Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
I’ve only chopped 1, select grade cooked whole, and I used the point and flat so all of it would have some fat mixed in. Add a little butter and water if needed when reheating.
I have a grinder plate (LARGE holes) to use for the really fatty stuff when it is really hot, and then cut across the grain and chop the rest. If I am serving 300 or so it all goes through the grinder.
We slice the point, vacuum pack and freeze individual portions for future consumption. The flat is what we generally use to fix chili. It’s so nice and tender, minor chopping if it can be called that way... It just falls apart.
I prefer to wrap in foil because it’s easier to collect that delicious Au Jus and use it to elevate our chili.
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