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"
My wife asked me to shake things up on the cooking a bit. So, we are having Baltimore Pit Beef for dinner tonight. Got a bunch of fresh rolls at the bakery, made up a nice salad. Then I pulled out a 2.75 lb Eye of Round roast from the freezer and let it defrost the last couple days. Dry brined it this morning, and made up a fresh batch of Mrs. O'Leary's Cow Crust. That's been on the roast for a couple hours now. Fired up the Hasty-Bake, pulled out the Fireboard, threw some hickory in the firebox along with the Kingsford Pro .... The Hasty-Bake, with heat deflector in place, is running right at 225. Smoke is nice and clean and the roast is on to cook. Should be good to go around 5:30.
I'm hanging out in the backyard with a cigar, a glass of wine, and my Labs!
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I agree that it's stupid. Even in the 1980s, the computers couldn't get it straight. Those years when they would change the date by congressional decree usually resulted in the computer clocks in Arizona being wrong multiple times before they settled down.
So, here we are in 2017. Last night DST starts. I woke up at 7:00 this morning. Alarm clock said 7:00, grandfather clock said 7:00, TV said 7:00. Iphone6? It said 8:00. And even with GPS, it said I was in Denver. Turned off the auto time function, and it switched back to Phoenix, and the clock immediately switched to 7:00. Turned it back on and it stayed correct.
And, I'm supposed to believe that we're ready for self-driving cars? I really don't think so.
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"
Even though the phone moved back to Phoenix when I turned off Automatic date/time, it managed to completely screw up my calendar. All of the appointments (including the one for the doctor on Wednesday) are now off by an hour as they are scheduled for Mountain Daylight Time.
BTW, if you buy the $20,000 gold Apple watch, do you just toss it when the new model comes out? Or does it get melted down? This stuff is totally out of control.
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