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.
This one could go either way: Polish Hoppin’ John, in progress.
Although I don’t see how it could fail, you never know about this stuff.
I got a ring of kielbasa (about a pound), and a makeshift trinity of celery, onion, some mixed peppers, and garlic. All stirred up and braised in the Dutchie:
And then some Rancho Gordo black-eyed peas, and about a quart and a half of chicken stock. 10 minute hard boil, and now simmering. See you in a couple hours.
Kamado Joe Big Joe III
Pit Barrel Cooker
Camp Chef Flat Top 900
Weber Performer 22
PowerFlamer Propane 160
Meater +
Thermoworks Smoke
Thermoworks Thermapen
Temp Spike
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", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Check after the first hour. Those cook a lot faster than you think. Yesterday, I soaked about 2 hours, boiled 10 minutes and then they were ready after only a half hour of simmering. (Oops, I see more than that time has elapsed...)
l added a full tablespoon of Zatarain's Creole Seasoning, but other than the sausage type, this is almost exactly what I did yesterday.
I went right from the bag to the cook, without soaking, just the initial 10 minute hard boil. At 90 minutes they were almost done. 20 more minutes, and now it’s 20 minutes with the rice in there, and then everything should be perfect. I was going to do them yesterday, but I’d already made a commitment to our houseguests (daughter and SiL) for the carnitas, rice, and refries. So, pork, beans, and rice, but with a Latin flair.
MAK 2 Star pellet
Big Green Egg
Fuego gasser
Pitboss ceramic griddle
Eastman Outdoors wok burner
Ooni 16 pizza oven
Cast iron chimenea with pizza steel
Breeo smokeless fire pit, with Titan rotisserie and Titan Santa Maria style adjustable grate
Oklahoma Joe Bronco
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 added 3 cups of white rice, “some” more water, about a tablespoon of black pepper and threeish tablespoons of Heaven Made Neau Bay Seasoning. This is perfect. Highly recommended.
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.
This was one of the few things I’ve made that was EAGERLY eaten by everyone as leftovers on the third day. Lots of stuff gets eaten as leftovers, but this got, “Is there any more of the rice and beans left?”
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