute, then switched to 30s. Pulled from heat at 125F core temp and had the carryover bring it to 141. It came out great, with a nice crust and a tender inside.
So far, I'm really liking the Combustion Inc. thermometer. It's obvious that a real chef had some input on the design of this thing. Doing a "just keep flipping" cook with the built-in timer on the display really helps keeping the meat moving.
I'm sure I'll be posting some more about it as I begin to use it more.
SheilaAnn The minimum insertion is the three lines. I'm fairly sure you're supposed to insert it "to the hilt" and the 8th sensor is in the orange head for ambient.
Kinda looks like a meat popsicle with that stick hanging out the end, haha! Your food looks great, and you've got me eyeing the Combustion stuff now...
Oh...I'm Coming to Norway!! I think I'll stop by you and eat and have a nice visit, and then we'll go to Club Flamingo and visit my buddy Giovanni Hendrickson and Torgeir Lien...lol
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