LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I think being a "Pit Member" and reading as many of these posts as possible is the best book I've ever read. All of your at home and practical advice seems to stay with me. We all are cooking for Family and Friends, each in our own style for the regions we live in! Even before Meathead printed his book I've read much of it's content on AR.com .
I pre ordered it a while back then last week then I see on FB and Instagram last week tickets for the launch party at Sam's Restaurant...since it is only 3 hours away and both him and Daniel Vaughn will be there I had to buy a ticket...
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Not BBQ but in a similar vein as AmazingRibs.com's and Food Lab's philosophies on cooking, America's Test Kitchen's Complete Cookbook is an astounding collection of great perfected recipes with tons of Dos, Don'ts, and Whys.
They have you cooking things at different temps in different stages, adding this first, then that, omitting something you always thought a recipe needed, all manner of changing things up to get the best outcome.
Some recipes (and even simple techniques like perfect boiled eggs) they test dozens of time to find the single best way. Not the cheapest way or the lowest calorie way, the best way! I'm here to say their cheesecake recipe is the best I have ever tasted and I'm more picky with cheesecake than anything.
And similar to AR, they have product ratings as well. What's the best wine bottle opener, cheese grater, non-stick pan? They'll tell you. They do rigorous testing, sometimes to a comical level, to find the best gadgets.
One of the things that irritates me the most in life is that my local PBS affiliate doesn't carry ATK. I'm relegated to watching the old seasons on YouTube.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I have most of those recommended. I gotta say, after Meathead, the best recipes and advice comes from Raichlen. When you absorb it all, you get to a place where you don't look in the books except for enjoyment, you cook with your mind.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Raichlen's new book The Brisket Chronicles is on sale. I Amazon'd it for $9.95 ebook, down from $15.95. Haven't looked at it yet, but like I said, Raichlen's information is extremely useful for backyarders.
"Barbeque: The History of an American Tradition" by Robert Moss is worth a read. I'll also throw in "Charred & Scruffed" by Adam Perry Lang. I haven't yet tried much out the of the book (wife is a foodie who doesn't approve of tinkering once she thinks something's dialed in), but it's thought provoking...
. This site is the book of knowledge .
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