Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
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.
Made a tomahawk ribeye again tonight, reverse seared on the Big Green Egg just like y'all taught me the first time. Took it over to some neighbors just up the road and ate with them, they made potatoes and broccoli and bread to go with it. The pieces are cut unevenly on purpose, as some people wanted less meat on their plate than others. It was outstanding!
Just a little chuckie with a fabulous rub @Hawker XP gifted me. Giving Sparky some love before I likely start ignoring him, he was shocked getting called upon to cook three out the the last four days. Also, tried something I’ve never done before and like it, pickled red onion. Of course, can’t even get the girls to try them.
Ah yes, I had to remind myself just how much sugar is in Memphis Dust 🙄. Threw some chickens into the Primo Oval XL w salt, MD, and Z’atar at about 410 degrees for 45 mins. Great flavor and super moist despite the sugar burning.
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
and in honor of Cuban sandwich week (haven’t there been like 4-5?) and yes, Mr. Bones there is Plochmans mustard all up in there. Pork roast courtesy of troymeister (I didn’t do the dumplings yet)
I had to use the same type of setup for mine. Panini press just isn’t worth the cabinet space when you gotta collection of cast irons raring to be used!
Picked up some inexpensive chicken drums. Hour dry brine. Hit’em with my BBQ Chicken rub (equal parts coarse ground black pepper, paprika, garlic, and parsley). Busy night, so they went in the oven instead of over a wood or charcoal fire. Still delicious!
During my time here at The Pit, I’ve enjoyed reading about the many ways Chili is made and the regional differences. It’s a bit different than what I’ve grown up eating and making as I’ve learned from my Grandmother over the years, and even spelled differently than what we see in New Mexico.
In New Mexico, Chile is a
Stuffed upside down cornbread in the 12" Field skillet. Stuffed with taco seasoned ground venison/pork lend and some Colby Jack cheese. I should have used fresh peppers for the top design, the roasted Hatch chilies got kinda dark.
HouseHomey - I really like the taste it gives a stir fry, but it's a bear to clean. Even when I oil it, liquids still stick and carbonize. I have to use a razor blade scraper to get it off, and it doesn't get it all off. If I don't clean it carefully, I sometimes wind up with tiny specks of carbon in the food next cook, and that doesn't look good although it doesn't affect taste and isn't dangerous. If it weren't for that, I'd use it more often.
Ron that’s exactly why I was asking. Mine I believe is Weber and very heavy duty but that sucker sticks like a MUTHA. No matter what I did, I mean I tried all the tricks I know and I gave up on it. It’s been a while so maybe I’ll give it another go.!maybe I’ll coat the darn thing in Mayo.
Lamb Spam
this cook from the lamb cone that’s supposed to be cooked on vertical broiler.
2 chunks lamb spam on SNS kettle indirect side around 275-300f. Hit 165 around 1.5 hr. Then sliced and put on GrillGrate flat side to crisp on the gasser. Made some tzatziki sauce and had some gyro’s.
pretty good considering
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