Just joined , I have been interested in salami, air dried ham , sour dough ,sausage making ,most preserves, and now find I am were I want to be, with those things .. so I have turned my attention to low and slow , I want to find out whether the American bbq is as good as it looks and if it is I want to become very good at reproducing it . I have bought an electric bbq with a wood chip burning box , buddy I think it is called. My first mission will be to make some meet rubs starting with the tested best , to give me a Handel on quality. I wish all the very best in these difficult times. Simon
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Club Member
- Mar 2020
- 3543
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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The following rub I call "Basic BBQ Rub Expanding" It is basic, simple, good.
Thanks to Aaron Franklin,
Basic BBQ Rub Expanding
This receipt is measured in portions
First For Basic Brisket
1 part Kosher Salt
1 part Coarse Black Pepper
Next For Brisket and Pork Butt Add
1 smidgen Onion Powder
1 smidgen Garlic Powder
1 smidgen Chile Powder
Next For Pork Butt Add
2 smidgens Hungarian Paprika
1 smidgen Dry Mustard
Next For Ribs Add
1 part Course Black Pepper
Next For Chicken Add
1 smidgen Brown Sugar
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Club Member
- Sep 2015
- 8056
- 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 Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Welcome from Colorado ...
To get you started with sourdough concepts, I'd suggest starting here: https://pitmaster.amazingribs.com/fo...ourdough-bread
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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.
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Club Member
- May 2020
- 1233
- Massachusetts
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Smokers/Grills:
Camp Chef Smokepro DLX pellet grill
Weber Kettle
Dyna-Glo vertical offset smoker
Favorite whiskey:
Knob Creek Single Barrel Bourbon
Angels Envy Bourbon
Whistle Pig Rye
Everyday sipper:
Jim Beam Black and Wild Turkey Rye 101
Favorite beer:
Coffee Porter or Stouts
Pabst Blue Ribbon and Narragansett for grilling and lawn mowing.
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