Hi all, I'm attending a large bbq and grill event in Stockholm, Sweden, called Grillstock. Cheesy name, but fun to be here. Here's a few photos before the crowd arrives. I'll see if I can't take a few more during the weekend to keep you updated. My main focus is to network with people, sell books, and hand out AmazingRibs "join the pit" flyers. Good times!
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And yours truly. Waiting for my sidekick to arrive and help out.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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.
So, day I is done. Bit of a slow day, I was expecting a bigger crowd, but it was an ordinary Friday, and I guess most people are at their day job. Either way, today is Saturday, and the weather is still great! I've decided to smoke some meats after all. Reason: standing next to a large offset, with a pile of oak wood? It is VERY hard not to fire that thing up. Besides, we need lunch anyway. On the menu today: Cote de Boeuf and Secreto Iberico. Reverse sear on the first, hot as heck on the second. I'll take some photos and share. Pure live fire cooking, no charcoal and briquettes will be harmed. Just oak.
A couple years ago I bought a book titled "Grillstock: The BBQ Book" from Amazon UK. It's written by the co-founder of the Grillstock festivals. Interesting book and a good addition to my collection of bbq books written by folks from outside the US (it sits on the shelf right beside Henrik's book ).
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