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"
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
For my first Christmas Eve brunch in 6 years, not only did I make my own breakfast sausage
I made biscuits and gravy and my version of soft scrambled eggs. FishTalesNC those are Mamaw’s biscuits you see there. I split them and gave them a quick spin in the toaster oven. Tasted fantastic still!
Prime rib roast with Mrs O'leary's cow crust sous vide at 136F for about 5 hours and seared on cast iron skillet. Made the beef gravy with porcini mushrooms. Spotatoes. With a side of green beans with bacon and parmesan cheese and baked potatoes.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Our Christmas Eve family tradition is chili. And it must have beans, I am told. Made some skillet cornbread to go with it. The last ten minutes of the cook got hairy as crazy front came through. Power flickered a lot but never went out. Lost cable and cell data for an hour or so. Worst is over and all is restored.
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.
Salmon Wellington. I'm not too happy with how the came out visually. The puff pastry was too pale and the lattice slits didn't open for the most part. Next time I would cook at a higher oven temp for a shorter time. I That said, they were pretty tasty, and I'm not a very big salmon fan. I bought a side of wild caught Pacific sock eye salmon. Store bought frozen puff pastry. For a side I did stir-fried baby spinach, which came out really good, although I only had half as much spinach as I needed since it wilts down so much when cooked. I neglected to take a pic of the spinach. Next time.
tbob4 - The recipe I followed was 350° for 35 minutes. Next time I would do hotter for less time so the pastry would get browner. If you Google "salmon Wellington" the times and temps are all over the map.
A "Jewish" Christmas Eve. Blue point oysters for me and shrimp cocktail for the mrs. Then homemade ceasar salad and topping it off with a prime, dry aged ribeye, truffled creamed spinach and jalapeño mashed potatoes. A very nice cab washed it all down
HouseHomey - the truffled creamed spinach was great and simple (1 bag of spinach, wilted down and strained, butter, minced shallot, about 1/4 cup of heavy cream, 1/4 cup shredded parmesan cheese and some truffle oil). Even though I used real truffle oil (i.e., had real truffles, not just fake truffle "essence"), it didn't contribute a ton of flavor but did smell amazing... was very judicious in using it though. Will absolutely make again
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
Hanger steak on Santa Maria with pico
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