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 should be able to figure out what to do with these ribeyes.
It’s one of the nice things about Christmastime: the butcher is cutting rib roasts, and there are ends left over, and they put them out for $7.99 per. I got a chuck end, 2.63 lbs, and a loin end, 3.06 lbs.. And if they’d had more than two, I’d have more of them! They’re “Use by 12/14/2025”, so I’m going to seal and freeze them, we probably won’t get to them before the holidays.
These are choice, from Wegman’s. They’ve been pretty decent over the years.
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"
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
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.
For that price, I should probably take one of them and semi-thaw it (they’re already frozen), then shave it thin for cheesesteaks. It would also do a really nice open faced roast beef sandwich.
The reason I’m thinking this? Those are preparations where we usually use rump roast, or round roast, because ribeyes and prime rib are so expensive. But those are perfectly good presentations for good beef. I’ve made open faced roast beef sandwiches using leftover prime rib, but it doesn’t always reheat well; sometimes the fat has an off taste. And traditional cheesesteaks use rib roast; the only reason I use rump roast is cost.
Like many things in my kitchen, it’s all going to come down to how much work it will be? Will the payoff be massive, or just incremental, or somewhere in between but worth it? Or will the value be in learning the process, but otherwise not worth repeating the meal? We will see.
Last edited by Mosca; December 15, 2025, 08:37 AM.
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