Hello I am from Tampa and a newbie to Pitmaster but have been cooking on my Large Big Green Egg for 21 years! I am actually legally blind (not totally blind) and use adaptive technology on my computer and iPhone which talk to me and enlarge text and images on my screen. I also use hand held magnifiers to check temp gauges as well as a Javelin Pro instant read thermometer which has a 2 inch display which I love. I recently got into sous vide as Christmas I got an instant pot which has sous vide button incorporated into it. It gave me an introduction but it is not accurate as it can be anywhere from 5-12 degrees off so always use my Thermoworks Smoke to monitor water temp. FINALLY just got my Anova Pro and am loving it so far! Last tool I just got is one I was fortunate to win on a FB group- The Su-V gun by grillblazer.com and it's quite amazing! Obviously I can use it to sear with control outside on my unlit BGE, even though they say you can use it indoors, I don't. Also can use it to light my Egg quick and easy. I am excited to learn many things here and hopefully will be able to be a long-time member! Oh yeah, currently using Meathead's Memphis Dust on a pork butt which I dry brined in Kosher salt overnight. I currently have it swimming in sous vide 155/36 and will give icewater shock and refrigerate overnight. Saturday morning I plan on applying more Memphis Dust and putting on my BGE at 250 Degrees F for a few hours to create a nice bark but will not exceed internal temp of sous vide temp of 155. When pulling I will use some juices from the bag that has been strained and heated and doctored a bit. Hopefully I will learn how to post pics and videos soon!
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Hello I'm a Newbie from Tampa!
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Club Member
- Sep 2019
- 2229
- Gainesville, FL
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I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Update: my Kamado has been rehomed. A new outdoor kitchen is being built. Main cooker is a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle. Both currently live in my garage and get rolled outdoors to use.
BBQ Guru UltraQ
Anova Precision Cooker Nano
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Club Member
- Sep 2015
- 7867
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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 IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
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Club Member
- Apr 2018
- 4415
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
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