I haven’t posted in a while, don’t know why inspiration isn’t coming to me. Haven’t cooked on a grill in many weeks. Anyhow, still fabricating offsets, this is the latest one. Not yet 100% finished, but soon. Got an email from an American living in Hungary for the moment and he was in need for a real smoker. The strange thing is that shipping it to Hungary wasn’t even expensive.
Adding the 4th layer of hard wax oil to the handle:
barelfly That may just be the ticket, but I think my real issue is between work and kids sports I just don't have the time to spend any amount of time building a meal right now, if that makes sense. Everything needs to be quick plus my kids are picky (don't get me started) so it just seems like work lately rather than fun.
Back to the Birria though, I haven't made your recipe yet but I think the broth from Views on the road and STCH meat prep is my fav so far. The chili oil is 👌🏻
I get it! My kiddos are old (last semester of college and high school) - I was in your shoes back in the day, coaching both kids teams and wouldn’t get home until 7:30-8pm most nights. My wife was cook in charge at that time. And even now, times when we just don’t feel like cooking. The winter cold, dark…that doesn’t help!
That smoker sure looks fine Henrik
Yeah i`ve noticed that you have been a bit absent lately..
Take yer time and chillaxs.. We will hold the fort for ya..
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
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