I have 3 Engineering classes that are working from home on redesigning outdoor cooking. The students are looking for opinions from experts to help guide them with this project can you please fill out this google form there are 7 questions that you can respond to, thanks! Also, if there is anything else you would like to add please respond to this thread. again thanks for you time and expertise.
Here is the link to the form..I think you will have to copy and paste it in to a browser https://forms.gle/NS6vqUKzg4yPCgC48
Welcome to the pit! You came to the right place for expert opinion, as there are many here. Please let us know what your classes come up with. I submitted my survey. While not an "expert" per se, I’ve been cooking outdoors for many years.
I’m not much of a paste & lickem, copy guy, although I have been known to sketch a little. That aside, welcome to the Pit, hope all you engine-eers eat good & have fun!
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, Avova SV Stick, BBQ Guru Controller and Fan
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
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