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.
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
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.
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.
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.
> 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
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.
Gimme a break man, lol. I go out of the way to eat well and cook good stuff for the fams. If im going out its gonna be something i dont get to eat, lol.
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"
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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