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.
After you reheat it (gently) and if you need a bit more liquid, add some butter. I get nervous anytime I have less than a pound of butter on hand. Same for bacon and chocolate.
When it's just for me, I will reheat in a frying pan with a bit of butter. Just heat through or let the slices crisp a bit. If I'm tryin' to impress someone, I'll either vacuum seal or double bag with zipper bags and heat in a pan of hot water ~ 140*.
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