My wife bought me a "Groupon" about 5 years ago for a course on BBQ/Smoking. In a day I was exposed to multiple smokers and BBQ techniques. A week later I bought a Green Mountain Pellet Grill and I've been experimenting since. Like most I've had successes and failures but the successes are now more common. I expect to learn a lot from both staff and members.
I have also been experimenting with cured meats and routinely make Bacon and Pastrami. I have started some curing/drying meat without cooking and can make good Coppa and Bresaola. I want to begin dried salamis but have not started because I have not perfected a fermenting chamber.
> 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.
Welcome to the Pit! I was betting that Pastrami Joe made pastrami. I would have been disappointed if it was otherwise. I’ve done a few times and it is good stuff.
Welcome to the pit! Wow, making your own salami would be awesome! I really like salami, haven’t thought of making my own yet. Keep us updated!
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