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Founding Member
- Jul 2014
- 5543
- Maple Valley, WA
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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"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Breadhead you might just be right about a Hasty-Bake, a BGE and a small gasser. I've actually been pondering adding a gasser to my mix just for doing two steaks quickly.
fauxQ one of the really great things about the Hasty-Bake is the degree of control that the adjustable firebox gives me. And the fact that I can go from 225 with convection to 325 to 800 degrees direct searing heat. And I can manage my fire without impacting my cook chamber. I can actually run a fuse/minion burn in the Hasty-Bake that will go 8-10 hours at 225, as well. I got the WSM because I wanted to be able to cook a pork butt or brisket without having to add fuel at all.
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ecowper, As you are proponent of the Hasty-Bake, can you help explain what differentiates it from other charcoal grills that can raise or lower the charcoal bed? Seems most charcoal grills that are built-in have that feature (e.g., Firemagic, Blaze, Sunstone, Coyote, etc.). H-B has the pull out charcoal drawer but so do Sunstone and Coyote. Does the H-B have better air control? (e.g., more airtight except for the vents?). I'm not trying to dump on H-B but rather trying to understand what it offers over other charcoal grills in the same category. thanks!
Jay
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Just to bring this informative thread to a conclusion, I ended up putting a Blaze 34" Pro gasser and a Primo XL into my kitchen. Still have a learning curve for each (feel like I have mastered my pellet cooker and my aging DCS gasser). Many thanks to the folks who generously contributed so much thought and wisdom in my decision. The Hasty-Bake option was a bridge too expensive (far) for this project, but I am intrigued. So many great cooking options...so little money and time. I'll post some pictures soon.
Jay
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