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Meat-Up in Memphis

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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How to make sourdough bread...

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  • Potkettleblack
    Club Member
    • Jun 2016
    • 1834
    • Chicago, IL
    • Grill: Grilla Original / Weber Genesis EP-330
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi
      Disqus: Le Chef - (something something something)

    Top | #676
    Made two loaves of Forkish’s field blend #2. Mine is a bit more rye than he calls for as I feed my starter with whole rye flour and white AP flour, instead of WW/White AP like he does.

    Made a miscalculation and was 40g of starter short. Result was a less levain tasting bread, but still very good. Might be a better sandwich bread. Might not.

    I cooked the loaves sequentially, letting the first loaf go the full time and get really dark. Think it went a bit far. I scored the second loaf (which was a bit bigger because I’m bad at dividing), to try and get a bit more spring. Worked. Also cooked it nine minutes less. Haven’t cut into loaf 2 yet, but 1 was just this side of burned, and 2 has great visual appeal.

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    wife has requested a bacon bacon studded loaf next.

    Comment


    • Skip
      Skip commented
      Editing a comment
      Very good looking loaves Potkettleblack. Good job!

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I will say that the flavor improved greatly on the second day, but I wonder where it would be for 40 more G of starter.

    • Steve R.
      Steve R. commented
      Editing a comment
      That looks so good, I would feel guilty about cutting it!
  • RonB
    Club Member
    • Apr 2016
    • 10830
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    Top | #677
    Potkettleblack - they look super.

    Comment

    • Thunder77
      Founding Member
      • Jul 2014
      • 2563
      • Halethorpe, MD
      • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      Top | #678
      Beautiful loaves! Field Blend #2 is on tap for me this weekend.

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1834
        • Chicago, IL
        • Grill: Grilla Original / Weber Genesis EP-330
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi
          Disqus: Le Chef - (something something something)

        Top | #679
        Pain Au Bacon from Forkish, ala PKB. It’s PKB because my starter is mostly white with some rye, while forkish keeps it all wheat. Had a minor mishap transferring first loaf from baneton to pot, so it’s a bit crooked. Used a parchment paper sling to load the second loaf (in the foreground and the closeup).

        Full from using the end of FB#2 to make French toast this morning, so haven’t cracked the loaves yet.

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        Comment


        • Thunder77
          Thunder77 commented
          Editing a comment
          Beautiful work! I can hear the crackling as the knife goes through that crust!! 👍👍 well done sir!

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          This was my best crust, by far. Not sure if that's the white flour or the pure levain, or the shorter cook time. I went 30 mins covered, then 15 uncovered... Not super dark like Forkish goes, but still, pretty.

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          Next up is Overnight Country Brown... which intrigued me because he mentioned Lionel Poilane in the description of the bread. I might want to work out how to do the 4 lb boule in my setup, but only if I can do so without buying anything additional. I do have a 7qt cast iron dutch oven that I might like to try out.
      • RonB
        Club Member
        • Apr 2016
        • 10830
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        Top | #680
        Somehow it seems fitting that Breadhead keeps popping up from time to time...

        Comment


        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          This thread has so much that is good about the board that we really should keep it going.

        • Spinaker
          Spinaker commented
          Editing a comment
          I agree. This is one of the best threads in The Pit. Potkettleblack

        • Thunder77
          Thunder77 commented
          Editing a comment
          Absolutely!
      • Willy
        Charter Member
        • Apr 2015
        • 1806
        • High Desert of the Great Southwest

        Top | #681
        I don't think I've come with the best version of this, surely not, but I'll bet that someone improve on this.

        Bakers rise to the occasion.

        Comment

        • Potkettleblack
          Club Member
          • Jun 2016
          • 1834
          • Chicago, IL
          • Grill: Grilla Original / Weber Genesis EP-330
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi
            Disqus: Le Chef - (something something something)

          Top | #682
          Today’s experiment, Overnight Country Brown, 30% Whole wheat, 78% hydration, Overnight ferment with 12% starter.

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          Comment


          • Thunder77
            Thunder77 commented
            Editing a comment
            Beautiful loaves!

          • RonB
            RonB commented
            Editing a comment
            Potkettleblack and others - The cheapest way to get a lame is to make your own, and it's very easy. All you need is a bamboo skewer and a razor blade. Just flex the blade until you can push the skewer through both end slots in the blade and you are done. It's not fancy, but it works very well. The curve in the blade is supposed to make it easier to cut at an angle, but it's not necessary.

          • RonB
            RonB commented
            Editing a comment
            Potkettleblack - I almost forgot - great looking boules.
        • Willy
          Charter Member
          • Apr 2015
          • 1806
          • High Desert of the Great Southwest

          Top | #683
          Regarding the lame: The one Mbmorgan linked to is the one that I own. I dislike it (no slam intended) because the blade can come loose at times in the act of docking, especially for someone like me with a tremor. Can anyone explain why the blade can't be fixed and what the advantage is, if any, for a curved blade? KA sells a fixed blade version, but I ain't paying $33 plus shipping. Perhaps I'll make my own.

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Thunder77 Do you have a lame that you do like?

          • Thunder77
            Thunder77 commented
            Editing a comment
            I like a very sharp serrated blade such as bread knife for slashing. If I am getting fancy, use a handheld razor blade.

          • gcdmd
            gcdmd commented
            Editing a comment
            Has anyone tried an old fashioned straight razor?
        • Thunder77
          Founding Member
          • Jul 2014
          • 2563
          • Halethorpe, MD
          • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

          Top | #684
          After a couple of Forkish failures, I decided to go back to basics with a standard boule. I must say I am pleased with how this came out
          Attached Files

          Comment


          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            On the second one, I've read that a lot of folks have trouble with Forkish's timing on the pure levain breads (Overnight Country White, OC Brown, and Pain au Bacon), with them overshooting on the bulk ferment or the proof... I had some fear over going too far on ferment or proof with OCB, but they came out good. Some larger holes, but no mouseholes.

          • scottranda
            scottranda commented
            Editing a comment
            Thunder77 Potkettleblack interesting comments. I fail way way way too often (still tasty). How aggressive are you folding? Maybe I’m not aggressive enough. Mine frequently go flat.

          • RonB
            RonB commented
            Editing a comment
            Great lookin' boule.
        • Potkettleblack
          Club Member
          • Jun 2016
          • 1834
          • Chicago, IL
          • Grill: Grilla Original / Weber Genesis EP-330
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi
            Disqus: Le Chef - (something something something)

          Top | #685
          I do the higher number of recommended folds, but generally in the first hour or two. On the loaves above, he said 3-4, with the last one being kind of whenever, so I did 3 in the first hour, let it relax for 2 while I watched some TV, and gave it the last one.

          I follow the schedule pretty tightly. As to aggression with folds, I pull until I feel tension, then fold. Doing three in three weeks has given me better feel for this, and the loaves have been tighter. These loaves were pretty tight after shaping, I think, and they kinda exploded every seam.

          My starter is named King Arthur, as, after failing miserably with Forkish's starter from scratch, I just bought a starter kit from KA. As discussed somewhere WAAY back in the thread, King gets 1/4 c of white flour, 2 TBS of whole rye or whole wheat, and 1/4c of water (maybe a bit extra to fix the texture). Gets that once a week, overnight on the counter, then into the mini-fridge. He's survived 3 weeks without feeding in the minifridge, which holds about 45-55*F. When it's time for bread, he gets a double or triple feeding, so as to have enough to make the loaves. I do not feed on Forkish's method, as it blows a ton of flour for occasional baking. King Arthur is kind of godly... resilient, flavorful, provides good lift and nice flavor.

          I miss BH, because he had good answers for questions like, "mine go flat." I haven't had issues, and with pure levain, my crusts are getting thinner, which has been what I've wanted to achieve. I suspect BH would have a good answer for that, though.

          Comment

          • Willy
            Charter Member
            • Apr 2015
            • 1806
            • High Desert of the Great Southwest

            Top | #686
            When I make Forkish loaves--mainly FB #2, I don't follow his kneading/folding technique; instead, I knead in the KA and do the stretch and folds and the tension pulls ala the Stella Culinary method. This ends up with a decent dome shape after baking, though I suspect that higher hydration loaves just don't have the structural integrity to "dome" the way a lower hydration formula does.

            Comment


            • Thunder77
              Thunder77 commented
              Editing a comment
              Willy, I think you are correct. Forkish recipes call for AP flour, but I think they work out better with bread flour, at least for me. I think it has more ability to hold a shape.

            • Willy
              Willy commented
              Editing a comment
              Thunder77 Yeah, I always use BF in all my loaves, plus whatever supplements like rye might be called for.

            • MBMorgan
              MBMorgan commented
              Editing a comment
              I bake at a fairly high altitude (6300 ft.) and always use BF since it's supposed to help with that. So far, so good ...
          • Potkettleblack
            Club Member
            • Jun 2016
            • 1834
            • Chicago, IL
            • Grill: Grilla Original / Weber Genesis EP-330
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi
              Disqus: Le Chef - (something something something)

            Top | #687
            Click image for larger version

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            Using Joule to hold 88*F for Warm Spot White from Forkish, the last bread in the book.

            Comment


            • EdF
              EdF commented
              Editing a comment
              I don't think I'd have ever thought of that move!

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Checked what temp the oven would hold with just the light on, and it was too low. Explored this previously, but SVS Demi and Nomiku won’t hold that low.
          • Potkettleblack
            Club Member
            • Jun 2016
            • 1834
            • Chicago, IL
            • Grill: Grilla Original / Weber Genesis EP-330
              Thermometers: Thermapen / iGrill 2 / Fireboard
              For Smoke: Chunks / Pellet Tube / Mo Pouch
              Sous Vide: Joule / Nomiku WiFi
              Disqus: Le Chef - (something something something)

            Top | #688
            Click image for larger version

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            Here's the finished bread. This was the second loaf, and a bit smaller, so might've been a bit over proofed. This was sliced an hour or so after it came out of the oven, so I don't know that the flavor was fully developed. Really light and airy, but moist crumb. Really crisp crust. Nice ears, good rise, nice shape for sandwiches, which is the goal, given the amount of leftovers I have. Flavor is not sour in the least.

            I was able to find some brown rice flour, which I used to dust the bannetons, which, as suggested, made them practically non-stick. A much lighter presence on the finished loaf than using white flour.

            This is my fourth bread in 5 weeks, far and away the most technically difficult, given the needs of the levain. As discussed in the FWSY blog by the guy who cooked all the breads in the book, you really get a feel for how different composition of the starter and different treatment changes the final product. This is the same hydration as the overnight brown I had above, and the bacon bread... it's even the same flour composition as the bacon bread, but a very different bread, based on the schedule and the starter. Mordred is gone, because I didn't feel like maintaining a warm spot levain all winter, but maybe he will return.

            Comment


            • Thunder77
              Thunder77 commented
              Editing a comment
              That looks just about perfect. 👍 BTW, I have been using white rice flour in my banneton. That works well, and is also less intrusive than regular flour.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Yeah, was looking for white rice but only found brown. Figured it would work for non-stick without being flavor disruptive.
          • Mr. Bones
            Birthday Hat Master
            • Sep 2016
            • 8117
            • 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

            Top | #689
            Beautiful loaf, thanks fer sharin'!

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 10830
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              Top | #690
              That does look very good.

              Comment

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