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"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Welcome aboard JamesWyatt .... I’m a Central Valley kind of guy myself. I was born in Sacramento and grew up not far away. My mother’s family is true "Grapes of Wrath" Californians, came from the Dust Bowl during the Great Depression, lived in a tent in Visalia and picked fruit until they could save enough to buy a small dairy farm in Galt. My dad’s family came west as miners, working their way through mining camps in Colorado and Nevada, before ending up in Northern California. I have family in Bakersfield and know the town well.
Glad to have you here, and you definitely need to cook those Last Meal Ribs!
I did leave Central California for good in 2005, I should note. After "leaving" on and off over the years, especially due to serving in the Army, I left for good then. Western Washington is home for now.
Welcome from an only slightly less scorching part of California!! I hope you’ve been vaccinated against MCS. (More Cooker Syndrome). Many have fallen to it’s devastating effects.
Good luck in your hunt for those last meal ribs! I may offer that the best recipe on the site is the "Close to Katz Pastrami" and is pretty simple to boot!
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Welcome from the Pacific Northwest. My sister lives in Bakersfield so we get down there occasionally, but not in the summer. Gonna have to check out that butcher
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