Ballistic BBQ is a great video series and source for recipes, not nearly at detailed as AR but excellent. often uses either kettle or PBC so it fits to my particular arsenal (just with a quick mod for the SnS, of course!)
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What are your sources outside of this site for BBQ or cooking in general?
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Ballistic BBQ is a great video series and source for recipes, not nearly at detailed as AR but excellent. often uses either kettle or PBC so it fits to my particular arsenal (just with a quick mod for the SnS, of course!)
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Charter Member
- May 2015
- 213
- Marietta, GA (Greater Atlanta)
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Weber Genesis E-330 (AKA Big Paperweight)
22" Weber Kettle Premium
26" Weber Kettle One Touch
Slow 'N Sear
Weber Smokey Mountain 18.5" (pre-2008)
Anova Sous Vide
(2) Maverick ET-733s
Thermapen MK4
I know it's been stated several times but I love America's Test Kitchen. I have the full subscription so I have access to ATK, Cook's Illustrated, and Cook's Country. With the subscription you have access to thousands of recipes and videos. I record their shows on PBS. In addition, you can watch the majority of the Cook's Country and ATK shows on Amazon Prime for free.
Their shows, recipes, and cookbooks do a great job explaining why their recipes and techniques are certain ways. The shows got me into cooking a few years ago by explaining the science and technique. They explain that they tried recipes all different ways before actually deciding on a certain method. They will also include DO's and DONT's in their recipes much like this website.
Having a scientific approach to cooking and then being able to explain it to someone else really fascinates me, which to me as an engineer, is why this website and ATK are so wonderful.
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Moderator
- Nov 2014
- 13678
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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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
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Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
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Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
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
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
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Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
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Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
You guys should check out T-Roy Cooks on You Tube. he's out of Austin, TX. He does a lot of different BBQ cooks on his Yoder and WSM. As well as a lot of indoor baking and what not. He puts on a good show. Seems like a really good dude as well. And he does a great job answering your questions or comments. I've yet to have him not reply.Last edited by Spinaker; July 17, 2015, 08:39 PM.
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Club Member
- Sep 2014
- 666
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For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
GG's
Weber OTS
Vortex
SnS
Maverick ET-733 dual 6' probes / Thermo-Pop
ennoLogic eT650D IR ( -58 to 1202F)
Weber Rapid Fire Chimney
Kingsford Blue
Awesome thread!
I subscribe to CI and ATK on-line. Goto CI and do a search for "Mahogany Chicken Thighs". You can drink the sauce!
Here is a very helpful site for general knowledge and substitutions.
FoodSubs is a cooking encyclopedia with ingredient substitutions, ingredient synonyms, descriptions, photos, and nutritional information for thousands of ingredients.
--Ed
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Club Member
- Sep 2014
- 666
-
For those who are about to Cook - WE SALUTE YOU!
Weber Genesis Silver B - 14 years
GG's
Weber OTS
Vortex
SnS
Maverick ET-733 dual 6' probes / Thermo-Pop
ennoLogic eT650D IR ( -58 to 1202F)
Weber Rapid Fire Chimney
Kingsford Blue
Originally posted by John View PostInterested to see where else you get your information. I prefer video's so I can see what people are doing, so here are some of mine.
BBQ and smoking related:
Malcom Reed - Smoking, BBQ, lots of sides, good quick video's with recipe's and techniques. I have tried most of these and all are great.
--Ed
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Jon Solberg that would be a disaster. A cooking channel with no recipes, no ingredient amounts? I'd be destroyed by the comments section LOL!
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Founding Member
- Jul 2014
- 247
- Irondequoit, NY
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Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Maverick ET-732 * Maverick DT-09 * ThermoWorks RT301WA
Sierra Nevada Pale Ale * Shock Top Belgian White
I would agree with the comments re America's Test Kitchen, Cook's Illustrated and Cook's Country. The processes in the CI "Grilling & Barbeque" cookbook for pulled pork is how I got my real start in the BBQ world. I liked things a lot better though back in the day when a print subscription got you access to the website as well.
Once I started to understand a little more about real BBQ, I basically relied on two sites, AmazingRibs and The BBQ Brethren, http://www.bbq-brethren.com/forum/index.php, especially the Q-talk forum. Lot's of good info there and PitmasterT's Butt Glitter is a really good rub for ribs.Last edited by IrondeQuer; July 18, 2015, 07:54 AM.
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Soooo ugh... I went to look at BBQ Pit Boys
because some of you recommended.... I saw them ruin a steak and their hand waving made me crazy like backwoods Betty Crocker or something???, plus the narrator saying "it's gonna be GOOooood" in some kind of fake biker backwoods accent... *shakin my head*Last edited by smarkley; July 20, 2015, 03:34 PM.
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Administrator
- May 2014
- 19018
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- 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 me
Real 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.
Originally posted by smarkley View PostSoooo ugh... I went to look at BBQ Pit Boys
because some of you recommended.... I saw them ruin a steak and their hand waving made me crazy like backwoods Betty Crocker or something???, plus the narrator saying "it's gonna be GOOooood" in some kind of fake biker backwoods accent... *shakin my head*
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
Just wondering if there is any members or moderators that has won any BBQ competition championship titles using the info they have gather here at AR....just asking
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For BBQ I'm a big fan of both Adam Perry Lang and Francis Mallmann. I find that Lang is way over on the "Make everything as crazy stupid complicated as possible" end of the spectrum and Mallmann is at the absolute opposite end of that scale. They both have a lot of info on building, tending, and working a fire which I have found to be really helpful in how I think about BBQ.
Lang's recipes involve building lots and lots of layers of flavor which pays off big time if you have perseverance and patience to go through the long processes involved- I'm talking brining, marinating, rubbing, mopping, wrapping, and saucing. Mallmann is all about enjoying the flavors already present in the best quality ingredients you can get and he's also allllll about the Maillard reaction and tending the fire and the cooking surface to get the most Malliard on everything that he grills. There's also a recipe in one of his cookbooks for how to roast an entire cow over a bonfire which is just about the coolest thing in the history of ever.
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