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No wood to split. No charcoal to purchase. No hopper to fill. No wall socket needed. No running to the propane filling station. No getting up in the middle of the night Set and forget. Yes folks, this one has it all.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
I just don’t picture Jeremiah Johnson pull this out of his pack, settin up camp, & cookin rabbit. No sir!
Now, Peewee Herman, yessir! It’s all aesthetics these days there fella.
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.
If you hooked the electrodes from a potato battery to the ends of a hot dog, which one would get cooked? It would depend on the acids in one vs. the other, I suppose.
I've been making manifold-cooked foil-wrapped burritos on jeep trips for 30 years and they come out pretty good. there's even a company or two that make "ovens" that install underhood and hold multiple burritos, hot dogs or whatever.
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