Another repeat performance from Amanda for long-time viewers but it is so good. Baked potato soup plus homemade “crack” bread. There is zero chatter at the dinner table as we all gobble this liquid gold down and inhale the bread.
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 mostly followed this recipe but I grilled the chicken on the PK-O and used chicken broth in the lentils instead of water. Two tablespoons of the Berbere seasoning in the lentils was plenty, more would have been too spicy I think. I used green lentils and black caviar lentils from Rancho Gordo.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Had my buddy over for dinner tonight…so asked the wife what she wanted me to cook. And when she requests my New Mexico Double Double Smash burgers….you know I’m gonna smile! Double meat, double cheese, double onion and double green chile!
SheilaAnn The shop where I bought this just did a tasting with them recently. I'd reach out , they're a San Diego company so it's not out of the realm of possibility that they could get someone up to the LBC. I want to try their other stuff, apparently the Jalapeño is also killer, I just need another hot sauce like I need a hole in my stomach lining.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (2) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
Grill Rescue brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
A couple of nice steaks. A prime New York strip from Costco for my wife, and a prime ribeye that was a tomahawk, but I cut off the bone to sous vide both. Dry brined overnight, SV at 131* for 2.5 hours, then added OGP and seared on the gasser's IR burner. Served with homemade cole slaw and leftover white rice - toast points for her, and a nice bottle of Tapestry red blend from Paso Robles.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
hoovarmin that crystal ball might be lying to you today!!! But….lets see how this small brisket does today and then there will definitely be some green chile brisket tacos!!!!
GolfGeezer - ha! I know…3 is a bit much for a small brisket but one of them is on the fritz and I couldn’t remember which one it was, so..three. Then I’ll throw it away if I notice today.
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.
I had boneless skinless chicken thighs leftover yesterday, so I decided I'd try my hand at Nashville hot chicken sandwiches. Princess loved it and I warmed another one up today for lunch. I'm serving it on homemade whole wheat bread with mayo and pickle chips.
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
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