Now, Breadhead , I know you've received numerous thanks on various threads herein for your willingness to help AR members become breadheads in their own right, but I'd like to make a thread explicitly in your honor for the effort you've put into this. You've created quite the coven of AR bread bakers--aka bread fanatics--and we salute and thank you from the bottom of our hearts--and our stuffed tummies!--for that effort!
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Ditto what everyone has said. Breadhead is such a generous poster, available with good answers, help, encouragement and inspiration. A perfect Pit poster and an all round good guy.
Now, Breadhead , I know you've received numerous thanks on various threads herein for your willingness to help AR members become breadheads in their own right, but I'd like to make a thread explicitly in your honor for the effort you've put into this. You've created quite the coven of AR bread bakers--aka bread fanatics--and we salute and thank you from the bottom of our hearts--and our stuffed tummies!--for that effort!
The bread thread was actually started almost 2 years ago... because Steve Vojtek asked me to teach him how to make sourdough bread. I took a couple of weeks to put together a SIMPLE lesson plan of what I thought was the most surefire way to make a really nice loaf of sourdough bread on your very first try.
Steve was an excellent student. He diligently followed the lesson plan and bought the necessary equipment to make everything work out nicely. Steve actually blew my mind and made the Perfect Loaf of sourdough bread on his very first attempt! I personally didn't think that was possible because there is so many little things that can go wrong, especially when you have no experience.
Because Steve made everything look so easy... others got on board and said, I can do that. Now... we have many breadhead's on AR. They can all walk you through making a nice loaf of sourdough bread because it's a hobby that you willingly devote lots of time to studying the science and technique required to become an expert. Even though this is a BBQ website our bread thread survives only because both BBQ and bread require lots of waiting time and you can do both at the same time. While you are waiting for your smoker to cook your brisket, pork butt or ribs... you can make a loaf of bread.👍
As far as my other contributions... I just say what I think will help contribute to the discussion, question that is posted. I've studied Kamado cooking, Sous Vide cooking, pizza making... I contribute what I know. I study posts/topics that I don't know. I teach and I learn.
At the end of the day... I look at my participation in the Pit as an I win situation. I've learned more than I've contributed.
I do appreciate all of your compliments and kudos for whatever I lend to the Pit but to me that is just how the Pit works. You ask a question hoping someone can walk you through it... teach you how to nail it.
For that I thank Meathead... for coming up with the idea of creating a way for us backyard BBQ Pit Master wannabe's to trade our secrets... help each other advance our BBQ game. For $24 a year it seems like a good deal.🤔
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