Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Kitchenaid meat grinder attachment was a Christmas gift. Tonight was our first ever attempt at fresh ground burgers and the results are mixed. On butcher's recommendation used pot roast. Coarse grind. Flavor and texture were good. The patties fell apart when I moved them to the direct side for the reverse sear. I lost an entire patty through the grate. It was a bit of a mess.
Not sure if I trimmed too much fat, didn't pack the patties enough, should have used a finer grind, trimmed too much fat, or a combination of those mistakes.
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
I only trim "ugly fat" when I'm making burger meat. Thats the hard brown fat that won't render when cooked. I generally use chuck roast and if I have it I'll throw in some prime rib or brisket trimmings from the freezer. I also use a medium grind rather than coarse, as my wife doesn't like it coarse.
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