Hi Everyone, I',m Mark from Australia. Been learning about American style BBQ the last few months, hopefully I can pick up some valuable tips tricks and info on authentic American BBQ. Being in Australia we are somewhat starved for good information particularly on different regional styles.
I look forward to being part of the community, Thanks
Welcome to the pit! You will find lots of ideas and opinions- almost all of which will work for anyone. Variety is the spice of life. Have fun trying them.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> 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 Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Yeah mate I have, those things have been around for quite a while, they are a pretty top of the line product, well I know they certainly were back in the day. They last for ever too!
Last edited by Mark.ibbo; October 14, 2015, 10:07 PM.
Mark.ibbo yes they are a nice machine. More adapted to the Aussie way of BBQ maybe. Here in the States they really push the tops with them--All the Aussies I know kind of prefer the open grill cooking and don't bother with the lids.
I upgraded my Beef Eater to the brass burners and used the thing for years-gave it a good cleaning before passing it to my son and he'll be using it for years too.
The piezo igniters on the thing just freak me out--10 years and never had one that failed.
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.
Welcome to The Pit Mark.ibbo! Glad to have you here! Make sure to get your gear listed in your signature, especially when your homemade UDS gets done, homemade toys are the best!
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
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