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  • Mr. Bones
    Birthday Hat Master
    • Sep 2016
    • 9295
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    It's Gotta GO!!!!!

    In all my live long days, ain't never tried this, would greatly appreciate yalls experience in makin this first try as successful as possible:

    In my deep freeze, I have a 19.2 ~ish lb. choice brisky, frozen solid as a rock, stiffer than most hardwood boards could ever dream of achievin. I'll git a pic, to prove it's happenin, but right now, down to th business at hand.

    Never have cooked one from frozen...

    This ginormous hunka beef needs to go away, pronto.

    It's monopolizin deep freeze space that I wish to fill up with stuff on sale at present, an I haven't icebox space to spare, to thaw this big ol honker out.

    Did I mention, it's large? On accounta, it is...

    Tell me what, if anything, has worked fer yall, previous....

    Thanks in advance!

    Be safe an well, yall!

    Sláinte!
    Last edited by Mr. Bones; April 4, 2020, 07:52 PM.
  • Ahumadora
    Club Member
    • Oct 2015
    • 2072
    • Pilar Buenos Aires, Argentina

    #2
    Pour yourself another drink and slap that baby on the pit frozen. You may have to wipe some cooking oil on it to make the rub stick. It will cook up just fine.. I have cooked brisket from frozen with no problems.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Thanks Brother, that's my plan. Really all I can do, save bin it. I've cooked lotsa smaller proteins from frozen, chuckies, 8# pork butts, various asundry yardbird, etc. but I'm thinkin this brisky is gonna be a marathon cook; it would be, even thawed...not lookin fer a way to speed th process, cause it'll take as long as it takes...jus want some viable food to come from efforts applied...
      Last edited by Mr. Bones; April 4, 2020, 09:32 PM.
  • Sweaty Paul
    Founding Member
    • Aug 2014
    • 1440
    • Hays, KS
    • Green Mountain Grill - Jim Bowie
      (I've never regretted having too much grate space).

      Weber Genesis Gas grill
      Weber Kettle grills x 2

    #3
    @Mr.Bones - I saw a thing on a video by Kenji that talked about thawing a hunk of meet more quickly by putting it on an aluminum pan. Aluminum, as you know, is a good conductor of heat and allows for rapid thawing. I use a jelly roll plan that I put on a small trivet to allow air to flow all the way around the meat and the pan. I have put a brisket on the pan and it is thawed in 8 hours or so. You could slap it on just before bed and get up early in am to check on it.

    Good luck. Looking forward to seeing the cook! Supposed to be windy so maybe I’ll catch a whiff as it cooks!

    Sweaty

    Comment

    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 9295
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #4
      2100 hrs, that monster's comin outta freezer, goin into hopefully some degree of thaw mode, in my walk in fridge, aka garage. current draussenkalt ist 43°F, overnight predictions 36° , so foodsafe, fer a well below 0°. protein
      It'll gimme at least enough head start to git some sweat, make th rub stick, I'd reckon. If that ain't so, I go with th pro tips from Ahumadora, use a binder of some sort....
      Git-R-Done....
      Last edited by Mr. Bones; April 6, 2020, 12:54 PM.

      Comment


      • JoeSousa
        JoeSousa commented
        Editing a comment
        Franks hot sauce is what I usually use to make the rub stick. Doesn't really impart flavor but helps the salt and pepper to stick.

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        @JoeSouza Franks? No shortage here, thanks fer th idea/tip! Really appreciate it, amigo!
        Never have previous used any binder, jus relied on th moistire from th meat. This might well be a different scenario, an require new techniques, yers is graven 'pon my mind, fer reference!
    • troymeister
      Charter Member
      • Aug 2014
      • 1387
      • Forest Park Il
      • Weber 26

        Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

        2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates

        Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
        I love cooking with wine. Sometimes I put it in my food.

        One cannot have too many grills.

      #5
      I'm going to go out on a limb here, but when I was in College I had a course in Thermodynamics. Bear with me as I have killed a lot of brain cells since then. From what I remember, it takes far fewer BTU's to warm something up rather than it does to freeze. As heat always flows from a warmer to a cooler substance. Therefore low and slow is your friend. I would say start at 180° for several hours and then increase to 225° for a while and then 250° until you need to crutch. Just my .02.

      Its not like you don't have the right smoker for the job....I might even say start in that little red electric one and then transfer to one of your other bad boys to finish.
      Last edited by troymeister; April 4, 2020, 08:20 PM.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        All extremely good, an helpful points, Brother, an many thanks, once again...please, keep em comin, as they occur to ya. Jus saw yer edited above; yeah, reckon I gots cookers up to makin this happen, no prob...my onliest question was, an is: do I have th skillz to make this here work? New thang, never tried this... It'll be fun, love a challenge.
        Usedta tell my (then very young) Son, whenever we went out Street Racin: "Don't worry awful too much, Honey!; She'll either GO, or she'll BLOW!"
        Last edited by Mr. Bones; April 4, 2020, 09:10 PM.

      • troymeister
        troymeister commented
        Editing a comment
        Of course you have the Skillz Bones....You're on AR....Lesson 1...Low and slow..Lesson 2...low and slow...so on and so on...LOL....You'll be fine!

      • surfdog
        surfdog commented
        Editing a comment
        “In theory a gigantic Sous Vide would be ideal but probably not practical.”

        Reminds me of this...
        In theory, there is no difference between practice & theory. In practice, there is.
    • RickyBobby
      Club Member
      • Jul 2016
      • 435
      • Kingwood, Texas

      #6
      Great thread, brother! I am in almost the EXACT same situation as I have a large brisky that is both taking up space AND frozen hard enough to cut diamond. I’ve been thinking of performing this same cook and I am seriously looking forward to your results and any lessons learned! Reaper 13 remaining in high orbit with eyes on........

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Feel ya there, Reaper 13, Tango Yankee, cain't tell ya how da(ng) good dat makes us feel, here, boots on th ground!

        Let's us jus do this here, huh? Git that thang out, an let's roll, Brotherman!

        Reckon there's not a selectable >>FAIL<< option, visible in yer HUD, is there?

        Yeah, mine, neither!!!!!

        Mine began 'decryops', as of 2100 hrs...not gonna be thawed, but mebbe I can git a lil trim on it, some rub slapped on...

        FB Bonedaddy, FWD, standin by...
        Last edited by Mr. Bones; April 6, 2020, 12:57 PM.
    • Polarbear777
      Club Member
      • Sep 2016
      • 1691

      #7
      Maybe use a blowtorch to warm up the surface enough to make the rub stick enough. Also may be able to trim where you need to first.

      I’d also consider just salting it and cooking until it’s more thawed, then apply the rub. Kosher salt flakes should adhere okay and will help thaw the surface. If it’s so hard that the salt won’t stick I’d salt the top side, wait until it sinks in a bit. The. Flip and salt the other side.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Appreciate it, arrows in my quiver!!!
        Many Thanks!
    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 9295
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #8
      Submitted Fer Yall Folks' Approval:
      Click image for larger version  Name:	TZ Submitted 001.jpg Views:	3 Size:	48.5 KB ID:	826160
      A sad, lonely, elderly man, isolated in a windswept existence, on th Prairie...

      Wantin to help out his less fortunate neighbours, in a time of great need...famine? plague? drought? makes no difference to him, as his mission remains th same as always, lifelong: Feed Th Needy is his Battle Cry...
      .
      BUT: Faced with th prospect of solid frozen beef, he turns to th cosmos, fer some answers...

      Although he's not aware of, jus right yet;

      On this particular day, on this particular cook;

      He'll be cookin in Th Twilight Zone...

      His target, an source of dismay, an perhaps even consternation; a seeminly placid, an inert 19.2 lb. beef brisket...
      a mere frozen hunk of meat, yet more than enough to bring a cold sweat, an chills to him, even in thawed form...
      Ladies an Gentlemen, I give ya: "Th 19.2 lb Brisket">cue theme music,
      Click image for larger version  Name:	20200404_210434 (Custom).jpg Views:	4 Size:	465.3 KB ID:	826161
      Yet, given his previous experience, cookin such from fully frozen, an intrepidity, our hapless hero ventures on, blindly, unknowinly, down a path he'll never forget, if, indeed, he returns...
      Click image for larger version  Name:	20200404_210500 (Custom).jpg Views:	0 Size:	513.4 KB ID:	826168
      64 oz. apple juice, 32 oz. gatorade shown above^^^, fer size comparison.
      Yeah.
      I'll jus plop dat on my 22.5 Weber kettle, bide me time.
      Or.
      NOT.
      Camera angle sux, but a good, solid 6" tall, in present, 99,99% immutable configuration.
      Click image for larger version  Name:	20200404_210535 (Custom).jpg Views:	72 Size:	469.5 KB ID:	826172
      Click image for larger version  Name:	20200404_210628 (Custom).jpg Views:	74 Size:	513.1 KB ID:	826173
      Last edited by Mr. Bones; April 6, 2020, 01:01 PM. Reason: Ficksed sum tipoes, an grammers :-)

      Comment

      • texastweeter
        Club Member
        • Jul 2017
        • 2895
        • Republic of Texas

        #9
        Never cooked one from frozen, watching with Chief tablet and no2 at the ready.

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          I'll try an do TX proud, My Brother!!!!
          Hep me out, ya git any wild ideals, an such!
          Figgerin worst case: 50% usable yield....
          Still end up with ~10 lb. delicious brisky!
          Last edited by Mr. Bones; April 4, 2020, 10:49 PM.
      • MBMorgan
        Club Member
        • Sep 2015
        • 6192
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #10
        You got this, Bonesy!

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Many Thanks fer th backup, an affirmation, Brother
          Much appreciated/needed, in this endeavour!

          If I come out with 50% satisfactory yield, given th circumstances, I'll be both surprised, an totally cool wit dat.
          Rest can make stock, imo.

          Jus sayin. Waste Not, Want Not. Ain't that right there what we'uns was raised, growin up lol?
          Really preciate it, Brother; really Means Th World, an then some, comin from yerself, Mike....
          Last edited by Mr. Bones; April 5, 2020, 03:12 PM. Reason: Ficksed my tipoes :-)
      • texastweeter
        Club Member
        • Jul 2017
        • 2895
        • Republic of Texas

        #11
        You got time to give the bagged brisket a water bath to speed the thawing? I be you get one hail of a smoke ring if you cook her frozen. I have a 14lber and a 17lber going right now for dinner delivery.

        Comment

        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 9295
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #12
          Not under production time constraints, only food safety constraints (more important to me, of course)
          I gots me x window of time where I can utilize my motor garage as a walk-in fridge, an then it's irrevocably Go Time, no Do-Overs, no fridge room to try an make amends, buy some time...

          Make it happen, or bin it.'That, right there', is th ledge I'm alla teeterin on, droppin tiny pebbles into th water...Way th Hail down yonder, underneath this here Railroad Bridge, keenly noticin how very shallow th water looks, an how rocky th riverbed, also keenly aware of th altitude, unlike, let's jus say, when I was a young'un, an woulda (did) jump(ed)...
          I definitely heal slower, nowadays, leave us safely say.
          Last edited by Mr. Bones; April 5, 2020, 12:01 AM.

          Comment

          • MBMorgan
            Club Member
            • Sep 2015
            • 6192
            • Colorado
            • > Weber Genesis EP-330
              > Grilla Grills Original Grilla (OG) pellet smoker
              > Pit Barrel Cooker (gone to a new home)
              > WeberQ 2000 (on "loan" to a relative)
              > Old Smokey Electric (for chickens mostly - when it's too nasty out
              to fiddle with a more capable cooker)
              > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
              > Thermoworks Smoke
              > 3 Thermoworks Chef Alarms
              > Thermoworks Thermapen
              > Thermoworks IR-GUN-S
              > Anova sous vide circulator
              > Searzall torch
              > BBQ Guru Rib Ring

              > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
              > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
              > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

            #13
            Originally posted by Mr. Bones View Post
            I definitely heal slower, nowadays, leave us safely say.
            Don’t we all, my friend 🙄 ...

            Comment

            • Steve R.
              Club Member
              • Jul 2016
              • 2321
              • Elizabethtown, KY
              • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

              #14
              Let this be a lesson, y'all. Season that hunk of meat prior to freezing, and you're golden when it comes time to cook it. Cooking time is only slightly longer, if at all.

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Absolutely sound advice, an I would reinforce that thought 157.3%
                This one, though, was factory cryopacked.
                Since I likeys to wet age mine, I've never felt compelled to comprimise th integrity of my own cryos
                Once they's open, why, It's On, then! .
                Last edited by Mr. Bones; April 5, 2020, 01:54 AM.
            • For-A-Song
              Club Member
              • Aug 2018
              • 82
              • Berllingham, WA
              • Green Mountain Grill - Daniel Boon
                Thermapen

              #15
              I usually just take it out of the freezer and put it on a pan and stick it in the Fridge... takes a few days to thaw, but I have never been in a rush.

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Me too, Brother...
                But, given th current situation, my fridge is packed so tight I literally cain't even direckly see th light bulb...

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