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 just slice it and eat it! Or I slice and put it in tacos, sandwiches etc. it’s fries up fantastic on a griddle too. You gotta do it. Pork belly is my favorite. As I love to say…..brisket is for kings…..pork belly is for the gods. hoovarmin
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.
Senior high school physics students end of year celebration. I've know these guys for four years and wanted to serve BBQ. Eleven students. Nerds everyone of them! Just an accomplished group of young people.
Menu:
Bacon wrapped chicken bites
Chicken wings
Memphis style ribs
Steak sliders with horseradish sauce
SV sliced brisket
Jalapeño smoked Mac and cheese Mr. Bones BBQ baked beans
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Spinaker you know, I was just thinking about pork belly. As in, pork belly burnt ends.
Rubbed half with a mix of Killer Hog APR and BBQ Rub, the other half with Meat Church Honey Hog.
Love that blue smoke!
Stabilized at 250°.
Got these trays at Ocean State Job Lots, I forget how much but they were cheap.
Halfway.
Ive never done these before. I decided to braise them in a mix of 2 parts bbq sauce and 1 part “Pig Candy”, which is fruit flavored simple syrup, in this case apple and cherry.
Order up! These came out pretty good for first try. They could be “burnt” a little more, but I got that figured out for next time.
I think this pretty much says it all. I was trying for sweet, with a crunchy exterior and a pillowy interior. Just a bit more char would be perfect.
It must be a coincidence; I plan on cooking Pork Belly Burnt Ends tomorrow.
That is 6.19 lbs. of sliced pork belly from Costco.
I am learning "How to BBQ Right"
You absolutely need to crop that first picture (to get rid of the electrical cord portion) and put it in the Feed the Flame topic. That lick of flame coming out of your KBQ: Very cool.
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
I had to prune my Thai basil and had a ton of leaves, so - time to make Green Curry Chicken in my Lodge Cast Iron Dutch Oven that I am blessed to own thanks to my secret Santa, Clawbear57
I understand that it's "a thing" and a widely used name, but maybe consider having the last word before your photo of such delicious food be something other than "pooper"?
First brisket cook on the Traeger. Found a 3 lb baby at Aldi on sale so I thought I’d try it out. Salt and peeper only seasoning. Unwrapped at 250 for 3 hours, then wrapped in butcher paper at 250 for one hour and finished wrapped at 275 for two hours. Intermittent spritzes of apple cider vinegar. Internal temp at pull off 207. Tender and great beefy taste.
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
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
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