Welcome to the pit from Southern Illinois!
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New member - Luis in Austin Tx
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Huntington Beach welcomes you and those kettles. First things first... get a Slow n sear and a leave in probe/thermometer. Then throw away half of what culinary school taught you.
Where are you from? Meaning type/region of Mexican food you cooked? My grandmas rice, beans, crunchy papas, chorizo and fresh tortillas are always on my mind and why I cook today.
BTW I can’t cook rice n beans to save my life.
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