22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
I believe I found your club, based on the location in your profile. If so, what a great club. The members only events look like they must have been really good. I bookmarked it when I found the archive of zoom events. A great list of subjects. Watched the pizza history one. Reminded me of a TED talk.
Cool! It was lots of fun. We would have speakers every 2nd Saturday in the Taper Auditorium at the Grand Central Library in downtown LA. A little reception afterwards and then the board would take the speaker to Chinatown for dim sum. Until we can get back in, it’s all virtual.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
SheilaAnn Thank you for this suggestion. I just watched the first episode and I am transfixed. "Gumbo" means "okra" in French?!? Wow. There is so much that I do not know and I'm looking forward to the rest of the series.
I just finished the book while on vacation. I bought it expecting to learn more about the history of brisket but instead was treated to an excellent discussion of black slavery in the U.S. and its relationship to foods like fried chicken and pork. I liked the idea of using cookbooks to illuminate the discussion of important black cooks and to provide deep historical context. Highly recommended.
Smokelore is an excellent, very readable, and fascinating history of American BBQ culture. Meathead is mentioned twice. Once on pg 110 as mentioning that beer can chicken is a waste of good beer (and again in the source notes) and a second time in the appendix as a source for information on the Chicago BBQ history. The source
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
For some reason, the series fell off my radar. But I watched the last two episodes. So good! And now I am obsessed with the culinary historian Adrian e. Miller. Hopefully I can get him to speak at our club.
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