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
We have one of the igloo/Coleman coolers on wheels. The wheels and handle helps. Plenty of room for the wrap and large meats. Other than that the actual Cambro styles but that's bucks
Insulated containers like the pizza delivery guy uses would be an alternative. Sam's also has an inexpensive thickly insulated shopping bag that will hold a relatively small volume, such as you mention.
I recommend a trip to Wal-Mart. I have two coolers depending on meat quantity. One for a single hunk and one for 2-3. After that I bust out the Cambro. I would check out at least 2 sizes.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I just use an igloo cooler and a beach towel. I used the Yeti a few times, but then my brothers complained that their beers were smelling like old brisket on our fishing trip, so I had to switch. Hahahaha
I use an Igloo cooler that holds about a case of cans plus ice. Depending on the amount of meat you have it takes more or fewer towels. If you have a really big cook I don't think this would be big enough.
Coolers work great fer me, as well...
I utilize th' (heavy) bath towels that have gone out of regular rotation, here, after then bein' bathroom floor mats fer a spell...
Also, of possible interest:
I also buy (on sale), but cheap everyday, lightweight, cheapy, polar fleece kinda blankets at wally, etc.
Once they've served their time as furniture throws, they work fantastic fer retainin' heat, or cold, fer LONG periods of time, if wrapped around product dilligently,
outside of th' towel(s)
Hope this helps even one person...
Smoke on, y'all!
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