Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
Boneless leg of lamb following a 10+ year old recipe from 'Food & Wine'. The lead-in paragraph says it is based on the lamb basting sauce that the Bosley family uses at its Moonlite Bar-B-Que Inn, Owensboro, KY. Basically, it is water, cider vinegar, Worscestershire Sauce, lemon juice, salt, and pepper. Note: no garlic. My Dad would not go near lamb unless it reeked of garlic - a holdover from his WW II days on board aircraft carriers when Australian and New Zealand lamb was a staple. I'm pretty sure he'd have loved THIS basting sauce, however. Finished it at 125 degrees with direct/indirect cooking per "The Science . . ."
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
The butt probed like buttah at 196 IT, in 12 hours and 45 minutes. The last 4-1/2 hours the Florida sun was bearing down and I ran 240 to 250 which shortened the cook some.
In the bright sun it looks a little orange in the first photo.
Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Here's the final picture of today's butt on the Weber Kettle and Slow 'n Sear. My wife said "best ever" and looks like I got a nice smoke ring. I added the butt and 4 small chunks of cherry from Fruita as the temp hit 175. Oh my was the taste spot on for my family.
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.
Late last night I started some chuck roasts (and a rack of ribs) on the Yoder stickburner with ash wood. When I went to bed this morning they were at 199 so I tasked my wife with the finish work (watch it and let it get to 205-207, cambro it, shred it) to which she did marvelously. All together they got about a 13hr smoke plus a 1-2hr cambro hold. I used about 15 or 16 ash logs, about 12-14" long most split into quarters (slightly smaller than the average bonfire-sized pieces) from startup at ~7pm last night until ~9am.
So tonight at work I have leftover ribs and fresh pulled beef! Yummmmm.
Huskee, I've never used ash, but we do have a few "trash" trees I've got to cut soon (too close to the house). SO I don't have to do any work (smile), can you tell me what it's like? What flavor? Seems pretty mild. Should I save some chunks?
So, I visited Huddersfield in Yorkshire, England. Beautiful neighborhood, did some hiking, and some cooking :-)
A local butcher named "Keith the butcher" (of course...) provided the meat. What a treat it was visiting a butcher that raises his own pigs, then butcher and sell them. A small family business. I love to buy food at places like this. Also, my friend just bought his first kettle, a classic Weber, so I was giving him an intro into proper bbq. We did a lot of veggies (broccoli, lemon, gem salad) the first day, then went for a classic pork belly on day II. I was cooking without a thermometer (the one in the lid was there, but very unreliable), so I had to wing it. I laid out a classic snake, and cooked the pork belly with briquettes and beech wood until inner temp was 203° F (95° C). Due to a lack of water pan I sprayed it every 40 minutes with concentrated apple juice.
The cooks were very successful, and the pork belly was out of this world. It didn't leave the cutting board, we ate it right after slicing, with a cool beer. I think that pretty much is the ideal cook in my mind, sharing great food like that.
Here's the butcher, doesn't get more British than this, does it?
Here's the pork belly, ready for rest, then it's time to dig in
Did a couple of 10 pound picnic ham shoulders for a party last night. 24 hour dry brine, then mixed up my first batch of Meatheads Memphis dust. That is a marvelous rub recipe that I'll be using again, thank you Meathead. Then on the 26 weber kettle with SNS at 225 with a Thermoworks cable to monitor kettle temp and a separate probe in one of the shoulders to monitor temp. 7 hour overnight cook. I soaked 1 lb Rancho Gordo dried pintos and then put them in slow cooker with 4C water, bay leaf, and epazote for 2.5 hours on low to cook the beans. 7 hours later when I awakened, the kettle temp had dropped to 170 so I dusted off ash and added more KBB brickets and water to SNS and then put the pan of beans with its pot liquor under the shoulders to catch the drip for the remainder of the cook. Seared an onion on the SNS and tossed it in the beans along with a few slices of the fat from the shoulder, more epazote, a little bbq sauce and dusted top with garlic powder and piconcillo sugar. There was a lot of liquid in the bean pan which really helped stabilize the temp and kept me from having to constantly stir. Also having the bean pan on the other side of the SNS water pan on the bottom grate kept temps cooler and stable. Got top grate temp back up to 225 and continued until shoulders were at 198-203, another 8 hours. Removed pork and beans from kettle and drained beans in a colander and then put that tasty shiny drip and bean cooking liquid in a pan on stovetop and reduced it by half or more until thickened and added back to beans. As good as the pork was, I liked the beans even better. Smoky, totally tender but not at all mushy, with great flavor from the drippings and epazote. Served on small slider rolls with some homemade red cabbage sauerkraut and a homemade vinegar cucumber salad with onion and fennel, all veggies from our CSA.
Nice cook. I was surprised with a 26" kettle yesterday. My deltoids grew 3" (NO PED's I swear!) just from lifting the lid last night for assembly.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Congrats Jerod Broussard on the 26" Kettle. You must have been doing a lot right lately to get that! My 26" lid does not need binder clips as it fits very well.
I have a fundraiser to cook for the 29". Now I can have the Pit Barrel, 22" kettle, and 26" kettle loaded down, and the gas offset on standby.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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