Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Became an indescribably good omelette at work, courtesy of my wife. She added gouda and some Italian herbs. The plating & subsequent pic might not be the best but it's in a to-go container at work.
If you are talking about the smoker - It is the Intensive Smoking Unit. It is wonderful. Made by Mike Bulen who has since retired. I have two of his cabinet smokers. One was designed by me. He made fun stuff https://californiacustomsmokers.net
Attjack - indispensable. People often ask about reheating for groups and this doesn’t work for than. For a small family reheat, it really can’t be beat.
Attjack - no. I soak the lid. I heat the oven to between 200-250, depending. The water is dumped. The lid goes on. There is a cavity for water in the top, which keeps the lid from drying out. The environment is moist, but not so damp that you are steaming food.
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
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.
I’ve never had COSTCO’s mac and cheese without doing something to it. My wife makes what she calls "beefy-cheese casserole" with it. Ground beef and mixed veggies in red sauce baked at 400 for an hour. I like leftover BBQ in it. Had fajitas two days ago - this is my leftover casserole. For the life of me, I can’t post in order from the phone. Oh well - hopefully the out of order photos tell the story
Outside tools:
22" Weber kettle (2x)
Santa Maria grill attachment
2-burner Camp Chef Explorer propane stove
Temperature tools:
ThermaWorks Smoke
ThermaWorks ThermaPen Mk4
Inside tools:
36" Viking gas range
Anova sous vide
Lodge cast iron skillets, griddle, dutch ovens - several
Stupid expensive but very beautiful cast iron gifts for my wife - 4x
Other tools & accessories:
Buck Chef knife and serrated knife
Victorianox Fibrox Pro Chef knife - 3x
Cave Tools Metal Meat Claws
​​​​​​Meathead's book: The Science of Great Barbecue and Grilling
tbob4 Thanks! Lisa actually did the egg and that photo. She only decided to start baking bread recently. We did get something good out of....uhhhh.... the long time spent at home last summer! 😁
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