My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Now's my fave time to shop for beef, just before Father's Day. As I mentioned on another post, I bought some 1+ pound Porterhouse steaks for an upcoming feed-the-whole-family-for-9-days 4th of July week get together. By now I have a dozen of them vac sealed in the freezer, waiting to be slowly reverse seared over charcoal for that charcoal flavor then quickly seared off on the gasser's Grill Grates using this method. They were $12.99 a pound. Last year they were $10.99 a pound. I paid about $50 more for them this year.
Oddly enough I'm probably cooking more beef, just at home vs going out. I have a pretty well stocked freezer from various Costco sales, plus I have access to Wild Fork, so if I can feed 2-4 people for less than what it costs to go out and get one ribeye, I'm fine with that. Happy to supply the meat, have friends who always happy to bring the bourbon and sides.
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
Stopped at Costco yesterday on the way to our vacation home, they had USDA prime tri-tips for $11.99/lb, just had to buy some. Also A-5 Wagyu ribeye for $59.99/lb., these were almost 5 pound pieces, just a little under $300.00, I passed!
We recently bought a whole strip loin at the Chef Store and I cut into steaks. First time buying meat there. The prices were very good and the meat was excellent.
I went to HEB today, 7/10 and their Prime Tri Tip was $12.99. The same store on 6/5 the price was[/SIZE] $5.79 ! A huge increase.
I just checked my HEB....my prices have gone up as well, on several types of meat....some more than others. I wonder if we hit a pre-July 4th discount period that we didn't realize?
I don't think beef is dropping anytime soon. The pollo plant I work in, the company also has beef and pork. Our plant really maxes out at 1.3 million birds/5 day week. They really want 1.4-1.5 million per week. Ain't seen that since 2010 and that was only for 5 weeks very early in the year and could have been to compensate for a sister plant.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Fast Eddy's Cook Shack PG 1000
Humphrey's Pint with Fireboard + Pit Viper
Hasty-Bake 256 Gourmet Dual Finish
Camp Chef DLX pellet pooper/sear burner/jerky rack
Broil King Keg Kamado
Charbroil Kamander
Original Pit Barrel Cooker
Barrel House Cooker
Akorn Kamado with cart
WSM 22 with Flame Boss
WSM 18.5 with Flame Boss
Weber Kettle Performer (with Slow n Sear/Drip n Griddle)
Weber Jumbo Joe
Weber Smokey Joe
Weber Q gasser with stand
Blackstone Griddle 22 with stand and lid
Blackstone Griddle 36
Akorn Kamado jr
I stopped at Stew Leonard's (not exactly the place you go for discounts) and got a nice surprise! whole top sirloin butts (picanha attached) for 5.99 a lb!! I bought 2 and I now have two picanhas, 12 baseball steaks, 16 sirloin steaks, fajita meat, stew meat, and a bunch of tallow!
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
After trying several samples of locally raised beef, my son-in-law and I just purchased a half cow from a local farm. We figured the $6.50/lb of hanging weight is less expensive than the current retail prices we would pay. We now purchase our pork (whole hog) & beef (1/2 cow) from local farms.
I bought 12 flatirons from Snake River Farms recently. Always have enjoyed what I have bought before but this time was severely disappointed. Everyone of them had the thick connective tissue right down the center which means instead of getting properly butchered flatirons I was sold cut portions of a top blade steak. Toughest steaks I have attempted to eat in decades.
I only bring this up in this thread to represent not only that beef prices are high right now, but even with a previously trusted company like SRF, you can’t rely on their descriptions of what they will deliver. Total waste of a couple hundred dollars.
Donw, I have found that using sous vide method of cooking 'tough' meats works wonders. I don't hesitate to buy flank steak when I find it at my store on sale. I sous vide it for 24 hours at 131*F and then pan sear it in butter (MED HOT) for 1 minute on a side. Melt in your mouth tender and delicious tasting. You might want to give that a try on those flatiron steaks.
Donw did you take pictures and send them to them and complain? For what they charge, I would absolutely be blasting them for that. You pay for top notch meat, then by God, you'd better be getting top notch meat. I dunno, I'm not usually one to raise a fuss, but when you pay for a luxury upgrade from a car rental place and they give you a Hyundai, someone needs to hear about it...
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