I'm getting back into the BBQ game after a long hiatus...20 years to be exact. My time in Alaska didn't lend itself to much down time, with too much work at 80 hours a week year round, tons of salmon to catch and a moose or two to chase.
Lookin forward to learning this craft!!
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome, and I welcome any moose stories you would like to share.
I worked with a guy in college whose dad kidnapped him and took him to Alaska. He graduated high school the year that earthquake hit and had to graduate in an airplane hanger.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Belated welcome to The Pit AKPakrat! Nice catch in your avatar pic! Glad to have you here, there are quite a few members from up your way. Always wanted to visit AK, but I don't fly and it's kind of a long drive from the lower 48...
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