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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
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).
Next time I make it, I'm going to try a couple changes for personal preference. I'll cut the cubes smaller. Also, since I like a crust on the top, so I'm going to try poaching the eggs separately, and when the recipe calls for putting the eggs on top, I'm going to try putting the hash under a broiler, then adding the poached eggs just before serving.
But those are personal pref only. This recipe ROCKS!!!! If you haven't tried it, hope you do!
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.
Stuffed Buffalo boneless/skinless chicken breasts with Sweet Baby Ray's Buffalo sauce. Stuffed with mix of mozz, provolone and sharp cheddar. Also did one with MMD instead of Buffalo.
This is the last time I try to do chicken at 225. 2 hrs until done! Boo.
Last night's dinner. Spatchcocked, injected (salt free), dry brined, S&G rubbed, then 340 for 70 minutes then seared. The only weird thing was that the thigh got to 165 by the time the breast was at 145 to start the sear. Still turned out juicy and delicious!
I made a char siu pork tenderloin - dry rubbed with Char Siu mix and SV'd for 5 hours at 145F then basted with honey and seared with the Sansaire Searing Kit torch. Made into a stir fry. Home made non-dairy peanut butter-banana ice cream for dessert.
Steakhouse Steakburger's. Sous Vide to 140° and then into the cost iron skillet to get a crust and some extra sharp Tillamook cheese. I made the caramelized onions while the patties were in the bath tub. I keep Glop in the fridge in a squeeze bottle 24/7.👌
For dinner tonight; Apple wood smoked venison burger with habanero cheese, bacon, avocado and homemade chipotle cilantro crema on a toasted sesame seed bun. On the side is Brussels sprout slaw with cilantro, avocado and smoked blue cheese. Tastes like summer!
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
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.
Beef chuck shortr rib rack smoked Adam Perry Lang style using his rub and sauce recipes. Came out great. I also have another track of then in the brine to make ChefSteps short rib sous vide pastrami (no pic):
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