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.
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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