Dutch Oven: Pigs in the Cornfield 1 lb of kielbasa (or polish, chorizo, andouille) chunked up bite size 4 #2 potatoes chunked up bite size 1 medium onion chopped 1 large pork shoulder steak of 4 loin ...
Here is a crappy pic...
Last edited by smarkley; February 8, 2015, 10:24 PM.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
A truly beautiful braise smarkley, my brother! I can see you love your dutch oven as much as we love ours. Your cook makes me miss when the kids were still at home. In a good way.
Smarkley, these posts have cost me a lot of money. I own several Dutch Ovens, but never had a camp variety before. Your posts got my wheels turning, and now I own 3 and Lodge's expensive but worth it table. Still learning the ropes, but I love them already. I'm not a camper, so my goal is to take advantage of backyard cooking and use fresh and high end ingredients. No where near that yet though. At best starting with soups and sides before I put anything expensive in there. Need to get a feel for temp control, but the spur of the moment potatoes gratin I made on my test run makes me think this is pretty forgiving. Thank you/curse you for opening my eyes to another money sink
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