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.
Closing a topic is all or nothing, unfortunately. We close them because the old ones will continue to get posts in it when they should go to the new topic.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
Within the last couple of weeks, my wife asked me to make her Jalapeneo Poppers for a potluck at her work. I posted them here and was honored that they were chosen to make the monthly newsletter as my photo skills are lacking!!! (Thanks AmazingRibs crew!!). Anyway, tonight, she advised me that they were doing another potluck and that she was planning to make her Cheesey Potato dish. Normally we do these in the oven and they are one of my absolute favorite dishes. Very, very similar to what is commonly known as party potatoes or funeral potatoes in the mid west. After she prepped them, she asked if I would par-cook them in the pellet rig to add a little smoke love for the party tomorrow. Even though it was last minute and technically still a school night since it’s not the weekend, I obliged her and pulled out the Camp Chef Woodwind and fired it up to get them taken care of. I am honestly a little (lot) jealous that I wasn’t invited to the potluck to try them out…… They have an oven at her work, so they will finish up tomorrow for service, but they got a little over an hour of pellet smoke and smoke tube love this evening and look amazing!!!
….. I should clarify my initial statement. Apologies if you thought that by “Oh, the things we do for the ones we love” was referring to me doing something for my wife because what I really meant was her allowing, even asking me to pull out one of my cookers and fire it up for her!!!! I’m a pretty lucky guy!
If you've read any of my posts about pellet cookers, they are phenomenal at baking, or par baking, dishes you normally do solely in the oven. Outstanding subtleties and depth can be created with a gentle kiss of smoke on an otherwise traditional dish. Kudos to you! I bet everyone noticed something special with that dish and wonders what
Huskee, I have indeed! In fact, several of your posts have molded my thinking process related to pellet cooking!!! Thinking of the Camp Chef as an oven that adds smoke has inspired me to start trying several different recipes in that vs the traditional oven. My next experimentation phase WILL involve desserts!!!
Last edited by RickyBobby; March 20, 2025, 09:22 PM.
Reason: Correcting the Auto-Incorrect.
My wife hosts a dinner for a group of ladies about 3 times a year, I am asked to cook the main course. I have cooked and fed this group of gals - Prime Rib, Cheesesteak sandwiches, Tri-Tip via the sousvide and reverse seared. ( thanks to the knowledge gained from Amazing Ribs and the Pit)
tonight it was Flanksteak roulade that we purchase at a butcher shop. They claimed it was the best meal we have ever done. Flank steak, spinach, bacon and cheese cooked on the griddle.at 500+ degrees. 4 minutes and flip for 2 more. ( I have leftovers for lunch tomorrow)
Five pcs was about 4 lbs. I cut them in 1/2 to serve and each one fed 2 people.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
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
Thunder77 - I think the recipes are the same, but I have the SeriousEats Kenji recipe in Paprika and usually peek at it when I cook this. I’ll have to compare the SE to The Wok when I get home.
I made a couple almost homemade pizzas for my sister’s birthday. Used crust from Publix bakery and jarred sauce. But I did put all the pieces together. One has sausage with kalamata olives on half. The other is spinach and mushrooms.
Smoked n seared Tri-Tip last night! About one hour at 225° to IT 120° on the pellet smoker then about 10 minutes on the Napoleon IR side burner to IT 130° Tri -Tip tastes great and an added bonus feature is if a guest likes medium while I like med-rare I give them the more done tip and I take the less done meat toward the center. Another trick I do is cook the thickest part to rare, then leftovers can be heated without going past the desired IT! I just dry brined this one 24 hours and then hit it with salt, pepper and a touch of garlic powder.
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
The kids are on a ramen kick. I made them this creamy carbonara ramen with bacon for lunch. This one is doctored up with extra garlic and kewpie mayo in the broth.
When leftover corned beef becomes Reuben Quesadillas that’s fun food fusion at its finest. Thanks to the AR Pitmaster Club team for including my food play in last month’s SUWYC Newsletter. I was surprised and honored.
labbq the cookies are on the NYT app. I made a banana gelato and added chocolate. If you have an ice cream maker I can send you more specifics on howI made the gelato…if that’s what you’re looking for.
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.
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