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What Would Be Your Last Meal On Earth?
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Club Member
- Aug 2020
- 4355
- Houston, Texas
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Weber 22” Master Touch Kettle with add on side shelf
Oklahoma Joe Bronco
SnS Kettle Grill with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Weber Rotisserie For The Kettle
Choice brand portable gas burner
Wusthoff Knife Set
Work Sharp E-5 Electric Knife Sharpener
What Would Be Your Last Meal On Earth?
Hopefully this is a long way off for everyone, but I’ve wondered about this before. With all the fantastic food out there, it’s a really tough decision. But for me, pretty simple. I’d stuff my gut like never before. I’d like to be able to cook it myself. Here’s what I’d have. A perfectly grilled medium rare 2†thick Porterhouse Steak with sautéed mushrooms and red onions, (or a Prime Ribeye....I’m fixing to die so not that picky) Along with that I’d want a steamed Maine Lobster tail with hot melted butter, Cajun fried Gulf Shrimp, cold boiled shrimp with my home made cocktail sauce and a huge fluffy baked potato with all the trimmings.....bacon, green onions, butter, cheese and sour cream. Then...I shall die a happy man.Tags: None
- Likes 3
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Club Member
- Jun 2016
- 3864
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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Club Member
- Jul 2016
- 3149
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Smokey Joe.
That's a hard choice for me. It's said that you only live once. But really, you only die once. Regardless of what I chose, I wouldn't want to cook it myself, because I'm my own harshest critic and there would be no next time.
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The problem with this question (and I've pondered it many times) is that regardless of life timer, I still have limited space in my gut. I suppose I'd just have a massive plate of sushi and sashimi, a few random cuts of perfectly cut and cooked steaks, an artichoke, an avocado, and some cheesecake... and just have a bite of each and who cares what you waste I guess.
- Likes 1
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Club Member
- Jul 2016
- 8595
- Virginia
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3 Weber Performers
2classic kettles
1 26" kettle
1 Smoky Joe
PBC
Thermoworks POPs
Dot and Chef Alarm
4 Slo n Sears
1 Smokenator
2 Vortex
Cold beer
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I did, I brought the same poster to college and had it on my wall for all 5 years. I should point out that I went to a 5 year school.
- 1 like
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ComfortablyNumb twice on Sundays. Mr. Bones Lmao. A lucky rail indeed.
- 3 likes
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If that choice on the buffet table I'm in.
- 3 likes
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Club Member
- Apr 2018
- 3893
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
- Likes 1
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Club Member
- Sep 2015
- 7680
- Colorado
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> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> 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
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The sad reality is probably a whole box of ham and cheese hot pockets. That or any of the wide array of bad for you premade food that i try not to eat, lol.
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Club Member
- Feb 2019
- 1185
- Salado, Tx
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Summerset TRL44 gas grill and side sear
Weber Performer
Camp Chef Somerset IV 4 burner propane stove
Camp Chef FTG600
OT QOMOTOP 23-inch Gas Griddle
Pit Boss Ultimate 4 burner griddle
Oklahoma Joe's Bronco
Oklahoma Joe's HD orange Bronco
Oklahoma Joe's Bronco Pro
Oklahoma Joe's Judge
Oklahoma Joe's Rambler
Golden's Cast Iron Grill
Ooni Koda 16
Halo Versa 16
Everdure rotisserie grill
Titan Santa Maria grill
Coyote Pellet grill
Hasty Bake Roughneck smoker
- Likes 1
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Founding Member
- Jul 2014
- 4818
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Eric
Prime ribeye on the bone cooked over a wood fire to to medium-rare, lobster tail with a kiss of smoke, hash browns cooked in cast iron, sautéed Brussels sprouts with bacon and onions. For an appetizer, I want pork belly burnt ends, teriyaki sirloin tips, and calamari. Let’s not forget the fresh, warm sourdough bread and butter. Also, how about a cup of clam chowder and a tomato and mozzarella salad. I’ll start off with a martini, followed by Sauvignon Blanc from New Zealand, then a great red wine from Bordeaux. With dessert, I’ll have an espresso. After dessert, a Lagavulin 16 single malt
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