Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I am prepping for my first semi-authentic jerk pork. (Real authentic involves 2 things I don't have at the moment: 1) Pimento wood, and 2) Direct heat at a
DEW
Last edited by Dewesq55; January 1, 2015, 01:15 PM.
Reason: Added a link to the Jerk Pork cook thread
So, if I can find these at ShopRite or Giant tomorrow, I'm going to make them in the smoker for New Year's Eve. I'm thinking "brisket style"like
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Around my house the grandkids is pretty much the boss and the first thing they said to me this morning was "Pepaw we want you to make bacon cheeseburgers with french fries today. I told them to have granny to take them to Micky Ds they said no we want you to make them bc yours is better. So it's going to be Bacon Cheeseburgers and French Fries for New Year's Day around here
No better compliment from the little ones than when they say your food is better than McDonald's!
I occasionally make star-shaped burger patties and I call them "Daddy Patties" (from Spongebob Squarepants, where the burgers are called Crabby Patties) and my boys are always wanting them. Stars taste better you know! A pain to make, but they'll remember that when they're adults.
Around my house the grandkids is pretty much the boss and the first thing they said to me this morning was "Pepaw we want you to make bacon cheeseburgers with french fries today. I told them to have granny to take them to Micky Ds they said no we want you to make them bc yours is better. So it's going to be Bacon Cheeseburgers and French Fries for New Year's Day around here
That was wonderful. I am so glad to hear that your grandkids prefer Pepaw's cooking to going out. What a great complement. and you have them around and can be teaching the next generation how to grillo
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
Did my fish tacos for our NYE gathering - dinner was at about 10pm. When its 25, feels like 17, outside, a quick cook is a good thing. These are on aluminum grate "covers" that I cut to fit - easier on the clean up.
Used the heat when they were done for the tortillas - was going to do Ernest proud and make them from scratch but I ran out of time
The add-ons are a cole-slawish type thing with a cilantro and lime base, a cold corn and bean salad, and of course avocado, tomato, green onion
Thanks Barry. They're an easy cook. There's prep involved when you use things like fresh cilantro, lime juice/lime zest, fresh cabbage, etc., but not too bad and so worth the effort. Last night, having friends visiting in the kitchen while I was prepping and drinking some home-concocted low-carb kahlua and home-concocted low-carb irish cream slowed the process down :-)
I made fish tacos a couple of moths ago using Tilapia. They were excellent but looking at your I still have a ways to go and I will plagiarizer yours and see if I can get better.
Around my house the grandkids is pretty much the boss and the first thing they said to me this morning was "Pepaw we want you to make bacon cheeseburgers with french fries today. I told them to have granny to take them to Micky Ds they said no we want you to make them bc yours is better. So it's going to be Bacon Cheeseburgers and French Fries for New Year's Day around here
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Barry, The grandkids told me to make sure that I cook bacon for thier burgers and the only bacon that I had was pepper bacon so I wasn't sure how that was going to fan out. They didn't even notice it.
You did them proud!
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