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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.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
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)
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"
The Apple Cup, which is the annual football showdown between Washington and Washington State, is on Black Friday. We always go to our neighbor's house (he is a WSU grad). His wife orchestrates the food. I think I'm not going to be allowed to bring a brisket since I'm on the hook for chicken wings and smoked queso.
Create a tradition!!!! I just told my wife I'm cooking a brisket for Christmas. She was like "But you always do a rib roast" ..... I said traditions change and a brisket is cheaper than a rib roast.
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Well me personally I will be starting early Fri a.m. (about the time some folks are heading to Best Buy and such) and will have it for dinner Fri evening. So I'mma say for dinner Friday.
One of the first cooks I plan on my new SnSK (arrives Thursday) is the Akaushi brisket that Troutman brought to me at Rockdale. Alas, I'll be out of town on black Friday at a friend's ranch and we will be cooking other stuff (Berkshire pork chops and other things).
Last edited by 58limited; November 16, 2021, 07:56 PM.
I cook on a 15-year-old Kamado #9, a huge beast nearly 6 feet tall and with black ceramic tile on the outside.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins and fish. Really into cooking of all kinds. There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Update: my Kamado has been rehomed. A new outdoor kitchen is being built. Main cooker is a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle. Both currently live in my garage and get rolled outdoors to use.
We have committed to babysitting the grandbabies on Black Friday, so I'll just be following along virtually when I get a chance to peek at the festivities. I want lots of in progress pictures! Data. Temps and times. It will be like being there with you.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Based on this from the T'day wha you cookin', not feasible. A great idea... Hope you get partici;ation.
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November 13, 2021, 05:53 PM
Our traditional dinner which is a multiple day event. As I've mentioned before Thanksgiving is my wife's cook, I do nothing. Not sure if my son and family will make the trip from Vermont. Daughter and her crew will be here. There are 2 pieces to the weekend. The Turkey is the 1st part and that is for Thanksgiving Day. The bird (bought yesterday 24#) along with typical sides. Stuffing, candied yams, cranberry sauce a variety of vegetables, which I ignore. That includes the stuffed artichokes. Dessert will have apple and pumpkin pie and other goodies. My daughter does all of that.
Now for Friday we go to ravioli with my wife's Thanksgiving sauce. Meat will be sausage and braciole and meatballs. Ravioli is store bought but everything else is done from scratch. Leftover Turkey is in the mix. And all of it is a Saturday delight.
Well if you stroll a little too far up and around the corner and back down there'll be a seat at my family's table for you. Be here 'bout 6ish, 4ish if you want pre-conversation.
Very tempting. I’m going to be teaching my brother in law how I make beer in my backyard that day. Maybe I’ll show him how to make a brisket as well. Why this could be one of the most important and memorable days of his life.
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