Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I love my BBQ leftovers. Do all sorts of things with them, from breakfast to midnight snacks to another dinner. Figured I'd start a thread for folks to post a pic of what they are doing with leftovers. Here's mine from the pulled pork yesterday. Mixed some pork with some white rice, added some soy sauce .... #NOM
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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
Sorry don't know how that posted so quick. Anyway a nice sandwich- some cheddar cheese,red onion,horseradish sauce and of course pulled chuckie. Very nice combo.
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
Finished the leftover pork tip roast last night. Picture 2 is my failed attempt at replicating fuzzydaddy 's photo skills. It is a close up of the meat on the same sandwich attempting to capture the moisture of the meat. I'm going to really have to work on that (photography) skill this year.
tbob4 Sumpin' must be wrong with yer eyes; looks like a fantastic sammich t' me!!! Very good pics, as well, moistness is quite evident. Makes me hungry every time I see th' pics!!! Fine job!!!
BeveragesBeer: Guiness, Hoegaarden, any unfiltered Hef (preferably german) Wine: Chianti (any variation...haven't come across one i don't like) Cocktails: good ol margarita on the rocks with salt. Or if I'm feeling frisky, Rum and coke.
Used some Brisket leftovers to make a brisket Stromboli with BBBR and cream cheese. Was fun and very tasty.
My five year old daughter is my BBQ helper overtime I'm around the pit or cooking in general.
Chopped brisket with BBBR
It was good eats. Next time i would mix the cheese with the brisket for a smokey creamy mixture.
Jeff_Carley Great lookin food, love th' pics, as well. With a beautiful BBQ helper like that, nuthin' can stop ya'!!!
Many thanks fer sharin', lotsa warm fuzzies on a Sattiday mornin'!!!
Ann-Marie in the backyard Oh, yer by no means Late to th game, Sister! ; yer simply joinin in at this time. Welcome!
Ah'm lookin forward to yer takes on this.
Please note: Typically, when I make toast, it is in a CI skillet, in butter, or bacon grease, or a mix of th two...oft with garlic, as depicted above...
A small thing, perhaps...
But makes all th difference, when ya take that first bite....
Comment