While I've been a member for some time, this is my first post. I recently moved from northern CA to southern AZ. Once settled in I purchased a new Weber Performer Deluxe, then I purchased the SNS system for it. Yesterday, I cooked a Chateaubriand using the SNS and the method/recipe by Meathead. WOW!!! What a wonderful piece of meat! I had family visiting from CA, and they flat out LOVED the steaks I sliced off of that beautiful piece of beef tenderloin. Thanks, AmazingRibs… and SNS! You made me the "Perfect Chef"!
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Last edited by IBMERCY; November 11, 2019, 04:27 PM.
Hey there, I was born and raised in Ukiah/Hopland. UHS class of '79. Did half of my career with Ukiah FD. Update: I looked at your bio and saw your email address, you were friends with my mom Patty Hamilton/Ornbaun when they were in the Elks. Small world...
Last edited by CaptainMike; November 11, 2019, 06:01 PM.
Wow, very interesting... I actually think we may have met a time or two with Bill and Patty. We now live in Green Valley, AZ..... how about you? Sorry it took me so long to get back to you.... as you probably noticed, I'm not on here all that much.... too busy doing 'other things'.... Grin
I'm retired from the fire service and live in Mt Shasta. If you didn't know, Mom passed away in 2010 and Bill passed earlier this year. You are also Facebook friends with George Borecky and I'll see you post from time to time. I hope all is well with you and that you enjoy AZ living.
Welcome! Great cook!!! What sent you from Ukiah to Arizona? For those who don’t know - Ukiah is a northern coastal town with lots of fog and everyone knows what southern Arizona is like. With cooks like that you have to keep posting.
Ha..... I loved Ukiah and the surrounding area.... but.... the cost of living (all inclusive) and the CA politics ran me out of my home state and area.....sad, but true.....
Well... being born and raised in Potter Valley (just NE of Ukiah) we loved the area.... until.... Governors Brown and Newsome took over.... the rediculously high cost of living and taxes that are a result of those two.... ran us out. We lived at the edge of the fantastic Redwood Forest and the Wine Country.... and it was great.... but... alas... the politics of CA.... ran us out. So... now we're in SE AZ.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
I caught my performer Louie reading this; unfortunately my WIFI is strong on the deck. Now I think he's mad at me, and misses his last owner. If he starts talking to my red-head Lucille, I'm going to have to up my game fast - and all I have is a Chuckie (not Gruden) and racks of pork and beef in storage. Alas.
JGo37..... if you cook your pork correctly, you can throw those Bear Claws away.... cook it to perfection, lift the bone out, bust it into 3 or 4 large chunks, put it in your KitchenAide MixMaster with the Dough Hook.... 60 seconds later, you have the Best Ever Pulled Pork..... Grin
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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, Anova SV Stick, BBQ Guru Controller and Fan
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