Weber Silver A (fixer upper project, currently sitting dead in my garage)
KBQ C-60
Accessories
Fireboard 2
Weber iGrill Mini
Weber Instant Read
Random Digital Instant Read from the Grocery Store (in a pinch)
Weber Charcoal Chimney
Slick University of Michigan apron w/built in bottle opener
Beverages
Favorite beer(s): Bell's Oberon, Founders All Day I{A, Corona Extra, Heineken, Guinness
Red Wine: Anything dry and under $15 per bottle
Whiskey: Makers Mark French Oak, Buffalo Trace.. anything purchased by other people and shared
About MeReal name: Jesse
Location: Grand Rapids, Michigan
Favorite Football Team: Michigan Wolverines (NCAA) and the Detroit Lions (primary NFL) / Baltimore Ravens (secondary NFL, after the Lions are statistically eliminated from the playoffs... usually by Thanksgiving)
King Arthur gluten free flour. The marinate was so fully of flavor that I got lazy and instead of giving it a bath in egg/a little bourbon to make the dredge stick, I just didn’t dry off the marinate. Franz deli style sour dough, I find it’s the only gluten free bread worth eating more or less. Obviously it doesn’t hold up quite like regular bread, but it’s close enough that if you eat fast, it’s still in one piece by the time you finish it rather than turning to dough crumbles
Wibs. 4hrs at 275. I like to use two probes, because invariably 1 out of 2 probes I place is more worthless than dog crap on a door handle. The wood chips mixture gets these dudes DARK
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
Sunday Dinner was a Windsor Chop, Grilled Asparagus, and Sweet Potato. We're having the Windsor Chops for Easter next Sunday so I had to practice a little so I'm ready to grill them for 8 Family members next week.
I need to work on getting it centered on the stone better when launching and tweak the burner settings a little. All in all l, a much better pie than the first go around. So far I'm happy with the performance of the Everdure, I just need to work out a few small details.
The NBBQA conference is always awesome. People you meet and the things you learn. Everyone thinks its a week of bbq. Its not. Its al about the business side. Be a sauce/rub company or resturant catering. Getting advice from David Raymond was awesome.
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"
Ribs on Saturday evening, with cheesy potatoes .... and yeah, the double decker grate on the SnS is super cool!
This is part of the "These Bones Are For You" cook, just missed the right weekend by a few days .... oops. But pretty sure Bonesy and the rest would have appreciated the ribs on the kettle :-)
No, I didn’t do this in my slow cooker. I did an overnight smoke on the Grilla but it ended up flaming out when the butt was at 195°. Didn’t really matter since it was probe tender already after 10 hrs on the cooker at 225°. I decided to let it rest on the warm setting in the slow cooker and then tossed it in the stand mixer to shred it for me. It was amazing. Went with sweet baby Rays sauce. We did an early Easter dinner with my family since we’re heading to Florida next week. My nephew, who’s 14 asked me if I can smoke a brisket for every this summer at our lake house. Said he’s always wanted to try it. I told him I can make it happen. Might know a thing or two. 😁
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I know being New England it's short lived in March. It's going to get seasonable. But today 70 plus. I was all set to get the Kettle going for drums. But a notice from the F.D. no burning due to low humidity, dry conditions and wind. So to the oven I go. Seasoned last night salt, pepper, baking soda, garlic and onion powder. Topped with smoked paprika. About 16 hours in refrigerator. Then marinade in Toshi'sTeriyaki for 3 hours. Out of the marinade and in refrigerator for a couple of hours. In pre heated oven at 400, 30 minutes and here's the result. Fries were air fried. That's my spicy mayo mix of shiracha and Dukes Mayo for
the dip.
Update: I took one of the drums, shaved off and chopped. Mixed with Dukes Mayo. On toasted seeded rye. Sorry no pics but a dang good lunch.
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.
72° here today. It was leftovers from the drum cook. I pulled out some beef short ribs from the freezer today.
Most likely Friday or Saturday. If the weather cooperates, tomorrow smash burgers on the griddle (Spirt).
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
Nice Spring meal there. I like the corn addition to the potato.
Have you ever tried fried corn? Just fry the corn kernels (fresh or frozen) in butter until the sugar in the corn kernels begins to caramelize (you'll see brown bits of fond forming). Only takes about 15 min or so. Just a thought.
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