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.
Princess is allergic to all shellfish, and I love Maryland style crab cakes. So I've taken to buying cod filets (she can eat white fish) and making cod cakes in the Maryland style of crab cakes. We had these for dinner tonight. I ate mine with a vintage 2022 apple sauce I canned. Might be the best thing I've eaten in a very long time.
Michael_in_TX - be careful, most (all?) imitation crab has some crab in it. Maybe you can find shellfish free versions but you would have to check carefully.
shify Wow, you are absolutely right. I just checked four different types that HEB carries....all have small amounts of king crab in them! Even the cheapest one!
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.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Well, I finally did it. Planned to make this a week ago but life took over. Sheesh
Anyway, put together a paella. Maiden voyage for the Garcima Pata Negra pan. (40cm/15.75in for those interested.)
Heck, maiden voyage for me making a paella. A little concerning making it on a grill…there’s a serious lack of control with those things. LOL But I’m of a mindset that “people have been cooking this way for a thousand years…I should be able to figure it out.”
It turned out pretty well…almost went a little nuts with e peas. LOL
Dry scallops, clams, and mussels were not available locally at present…and I seriously didn’t have time to drive 50-odd miles one way to my fave fish monger. Next time.
So this one had two types of Spanish chorizo, shrimp, bay scallops, and, obviously, chicken. All tasty. (Though I’m not a huge fan of those little bay scallops…still, it worked.)
Searched many recipes…and ended using the one posted by our own barelfly as the foundation. It’s a solid recipe to be sue. Thanks for sharing that.
JCBBQ Same here… Thought about it but never went much past that. Also didn’t own a pan. Excuses, excuses. LOL
My partner asked if I could make it for her birthday…
Ordered the pan, Spanish chorizo, bomba rice, peppers…yada yada yada. I couldn’t find any of it locally thus my ordering everything.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Did white fish tacos for the first time ever. While at HEB, I spotted these wonderful seasoned breaded catfish strips, and I absolutely had to have them.
A little air fryer treatment and they turned out like this.
And taco'ed.....
Dayum! HEB blue corn tortillas (SheilaAnn, I only have eight more to use up before I can get to the "real thing!"), catfish, smashed avocado, splash of Tapatío, pickled red onions, cilantro, and crema agria.
STUPIDLY GOOD. Where has this been all my life? The crunch of the breading with the creaminess of the avocado....the acidity from the onions and hot sauce, the nuttiness of the tortilla, and well, the cilantro of the cilantro.
I think I know what I am having for lunch tomorrow.
I used Grace's Perfect Blend breading which is supposed to be THE Original recipe. Instead of using my KFC pressure fryer I fried the chicken in a Lodge chicken fryer (deep skillet with lid) and served it with mashed potatoes (with milk, butter, black pepper) covered in the Colonel's Cracklin' Gravy - recipe online. Much better than at the KFC restaurant.
I bought a great lookin' chucky at Fresh Market Monday and dry brined it until today. It was about 4 lbs, so I cut it in half. Half got Hardcore Carnivore Tex-Mex rub, and half got fresh ground pepper. The half with the Tex-Mex rub got pulled around 206° at probe tender. The half with S&P was pulled at 198° for slicing tomorrow or Sat. I really like the HC rub and really enjoyed the tacos tonight.
Forgot the photo of the meat when I pulled it off the grill...
Baby backs last night. I forgot that I had these in the freezer (got them a week or so on sale in Whole Foods). Thawed them out then 225 for about 5.5 hours, then wrapped in foil with some apple juice for another 45m (also threw some burgers on for reserve sear, for the kids). These were very tasty.
Country style ribs in the PBC. (Bone in pork shoulder strips)
This made enough for the next three dinners plus some for the freezer after cooking and trimming out.
All three nights the same except with different sauce. Pork, Homemade cilantro lime rice, Store bought coleslaw.
Night 1) Cherry bbq sauce inspired by Tuffy Stone.
Night 2) Bullseye original bbq sauce with a splash of Jim Beam (alcohol cooked off)
Night 3) Blackberry Chipotle Glaze inspired by Certified Angus Beef Youtube.
After digging through the freezer today, I found out that I was out of pumpkin spice seasoned ribs that I had wanted to boil….🙄 Next best thing was some shrimp and sausage I had and decided on shish kabobs. Added some mushrooms, onion, red bell pepper and Compari tomatoes, marinated in Good Seasons Italian Dressing. Grilled em on the SNS Master Kettle with a little hickory. Served with some Mahatma Spanish rice.
Come on Panhead John I don't believe you would boil pumpkin spice ribs.
Why may you ask? Anyone who would boil pumpkin spice ribs would put bean in their chili.
😜😁
Added some mushrooms, onion, red bell pepper and Compari tomatoes, marinated in Good Seasons Italian Dressing. Grilled em on the SNS Master Kettle with a little hickory. Served with some Mahatma Spanish rice. 
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