.I think we need to set a date for this and then where we go might have to be based on campsite availability....Mudkat commented that June works best for him..
I just looked at Shenandoah State Park and most of the sites are already booked for weekends in June. I looked at a number of other state parks that have plenty of availability in late June...
Last edited by BKYDBBQ; February 23, 2022, 09:06 PM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Everyone, I want to apologize for getting this started and then dropping the ball on it. Work and personal life got crazy busy all at the same time...I've finally got my head above water and can focus on some other things...
I don't know if we can get in a weekend camping trip at a state park in the early summer at this point...I have a couple of ideas if there is still interest:
Try to schedule something as originally brought up at a state park in June
Schedule a camping trip / meatup in September or October at a park
Do a meatup at a BBQ joint for food and fellowship
Even though I live in a town with neighbors I have enough space at my house for people to camp and there are a couple of hotels within a reasonable drive and we can do a weekend of cooking and fellowship in June, July, or anytime really
A combination of any of the above
If you might be interested in any of these options please post up...
I am open for a meetup for lunch one day in Richmond. I am traveling more to that area during the week now and can also do it during the week if that works for others. Like you work and life are always crazy but would like to work this out if we could.
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
ZZQ has been mentioned in the past, if you have not been there it is really good and is somewhat centrally located since it is in Richmond, however, it is usually pretty busy and can get pricey quickly...
If there are other suggestions please add them.
Also, would a weekday or weekend day be better. I know for ZZQ weekends can be crazy busy, I have been told by the owners that Friday afternoons are good because they are not as busy and they usually have most items well into the afternoon.
I'm retired and only about 30 minutes from ZZQ, so I can go any time.
The owners took their entire crew to Texas for two weeks before opening so that they would have some idea what they were trying to achieve. And some reviews say that it's the closest thing to real TX BBQ you will get outside of TX.
They have actually taken parts of the crew there a couple of times and they hit a lot of the classics as well as some of the newer places...
I have not been to Texas for BBQ yet but I got to meet Daniel Vaughn, BBQ Editor for Texas Monthly Magazine, once and asked him about it and he gave it high praises...
Panhead John - Sorry, but don't remember anything more than the fact that I had heard of the of the places they went. Here is a list of articles about the place, and just reading the titles is enough to get you interested:
Comment