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.
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What Would Be Your Last Meal On Earth?
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Club Member
- Aug 2020
- 7099
- Houston, Texas
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SnS Kettle Grill
SnS Insert For the Kettle
SNS Rotisserie Kit
Vortex
Pit Boss Ultimate 2 Burner Griddle
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
Tags: None
- Likes 3
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Club Member
- Jun 2016
- 4311
- 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
- 3564
- 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 Performer Deluxe and 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
- 10058
- Virginia
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Lots of knives
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
- Likes 8
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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
- 5483
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. 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, ThermoPops and a Thermapen MK4. 3 TempSpike wireless meat thermometers.
- Likes 1
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Club Member
- Sep 2015
- 8306
- 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 (I'll never see it again))
> 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 One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
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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.
- Likes 1
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Club Member
- Feb 2019
- 1766
- Salado, Tx
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Summerset TRL44 gas grill and side sear
Weber Performer
Weber 70th Anniversary kettle, Hot Rod Yellow
Camp Chef Somerset IV 4 burner propane stove
OT QOMOTOP 23-inch Gas Griddle
Pit Boss Ultimate 4 burner griddle
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 Kiln R pizza oven
Everdure rotisserie grill
Titan Santa Maria grill
Coyote Pellet grill
Hasty Bake Roughneck smoker
LSG 48" Texas Edition offset
Spider Grills Huntsman
- Likes 1
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
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)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
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
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
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
- Likes 2
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