Smoker: PBC
Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
Misc: I just seem to keep buying things.
Lots of people here may already know this but I found this video on where the beef short-rib comes from very interesting. Better than those beef cuts charts.
I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.
Obi-Dan, Thanks for the Link! I Learned Something from it even if at My Age I Can't Remember WhatΓ’Ββ πππ³ππ΄π
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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