Yo, from Bend, Oregon where it is now a toasty 1 degree fahrenheit, yep, 31 degrees below freezing and snowing.
Yo, from Bend, Oregon where it is now a toasty 1 degree fahrenheit, yep, 31 degrees below freezing and snowing.
I'm second gen off of a farm/ranch in western Kansas, semi-retired running a small BBQ rubs and blends company. A long time ago I had a 10' recycled propane tank stick burner and learning to love a pellet grill as that's the only thing I could get past my landlord's restrictions. Posting my American chili powder blend somewhere here also, so take a look for that.
Recipes for rubs & seasonings, marinades, injections, deep fry batters; if you want to share recipes for what goes on meat or veggies, chances are it goes here. Note: We have a separate channel for BBQ Sauces here in Recipes Only.
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"
For those that are interested ….
Description
Brisket burnt ends, but with Korean spices and pepper sauce! About an 8 hour cook, all in. Plus marinade in the rub overnight.
Notes
I trim all the fat off because I want to get nice, crispy exterior and tender interior. Also, many people trim away exterior fat and thus you lose
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
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